Lil Italian Cafe, 3065R Centreville Rd, Herndon, VA - Restaurant inspection findings and violations

July 29, 2009 (Follow-up)

Violations:

• 4-501.11(A) - Repeat Observed that the glass front refrigerator at the rear door is not operating at temperatures that will maintain potentially hazardous foods at 41 F or less.
  Limit storage in this unit to canned beverages and other non potentially hazardous containers unless the unit can be made to maintain contents at 41 F or less.
• 4-501.12 - Repeat The cutting boards in the kitchen are heavily scratched and scored and soiled. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

July 28, 2009 (Follow-up)

Violations:

• 4-501.12 - Repeat The cutting boards in the kitchen are heavily scratched and scored and soiled. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-502.13(A) - Repeat Observed the reuse of food containers to store other processed foods.
  Do not store foods in previously used commercial containers.
• 4-601.11(A) - Critical Repeat Observed storage of utensils in soiled storage pans.
  Keep the storage pans free of food debris.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Panasonic microwave marked not for commercial use.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - Repeat Observed hot water turned off in mens toilet room hand sink.
  Make sure the sink is operating properly to enable staff and customers to properly wash hands.
• 6-301.12(A) - Repeat Observed that paper towels were not provided at rear handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(C) - Repeat Observed that inadequate lighting was provided in the food preparation areas. Observed burnt out bulbs in the flourescent light near the rear door.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.

Comments:
This is a follow-up inspection. The walk in unit had a refrigerant leak which was repaired and the unit was recharged with refrigerant and now is maintaining satisfactory temperature. The two other refrigeration units were determined to have soiled coils which reduced the air flow. These units were cleaned and the units hopefully will work better. The technician said more refrigerant was not necessary. If the temperatures are satisfactory they may be used. Otherwise the restaurant may operate using the Pizza unit for all preparation. The suspension of the operations permit is lifted with the forgoing conditions. A follow-up visit will be made tomorrow to confirm proper operation of the units.

July 28, 2009 (Routine)

Violations:

• 2-401.11(A) - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed evidence of drinking from uncovered glasses with no straw.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 2-402.11(A) - Corrected During Inspection Employee observed working in the food service area without proper hair restraint.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-302.11(A)(4) - Corrected During Inspection Critical Observed uncovered water melon in the walk in unit. Cover all stored foods.
  
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Gyro meat on rotisserie, raw chicken in walk in, roast beef in walk in, cheese in walk in, water melon in walk in, turkey in walk in, carrots and cauliflower in walk in, eggs in prep unit, yogurt in glass front unit, tomatoes in sandwich unit, salami in sandwich unit, tuna in sandwich unit,
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. Any potentially hazardous food that has been in the affected refrigeration units for more than 4 hours at elevated temperatures above 41 F should not be use and discarded. Other cold foods if at higher temperatures for lesthan the 4 hours may be transferred to properly loaded refrigerators owned by the owner of this establishment.
• 4-501.11(A) - Observed that the walk in refrigerator , the glass front refrigerator at the rear door and the sandwich prep unit are not operating at temperatures that will maintain potentially hazardous foods at 41 F or less.
  Have the refrigeration units serviced and repaired as needed to enable proper refrigeration of the foods at 41 F or less. NOTE: IF THE UNITS ARE NOT MAINTAINING THE PROPER COLD TEMPERATURES, DO NOT PLACE FOOD IN THE UNITS. Observation of further foods being at inadequate temperatures will result in additional citation of critical violations upon reinspection.
• 4-501.12 - The cutting boards in the kitchen are heavily scratched and scored and soiled. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-502.13(A) - Observed the reuse of food containers to store other processed foods.
  Do not store foods in previously used commercial containers.
• 4-601.11(A) - Critical Observed storage of utensils in soiled storage pans.
  Keep the storage pans free of food debris.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Panasonic microwave marked not for commercial use.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 43.1-3-5(a)-(c) - The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: inadequate refrigeration due to excessive temperatures in three units as well as food manager not being present and when he arrive it was determined that his certified food manager card had expired.
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
• 5-205.11(A) - Repeat The hand sink in the rear part of the kitchen is not easily accessible due to being surrounded on two sides by storage shelving.
  Make the sink accessible for frequent hand washing.
• 5-205.15(B) - Observed hot water turned off in mens toilet room hand sink.
  Make sure the sink is operating properly to enable staff and customers to properly wash hands.
• 6-202.15(A)(1)-(3) - Corrected During Inspection Due to excessive heat in the kitchen the rear door was propped open with no suitable screen to prevent entry of insects or rodents.
  Keep the rear door closed at all times and take measures to lower the kitchen temperature which was measured at @ 90 F. These high temperature will lower the efficiency of the food cooling units.
• 6-301.12(A) - Observed that paper towels were not provided at rear handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. Observed burnt out bulbs in the flourescent light near the rear door.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.114(A) - Corrected During Inspection Observed storage of a tire and an oil changing pan under shelves in the kitchen. Two prayer rugs were observed stored on pizza pans or on food containers stored on shelvings. As these items come in contact with the floor they should be kept away from contact with food or food related items.
  Remove the tire and oil changing equipment and place the prayer rugs away from food and equipment storage.

Comments:
Additional temperatures: Turkey in walk in unit: 46 F, cheese in walk in unit: 48 F, peppers in walk in unit: 49 F, water melon in walk in unit: 47 F, Gyro meat sitting on rotisserie 89 F
There are refrigerator temperature problems in three refrigeration units with readings as high as 57 F. This may be at least partially due to the high kitchen temperate of about 90 F. This condition provide warm air to the refrigerators above what the units can effectively work with and may result in their operation at higher temperatures. There may also be additional problems as one of the unit has frozen coil elements. You need to resolve the high temperature in the kitchen for proper operation of the refrigeration units as well as for the efficiency of the employees working in this area. Have the refrigeration units serviced. I will try to return later in the day to recheck refrigeration temperatures to determine if you may operate. At that time the units should be at proper temperature as well as any foods stored in the unit. It the units are still not maintaining sufficient temperatures do not store any food in them as observation of food at above 41 F will result in additional critical violations. Also make sure a certified food manager is present during ALL hours of operation.

February 11, 2009 (Critical Procedures)

Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
ALL critical and easily correctable non-critical violations shall be corrected immediately or by the date indicated. If any questions arise, please contact me at the telephone number provided.
Pest: mo;last,June. Grease trap; mo. Hood: 6 mos. Water heater: AO Smith, DRE 52, 18kw, 90gph. Bleach sanitizing concentration in the 3-vat sink is 50ppm.
Water Heater: A.O. Smith DRE 52
Dish Machine NA
Hood System & Filters: filters 2 times a month Hood 6 months
Pest Control: Monthly visit
Grease trap: Twice a month
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.

July 22, 2008 (Routine)

Violations:

• 2-401.11(A) - Corrected During Inspection Critical Open drinking container, glass of water, stored in a manner that may contaminate food and food contact surfaces. On a shelf next to a food prep area.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, hamburger, stored over ready-to-eat food, lasagna, in the walk-in refrigeration unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.12 - Corrected During Inspection Unlabeled food container with the following food item that is not easily identified by appearance: flour.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use. Cups used to dispense the flour.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1. in the food with their handles above the top of the food and the container, 2. in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3. on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4. in running water of sufficient velocity to flush particulates to the drain, 5. in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently.
• 4-202.16 - Repeat Soda crate found used for the following purpose: store food in the walk-in refrigerator.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-204.112(B) - Corrected During Inspection There was no temperature measuring device located in the following cold holding equipment: top load freezer.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-602.11(E)(4) - Corrected During Inspection Repeat Surfaces of the ice machine are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 43.1-1-5(f) - Repeat The following item is intended for household use only and is not approved for use in a commercial food establishment: home-use Kenmore top load freezer.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.11(A) - Repeat The handwashing facility located at the 3-vat sink is blocked, preventing access by employees for easy handwashing. Shelves are in front of it.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Restrooms.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(B) - Repeat Observed that inadequate lighting was provided over the 3-vat sink. Bulb out.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.16 - Corrected During Inspection Observed that the mop is improperly stored between use. In the bucket.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The bottles of home-use Home Defence and Real Kill insecticide are not being used in accordance with law or the manufacturer's use directions.
  Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination.Use an insecticide approved for a commercial food establishment. Discarded.

Comments:
This is a routine inspection. Pest: mo;last,June. Grease trap; mo. Hood: 6 mos. Water heater: AO Smith, DRE 52, 18kw, 90gph. Bleach sanitizing concentration in the 3-vat sink is 50ppm.

March 21, 2008 (Critical Procedures)

Violation: 3-202.15 - Corrected During Inspection Critical Repeat The following food item from damaged packaging was found offered for use: can of pineapples is dented at the seal.
Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
Comments:
This is a critical procedures inspection. Pest: mo; last,Feb. Grease trap: mo. Hood: 6 mos. Water heater: AO Smith, DRE 52, 18kw, 90gph. A business card with the Food Safety Section's web site, and materials regarding food safety and employee health, were handed out.

December 07, 2007 (Routine)

Violations:

• 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash his hands before putting on gloves and engaging in food preparation.
  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.
• 3-202.15 - Corrected During Inspection Critical The following food item was found offered for sale or service: dented can of gravy.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-301.11(B) - Corrected During Inspection Critical Food employee was observed handling the following ready-to-eat food using his bare hands: buns.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-301.11(C) - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Bowl used to dispense the rice and flour.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, frozen lamb and frozen steak, stored over ready-to-eat food, frozen vegetables in both reach-in freezers. Also, shell eggs and raw hamburger stored over lemons and sauce in the walk-in refrigerator.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.17A - Corrected During Inspection Critical Repeat Observed that the prepared, ready-to-eat lasagna held in the walk-in refrigerator is not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 3-701.11(A) - Corrected During Inspection Critical A can of gravy is adulterated, dented at the seal, shall be discarded or reconditioned.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-202.16 - Corrected During Inspection The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: cardboard is used to line a shelf.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-601.11(C) - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside reach-in refrigerator and shelves.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(4) - Corrected During Inspection Surfaces of the ice machine are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-903.11(A) - Corrected During Inspection Repeat Clean utensils were found stored in dirty containers.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 4-904.11(A) - Corrected During Inspection Paper cups were found dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 4-904.11(B) - Corrected During Inspection Unwrapped spoons were not stored with the handles up.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 43.1-1-5(f) - The following item is intended for household use only and is not approved for use in a commercial food establishment: Kenmore top load freezer.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.11(A) - Corrected During Inspection Repeat The handwashing facility located at the 3-vat sink is blocked by shelves, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Restrooms.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(B) - Repeat Observed that inadequate lighting was provided in the handwashing area, warewashing area, and equipment and storage area.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-404.11 - Corrected During Inspection Products for credit, redemption, or return are not being stored in a separate designated area. Dented can of gravy.
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
• 6-501.11 - Repeat Observed that the wall in the kitchen is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.18 - Corrected During Inspection Repeat Observed that the handwashing sink at the 3-vat sink is unclean.
  Maintain handwashing sinks in sanitary and operable condition.

Comments:
This is a routine inspection. Pest; 2 wks; last, Nov. Grease trap: mo. Hood: 6 mos. Water heater: AO Smith, DRE 52, 18kw, 90gph. Bleach sanitizing concentration in a bucket and the 3-vat sink is 50pp.

August 01, 2007 (Critical Procedures)

Violations:

• 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash his hands before putting on gloves and engaging in food preparation.
  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)(1) - Corrected During Inspection Critical Repeat Raw animal food, beef, stored over ready-to-eat food, onions, in the walk-in refrigeration unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.17A - Corrected During Inspection Critical Observed that the prepared-on site, pasta, tuna fish and noodles held in the walk-in and reach-in refrigerators are not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator between 41F and 45F shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 4 days including the day of preparation.
• 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat deli meats and cheeses held in the walk-in and reach-in refrigerators are not properly dated for disposition.
  Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day that the original container is opened.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials, bottles of bleach, are not properly stored to prevent the contamination of equipment. Next to pots and pans.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

Comments:
This is a critical procedures inspection. Pest: 2 wks. Grease trap: mo. Hood: 6 mos. Water heater: AO Smith, DRE 52, 18kw, 90gph. Bleach sanitizing concentration in the 3-vat sink is 50ppm.

January 31, 2007 (Routine)

Violations:

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his hands before engaging in food preparation, after talking on the phone.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form. A cup is used to dispense the flour.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food, chicken, stored over ready-to-eat food in one reach-in refrigeration unit and the walk-in refrigerator.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.17(A)(1) - Critical The following prepared ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: pasta, lasagna, tuna fish and other foods in the walk-in and reach-in refrigerators.
  Refrigerated, prepared ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration units were not properly dated for disposition after opening: deli meats and cheeses in the reach-in and walk-in refrigerators.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-204.112(B) - Corrected During Inspection There was no temperature measuring device located in the following cold or hot holding equipment: one reach-in refrigerator.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-903.11(A) - Carry out containers were found stored uncovered on a shelf.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the 3-vat sink is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-303.11(B) - Observed that inadequate lighting was provided in the handwashing area at the 3-vat sink, warewashing area, equipment and storage area.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. Ceiling over the food prep area, hood and over meat slicer.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Observed that the wall in several areas of the kitchen is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.18 - Corrected During Inspection Observed that handwashing sink at the 3-vat sink is unclean.
  Maintain handwashing sinks in sanitary and operable condition.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials, degreaser and sanitizer, are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The home-use Home Best insecticide is not being used in accordance with law or the manufacturer's use directions.
  Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. Use an insecticide approved for a commercial food establishment.

Comments:
This is a routine inspection. A pest control company treats twice a month. The grease trap is cleaned out once a month. Bleach sanitizing concentration in a bucket is 100ppm. Water heater: AO Smith, DRE-52, 18kw.

August 24, 2006 (Follow-up)

Comments:
The purpose of today's visit was to conduct a follow-up inspection after the issuance of an NOV. Substantial compliance was obatined. During the inspection, one live cockroach was observed within the warming unit. The unit had, however, been completely emptied of equipment and sanitized. Maintain the unit empty and sanitized. If roach presence persists, do not use the unit and have it removed from the facility. Continue to obtain bi-weekly pest control services until all pest activity is eradicated. If cockroach presence is noted during the next routine inspection, further enforcement action will be taken.
Proper date marking was observed on both prepared and opened commercially processed food items.
Raw meat was observed properly stored beneath and away from ready-to-eat food items.
Thank you for your compliance. Contact me if any questions arise.

August 03, 2006 (Follow-up)

Violations:

• 3-301.11C - Repeat Observed a large tofu container used as a scoop in the bulk flour container. This may cause bare hand contact with the food item.
  Use a scoop with a handle to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over spaghetti in the in the Superior 3-door reach-in prep refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Corrected During Inspection Repeat Observed an unlabeled bulk container of flour.
  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.
• 3-501.13 - Corrected During Inspection Repeat Observed pre-cooked gyro meat thawing at room temperature on a prep surface.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) lasagne, tuna salad and other food items in the walk-in refrigeration unit are not properly dated for disposition.
  Mark the name and "EXPIRATION" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed sliced deli meat and cheese in the walk-in refrigeration unit were not properly dated for disposition after opening. Observed the deli meat labeled with a preparation date. The cheese was observed not date marked.
  Mark an "EXPIRATION" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.19A - Corrected During Inspection Repeat Soft-wood spoons are used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Repeat Soda crates found used for the following:1. to elevate food items off the floor of the walk-in refrigerator.
  Milk crates and soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11B - Repeat The door gaskets of the following units are torn:1. Superior 3-door reach-in prep refrigerator2. Superior 2-door upright freezer
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Corrected During Inspection Repeat Manufacturer containers of tofu were observed reused for the storage of portioned breaded chicken in the walk-in refrigerator.
  Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Corrected During Inspection Repeat Surfaces of the canopener blade, which comes in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  Clean the surface of the canopener blade at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-903.11D - Corrected During Inspection Repeat Observed tongs stored in a box on the floor in a cabinet in the front area.
  Store equipment, single service items or linens in a clean, dry location at least six inches off the floor to avoid contamination.
• 5-205.11A - Repeat The handwashing facility located between the three-compartment sink and the equipment storage rack is blocked by the equipment, 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.
• 6-303.11C - Corrected During Inspection Repeat Inadequate lighting was noted in the hood. Observed a 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.
• 6-501.111C - Critical Repeat Observed one live cockroach in the warming unit used for catering and several trapped cockroaches on glue boards within the unit.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. NOTE: Pest activity appears to be limited to the catering unit. Keep the unit EMPTY of other equipment and clean and sanitize the unit until pest activity ceases. Continue to obtain bi-monthly pest control services.

Comments:
The purpose of today's visit was to conduct a follow-up inspection. All critical violations were not corrected at this time. A Notice of Violation will be sent to your establishment outlining the repeat violations. Another follow-up inspection will be conducted ten days after receipt of the NOV. To avoid further enforcement action, have all violations outlined in the NOV corrected at this time. Contact me if any questions arise.
IMPORTANT:
1. Rid the catering warmer and the establishment of cockroaches. Maintain the warmer empty and clean and sanitize the unit often until it is free from all pest activity. Continue to obtain bi-monthly pest control services. Increase pest control services if needed. Do not use this unit for food nor equipment storage until it has been completely rid of pests.
2. Mark the name and "EXPIRATION" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark an "EXPIRATION" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
3. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/raw eggs/raw pork
THIRD SHELF: Raw ground beef
BOTTOM SHELF: Raw chicken
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. It is the duty of the CFM to monitor handwashing activities. 2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before making any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES TO THE OPERATOR:
· The Fairfax County Health Department has an Enforcement Policy aimed to bring establishments in continued and repeat and/or flagrant violation into compliance. A Notice of Violation will be sent to your establishment if:
a) Critical violations cited in a routine inspection remain uncorrected at the time of a follow-up inspection
b) A violation has been cited three consecutive times within an eighteen month period
To avoid further enforcement action, which may result in the revocation of the permit to operate, have all repeat and critical violations corrected at the time of a follow-up inspection or at the next routine inspection.
· The Fairfax County Health Department will adopt the 2005 FDA Food Code as of September 1, 2006. The adoption of this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

July 21, 2006 (Routine)

Violations:

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed a dented can of tuna and marinara sauce on the canned goods shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-301.11C - Repeat Observed a bowl and a cup used as scoops in the bulk flour container.
  Use a scoop with a handle to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over spaghetti in the in the Superior 3-door reach-in prep refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Observed an unlabeled bulk container of flour.
  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.
• 3-501.13 - Corrected During Inspection Observed pre-cooked gyro mear thawing at room temperature on a prep surface.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16A - Corrected During Inspection Critical Rice (117F) at room temperature on a shelf beneath the hood was observed hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. NOTE: Food item was discarded.
• 3-501.16B - Corrected During Inspection Critical Roast beef (56F) stacked above the fill line in the prep top refrigerator was observed cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) pasta, lasagne and other food items in the walk-in refrigeration unit are not properly dated for disposition.
  Mark the name and "CONSUME BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed sliced deli mear and cheese in the walk-in refrigeration unit was not properly dated for disposition after opening.
  Mark a "CONSUME BY" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.19A - Soft-wood spoons are used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Repeat Soda crates found used for the following:1. to elevate food items off the floor of the walk-in refrigerator.
  Milk crates and soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged:1. the True reach-in freezer2. 1-door reach-in freezer
  Repair, replace or remove the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gaskets of the following units are torn:1. Superior 3-door reach-in prep refrigerator2. Superior 3-door upright freezer
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of chicken nuggets in the walk-in refrigerator.
  Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Surfaces of the canopener blade, which comes in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  Clean the surface of the canopener blade at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-903.11D - Observed tongs stored in a box on the floor in a cabinet in the front area.
  Store equipment, single service items or linens in a clean, dry location at least six inches off the floor to avoid contamination.
• 43.1-1-5A - Critical Observed an employee handle a ready-to-eat sandwich with bare hands when it came out of the oven.
  Use suitable utensils or wear gloves when handling ready-to-eat food items to ensure hands do not act as a vehicle of food contamination.
• 5-205.11A - The handwashing facility located between the three-compartment sink and the equipment storage rack is blocked by the equipment, 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.
• 5-205.11B - The handwash station at the front is being used for purposes other than washing hands. Observed a spoon stored in the handsink basin.
  The handwash facility identified above is to be used for washing hands only.
• 6-303.11C - Repeat Inadequate lighting was noted in the hood. Observed a 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.
• 6-501.111C - Critical Observed one live cockroach on the handsink near the three-compartment sink. Also observed two live cockroaches in the warming unit used for catering.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 7-102.11 - Corrected During Inspection Critical Working containers of sanitizer solution are not properly labeled. Observed an unlabeled spray bottle near the mop sink.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were not corrected during the inspection. A follow-up inspection will be conducted on August 4, 2006 to ensure ALL critical violations and MOST non-critical violations have been corrected. To avoid further enforcement action, have all violations corrected at the time of the follow-up. Contact me if any questions arise. Thank you.
IMPORTANT:
1. Obtain a pest control service before the follow-up inspection to treat for cockroach activity noted during today's inspection. Empty and fully clean and sanitize the warmer to rid the equipment of pests. Also, clean any exterior surfaces of the equipment or crevices in which the pests may hide. Remove all dead bodies found, as dead roaches are a food source for live roaches. Maintain records of all services provided for Health Department review.
2. Temperature control is of the utmost importance in protecting food from biological contamination that may make people ill. It is therefore imperative that cold food items are maintained at 41F or below and hot food items are maintained at 140F or above. Food items may not remain at room temperature on counters or out of temperature control for any extended period of time (more than the time necessary for preparation) as this allows the food item to remain in the temperature danger zone (42F-139F) in which bacteria may rapidly grow and proliferate. Bacteria may release spores that are not killed by further cooking, therefore even food expected to be cooked again is to be maintained within temperature control at the correct temperatures.
3. Your establishment has agreed to use Time as a Public Health Control for some items left at room temperature during the bust lunch period. This procedure may be used IF the food items are properly labeled. Any food items found out of temperature that are not properly labeled will be discarded. Use TPHC as discussed and outlined in the TPHC form.
4. Instruct all employees to wear gloves or use suitable utensils when handling ready-to-eat food items. Most employees are wearing gloves, however ensure that food removed from the oven is handled properly as well.
5. Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
6. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/raw eggs/raw pork
THIRD SHELF: Raw ground beef
BOTTOM SHELF: Raw chicken
7. Check cans for dents upon receipt. Discard any dented cans found or segregate them from other food items while awaiting return.
8. Maintain containers of chemicals labeled so that they maynot be confused for another product and possibly contaminate food, equipment, utensils, single service items or linens.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTE TO THE OPERATOR: The Fairfax County Health Department will adopt the 2005 FDA Food Code as of September 1, 2006. The adoption of this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.
NOTES:
*Dishmachine: NA, chlorine at three-compartment sink at 100ppm. Test kit available
*Grease Trap: cleaned monthly
*Hood: cleaned every six months. filters cleaned weekly
*Pest Control Services: obtained every two weeks. Pest activity noted within the catering food warmer.

February 16, 2006 (Routine)

Violations:

• 2-402.11A - Corrected During Inspection Repeat Employee 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; and unwrapped single-service and single-use articles.
• 3-301.11C - Repeat cup is used as a scoop in the rice
  Use a scoop or spoon with a handle to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the dry storage area; many boxes are opened and stored in uncovered containers
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings Recommend putting smaller boxes in large plastic boxes with a lid.
• 3-304.14B2 - Corrected During Inspection wet wiping cloth lying on counter
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Keep level of sanitizer at 50 to 100ppm; keep one container in each work area and use the wet towels (not paper towels) to clean work surfaces
• 3-307.11 - cheesecake and creamers stored in beverage display refrigerator at front counter.Dented can used as doorstop ?????
  Keep the cakes and creamers at 41f or lower or do not use this refrigerator to hold the cakes and creamersUse commercial doorstops and remove dented cans for return or discard them
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed lunch meat and cheese in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.110 - coating of teflon pan is worn away
  replace pan with a new one, must be commercial
• 4-202.16 - clean lids for takeout cups are stored on paper napkins
  do not use paper items as liners; replace with a plastic tray or similar item that can be cleaned and is not absorbent
• 4-501.11B - thelid of the chest freezer is broken
  Repair or replace the lid (on order)
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods (sugar in spice container, chicken stored frozen in plastic grocery bags)
  Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
• 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: fan cover in walkin; shelving cabinet below prep area by can opener
  Maintain nonfood-contact surfaces of equipment clean.
• 4-803.11 - Corrected During Inspection Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
  Do not reuse soiled aprons after employees have finished a shift. Provide clean linens for each shift and put soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 4-901.11A - lexan cups and lexan containers and metal pans found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 43.1-3-4 - two employees have taken the food sanitiation course but have not received their certificates
  fax me a copy this evening of the certificate for one o the employees. Both must obtain photo ID cards as soon as possible
• 6-303.11A - light is out in mens' room
  replace burned out bulb
• 6-501.110B - Corrected During Inspection Employee clothing and other possessions have been found stored on dry storage shelvingf
  Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.

Comments:
This is a routine inspection at this restaurant. One manager has CFM card and two others have taken test but not yet obtained photo ID cards.
The water heater is an AO Smith, model DRE-52, 18 kw, 80 gph turnover. There is no dishwashing machine.
Critical items must be corrected by tomorrow; all others within 90 days but preferably as soon as possible.
Focus on permanent correction of repeat and critical items to avoid possible administrative hearing.

February 16, 2006 (Routine)

Violations:

• 2-402.11A - Corrected During Inspection Repeat Employee 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; and unwrapped single-service and single-use articles.
• 3-301.11C - Repeat cup is used as a scoop in the rice
  Use a scoop or spoon with a handle to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the dry storage area; many boxes are opened and stored in uncovered containers
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings Recommend putting smaller boxes in large plastic boxes with a lid.
• 3-304.14B2 - Corrected During Inspection wet wiping cloth lying on counter
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Keep level of sanitizer at 50 to 100ppm; keep one container in each work area and use the wet towels (not paper towels) to clean work surfaces
• 3-307.11 - cheesecake and creamers stored in beverage display refrigerator at front counter.Dented can used as doorstop ?????
  Keep the cakes and creamers at 41f or lower or do not use this refrigerator to hold the cakes and creamersUse commercial doorstops and remove dented cans for return or discard them
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed lunch meat and cheese in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.110 - coating of teflon pan is worn away
  replace pan with a new one, must be commercial
• 4-202.16 - clean lids for takeout cups are stored on paper napkins
  do not use paper items as liners; replace with a plastic tray or similar item that can be cleaned and is not absorbent
• 4-501.11B - thelid of the chest freezer is broken
  Repair or replace the lid (on order)
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods (sugar in spice container, chicken stored frozen in plastic grocery bags)
  Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
• 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: fan cover in walkin; shelving cabinet below prep area by can opener
  Maintain nonfood-contact surfaces of equipment clean.
• 4-803.11 - Corrected During Inspection Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
  Do not reuse soiled aprons after employees have finished a shift. Provide clean linens for each shift and put soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 4-901.11A - lexan cups and lexan containers and metal pans found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 43.1-3-4 - two employees have taken the food sanitiation course but have not received their certificates
  fax me a copy this evening of the certificate for one o the employees. Both must obtain photo ID cards as soon as possible
• 6-303.11A - light is out in mens' room
  replace burned out bulb
• 6-501.110B - Corrected During Inspection Employee clothing and other possessions have been found stored on dry storage shelvingf
  Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.

Comments:
This is a routine inspection at this restaurant. One manager has CFM card and two others have taken test but not yet obtained photo ID cards.
The water heater is an AO Smith, model DRE-52, 18 kw, 80 gph turnover. There is no dishwashing machine.
Critical items must be corrected by tomorrow; all others within 90 days but preferably as soon as possible.
Focus on permanent correction of repeat and critical items to avoid possible administrative hearing.

July 22, 2005 (Routine)

Violations:

• 2-402.11A - 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; and unwrapped single-service and single-use articles.
• 3-301.11C - a cup is used as a scoop in the sugar container
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination Use scoops or dispensers with a handle, even for food that is not in a ready to eat form.
• 3-302.11A4 - Critical Boxes of spices that are opened are not sealed or covered; pitcher of oil is uncovered
  Protect food by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Corrected During Inspection Wiping cloths container had very high concentration of bleach
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-603.11 - Critical Repeat Consumer Advisory has not been added to menu yet. It is at printers' now
  Fax me a copy of the new menu when completed.
• 4-202.16 - cardboard boxes are used to store various items
  do not use cardboard except for items delivered in cardboard since these can attract roaches.
• 4-501.11A - the one door freezer is not holding at 0f; it is holding food at mid-40f range;
  do not refreeze the defrosted (but still cold) food in the freezer and do not put additional food in the freezaer until is can hold food at 0f. (manager called service company which had come yesterday to repair the unit)
• 4-502.13A - spice containers and sauce container reused for other foods; grocery bags are used to hold food
  do not "recycle" containers in which food is delivered. use commercial containers which can be cleaned and single use food grade plastic such as freezer bags.
• 4-601.11A - Corrected During Inspection Critical can opener blade was soiled
  clean can opener frequently
• 43.1-1-5F - homestyle blender noted
  remove Hamilton Beach blender
• 6-303.11C - several light tubes are out in the kitchen
  replace missing or nonfunctioning tubes
• 6-501.11 - one tile is missing from the front counter, service side.
  replace the missing tile
• 6-501.12A - floors in front area under equipment have crumbs and debris under them
  clean the floors
• 7-202.12B - Critical There is a spray container of pesticide which is marked for home use.and does not prevent the contamination of food, equipment, utensils, linens or single service items.
  All pesticides must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items and must be used by a certified pest control operator.Managers do not have a contract for pest control. I advised them to obtain this as soon as possible; the premises must be serviced by a certified operator.

Comments:
This is the first routine inspection at this restaurant after a change of ownership. Managers have had refrigerators repaired but one of them, the one door freezer on cook line, is not holding food frozen. It is holding food cold, but not frozen. Do not refreeze any of the food in the freezer and repair as soon as possible. The unit must be repaired or removed: must hold at 0f. Also, there is only one CFM. More employees must obtain CFM card to provide coverage. Repair equilpment as soon as possible. Correct remaining critical violation today.

June 15, 2005 (Pre-Opening)

Violations:

• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: HAMBURGERS
  Make changes in menus and fax a copy to the Health Department within 30 days. As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-402.11A - The 3 vat sink and the prep sink are not sealed tightly to the wall
  Caulk the back edge of both sinks to the wall
• 4-602.13 - CORRECTED DURING INSPECTION. The nonfood contact surface of the following equipment had accumulations of grime and debris:1) front counter near soda reachin cooler2) counter top behind coffee maker3) gaskets on doors of all reachin prep refrigerators.4) bottom shelf of reachin freezer
  Clean.
• 5-501.15A - The refuse container located outside the establishment is missing a lid.
  Replace the missing cover of the outside refuse container with one that is a tight fit. Call refuse company or landlord to have lid replaced.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment:1) fryer2) Alto Sham warmer3) rice cooker
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely.

Comments:
The Consumer Advisory must be added to the menu. The amended menu must be faxed to the Health Department within 30 days.
The True 2DR glass reachin at the front service counter was not in service at the time of this inspection. The True 1DR reachin refrigerator in the kitchen was not in service at the time of this inpsection. These units are not to be used until they have been serviced. Technicians arrived during the inspection.
The Superior 2DR reachin in the kichen was not maintaining 41F ambient air temperature. All items were removed from refrigerator. Do not use this unit until it has been serviced to maintain 41F. There is adequate refrigeration to accommodate the loss of this unit.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Water Heater: A.O. Smith; model DRE 52; 18kw input; 90gph recovery @ 80F rise.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Exhaust hood must be cleaned within 45 days(July 31, 2005). Recommendation is made to have exhaust hood cleaned at least every six months, thereafter. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review. Grease trap is currently cleaned every two weeks.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.

June 14, 2005 (Other)

Violation: 8-301.11 - Food Establishment is being operated with a valid permit to operate.
Cease operation until the establishment submits an application, inspection is conducted and a permit can be issued.
Comments:
This restaurant changed ownership several months ago but did not notify the Health Department. Restaurant must close until the change of ownership inspection has taken place and the new permit is issued. One of the owners left immediately to apply at Health Department for new permit and to schedule inspection. There is one CFM. I advised managers that additional CFMs are needed.