June 01, 2009 (Routine)

• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed chlorine concentration in buckets at less than 10 ppm
  A chlorine solution used for sanitizing shall have a concentration of 50-100 ppm chlorine at room temperature.
• 6-501.12(A) - Repeat Observed excessive accumulation of dirt, grime, and food debris on floor under refrigeration equipment and food preparation areas. Drains should also be cleaned.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Frequent cleaning prevents the accumulation of food debris which could attract pests and allows current pest control measures to be more effective.

July 07, 2008 (Critical Procedures)

• 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees may not be inspecting the food upon receipt to verify proper temperature and intact packaging.
  Employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw boxed cod stored over yucca and other product
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. See also storage chart
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: vegetables in cooler storage
  Foods shall remain covered at all times to prevent potential cross contamination
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use.
  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 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
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor in walk in cooler
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks.
• 3-403.11(A) - Corrected During Inspection Critical The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: white rice
  Rice is being reheated to 165F then placed in hot hold at 135F
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - buffet pears, red beans and cole slaw observed at 45F and above due to insufficient ice supply.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below
• 4-501.116 - The operator's test kit does not detect chlorine concentration possibly due to becoming water logged
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-501.16(B) - Repeat The warewashing sink was not observed cleaned and sanitized. It was used to clean produce and fruit flies were also observed in area.
  If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
• 4-901.11(A) - Water or mineral stains observed on stacked plastic contaieners
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 5-202.12(A) - Water from the handwashing sink at rear restroom sink was measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-501.113(B) - Outside refuse container side door was opened
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-501.111(C) - Critical Effective methods are not being used to control pests. Flies seen around 3C sink.
  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.

February 15, 2008 (Routine)

• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - raw seafood and steak observed over packaged vegetable in upright freezer- observed packaged raw chicken over commercially made,coffee concentrate in walk in freezer, and- raw beef stored over covered raw vegetable in cooler.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use. Knives observed in contact with cooler exterior wall surface; serving plate observed lying flate inside container of pasta and sauce in cooler.
  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.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: top layer of spaghetti @135F.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above.
• 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 - ribs @ 45F in cooler, beets and pineapple at 44-45F in cooler.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 4-301.11 - The walk in cooler was not currently operating as required to cold hold food at a temperature of 41F or less. Ambient temperature noted at 44-45F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.16(B) - The pre-wash warewashing sink is is likely also used for produce washing. was not observed cleaned and sanitized after use to wash wiping cloths and before warewashing activity.
  If a multiuse warewashing sink is used to wash produce, it is to be washed and sanitized prior to use to remove residual matter.
• 5-205.15(B) - Repeat Minor leak observed under right side basin of 3 C sink. Plastic used to prevent spashing.
  A plumbing system shall be maintained in good repair; properly repair leak with commercially available sealant or contact plumber to evaluate status and operation of PVC drain.
• 6-404.11 - Corrected During Inspection Repeat Dented can observed comingled with other canned products.
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products. Can was placed in proper location for product deemed unfit for use and is to be returned to supplier.
• 6-501.12(A) - Repeat Observed that the floor space and PVC drain were in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

October 15, 2007 (Routine)

• 3-304.15(A) - Corrected During Inspection Single-use gloves worn during multi-tasked food preparation.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: small, sliced potatoes @ under 130F in hot hold.
  Potentially hazardous foods shall be hot held at a temperature of 135F or above.
• 4-601.11(C) - The nonfood-contact surfaces of the soft serve ice cream machine lid gasket was soiled and in need of cleaning.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(C) - Single use styrofoam ice cream bowls were stored outside of original packaging.
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 5-205.11(B) - Corrected During Inspection The handwashing station at north end apparantly is being used as a dump station.
  A handwashing sink may not be used for purposes other than hand washing.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all restroom handwashing sinks.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(A) - Repeat Observed that inadequate lighting was provided in the walk-in freezers.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-404.11 - Corrected During Inspection Dented can was observed stored comingled with other cans.
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
• 6-501.12(A) - Repeat Observed that the ceiling tiles at left of oven are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-201.11(A) - Critical Observed that cleaning bottles were stored over rim of ice machine.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

May 22, 2007 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Breakfast cereal left on slicer where tomatoes are going to be sliced.
  Refrain from eating or leaving foods at work stations to prevent accidental contamination.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw steak was stored inadvertantly over the french fries in reach in freezer.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods.
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: chicken fillets left on plate in two door freezer.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Observed utensils stored in direct contact with wall surfaces.
  Do not allow food contact surfaces of knives, oven utensils to come into contact with walls. 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 a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: pizza slices,110F.
  Potentially hazardous foods shall be hot held at a temperature of 135F or above. One heat light was found off and turned back on.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine.
• 4-903.11(A) - Corrected During Inspection Repeat Food grade equipment left over the walk in cooler/freezer are uncovered and may be exposed to dust. Glasses chilled in freezer were not covered.
  Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination.
• 5-205.15(B) - Plumbing connection under compartment sik observed wrapped in duct tape.
  A plumbing system shall be maintained in good repair.
• 5-501.113(B) - Outside refuse container lids and side doors left open.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-202.11(C) - Heat lamps at buffet are not protected with shielding.
  Provide a shield to surround and extend beyond the bulb so that only the face of the bulb is exposed OR replace with shatter resistant bulbs.
• 6-501.11 - Repeat Observed that the ceiling tiles over water heater and mop sink are missing or not in place.
  Maintain tiles in place.
• 6-501.111(C) - Corrected During Inspection Critical Small flies observed around garbage can near dish machien.
  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.
• 6-501.12(A) - Observed that dust had accumulated on heat lamp cover, and rim of ice cream machine.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Repeat 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.

February 28, 2007 (Routine)

• 3-302.15(A) - Corrected During Inspection Honeydew melon were not being washed prior to cutting of exterior shell.
  Raw fruits shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in a ready-to-eat form.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
• 4-202.16 - Repeat The nonfood-contact surface of the following equipment is deteriorated makign cleanign difficult: shelving on which customer plates are stored.
  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.
• 4-501.11(B) - Repeat The backflow device cap on the mop sink is missing. A digital thermometer is missing a battery.
  Please replace backfloor device cap on mop sink. A second thermometer is available and is calibrated. Replace battery on smaller thermometer if it will be useful to staff for temperature checks.
• 4-903.11(A) - Boxed plastic goods were stored on floor in dry storage.
  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) - Plates were stored facing upwards and were not covered under front register.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and contact surfaces are prevented.
• 6-303.11(A) - Observed that freezer light electrical component was not functioning.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Repair electrical component.
• 6-403.11(B) - Observed that a jacket was stored near shelving where single use products are stored.
  Relocate personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
• 6-501.11 - Observed two circular perforations in walls. Observed missing ceiling tile in mechanical room.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

November 07, 2006 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered grated cheeses observed stored under dirty shelving in walk in cooler.
  Ensure all foods are covered to prevent potential cross contamination.
• 4-202.16 - The nonfood contact surface of the refrigeration shelving is not designed or constructed to be easily cleanable.
  Please ensure shelving are emptied, and cleaned of dirt buildup. They may be lined with a plastic liner to prevent future dirt buildup.
• 4-501.11(B) - The door gasket of the walk in cooler door is torn.
  Please replace gasket in accordance with specifications of manufacturer.
• 4-601.11(A) - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: glassware on shelving in walk in cooler.
  Glasses will need to be rewashed and sanitized prior to placing in storage.
• 6-303.11(C) - Inadequate lighting was noted under ventilation hood.
  Please ensure that light is replaced to restore 50 footcandles intensity.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Ensure mops are elevated or inverted after use to prevent growth of bacteria on fabric.

August 02, 2006 (Routine)

• 3-305.11A3 - boxed goods stored on cooler floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11A - buffet table steel holding compartment for cold hold section is aged and heavily rusted on the underside.
  manager stated new steel section is on order and to be installed shortly.
• 4-501.11B - Repeat The door gasket of the walk in cooler is heavily torn and needs to be replaced.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-202.12A - Water from the handwashing sink at men's room was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 6-501.112 - used insect trap over dish machine ventilation hood needs to be removed/replaced.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - Repeat hard to reach areas need cleaning under compartment sink, utility sink and under buffet table compartment.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

August 02, 2006 (Routine)

• 3-305.11A3 - boxed goods stored on cooler floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11A - buffet table steel holding compartment for cold hold section is aged and heavily rusted on the underside.
  manager stated new steel section is on order and to be installed shortly.
• 4-501.11B - Repeat The door gasket of the walk in cooler is heavily torn and needs to be replaced.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-202.12A - Water from the handwashing sink at men's room was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 6-501.112 - used insect trap over dish machine ventilation hood needs to be removed/replaced.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - Repeat hard to reach areas need cleaning under compartment sink, utility sink and under buffet table compartment.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 24, 2006 (Routine)

• 4-501.11B - The door gasket of the following equipment was observed damaged, cracked or torn:1. True 2-door reach-in freezers #1 & #2
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-602.11E - Interior door surface and rusted upper metal surface of the ice machine in contact with non-potentially hazardous food (ice) was observed soiled with accumulations of grime and rust.
  Clean the above-mentioned interior surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.12B - The upper, interior cavity of the small kitchen microwave oven was observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and/or debris:1. soiled gaskets of the True 2-door reach-in freezer #22. all exterior surfaces of the deep fryers
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all kitchen handsink lavatories used by food employees.
  Provide and maintain a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - The following physical structures were noted in need of repair:1. damaged/cracked floor tiles in front and center of kitchen2. numerous small holes in kitchen wall(s)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. (NOTE: Call already in for repair of the damaged kitchen floor tiles.)
• 6-501.12A - The following physical structures were noted in need of cleaning:1. soiled/stained ceiling tiles in kitchen prep area
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.18 - Handsink located in front kitchen area found not maintained. Caulking observed damaged.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

September 23, 2005 (Critical Procedures)

• 3-501.16B - Critical Repeat Found cut, honeydew at 45F, and pre-cooked ham at 46F, in WI refrig., cold holding at improper temperatures.
  CORRECTED--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods --cut vegetables, ham, etc. -- in the walk-in refrigeration unit were found with preparation dates, however, not properly dated with "consume by", or with "use by" date.
  CORRECTED DURING INSPECTION--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.

June 22, 2005 (Follow-up)

• 2-402.11A - Repeat Employee observed working in the food service area, in baking room, working with dough, without proper hair restraints.
  CORRECTED DURING INSPECTION--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.
• 6-501.12A - Physical structure found clean, and orderly, however:cookline hood system observed with grease drips hanging from ends of filters' rim, and from/in drip pans.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 06, 2005 (Routine)

• 2-402.11A - 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.
• 3-305.11A1 - Corrected During Inspection Found large gray container of ice uncovered, at warewash area.
  Protect food, and ice, from contamination by covering food, and storing the food in a clean and dry location.
• 3-501.16A - Critical Foods found hot holding at improper temperatures, on buffet:pepperoni pizza at131F, and spaghetti noodles at 131F, and pasta at 132F.
  CORRECTED DURING INSPECTION--Ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Repeat Found foods cold holding at improper temperatures:1. In top pizza prep unit -- ham at 54F, sausage at 51F, ground beef at 51;2. In walk-in -- cooked pasta at 54F, sweet potatoes at 46F, and potato salad at 47F;3. On buffet -- sliced honeydew at 56F, sliced cantaloupe at 53F, potato salad at 53F.
  CORRECTED DURING INSPECTION--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods in the WI, such as the cooked pasta, sweet potatoes were found not properly dated to "consume by" or to use by".
  CORRECTED DURING INSEPCTION--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.
• 3-602.11B - Repeat Foods at cookline lower shelving not labeled -- identified as mashed potateos, and apple dessert topping/mixture.
  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 of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
• 4-202.16 - Repeat 1. Milk crates found used for the following: elevation/storage of drink syrups and juices behind drink service counter.2. Tin foil observed covering stove surfaces at cookline, and covering lower shelf of table at warewash area.3. Cardboard observed coving upper shelf at cookline area and above prep table.
  1. Milk 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.2. Remove tin foil and clean, and sanitize surfaces regularly.3. Remove cardboard and clean, sanitize shelving. Cardboard absorbs grease and cooking odors and is a pest attractant.
• 4-301.11 - Repeat Refrigeration units observed too warm, and overstocked and are not sufficient in number or capacity to meet the food storage demands of the establishment.**Freezer truck bed observed outside near back door used to store frozen foods, and a separate truck bed used to store dry foods.
  Provide additional refrigerators necessary to maintain food items at 41F, or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.***Contact Plan Review Dept. at Health Department for approval of outside storage.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution found in buckets at 3-comp.sink was not at an acceptable concentration -- it was too low at less than 50 PPM.
  Use test strips to be sure chlorine sanitizing solution is 50-100 PPM.
• 4-501.11A - Observed pans 1/2-full of water under each of two condensers inside LP, 5-door refrig. unit, pizza prep.
  Repair the refrigerator to maintain foods at 41F or below, and 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.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: knife and brushon shelving in baking room.
  Clean and sanitize these surfaces for food contact.
• 4-602.12B - The cavity of the Panasonic microwave oven was observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 5-205.11B - The handwash station at the pizza prep area, is being used for purposes other than washing hands --- handsink found with drain blocked by food debris/grease.
  The handwash facility identified above is to be used for washing hands only.
• 5-205.15B - Pizza prep area handsink found slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the pizza prep hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-202.13B - Corrected During Inspection Insect control devices, sticky traps, found on tray on lower shelf of cookline beside food items, and on shelving beside cleaned cook/storage ware at warewash area.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at rest room handsinks.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Inadequate lighting was noted in the Alto-Shaam corner where ceiling light not working; and one light not burning under cookline hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12A - Repeat Physical structure noted in need of cleaning, to include:1. cookline where much grease food debris observed accumulated under, on top of, beside cook-units;2. cookline filters observed with grease drips hanging from ends of filters;3. under 3-comp.sink where much black mold and dirt observed, and drain under 3-comp.sink;4. pizza prep area, and cookline shelving;5. kitchen walls with food splatters, dust, and ceiling scorched;6. under, beside, behind ALL equipment, appliances, furniture at service areas, kitchen, and dining room.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned, as evidenced by dirt, dust around ceiling vent over 2, RI units in kitchen.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

November 23, 2004 (Complaint)

• 4-301.11 - Found pizza prep refrigerator too warm ambient air at 55, and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigerators necessary to maintain food items at 41F, or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 3-501.16B - Critical Found some foods at salad bar cold holding at improper temperatures: cut cantaloupe at 52F, potato salad at 49F, cole slaw at 51F, and pasta salad at 51F.
  CORRECTED DURING INSPECTION--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.

November 23, 2004 (Routine)

• 3-501.16B - Critical Found some foods on salad bar, in WI, and in top pizza prep unit, cold holding at improper temperatures:1. potato salad at 49F, cole slaw at 51F, cantaloupe at 52F, pasta at 51F -- at salad bar;2. sweet potatoes at 52F, and deli ham at 52F--- in WI;3. sausage at 61F, ground beef at 61F, and pepperoni at 63F -- in top pizza prep.
  CORRECTED DURING INSPECTION--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 6-501.12A - Physical structure noted in need of cleaning, to include:1. cookline -- behind, between, under all equipment;2. cooktops;3. floor throughout facility against walls;4. drink syrup area floor, countertops.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.111C - Critical Found small live insects in empty flour bin in baking pizza-crust room, and found few fruit flies at drink syrup area.
  CORRECTED--Empty flour bin was removed to outside and cleaned, sanitized; and commercial pest company services every two weeks.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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  CORRECTED DURING INSPECTION--Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-501.11B - The door gaskets of the pizza prep refrigerator were found severely torn, and the top handle of the Alto-Shaam was found loose.
  Repair or replace the door gaskets, and handle, in accordance with the manufacturer's specifications.
• 5-205.15B - Plumbing connection under the warewash area handsink piping was found leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-202.16 - Milk crate found used for the following: elevation of oil container at cookline; and,tin foil found used to cover cooktop doors, and shelving at cookline.
  CORRECTED DURING INSPECTION--Remove tin foil, and clean, and sanitize surfaces frequently.Milk 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.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) sweet potatoes, and garlic butter in the WI, were found not properly dated to "use by", or "consume by".
  CORRECTED DURING INSPECTION--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.
• 3-602.11B - Found opened package, not labeled in RI, True freezer. Manager identified food as cod.
  CORRECTED DURING INSPECTION--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 of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
• 5-103.11A - Critical Found warewash area handsink with no hot water.
  CORRECTED DURING INSPECTION--All handsinks should have warm/hot water, in addition to liquid handsoap, an instructional sign, and paper towels.

July 27, 2004 (Complaint)

April 05, 2004 (Follow-up)

March 30, 2004 (Follow-up)

• 4-202.16 - Repeat Equipment and shelving units lined with foil and cardboard.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-202.11A - Repeat Fluorescent light bulbs unshielded in dry storage.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 4-101.19A - Repeat Bare wood observed as a mounting block for the pre-scrape spray hose at the dishmachine.
  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.
• 4-501.11B - Repeat The door gaskets of the Pizza prep unit were observed torn and in disrepair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3-501.16B - Critical Repeat Left portion of the pizza prep unit and food items cold holding at improper temperatures (ambient 53F, sausage 58F, cheese 52F).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 6-501.11 - Repeat Coving in dough room and floor tiles cracked and not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 15, 2004 (Routine)

• 4-202.16 - Equipment and shelving units were observed lined with foil and cardboard.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3-501.16A - Critical Repeat Corn hot holding at improper temperatures (110F) in the Altosham warmer.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 6-202.11A - Repeat Fluorescent light bulb in the dry storage area was observed unshielded.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 4-501.114A - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration in the wiping cloth buckets throughout the prep area.
  (Corrected during inspection)Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-101.19A - Bare wood was observed as a mounting block for the pre-scrape spray hose by the dishmachine.
  Paint, Seal, or 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.
• 2-401.11A - Critical Open drinking cup was stored on a shelf with ingredients and food across from the True freezer and in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 4-702.11 - Critical No sanitizer was available at the sanitizing vat of the three compartment sink and dishware was observed being manually warewashed.
  (Corrected during inspection) After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-501.11B - The door gaskets of the pizza prep unit were observed torn and in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 7-209.11 - A purse and jacket belonging to an employee were observed stored on a shelf with clean dishware across from the pizza oven.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles up behind the front counter and registers.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3-501.16B - Critical Repeat The following items cold holding at improper temperatures:1. Pizza prep unit colding at an ambient temperature of 55F and 66F and the following food items on top of the unit or inside were cold holding at improper temperatures: Ham 60F, Sausage 65F, Sweet potatoes 60F
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 7-102.11 - Critical Repeat A spray bottle was observed unlabeled and stored on a shelving unit with other chemicals.
  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.
• 6-501.11 - Coving in the dough room and floor tiles were observed cracked and in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 20, 2003 (Routine)

• 6-202.11A - shield is missing from light in the walkin
  replace the missing shield, corrected
• 4-203.12A - there is no visible/working thermometer in the lower part of the deli case where pizza is prepared
  put a thermometer in the lower part of this case to monitor the temperature
• 3-304.14B2 - noted wet wiping cloths on counters
  set up sanitizer containers to hold wiping cloths, corrected
• 6-303.11C - some of the light tubes are missing or out on the ceiling in the kitchen
  replace missing and burned out tubes
• 3-302.12 - some of the bulk foods are unlabeled
  label all foods that are not easy to identify (flour, etc)
• 3-501.16B - Critical temperatures of pizza toppings in pans on top of deli unit are above required level
  all potentially hazardous foods must be kept at 45 degrees or less in existing equipmentmanager replaced lexan pans with shallow metal pans and put lower in ice, corrected
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use., corrected
• 5-205.11B - noted ice in hand sink
  do not use the hand sink for other purposesfor handwashing only
• 4-601.11B - some equipment has baked on grease: pizza pans and the stove and griddle on the cooking line
  use a degreaser to clean these discard pizza pans and screens when they can no longer be kept clean
• 4-903.11A - pizza roller was stored in space between equjipment
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor., corrected
• 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: metal shelving over the microwavemetal shelving holding spices,light covers on cooking line,fan covers in walkin
  Maintain nonfood-contact surfaces of equipment clean.
• 4-501.11A - the large deli type refrigerator has doors that do not close securely, integral thermometers are very difficult to read and the lids are loose on the top part.
  This unit should be replaced in the near future note that a new unit will be required to hold cold foods at 41 degrees or lower