August 07, 2009 (Follow-up)

August 04, 2009 (Follow-up)

• 3-202.15 - Corrected During Inspection Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service:Observed several dented number 10 size cans of tomato sauce
  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.
• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed raw turkey stored over raw lamb in the outside walk in
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed milk at 47F in the walk in adjacent to the dishwasher 8.4.09 Observed ham at 46F in the walk in adjacent to the dishwasher - DISCARDED
  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.
• 3-603.11(B) - Critical Repeat The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:Observed no disclosure present on the menu
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 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.

August 03, 2009 (Critical Procedures)

• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service:Observed several dented number 10 size cans of tomato sauce
  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.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed raw turkey stored over raw lamb in the outside walk in
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed milk at 47F in the walk in adjacent to the dishwasher
  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.
• 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:Observed no disclosure present on the menu
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.

March 20, 2009 (Follow-up)

• 2-103.11(F) - Repeat Employees are not aware of or are not monitoring the cooking and reheating temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
• 3-304.14(B)(1) - Repeat Observed wet wiping cloths not stored in saniziting solution.
  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) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.Observed oranges on the floor of walk in #1 and cans of food stored on the floor of the dry storage area
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-204.11 - Repeat Observed a filter missing in the back hood.
  Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
• 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.Observed walk in #2 is not holding PHF food at 41F or less. 3.20.09 Observed walk in #2 is not working, however, it is not presently being utilized
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Observed the inside of Beverage Air prep refrigerator #1 exhibits an accumulation of grime and debris
  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) - Repeat Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.Observed the interior of the ice machine, at the server's station, exhibits grime and debris
  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.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed the caulking on the 3 vat sink and the caulking around the dishmachine area exhibited grime and debris
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-5-1 - Repeat The food establishment did not submit new plans to our Plan Review office.Observed a handwashing sink, in the employees items personal storage area, has been removed
  Whenever a food establishment is constructed or remodeled or whenever an existing structure is converted to use as a food establishment, plans and specifications for such contruction, remodeling, or conversion shall be submitted to the Director for review and approval prior to commencement of such construction, remodeling or conversion. The Director shall verify that the plans and specifications conform to the requirements of this Chapter and the FDA Food Code. The plans and specifications shall include the intended menu, anticipated volume of food to be stored, prepared, and sold or served, the proposed layout and arrangement of the facilities, plumbing plans, mechanical plans, electrical plans, finish schedules, lighting schedules, and the types, model numbers, locations, dimensions, performance capabilities, and installation specifications of proposed fixed equipment and facilities. The Director may require additional plans or information, as needed, depending on the nature and extent of the proposed construction, remodeling, or conversion. The Director shall approve the plans and specifications if they meet the requirements of this Chapter and the FDA Food Code. The Director's approval of any plans or specifications shall not be viewed to be a determination that said plans or specifications are free from error. The owner shall have final responsibility for the accuracy and completeness of the plans and specifications, as well as for subsequent construction and installation. No food establishment shall be constructed, remodeled, or converted except in accordance with plans and specifications approved by the Director. Whenever plans and specifications are required to be submitted and approved, the Director shall inspect the food establishment prior to its beginning operation to determine compliance with the approved plans and specifications and with the requirements contained in this Chapter. A fee of $240 shall be paid to the Director upon submission of plans.
• 5-205.15(B) - Repeat The faucet at the handwashing sink, adjacent to the dishwashing area and the faucet at the mop sink area are leaking.
  A plumbing system shall be maintained in good repair.
• 6-202.11(A) - Repeat Light bulb(s) in the dishwashing area and walk in #2 are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-303.11(A) - Repeat Observed that inadequate lighting was provided in the walk-in refrigerators #2 and the outside 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.
• 6-501.11 - Repeat Observed that the cove molding is missing in several areas around the kitchen. Additionally, observed a large gap underneath the door, leading outside at the rear of the facility
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.Observed used outside umbrella, broken rotiesserie oven, broken speed rack stored outside in the dumpster area
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the walls around the handwashing sinks are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.18 - Repeat Observed that handwashing sink, behind the bar is unclean.
  Maintain handwashing sinks in sanitary and operable condition.

March 17, 2009 (Routine)

• 2-103.11(F) - Employees are not aware of or are not monitoring the cooking and reheating temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee loaded dirty dishes into the dishwasher and then emptying the cleaned dishes, without washing hands, after they went thru the dishwasher.
  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 Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed in walk in #2, raw bacon and raw beef stored over ready-to-eat beet salad
  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) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows:Observed ice scoop, including handle, laying in ice
  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), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Observed wet wiping cloths not stored in saniziting solution.
  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 and/or food stored less than 6 inches off the floor.Observed oranges on the floor of walk in #1 and cans of food stored on the floor of the dry storage area
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 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:Observed saffron rice at 132F
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed potato salad at 46F, egg salad at 44F, sliced tomatoes at 51F, mussels at 44F, raw sausage at 46F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-204.11 - Observed a filter missing in the back hood.
  Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
• 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.Observed walk in #2 is not holding PHF food at 41F or less
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Observed the inside of Beverage Air prep refrigerator #1 exhibits an accumulation of grime and debris
  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) - Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.Observed the interior of the ice machine, at the server's station, exhibits grime and debris
  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.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed the caulking on the 3 vat sink and the caulking around the dishmachine area exhibited grime and debris
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-5-1 - The food establishment did not submit new plans to our Plan Review office.Observed a handwashing sink, in the employees items personal storage area, has been removed
  Whenever a food establishment is constructed or remodeled or whenever an existing structure is converted to use as a food establishment, plans and specifications for such contruction, remodeling, or conversion shall be submitted to the Director for review and approval prior to commencement of such construction, remodeling or conversion. The Director shall verify that the plans and specifications conform to the requirements of this Chapter and the FDA Food Code. The plans and specifications shall include the intended menu, anticipated volume of food to be stored, prepared, and sold or served, the proposed layout and arrangement of the facilities, plumbing plans, mechanical plans, electrical plans, finish schedules, lighting schedules, and the types, model numbers, locations, dimensions, performance capabilities, and installation specifications of proposed fixed equipment and facilities. The Director may require additional plans or information, as needed, depending on the nature and extent of the proposed construction, remodeling, or conversion. The Director shall approve the plans and specifications if they meet the requirements of this Chapter and the FDA Food Code. The Director's approval of any plans or specifications shall not be viewed to be a determination that said plans or specifications are free from error. The owner shall have final responsibility for the accuracy and completeness of the plans and specifications, as well as for subsequent construction and installation. No food establishment shall be constructed, remodeled, or converted except in accordance with plans and specifications approved by the Director. Whenever plans and specifications are required to be submitted and approved, the Director shall inspect the food establishment prior to its beginning operation to determine compliance with the approved plans and specifications and with the requirements contained in this Chapter. A fee of $240 shall be paid to the Director upon submission of plans.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located behind the bar 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.
• 5-205.15(B) - The faucet at the handwashing sink, adjacent to the dishwashing area and the faucet at the mop sink area are leaking.
  A plumbing system shall be maintained in good repair.
• 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  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(A) - Light bulb(s) in the dishwashing area and walk in #2 are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-301.14 - 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.
  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) - Observed that inadequate lighting was provided in the walk-in refrigerators #2 and the outside 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.
• 6-501.11 - Observed that the cove molding is missing in several areas around the kitchen. Additionally, observed a large gap underneath the door, leading outside at the rear of the facility
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.Observed used outside umbrella, broken rotiesserie oven, broken speed rack stored outside in the dumpster area
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the walls around the handwashing sinks are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.18 - Observed that handwashing sink, behind the bar is unclean.
  Maintain handwashing sinks in sanitary and operable condition.

June 02, 2008 (Critical Procedures)

• 2-103.11(D) - Reduced sink access as one sink was turned off and another was blocked at bar.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(L) - Employees are not setting up sanitizing solution for towel storage; in additional buffet cold hold items are being preparted in bulk in kitchen, allowing them to heat up prior to placement at buffet.
  The Person in Charge or certified food manager shall train staff to minimize times when foods are in danger zone
• 3-301.11(B) - Corrected During Inspection Critical Food employees are handling ready to eat bread using their bare hands.
  Except when washing fruits and vegetables, food employees may not contact readty 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.
• 3-302.11(A)(1) - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows:- steak stored over covered, cooked crab salad in cooler
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. See also storage chart.
• 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 fruit in cooler
  Foods shall remain covered at all times to prevent potential cross contamination.
• 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: bowl used as scoops found lying in sugar container
  During pauses in food preparation or dispensing, food utensils shall be stored1) in the food with their handles above the top of the food and the container, 2) on a clean sanitized portion of the food preparation table or cooking equipment 3) in running water of sufficient velocity to flush particulates to the drain, 4) or in a container of water if the water is maintained at a temperature of at least 135F
• 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) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: small area of steak in sauce found at 128F
  Potentially hazardous foods shall be hot held at a temperature of 135F or above
• 4-501.11(B) - The door gaskets of the exterior cooler is heavily damaged and in need of replacement
  Equipment components such as door gaskets shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.16(B) - Repeat A warewashing sink was not observed cleaned and sanitized after use to wash wiping cloths and before warewashing activity
  If a warewashing sink is used to wash wiping cloths the sink shall be cleaned after each time it is used to wash wiping cloths.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - interior cooler shelves- exterior of sugar bin
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(C) - Repeat Take out containers were observed stored unprotected.
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 5-202.12(A) - Water from the handwashing sink at was measured at a temperature less than 100F.
  A hand washing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-205.15(B) - Critical Small floor drain cap found to overflow while rear handsink was run; sink water valves found turned off prior to arrival
  A plumbing system shall be maintained in good repair. Immediately ask contractor to service interior drain lines to remove blockage.
• 6-301.11 - Observed that hand soap was not provided at bar handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.14 - Observed that the sign that notifies food employees to wash their hands is missing.
  Replace the signs reminding food employees to wash their hands with signs that are clearly visible/
• 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in refrigerators
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.12(A) - Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Corrected During Inspection Critical Working containers of degreaser was 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.

January 17, 2008 (Routine)

• 2-103.11(I) - Repeat Employees were not setting up sanitizing solution prior to beginning wash steps of bar glasses and compartment sink washed skewers.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employee rinsing hands without using any soap.
  ALL food employees shall wash their hands in the following manner: by turning on warm water at the hand sink, rinse hands/arms with warm water,lather hands/arms with soap and scrub for at least 20 seconds, rinse hands/arms with warm water, and dry hands/arms with paper towels.
• 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 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:- cubed marinated pork was left in outside cooler on shelving directly over mesh bags of onion, cabbage and possibly potato.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination - observed ice supply uncovered in soiled steel ice holding unit.
  Foods shall remain covered at all times to prevent potential cross contamination. Ice was discarded.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: ladel found lying in cooler storage salad.
  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. Ladel was removed and sent to be washed at warewashing unit.
• 3-305.11(A)(3) - Corrected During Inspection Repeat Marshmellows in closed bag were stored on the floor at main bar.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
• 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: - saffron rice, cubed potatoes and some wing temperatures were observed at 125-130F.
  Potentially hazardous foods shall be hot held at a temperature of 135F or above. CFM asked staff to reheat foods to 165F prior to placing at hot hold in covered containers.
• 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 - one serving tray of yellow potato salad @ 46-47F.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below. Food can be chilled in refrigeration prior to sale if it has not been maintained at this temperature for an extended period.
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F - observed boiled eggs prepared yesterday were not labelled with expiration dates.
  Refrigerated, ready-to-eat, potentially hazardous foods 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.
• 4-501.16(B) - Corrected During Inspection The warewashing sink was not observed cleaned and sanitized after use for prepping various vegetable based foods.
  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.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: steel unit for ice cube storage.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.11(C) - Corrected During Inspection Critical Ladels at wok station were reportedly not sanitized at four hour intervals.
  If used with potentially hazardous foods, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 4-901.11(A) - Observed steel food contact containers were stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(C) - Single use items were observed stored unprotected in dry storage room.
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: rice cooker.
  Label rice cooker and ALL other home grade equipment as staff use only equipment.
• 6-501.18 - Observed that handwashing sink was unclean and was not being maintained.
  Maintain handwashing sinks in sanitary and operable condition.
• 7-201.11(A) - Critical Observed that lighter fluid bottles were improperly stored over food contact equipment.
  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.

September 05, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food. Note: Major five foodborne illness fact sheet was provided and explained to the person in charge.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-401.11(A) - Corrected During Inspection Critical A food employee was observed eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
• 3-202.15 - Corrected During Inspection Critical Found two dented cans of black olives and pineapple chunks in dry storage area.
  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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw pork stored over RTE cooked bean & pork soup in Walk in Refrig. #1.
  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.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken and turkey over raw beef and pork in Walk in Refrig. #2.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-403.11(A) - Corrected During Inspection Critical Observed the bean and pork soup at 158 F right after reheating before placing on buffet steam table.
  Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165F for 15 seconds.
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Cooked RTE bean & pork soup, Peeled boiled eggs in Walk in Refrig. #1; Also observed coleslaw and salad which were made onsite without any date marking in Walk in Refrig. #2.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 3-603.11(B) - Corrected During Inspection Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Raw steak and meat. Note: Manually corrected by the operator during the inspection.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 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.
• 6-501.111(C) - Corrected During Inspection Critical Observed two live roaches on the wall under ware washing machine. Note: Removed by the operator. Holes in wall by the ware washing machine need to be sealed.
  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.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed the dish cleaning detergent bucket not labelled.
  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.

June 15, 2007 (Routine)

• 2-103.11(D) - A sink was not fully equipped with handsoap preventing an employee from properly washing hands.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(I) - It was unclear if bar staff were correctly sanitizing the bar glasses.
  The Person in Charge shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned.
• 2-103.11(K) - An employee with a bandaged finger was not wearing gloves while preparing ready to eat boiled egg.
  The Person in Charge shall ensure his/her employees are using disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: boiled eggs.
  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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw pork on skewers in marinade/blood was observed on cooler shelving over uncovered cooked potatoes. Raw meats in exterior cooler were shelved over cabbage and other vegetables.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: ice supply, cakes in refrigeration, potatoes in cooler.
  Foods shall remain covered at all times to prevent potential contamination.
• 3-305.11(A)(3) - Corrected During Inspection Cooked potatoes in cooler were observed on 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.
• 3-307.11 - The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: shelving in cooler that was soiled.
  Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
• 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: ham cubes, cole slaw and mixed bean salad at buffet [observed at 49-51F].
  Potentially hazardous foods shall be held cold at a temperature of 41F.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: potatoes in walk in cooler.
  Any refrigerated, ready-to-eat, potentially hazardous foods 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.
• 4-101.11(B) - Corrected During Inspection The food-contact surfaces of the following equipment and/or utensils are not durable: thread used to slice boiled eggs.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the quat chemical.
  A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving in cooler.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 5-205.11(A) - The bar handwashing facility located at the 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.
• 5-205.15(B) - Critical A men's room toilet was not functioning and had been covered with plastic.
  A plumbing system shall be maintained in good repair.
• 5-501.113(B) - Outside refuse container was uncovered.
  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.
• 6-202.15(A)(1)-(3) - Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-404.11 - Dented cans of fruit were not being stored in a separate designated area.
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
• 6-501.111(D) - Harborage conditions exist. According to pest control report the soda syrup around the soda dispensing machine was sustaining insect pests.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.112 - Corrected During Inspection An accumulation of dead or trapped flies were found in the control device at soda machine side..
  Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

February 02, 2007 (Complaint)

• 3-304.12(A)-(F) - Dispensing utensils for cole slaw left in slaw-
  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.
• 3-501.17(A)(2) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 4 days at 45F: cubed chicken.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41F-45For below shall be clearly labeled and date marked with a "USE BY" not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. THIS ITEM IS BEING CORRECTED TODAY.
• 3-701.11(A) - Corrected During Inspection Critical The following food item(s) were tainted by fire system discharge and are being discarded - sausage and roasts on skewers.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: primary grill front panel, interior chamber and ventilation panels.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: fire suppresant discharge at primary grill.
  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.
• 6-501.11 - Outside freezer entrance tiles are damaged.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the floor around outdoor freezer entrance is soiled and is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

July 07, 2006 (Follow-up)

• 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. (raw chicken over beef in the inside walk in cooler)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.16A - Critical Repeat Rice hot holding at improper temperatures. (Item was double panned on the buffet)
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.

June 20, 2006 (Critical Procedures)

• 3-101.11 - Corrected During Inspection Critical Container of molded buttermilk was observed in the walk in cooler.
  Discard. Ensure food is safe, unadulterated, and honestly presented.
• 3-202.15 - Corrected During Inspection Critical Repeat Dented can of an unlabeled product was observed on the shelf in storage with other items to be used for the food service.
  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.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw beef over peppers in the outside walk in cooler)
  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.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. (raw beef over shrimp in the walk in freezer)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.14A - Critical Egg and pasta salad on the buffet were noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.15A - The methods used for cooling were not adequate. Per CFM, salad are placed on the salad bar prior to reaching 41F.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16A - Corrected During Inspection Critical Rice hot holding at improper temperatures. (Item was double panned on the buffet)
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Repeat Egg salad, ham and pasta salad were cold holding at improper temperatures on the salad bar.
  Discard. Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  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.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: items washed in warewash machine
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 5-205.11A - Repeat The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B - Critical Floor drain to kitchen handsink was observed backing up.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.11 - Repeat Soap was not provided at the hand washing lavatory at the bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing in the rest-rooms)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.18 - Hot water observed off at the kitchen handsink.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

January 05, 2006 (Follow-up)

• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. (raw chicken over beef, raw chicken over shrimp)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use. (observed on countertops and prep tables through out kitchen)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Corrected During Inspection Critical Repeat Butter. cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and debris:1. can opener
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Corrected During Inspection Repeat Clean coffee filters were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-903.11B - Repeat Clean plates and bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Juiceman Jr.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at the bar, by the tv, is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B - Repeat Spray arm observed leaking, faucet at the mop sink observed leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113B - Repeat Outside refuse container was uncovered and doors open.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.114 - Repeat The refuse container used to store refuse has no drain plug.
  Replace the drain plug to the refuse container.
• 6-202.11A - Repeat Lights bulb(s) over the storage shelf are not covered by a protective shielding.
  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.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the rest-rooms and in the kitchen.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Repeat The following areas are not maintained in good repair:1. floor tiles in the walk in 2. small holes over 2-vat sink in the kitchen3. small holes in the wall behind the door in the ladies rest-room4. Caulking needed around counter in rest-room
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The following areas were noted in need of cleaning:1. Floor behind ice cream chest at the bar2. wall behind trash can in food prep areas
  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 - Repeat Mops are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

December 21, 2005 (Routine)

• 3-202.15 - Corrected During Inspection Critical Repeat Dented cans of ketchup and pineapples on storage 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.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw chicken over tomato sauce in walk in cooler, raw beef over cut melons in the walk in cooler)
  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.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. (raw chicken over beef, raw chicken over shrimp)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-304.14B2 - Wiping cloths improperly stored between use. (observed on countertops and prep tables through out kitchen)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Corrected During Inspection Critical Repeat Butter. cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-602.11A - Critical
  
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. can opener2. ice scoop holder3. outside of the bulk storage container
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: items being washed in the warewashing machine (sanitizer line observed out of chemical sanitizer)
  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. (facility will substitute with bleach until chemcial can be ordered from the supplier)
• 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-903.11B - Clean coffee filters were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Juiceman Jr.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11A - The handwashing facility located at the bar, by the tv, is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B - Spray arm observed leaking, faucet at the mop sink observed leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113B - Outside refuse container was uncovered and doors open.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.114 - The refuse container used to store refuse has no drain plug.
  Replace the drain plug to the refuse container.
• 6-202.11A - Lights bulb(s) over the storage shelf are not covered by a protective shielding.
  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.
• 6-301.11 - Soap was not provided at the hand washing lavatory next the ice maker.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at behind the bar.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 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 in the rest-rooms and in the kitchen.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Lights observed out under hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - The following areas are not maintained in good repair:1. floor tiles in the walk in 2. small holes over 2-vat sink in the kitchen3. small holes in the wall behind the door in the ladies rest-room4. Caulking needed around counter in rest-room
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - The following areas were noted in need of cleaning:1. Floor behind ice cream chest at the bar2. wall behind trash can in food prep areas
  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 are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-102.11 - Corrected During Inspection Critical Working containers of (table cleaner (bleach, water, soap)) are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-202.12C - Corrected During Inspection Critical Repeat Container of Hot Shot observed on floor behind the bar.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

May 25, 2005 (Follow-up)

May 25, 2005 (Critical Procedures)

• 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 3-202.15 - Corrected During Inspection Critical Several cans of dented cans of pineapples observed on shelf for service.
  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.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw fish over cooked beans)
  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.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in walk in refrigerator.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.16A - Corrected During Inspection Critical Meatballs, soup and chicken hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Egg salad and beef being prepped cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.18D - Corrected During Inspection Critical According to the "consume by" date on the commercially processed ready-to-eat (RTE) creamer in the refrigerator, the food should have been discarded on 4/5/2005.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:steak (reminder is present but specific food items are not disclosed)
  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 significantly 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.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  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.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils being washed in the dishwashing area
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 43.1-3-4 - The Person in Charge (PIC) at the beginning of the inspection has a Prince George's Co. CFM card but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that card may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 6-301.12A - Observed that no paper towels were available for handsink at the bar and in the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 7-201.11B - Corrected During Inspection Critical Containers of bleach and other cleaners are not properly stored to prevent the contamination of utensils in dishwash area.
  Containers of cleaners/chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12C - Corrected During Inspection Critical Pesticides are not being applied with a certified applicator.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

January 06, 2005 (Complaint)

January 06, 2005 (Follow-up)

• 3-302.12 - Unlabeled food containers in the kitchens.
  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.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.15A - The methods used for cooling were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-603.11 - Critical Consumer advisory on menu does not identify the items the consumer advisory pertains to:steak
  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 significantly 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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11B - The door gasket of the walk in refrigeration/freezer units were damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 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: shelving under server's stationstorage racks in the kitchen and walk in steam tables
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11A - Stainless steel pans were not found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-501.11 - The following areas noted in need of repair:1. Floor tiles observed damaged under 3- vat sink, in kitchen 2. Basecove observed damaged in grill area3. Small holes observed in wall in server's area and kitchen4. Caulking needed around counter in rest-room 5. Caulking molded around dishwash spray area6. Ceiling tiles missing near walk in refrig.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Three live roaches were observed on wall over dishwasher.
  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.

December 27, 2004 (Routine)

• 6-501.11 - Repeat The following areas noted in need of repair:1. Floor tiles observed damaged under 3- vat sink, in kitchen 2. Basecove observed damaged in grill area3. Small holes observed in wall in server's area and kitchen4. Caulking needed around counter in rest-room 5. Caulking molded around dishwash spray area6. Ceiling tiles missing near walk in refrig.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-303.11A - Inadequate lighting was noted in the walk in freezer and refrigerator outside.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.18 - Handwashing facilities are unclean and not maintained in the grill area.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 43.1-3-3A - 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. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the bar and kitchen handsinks.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 3-302.12 - Unlabeled food containers in the kitchens.
  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.
• 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: shelving under server's stationstorage racks in the kitchen and walk in steam tables
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11B - Clean coffee filters observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 6-501.12A - Repeat The following areas were noted in need of cleaning:1. Floor under ice machine2. Floor and wall around dishwasher area.3. Floor, walls and ceilings in all walk in refrigerators and freezer.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.15A - The methods used for cooling were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 4-904.11C - Unwrapped single service items were provided at the consumer self-service counter (straws and stirrers).
  Provide wrapped or an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 4-202.16 - Cardboard observed be reused to store single service items.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-901.11A - Stainless steel pans were not 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.
• 4-501.11B - The door gasket of the walk in refrigeration/freezer units were damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 3-202.15 - Corrected During Inspection Critical Four dented cans of pineapple chunks observed on shelf for service.
  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.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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. It can also provide harborage for insects and rodents.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level under the ice machine and at bar is not observed.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 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.
• 5-205.15B - The floor sink under the bar is slow to drain.Piping damaged under 3-vat sink.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-602.11E - Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of 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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11A - Walk in refrigerator (45F) was observed in a state of disrepair and damaged.
  Repair the walk in refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. 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.
• 3-501.16B - Corrected During Inspection Critical Cole slaw (46F), potato salad (46F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-603.11 - Critical Consumer advisory on menu does not identify the items the consumer advisory pertains to:steak
  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 significantly 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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-202.11A - Lights bulbs under the hood are not covered by a protective shielding.
  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.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils being washed in the dishwasher
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

July 21, 2004 (Complaint)

• 6-501.112 - Dead roaches were found on the premises.
  CORRECTED. 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.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. The area used for food prep tables in front of rotisserie cookline are old inoperable refrigeration units deemed unrepairable.
  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. It can also provide harborage for insects and rodents.
• 6-501.111D - Harborage conditions exist. Due to the use of unclean and unrepairable refrigeration equipment for storage and as food prep tables, the facility is providing an environment where pest can thrive. In addition the interior area below the salad bar was noticed in need of cleaning.
  Eliminate harborage conditions b correcting above violations. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 04, 2004 (Follow-up)

• 6-501.12A - Repeat Found floor in kitchen very dirty.
  All floors, walls, and ceilings must be cleaned, including under, behine, and next to all equipment, 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.
• 4-501.11A - Prep refrigerators at cookline found not working and used as storage.
  Replace, or repair the refrigerators to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-501.11 - Repeat Found hole in wall beside cookline.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 03, 2004 (Complaint)

• 6-303.11A - Observed inadequate lighting of 3 footcandles in the walkin refrigerator.
  Provide higher wattage bulb in the walk-in refrigerator. Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 43.1-3-5 - Critical Health Department permit is suspended due to fire suppression system discharge. **Cease all food operations until fire department reinspects, then call Health Department for reinspection before resuming food prep, or food business.
  Contact hood system company for recharging of fire suppression system; then contact fire department for reinspection; then call Health Deaprtment for reinspection.
• 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.
• 6-501.114A - Repeat Found facility is storing unnecessary items to the operation or maintenance of the establishment chairs, tools, etc. in electrical system room.
  Remove items from electrical system room so that electrical panels can be easily reached. 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. It can also provide harborage for insects and rodents.
• 4-501.11A - Two, 3-door BevAir refrigerators, on the cookline were observed in a state of disrepair and damaged, and being used for storage.
  Repair the refrigerators, or replace them, 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 - Critical Repeat The following utensils were observed soiled to sight and touch: three knives stored between the refrigerators on the cookline, and two knives in the knife holder on the wall beside the cookline.
  CORRECTED DURING INSPECTION--Clean and sanitize these surfaces for food contact.
• 3-202.15 - Critical Found the following severely dented cans on the dry storage shelving with other canned goods: 1 can of Hearts of Palm, 3 cans of water chestnuts, and 4 cans of pineapple chunks.
  CORRECTED DURING INSPECTION--Discard or return food products once the packaging is damaged or is in bad condition. Protect packaging contents so that food is not exposed to adulteration or potential contaminants.
• 6-501.11 - Repeat Observed hole in wall above table and beside cookline.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 20, 2003 (Follow-up)

• 4-501.11A -
  
• 5-205.15B -
  
• 3-603.11 - Critical
  

May 07, 2003 (Routine)

• 43.1-3-3A - Critical The food manager has a current card issued by the National Registry but does not have a local photo ID
  MANAGER MUST OBTAIN A CFM CARD FROM EXPERIOR ASSESSMENTS BY NEXT MONDAY, MAY 12TH, AND FAX A COPY OF THE CARD OR CALL ME WITH THE INFORMATION (NAME, CARD NUMBER AND EXPIRATION DATE)There must always be a Certified Food Manager on site with a current local card.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.and employee drinking while preparing food
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands(2) the containerand (3) exposed foodclean equipment, utensils, and linensand unwrapped single-service and single-use articles.Also employees must wash hands after drinking and change gloves, PROVIDE COVERED DRINKING CUPS FOR EMPLOYEES AS WELL
• 6-501.12A - Repeat Piping at sinks at baremployee bathroom and bathroom doorfloors in dishwashing roomnoted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physcial 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.CLEAN THE ABOVE NOTED AREAS
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-903.11A - plates are stored under the soap and towels at one of the hand sinks
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor., corrected during inspection
• 6-301.12A - Observed that no paper towels were available for handsink at the handsink in the employee rest room and one of the bar hand sinks.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.REFILL THE DISPENSERS
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers., corrected during inspection
• 3-302.11A6 - Critical Ceramic plates are used as covers on lime and lemons at the bar
  Use a non-breakable cover to prevent possible chips of plates falling into the lemons/limes, corrected during inspeciton.
• 3-501.16A - Critical Repeat Several items at the salad bar/buffet hot holding at improper temperatures.
  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.ADJUST EQUIPMENT AS NEEDE ALSO ENSURE THAT FOOD IS COOKED TO PROPER TEMPERATURE BEFORE PUTTING ON LINE
• 6-202.11A - Lights bulb(s) in the dish room are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed foodclean equipment, utensils, linensor unwrapped single-service and single-use articles.
• 4-502-11A - plastic pitcher, was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code, corrected during inspeciton.
• 4-204.113 - The data plate on the warewashing machine is extremely difficult to read.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.AND WHICH IS VISIBLE AND EASY TO READ
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: one of the cutting boards
  Clean and sanitize these surfaces for food contact., corrected during inspection. Note when the cutting boards become stained they must be cleaned and sanitized or replaced
• 4-302.12 - The cook on the grill line does not have a thermometer and is not testing the temperature of the meats and poultry on the grill..
  PROVIDE THE COOK WITH A BAYONET THERMOMETER AND ENSURE THAT HE MONITORS FOOD TEMPERATURES.
• 3-501.16B - Critical Repeat Salad bar items cold holding at improper temperatures.
  CHILL FOODS TO 41 DEGREES OR LOWER BEFORE PUTTING OUT AND STIR FOOD TO KEEPIT COLD OR ADJUST THE SALAD BAR UNIT TO KEEP THE FOOD AT THE REQUIRED TEMPERATURENOTE THAT EQUIPMENT IN USE BEFORE CODE CHANGES MAY KEEP FOOD AT 45 DEGREES OR LOWER.
• 7-102.11 - Critical Working containers of window cleaner are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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. It can also provide harborage for insects and rodents.
• 3-302.12 - Repeat Unlabeled food containers.
  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.
• 7-209.11 - Employee clothing is stored in such a way that they could contaminate Equipment in dry storage areas
  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 corrected during inspection.
• 5-202.12A - Water from the handwashing sink in the kitchen 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.
• 5-205.15B - there are several areas of plumbing which are not working correctly
  CLEAN THE DRAIN AT THE UTILITY SINKREPAIR LEAKING/DRIPPING HOSE AT THREE VAT SINK IN DISHROOMREPLACE THE SINK IN THE BAR WHICH WAS REMOVED (IF IT IS NEEDEDTHE HAND SINK MAYNOT BE USED FOR ANYTHING BUT HANDWASHING)COLD WATER ONLY IS PROVIDED AT ONE OF THE HAND SINKSTHE TOILET IS NOT WORKING IN THE EMPLOYEE BATHROOM. REPAIR OR REPLACE THE HOT WATER HANDLE OF THE SINK IN THE GRILL AREA.ALL PLUMBING MUST BE MAINTAINED IN GOOD REPAIR..
• 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: MEATS FROM THE GRILL
  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.
• 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces, CORRECTED.