April 29, 2009 (Critical Procedures)

Violation: 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: noodles 77F on counter at room temperature. Note: Noodles were 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.
Comments:
The purpose of this visit was to conduct a critical procedures inspection. This type of inspection focuses on those risk factor violations that may directly lead to a foodborne illness.
COOLING
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.
Foods must drop from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
Additional information on foodborne illness and a sample employee reporting agreement was provided.

July 09, 2008 (Routine)

Violation: 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine sanitizer solution was measured in excess of 200 ppm.
Maintain the concentration of the chlorine sanitizer at 50-100 ppm.
Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
ALL critical and easily correctable non-critical violations shall be corrected immediately or by the date indicated. If any questions arise, please contact me at the telephone number provided.
Water Heater: Rheem Ruud ELD S52 12 KW
Dish Machine: NA
Hood System & Filters: Cleaned every 3-4 months
Pest Control: Monthly visits
Grease trap: Cleaned monthly
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.

January 10, 2008 (Routine)

Violations:

• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Noodles and cut vegetables observed uncovered in the walk in refrigerator.
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: Wet wipe cloth observed on hand sink.
  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 containers observed stored on floor of walk in refrigerator.
  Store all items at least 6 " off floor.
• 3-307.11 - Corrected During Inspection The take out container used to deliver the food to the customer is being used to hold the uncooked vegetables prior to cooking.
  Do not dispense food ingredients for cooking using the container which will go to the customer.
• 4-502.11(A) - Repeat Large metal strainer dented at bottom making cleaning difficult.
  Replace the strainer.
• 4-602.13 - Outer surfaces of bus pans and some food containers are soiled with accumulated grime.
  Clean and sanitize the containers.
• 4-904.11(B) - Observed randon storage of plastic forks.
  Store forks so that all handles are towards the employee.
• 5-205.11(B) - Corrected During Inspection Repeat Metal bowl of water in hand sink and containers of sauce on hand sink.
  Limit use of hand sink to hand washing only. Remove all items from the sink.
• 6-302.11 - Observed that toilet tissue was not provided at employee toilet. Paper towels provided which if used can clog the toilet.
  Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
• 6-305.11(B) - Repeat Coat and eye glasses observed on shelves used to store food or food related items.
  Remove personal items from the shelves.

Comments:
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Rheem Ruud ELD S52 12 KW
Dish Machine: NA
Hood System & Filters: Cleaned every 3-4 months
Pest Control: Monthly visits
Grease trap: Cleaned monthly
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS

July 16, 2007 (Routine)

Violations:

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Liquid eggs stored on unit at 53 F
  Store the eggs in the refrigerator to maintain proper cold holding temperature.
• 4-301.12(A) - Corrected During Inspection Sinkj stoppers are not being used in the three vat sink.
  Provide sink stoppers for the sink
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of food ingredients Peanut can being reused..
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Corrected During Inspection Critical A plastic lid and a few bowls were soiled.
  Clean these items effectively.
• 5-205.11(B) - Corrected During Inspection The handwashing station at the front area is being used as a dump station. Container in it and sauce containers strored on the sink
  A handwashing sink may not be used for purposes other than hand washing.
• 6-202.15(A)(1)-(3) - Repeat The rear screen door is not self closing properly.
  Adjust the door to make it close securely.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at kitchen handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.

Comments:
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Rheem Ruud ELD S52 12 KW
Dish Machine: NA
Hood System & Filters: Cleaned every 3-4 months
Pest Control: Monthly visits
Grease trap: Cleaned monthly
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS

January 16, 2007 (Routine)

Violations:

• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers. Salt and pepper mix.
  ALL foods removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-305.11(A)(3) - Corrected During Inspection Containers of rice and chicken found stored on the floor in the walk-in unit.
  Store all items at least 6" off floor.
• 3-501.16(A)(2)(b) - Corrected During Inspection Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature between 41f-45f in existing refrigeration equipment that is not currently capable of maintaining the food at 41f or below as long as the equipment is in place and in use at the establishment and the equipment is replaced by January 1, 2008 to maintain food temperatures at 41f or below.
• 4-101.11(D) - Board in cook line area is rough and unpainted.
  Paint the surface with an enamel paint to seal and make it easier to clean.
• 4-502.11(A) - Large bowl has dented bottom making thorough cleaning impossible.
  Replace the bowl
• 4-601.11(C) - Corrected During Inspection Outer surface of the plastic food container lids are soiled.
  Clean the lids.
• 4-603.14(A)-(B) - Corrected During Inspection Person washing ware is not familiar with proper wash, rinse and sanitize method.
  Make sure new employees learn the proper way to prepare and use the three vat sink setup.
• 6-202.15(A)(1)-(3) - Screen door closer is not attached.
  Attach the closer to the door to keep the door self closing.
• 6-305.11(B) - Jacket hung on storage shelves.
  Provide location for storage of clothing and personal items.
• 6-501.12(A) - Corrected During Inspection Shelf side on cook line is soiled where hands often contact it. Clean the surface and make sure hands are washed frequently to prevent resoiling the surface.
  

Comments:
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Rheem Ruud ELD S52 12 KW

July 12, 2006 (Routine)

Violations:

• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs and chicken over vegetables.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Corrected During Inspection Repeat Pan of rice found stored on floor of walk-in refrigerator.
  Store all food at least 6 " off floor.
• 4-501.11B - Rusty shelves found in walk-in refrigerator.
  Replace rusty shelves.
• 4-601.11C - Outsides of bus pans soiled.
  Clean the outsides of the bus pans.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen
  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 - Corrected During Inspection Observed that no paper towels were available for handsink at kitchen .
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

Comments:
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Rheem Ruud ELDS52 12 KW

January 09, 2006 (Routine)

Violations:

• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a metal bowl being used to dispense cooked chicken from the plastic container at the cook line.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be dispensed using ONLY a food scoop or utensil that is designed with a handle.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigerator. Observed raw pork, chicken, and beef stored on shelves above cooked white rice and sauces.
  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. Observed foods not sorted by their "type" and cooking temperatures inside one of the True 2-door freezers and the walk-in refrigerator. Observed raw chicken stored on shelves above beef or pork. Organize ALL refrigerators and freezers as discussed.
  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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food inside both the 2-door RI units at the cook line and the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Corrected During Inspection Unlabeled food containers of sugar, salt, white pepper mixture.
  Label ALL 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 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a bleach water solution at a concentration of 50-100ppm at all times.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed buckets of soy sauce stored on the floor in the kitchen.
  Elevate food storage onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
• 3-501.16B - Critical Observed the following foods cold holding at improper temperatures: 1. raw scallops (2-door RI unit): 47f, 2. cooked noodles (2-door RI unit): 51f, 3. cooked chicken (2-door RI unit): 49f, 4. deep fried chicken (2-door RI unit): 45f, 5. egg rolls (2-door RI unit): 47f.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 4-101.11D - Observed a stainless steel metal bowl currently used for the storage of cooked white rice (inside the walk-in unit) damaged and cracked.
  Replace ANY damaged equipment with new to maintain cleanability.
• 4-502.11B - The food temperature measuring devices were found out of calibration in the range of use.
  Purchase a new food thermometer and calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. Calibrate ALL food thermometers at least once a week in ice water at 32f.
• 4-502.11C - Corrected During Inspection The ambient air temperature gauge inside one of the 2-door RI units at the cook line is not in good repair and/ or not accurate in the range of use. Unit is registering 40f despite the thermometer stating the unit is 20f.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-502.13A - Corrected During Inspection Repeat Manufacturer containers were observed reused for the storage of other foods. Observed a peanut can being used for the storage of sugar.
  Discontinue the reuse of ANY single-use containers, buckets, metal cans, or card board boxes for other food storage. Provide ONLY NSF approved reusable food storage containers designed for your food storage needs.
• 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Rubbermaid plastic containers (not specifically designated NSF), 2. Sterilite plastic containers, 3. Rubbermaid large grey containers (not specifically designated NSF).
  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.
• 5-202.12A - Corrected During Inspection Water from the two kitchen hand sinks (front counter area and kitchen area) were measured at a temperature less than 110F. Observed the hot water at 90f-97f.
  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.
• 7-202.12A - Corrected During Inspection Critical The bleach water solution for wet towels is not being used in accordance with law or the manufacturer's use directions. Observed the bleach water solution well above 200ppm.
  The bleach water solution must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Maintain bleach water at 50-100ppm at all times.

Comments:
Today I conducted a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: Rheem; Model #: Can not determine (in the ceiling); Kw: 18.
NOTES: No dish machine; only 3-vat sink; using bleach at 50-100ppm.

January 09, 2006 (Routine)

Violations:

• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a metal bowl being used to dispense cooked chicken from the plastic container at the cook line.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be dispensed using ONLY a food scoop or utensil that is designed with a handle.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigerator. Observed raw pork, chicken, and beef stored on shelves above cooked white rice and sauces.
  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. Observed foods not sorted by their "type" and cooking temperatures inside one of the True 2-door freezers and the walk-in refrigerator. Observed raw chicken stored on shelves above beef or pork. Organize ALL refrigerators and freezers as discussed.
  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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food inside both the 2-door RI units at the cook line and the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Corrected During Inspection Unlabeled food containers of sugar, salt, white pepper mixture.
  Label ALL 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 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a bleach water solution at a concentration of 50-100ppm at all times.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed buckets of soy sauce stored on the floor in the kitchen.
  Elevate food storage onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
• 3-501.16B - Critical Observed the following foods cold holding at improper temperatures: 1. raw scallops (2-door RI unit): 47f, 2. cooked noodles (2-door RI unit): 51f, 3. cooked chicken (2-door RI unit): 49f, 4. deep fried chicken (2-door RI unit): 45f, 5. egg rolls (2-door RI unit): 47f.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 4-101.11D - Observed a stainless steel metal bowl currently used for the storage of cooked white rice (inside the walk-in unit) damaged and cracked.
  Replace ANY damaged equipment with new to maintain cleanability.
• 4-502.11B - The food temperature measuring devices were found out of calibration in the range of use.
  Purchase a new food thermometer and calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. Calibrate ALL food thermometers at least once a week in ice water at 32f.
• 4-502.11C - Corrected During Inspection The ambient air temperature gauge inside one of the 2-door RI units at the cook line is not in good repair and/ or not accurate in the range of use. Unit is registering 40f despite the thermometer stating the unit is 20f.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-502.13A - Corrected During Inspection Repeat Manufacturer containers were observed reused for the storage of other foods. Observed a peanut can being used for the storage of sugar.
  Discontinue the reuse of ANY single-use containers, buckets, metal cans, or card board boxes for other food storage. Provide ONLY NSF approved reusable food storage containers designed for your food storage needs.
• 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Rubbermaid plastic containers (not specifically designated NSF), 2. Sterilite plastic containers, 3. Rubbermaid large grey containers (not specifically designated NSF).
  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.
• 5-202.12A - Corrected During Inspection Water from the two kitchen hand sinks (front counter area and kitchen area) were measured at a temperature less than 110F. Observed the hot water at 90f-97f.
  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.
• 7-202.12A - Corrected During Inspection Critical The bleach water solution for wet towels is not being used in accordance with law or the manufacturer's use directions. Observed the bleach water solution well above 200ppm.
  The bleach water solution must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Maintain bleach water at 50-100ppm at all times.

Comments:
Today I conducted a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: Rheem; Model #: Can not determine (in the ceiling); Kw: 18.
NOTES: No dish machine; only 3-vat sink; using bleach at 50-100ppm.

December 06, 2005 (Complaint)

Violation: 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.
Comments:
Today I conducted a complaint investigation at the above named establishment. I received an anonymous complaint that the dining room tables were filthy and the restroom was very dirty.
I investigated the complaint and did not observe any dining room tables unclean or the restroom unclean. The only issue at this time is that no certified food manager is currently on duty and a chef is preparing food for waiting customers.
At this time the complaint is not confirmed, however if you are found operating without a certified food manager again, a Notice of Violation letter will be sent to your establishment with further enforcement action to follow.
If you have any questions please contact me at (703) 246-8425. Thank you.

July 19, 2005 (Follow-up)

Violations:

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food such as sauces, string beans, and other vegetables inside one 2-door reach-in refrigerator at the cookline.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Corrected During Inspection Observed containers of frozen raw chicken thawing on a shelf at room temperature.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 4-101.15 - Corrected During Inspection Critical Observed galvanized metal cans being used to store foods. The cans contain original food items but have been opened and exposed to air.
  Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination.
• 4-501.11A - Repeat Observed the walk-in refrigerator floor rusting.
  Repair the flooring inside 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 the flooring can not be repaired, it shall be replaced.
• 4-501.11B - Repeat The door gaskets of both the True 2-door freezer units (left doors on both units) are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer card board boxes were observed reused for the storage of other food items such as fortune cookies and sauces at the front cashier station.
  Discontinue the reuse of ANY single-use containers, buckets, card board boxes, grocery store or take home bags for other food storage. Provide NSF approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - The following equipment and/or surfaces had accumulations of grime and debris: 1. shelving units inside the walk-in refrigerator.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-901.11A - Observed clean equipment 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.
• 4-903.11B - Clean metal containers in the kitchen next to the rice cooker were observed stored with the food-contact surface facing upward.
  Store ALL equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.11B - Corrected During Inspection Unwrapped spoons were not stored with the handles presented to the employee.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 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: 1. Rubbermaid grey containers for sugar, flour, and starch storage. (NOTE: As discussed with the manager, once the containers become damaged, they shall be replaced with NSF approved food containers. In the meantime, employees place the entire bag of food inside the container. The food does not directly touch the rubbermaid container).
  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.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the REAR kitchen door. (NOTE: Management stated they will have a new door sweep installed when their repair person returns from vacation).
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.12A - Observed the kitchen walls (FRP Paneling) noted in need of cleaning.
  ALL floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Today I conducted a FOLLOW-UP inspection at the above named establishment. Continue to correct all remaining critical and non-critical violations immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 7. Continue date marking food items with the “use by” date if held beyond 24 hours. 8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.

July 06, 2005 (Routine)

Violations:

• 2-301.12A - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands in the following manner: 1. rinse hands and arms with warm water, 2. lather hands and arms with soap and scrub for at least 20 seconds, 3. rinse hands and arms with warm water, 4. paper towel dry, 5. turn off the water using the used paper towel.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 3-301.11C - Observed a metal bowl being used to dispense cooked chicken from a plastic container at the cookline. The bowl causes excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be dispensed using a food scoop that is designed with a handle.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit. Observed raw chicken and other meats stored above a container of sauce and canned food items. Reorganize the walk-in refrigerator as discussed.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator and reach-in refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.14A - Critical In conjunction with 3-501.15 & 3-501.16: Observed cooked white rice inside the walk-in refrigerator at 56f. The rice was cooked yesterday and will be used for fried rice. The rice is 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 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. Hot foods shall be cooled properly using shallow and small portions and ice baths. Or the hot foods can be stored inside a freezer for an hour and then loosely covered and placed inside the walk-in refrigerator. Employees shall use a calibrated (accurate) thermometer to ensure proper cooling, hot and cold holding of foods.
• 3-501.16A - Critical Observed cooked chicken and deep fried chicken (for general tsao's) hot holding at improper temperatures. The cooked chicken was sitting out at room temperature and were 113f-114f.
  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.
• 3-501.16B - Critical Observed the following foods cold holding at improper temperatures: 1. pooled eggs (for fried rice): 76f, 2. cooked rice (inside the walk-in refrigerator): 56f.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41For less to inhibit the growth of harmful bacteria.
• 4-301.11 - Observed the following refrigerators not currently capable of holding food at 41f or below: 1. walk-in refrigerator: 44f, 2. one 2-door reach-in refrigerator: 45f.
  ALL refrigerators shall be capable of holding food at 41f or below, therefore the units shall be set at 34f-36f. If the units are not capable of holding food at 41f or below, they shall be replaced by January 1, 2008. Repair the units as needed immediately.
• 4-301.12A - Manager did not have all 3 drain stoppers for the 3-vat sink.
  Provide all 3 drain stoppers so the employees do not have to stuff plastic wrap inside the sink drain.
• 4-501.11A - The flooring inside the walk-in refrigerator is rusted and observed in a state of disrepair and damaged.
  Repair the walk-in refrigerator floor to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The door gaskets of both True 2-door freezers are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Critical In conjunction with 4-602.11: The following utensils were observed soiled to sight and touch: 1. slicer.
  Clean and sanitize these surfaces for food contact.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. all equipment and utensils due to the fact that the 3-vat sink is not set up and being used properly.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Remember to wash with hot soapy water (far left basin), rinse with hot clean water (middle basin) and chemically sanitize with bleach at 50-100ppm (far right basin).
• 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: 1. "take home" bags for food storage inside the freezer and refrigeration units, 2. grey rubbermaid containers for flour, corn starch, and sugar storage.
  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.
• 6-202.15 - Openings to the exterior of the building are present along the REAR kitchen door. A weather strip has been installed but it is not the proper size.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen. It appears that the dispensor is clogged.
  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.
• 6-501.110A - Employees are not using a designated area for storage of personal items such as keys and cell phones.
  Employees shall either provide lockers inside the employee restroom or designate one shelf or cabinet for storage of ONLY their personal items like jackets, purses, cell phones, keys, etc.
• 7-201.11A - Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Windex, bug sprays, and other chemicals stored next to boxes of packaged sauces at the front counter.
  Containers of ALL and ANY sanitizers, chemicals, detergents, and toxic materials shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. Do NOT use Raid in your establishment. Pest maintenance shall be conducted by a licensed professional.

Comments:
Today I conducted a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: same.
NOTES: No dish machine; 3-vat sink uses chlorine (bleach) at 50-100ppm. Remember to set up the sink as discussed. Provide all 3 basins with the proper drain stoppers and wash with hot soapy water (far left basin), rinse with hot clean water (middle basin) and chemically sanitize with bleach at 50-100ppm (far right basin). The manager shall train the employee(s) to use the test strips to ensure the bleach water is only 50-100ppm, no more or less.

February 22, 2005 (Follow-up)

Violations:

• 3-304.12 - Corrected During Inspection Repeat In-use and dispensing utensils improperly stored between use. Observed food scoops lying inside the aniset powder and salt.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 4-101.19A - Repeat Observed wood handled utensils such as ladels, strainers, etc.
  Discontinue use of wood or wood wicker. ALL food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Upon replacement, provide ALL plastic or stainless steel handled utensils.
• 4-204.112B - Repeat In conjunction with 4-204.112a & 4-502.11c: There was no working or visible temperature measuring device located in the following units: 1. both 2-door reach-in refrigerators at the cook line.
  Provide a working and visible temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of almonds and cashews.
  Discontinue the reuse of single-use containers, buckets, and/or card board boxes for other food storage. Provide approved reusable food storage containers designed for your food storage needs. Continue to provide NSF approved food containers.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the threshold of the FRONT door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

Comments:
Today I conducted a FOLLOW-UP inspection at the above named establishment. Continue to correct all remaining critical and non-critical violations immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 7. Continue date marking food items with the “use by” date if held beyond 24 hours. 8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: Rheem; Model #: Can not determine (in the ceiling); Kw: 18. **will contact contractor to obtain model #.
NOTES: No dish machine; only 3-vat sink; using bleach at 50-100ppm.

February 02, 2005 (Routine)

Violations:

• 2-401.11A - Corrected During Inspection Critical The front counter employe (who takes orders) was observed eating in an area other than designated break area while handling food or contacting clean food contact surfaces.
  All employees must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in 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. Organize ALL refrigerators and freezers as discussed. Use ONLY one shelving unit for storage of ALL raw foods.
• 3-302.12 - Repeat Unlabeled food container of white pepper.
  Label ALL 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.
• 3-304.12 - Corrected During Inspection Repeat In-use and dispensing utensils improperly stored between use. Observed rice scoops stored in a container of water. Observed food scoops lying inside the rice and sugar.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 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.
• 3-307.11 - Corrected During Inspection Observed an employee cutting broccoli and using a trash can as a table to store the broccoli container.
  Discontinue this practice of using a trash can as a table to protect food from possible contamination.
• 3-501.13 - Corrected During Inspection Observed frozen shrimp thawing at the 3-vat sink at room temperature.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 4-101.111 - Corrected During Inspection Observed aluminum foil lining some equipment at the cook line.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent, therefore the equipment shall not be "lined" with aluminum foil or any other material.
• 4-101.19A - Observed wood handled utensils such as butcher knives, ladels, strainers, etc.
  Discontinue use of wood or wood wicker. ALL food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Upon replacement, provide ALL plastic or stainless steel handled utensils.
• 4-202.16 - Corrected During Inspection Repeat Soda crates found used for the following: 1. elevating containers of food off the floor inside the True 2-door freezer.
  Soda crates and/or milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112B - Repeat In conjunction with 4-204.112a & 4-502.11c: There was no working or visible temperature measuring device located in the following units: 1. both 2-door reach-in refrigerators at the cook line.
  Provide a working and visible temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-502.13A - Repeat Manufacturer containers, buckets, and card board boxes were observed reused for the storage of other various foods.
  Discontinue the reuse of single-use containers, buckets, and card board boxes for other food storage. Provide approved reusable food storage containers designed for your food storage needs. Continue to provide NSF approved food containers.
• 4-901.11A - Repeat Observed clean equipment on shelves above the 3-vat sink stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. grey rubbermaid containers for corn starch, flour, etc.
  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. When the containers become damaged, please replace them with NSF approved food grade containers. In the meantime, managers have kept the food inside their original bags and then placed the food inside the rubbermaid containers.
• 5-202.12A - Corrected During Inspection Water from the handwashing sinks throughout the establishsment are measured at a temperature less than 110F. Observed the water at 60F.
  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. According to the managers, when the employees wash equipment and utensils the hot water supply is drained and it takes approximately 20 minutes before hot water is restored. Hot water at sinks was restored during the inspection to 122F from the hand sinks. However, you should contact a plumber immediately and have him determine why this occurs. Your water heater shall be at least 15kilowatts or 75,000btu.
• 5-501.17 - Repeat There is no cover to the trash can in the employee restroom.
  Provide a cover to the trash can in the employee restroom.
• 6-201.16B - In conjunction with 6-201.11: Observed the improper type of ceiling panels inside the customer restroom.
  Upon renovation, replace the existing ceiling panels with those that are constructed of a smooth, easily cleanable, non-absorbant, and washable material (like the panels in the kitchen).
• 6-202.15 - Repeat Openings to the exterior of the building are present along the threshold of both the FRONT and REAR establishment doors.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the followingl lavatories used by food employees: 1. front counter hand sink, 2. kitchen hand sink.
  Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees.
• 6-302.11 - Repeat Toilet tissue was not present at the employee restroom.
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.

Comments:
Today I conducted a ROUTINE inspection at the above named establishment. As discussed with the managers, hot water at your hand sinks shall be at least 110F at ALL times. When employees wash equipment and utensils, the hot water supply is depleted and does not restore for at least 20 minutes. You must contact a plumber immediately to find out why this occurs and to make sure your water heater is at least 15 kilowatts or 75,000btu. A follow-up inspection will be conducted within 10 days to ensure you had a plumber come and look at the water heater unit. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: can not determine; employee's stated the unit is in the ceiling.
NOTES: No dish machine; only 3-vat sink; using chlorine (bleach) to sanitize at 50-100ppm.

August 23, 2004 (Routine)

Violations:

• 4-501.11A - Repeat One reach-in refrigerator at the cook line is registering an ambient air temperature of 50F and therefore is observed in a state of disrepair and damaged.
  Repair the refrigerator immediately 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. All refrigerators shall be capable of holding food at 41F or below and therefore be set at 39F or below.
• 3-304.12 - Repeat In-use utensils improperly stored between use. Observed a knife wedged between equipment at the cook line.
  CORRECTED DURING INSPECTION: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 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.
  Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories including restrooms used by food employees. Signs should say "employees shall wash their hands before returning to work."
• 3-302.11A1 - Critical Repeat In conjunction with 3-302.11A2: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw animal food not organized by "type."
  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. In addition to raw foods being separated from ready to eat foods, the raw foods shall be organized by their type. Reorganize refrigerators and freezers as discussed.
• 4-202.16 - Repeat Soda crates found used to elevate food off the floor inside the True upright freezer.
  Soda and milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) food such as cooked noodles and already cooked foods like deep fried shrimp and chicken in the refrigeration unit is not properly dated for disposition.
  Mark the name and "CONSUME BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the rear kitchen screen door (door doesn't fit the door frame).
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-201.11 - Repeat Ceiling panels inside the customer restroom are not constructed of the proper material.
  The ceiling panels shall be constructed of a smooth, easily cleanable, and non-absorbant material. Replace old panels with new.
• 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: 1. Rubbermaid trash cans being used for food storage. (NOTE: The cans are in good repair).
  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. (NOTE: Currently the manager has kept the food in their original packaging and placed the bag of sugar, flour, etc. inside the can).
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles facing one direction (towards the employee) behind the cashier line.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3-307.11 - Observed a rack of food stored next to the mop sink.
  To prevent possible contamination to the food from soiled mop water and/or soiled mop heads in the sink, it is highly recommended that a splash guard is installed at the mop sink.
• 4-502.13A - In conjunction with 4-101.11: Manufacturer cardboard boxes were observed reused for the storage of other various foods (that have been packaged).
  Discontinue the reuse of single-use cardboard boxes for other various food storage. Provide approved reusable food storage containers designed for your food storage needs. Cardboard boxes are not easily cleanable, smooth, and non-absorbant.
• 6-303.11B - Inadequate lighting was noted inside both True upright 2-door freezers (burnt out light bulbs).
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 4-204.112B - Repeat There was no proper temperature measuring device located in one 2-door reach-in refrigerator at the cook line (thermometer is designed for measuring internal food temperatures, not ambient air temperatures).
  Provide the proper type of temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

Comments:
Today I conducted another routine inspection at the above named establishment and checked on the correction of violations cited during my previous inspection. Several violations have been corrected. Continue to correct all remaining violations immediately. If you have any questions please call me at (703) 246-2451. Thank you for your hard work and efforts.
REMINDERS: 1. Employees shall wash their hands and handle food using utensils and/or wearing disposable gloves. Do not handle food using your bare hands. 2. Monitor food, refrigeration, and freezer temperatures. Use your thermometer to ensure food is being held at 41F or below and 140F or above. Do not hold food at room temperature. I recommend making temperature charts for all refrigerators and freezers and documenting the temperatures of the units every morning. 3. Maintain pest treatment services from a licensed company and retain records of all services provided. 4. Maintain grease trap and hood filter cleanings regularly and keep all records of cleanings performed. 5. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc). 6. Upon delivery of food products, inspect all items for possible contamination, dents, swelling, etc.

August 10, 2004 (Routine)

Violations:

• 4-904.11A - Single service items (take out containers) were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Rubbermaid trash cans being used for food storage.
  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. Order food grade plastic containers that are NSF approved for storage of food. Otherwise, either store the flour, starch, etc. in the Rubbermaid container in their original packaging or purchase food grade plastic bags and line the inside of the Rubbermaid container and then pour the food in.
• 3-304.14A - Wiping cloths improperly used. Found the wiping cloths underneath cutting boards.
  Ensure cloths used for wiping food spills are not used for any other purpose. Purchase rubber mats and place them under the boards to prevent them from sliding while in use.
• 3-501.16A - Critical Deep fried chicken is at room temperature (82F). Food is 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.
• 3-501.16B - Critical Repeat Raw shrimp and raw beef and other foods stored inside the refrigeration units are cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 4-502.13A - Manufacturer containers and buckets were observed reused for the storage of other various foods. Card board boxes were being reused to store egg rolls and other foods.
  Discontinue the reuse of single-use containers and buckets and cardboard boxes for other various food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-304.12 - Repeat In-use utensils improperly stored between use. Utensils found stored in stagnant water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 4-204.112B - There was no temperature measuring device located in both cook line reach-in refrigerators.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in both cook line reach-in refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 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.
  Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees.
• 43.1-3-3A - Critical No certified food manager was present when I arrived to conduct a routine inspection.
  CORRECTED DURING INSPECTION: The certified food manager shall be present during ALL hours of operation. I highly recommend you have other employee's certified with the food manager's license immediately. Contact ORS Interactive for information.
• 3-302.12 - Unlabeled food containers.
  Label ALL working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic bowls being used to dispense food from bulk containers such as starch (flour), sauces, etc.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. All food in bulk containers shall be provided with food scoops that are equipped with handles.
• 4-601.11A - Critical In conjunction with 4-602.11: The following utensils were observed soiled to sight and touch: 1. inside refrigerators and freezers including door gaskets, floors.
  Clean and sanitize these surfaces for food contact.
• 4-501.12 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-302.11A1 - Critical Repeat In conjunction with 3-302.11A2: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw animal food not organized by "type."
  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. In addition to raw foods being separated from ready to eat foods, the raw foods shall be organized by their type. Reorganize refrigerators and freezers as discussed.
• 6-501.12A - Repeat Kitchen walls noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.18 - Handwashing facilities are unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 4-901.11A - Clean equipment 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.
• 4-501.11A - Repeat Both reach-in refrigerators at the cook line and the walk-in refrigerator are registering an ambient air temperature of 47F-52F and therefore is observed in a state of disrepair and damaged.
  Repair the refrigerators immediately 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. All refrigerators shall be capable of holding food at 41F or below and therefore be set at 39F or below.
• 4-202.16 - Soda crates found used to elevate food off the floor inside the True upright freezer and inside the walk-in refrigerator.
  Soda and milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 6-302.11 - Repeat Toilet tissue was not present at the employee toilet.
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) food such as cooked noodles and already cooked foods like deep fried shrimp and chicken in the refrigeration unit is not properly dated for disposition.
  Mark the name and "CONSUME BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-302.14 - Can not locate the test kit 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.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee's restroom and customer's restroom.
  Install a covered refuse container for the disposal of feminine napkins in the restrooms.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the rear kitchen screen door (door doesn't fit the door frame).
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-201.11 - Ceiling panels inside the customer restroom are not constructed of the proper material.
  The ceiling panels shall be constructed of a smooth, easily cleanable, and non-absorbant material. Replace old panels with new.
• 4-703.11C - Critical Observed improper warewashing techniques at the 3-vat sink. Equipment was being cleaned but not sanitized and the 3-vats were not set-up for use.
  The 3-vat sink shall be properly set-up to: 1. wash in hot, soapy water, 2. rinse in hot clean water, 3. sanitize in 75F water using chlorine at 50-100ppm. Chlorine test kit shall be provided to ensure the concentration is accurate. Equipment/utensils shall be immersed in the sanitizer water for 1 minute before being allowed to air dry. Provide sanitizing agents at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.

Comments:
Today I conducted a routine inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. A follow-up inspection will be conducted on August 24, 2004. If you have any questions please call me at (703) 246-2451. Thank you.
REMINDERS and NOTES: 1. Employee's shall wash their hands and handle food properly using utensils and/or wearing disposable gloves. Do not handle ready to eat foods using your bare hands. 2. Monitor food, refrigeration, and freezer temperatures. Use a thermometer to ensure food is being held at 41F or below and 140F or above. 3. Maintain pest treatment services from a licensed pest control company and retain all records of services provided. 4. Maintain grease trap and hood filter cleanings and records of all cleanings. 5. Discuss with your employee's illneses and symptoms that would prevent them from coming to work. 6. Other employee's shall be certified with the food manager's licsense as soon as possible. If you are found operating the establishment again without a certified food manager, you will be closed by the regulatory authority.

May 17, 2004 (Routine)

Violations:

• 6-302.11 - Repeat Toilet tissue was not present at employees' rest room toilet.
  CORRECTED DURING INSPECTION--To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
• 4-501.12 - Repeat The cutting board at the cookline prep table was found heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-307.11 - Repeat Found open red sauce on edge of front area handsink, and packages of sauce and condiments on table beside edge of handsink.
  CORRECTED DURING INSPECTION--Do not store any foods on handsink, or directly beside handsink due to high chance of handwashing splashes. Protect food from miscellaneous sources of contamination.
• 6-501.16 - Observed mops propped on edge of mop sink, and not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3-304.14B2 - Repeat Found wiping cloths improperly stored between use and on prep table in back kitchen area.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.12 - Repeat Found plastic cup in bin of flour near cookline.
  Use only scoop, or utensil with handle for dispensing foods. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) 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 every 4 hours.
• 3-302.11A2 - Critical Found raw beef stored over raw pork in the RI True freezer; therefore, different types of raw animal foods stored in such a manner that may cause cross contamination.
  CORRECTED DURING INSPECTION--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.
• 3-302.11A1 - Critical Repeat Found:1. raw beef stored over cheese wontons in the True RI freezer;2. raw beef/pork stored over cooked rice in walkin refrigerator; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  CORRECTED DURING INSPECTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Critical Repeat Found uncovered raw pork in the True RI freezer.
  CORRECTED DURING INSPECTION--Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.12A - Observed floor in need of cleaning, to include behind equipment at cookline and against all walls; and foudn drips of grease hanging from edges of hoods/filters at cookline.
  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.
• 6-202.15 - Openings to the exterior of the building are present along the back door that was found not closed securely, and with space at the bottom of the door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 4-101.15 - Critical Found opened cans of foods: bamboo shoots, in the prep refrigerator at the cookline.
  CORRECTED DURING INSPECTION--Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at back kitchen.
  CORRECTED DURING INSPECTION--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.
  CORRECTED DURING INSPECTION--Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-501.16B - Critical Repeat Found the following foods cold holding at improper temperatures:1. cooked rice at 51F in walkin refrigerator;2. raw chicken at 51F in top prep unit at cookline;3. raw beef at 47F in top prep unit at cookline.
  CORRECTED DURING INSPECTION--Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 4-501.11A - Found the two prep refrigerators at the cookline at 54F (#1, next to wall), and 56F.
  Repair/adjust the refrigerators to maintain ambient air temperature of 41F, or below, and to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.

Comments:
Today's visit was to conduct a routine inspection, in conjunction with a complaint inspection. The complaint inspection report is filed separately. Please note the following:
1.***Correct prep refrigerators ambient air temperatures to 41F, or below immediately.
**Cool foods in walkin, so that hot foods will not raise temperature of prep refrigerator units.
2.***Fill top prep unit's containers only 1/2 full of foods, to assist temperature control of foods at 41F, or below.
3. Be sure hygiene is a priority by keeping handsinks stocked, and rest rooms sufficiently supplied with toilet tissure, paper towels, and handsoap.
4. Correct all violations by time of next routine inspection.

May 17, 2004 (Complaint)

Comments:
Today's visit was to conduct a complaint inspection, in conjunction with a routine inspection. The routine inspection report is filed separately. The following information describes the complaint received by the Health Department on May 13, 2004:
-- complainant was at the establishment on May 11, 2004, about 12:30pm and ordered Mongolian Beef
-- complainant reported finding hair in the food.
The following information was learned from today's inspection and discussion with the manager:
1. employees in kitchen were observed wearing hats, and it is the policy of this facility for food workers to wear hats;
2. **recommend front service employees wear hat, or hair restraint also;
2. manager reported not having known of this complaint prior to today's inspection;
3. manager stated no other complaints have been received.
Due to today's inspection, this complaint can not be confirmed. Reminder to this establishment to have all employees who handle food to wear hair restraint, and wash hands frequently, and vigorously.

October 27, 2003 (Routine)

Violations:

• 5-202.12A - Hot water at handsink in the restroom was detected at 74F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F t.
• 3-302.11A1 - Critical Repeat Raw chicken observed stored over vegetables in the walk-in cooler.
  CORRECTED DURING THE INSPECTION. 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.
• 4-202.16 - Repeat Soda crates and soy sauce containers observed being used as storage shelves.
  Soda crates and soy sauce containers are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 5-501.17 - No covered refuse container was observed for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 5-205.11B - Repeat The back hand sink was observed being used for purposes other than washing hands. The sink had remnants of rice and other food particles in it at the time of inspection.
  Hand sinks are intended to be used for handwashing only. The sinks should be easily accessible to encourage proper handwashing.
• 3-501.15A - Rice to be cooled was covered and detected at 78F in the walk-in cooler.
  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.
• 3-302.11A4 - Critical 1. Vegetables and egg rolls observed uncovered in Leader unit. 2. Chicken and vegetables observed uncovered in walk-in cooler
  CORRECTED DURING THE INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Repeat Containers of chicken and sauces observed being stored on floor in walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-304.14B2 - Repeat Wet wiping cloths observed being stored on food prep counter.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Chlorine sanitizer should be detected at 50ppm.
• 4-302.14 - Repeat The test kit located in the facility for monitoring the concentration of bleach was observed old and needs to be replaced.
  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. Chlorine sanitizing solution should be detected at 50ppm.
• 4-502.13A - Repeat 1. Soda crates were observed being used for food storage. 2. Wonton boxes observed being reused for egg roll storage.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. The containers should be smooth, durable, and easily cleanable.
• 6-302.11 - No toilet tissue was observed in the restroom.
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Hoses, boxes, old equipment, lights and other unnecessary articles observed in the restroom.
  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.
• 4-901.11A - Stainless steel containers and lexan containers were observed 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.
• 3-302.12 - Repeat Sugar, flour, and other spices were observed without a label to identify contents.
  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.
• 43.1-1-5F - The following item is intended for household use only and is not approved for use in a commercial food establishment: rice cooker
  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.
• 3-307.11 - Observed no individual utensils to dispense each food product at the prep station.
  Provide a utensil for each food product to prevent cross contamination.
• 7-201.11A - Containers of Windex were observed stored with canned food products.
  CORRECTED DURING THE INSPECTION. Containers of Windex must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 3-501.13 - Repeat Observed chicken and beef ribs thawing on counter.
  CORRECTED DURING THE INSPECTION. Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the back hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 4-501.11B - The door gaskets of the Leader unit and walk-in cooler observed soiled with food and other debris.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-301.11 - Repeat Soap was not provided at the hand washing lavatory in the restroom.
  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.
• 4-302.12 - Repeat The Certified Food Manager could not find a food temperature device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 3-301.11C - Observed a cup being used as a scoop for flour.
  Provide a scoop (handle up) to minimize bare hand and arm contact with exposed food that is not in a RTE form and to reduce the potential for contamination.
• 4-501.12 - Repeat The cutting block under the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 6-305.11B - Repeat Cell phone and keys observed on food storage shelf.
  Designate and area or provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 3-501.16B - Critical Repeat Pork in two door unit observed at temperature above 41F.
  CORRECTED DURING THE INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All other violations must be corrected before the next routine inspection.
3. Pest Control Company comes once a month. No activity/evidence observed at time of inspection.
4. The Certified Food Manager stated that someone was going to come out tomorrow to check on the hot water for the restroom and mop sink. The hot water heater is in the ceiling and therefore, was not evaluated. Contact me within twenty four (24) hours when service has been completed and the hot water is restored to 110F+.
5. If you have any questions, please contact me.