January 08, 2009 (Critical Procedures)

• 2-301.14(A)-(I) - Critical (CORRECTED DURING INSPECTION) Observed no handwashing in between glove changes in between different tasks.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. DISCUSSED WITH MANAGER AND HANDED OUT INFORMATION IN ENGLISH AND SPANISH.
• 2-401.11(A) - Critical Repeat (CORRECTED DURING INSPECTION) Observed evidence of eating and drinking in the food prep areas.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
• 4-601.11(A) - Critical (CORRECTED DURING INSPECTION) The following equipment/utensils were observed soiled to sight and touch: 1) Slicer,2) Utensils in storage.
  Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
• 7-102.11 - Critical Repeat (CORRECTED DURING INSPECTION) Working containers of poisonous and toxic materials are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

May 14, 2008 (Routine)

• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: salad bar cold table-cottage cheese 50 F, melons 52 F, 49 F, 53 F.
  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. (Items were removed as breakfast ends at 10 AM).)
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: rice, soup, chicken salad and tuna salad made yesterday or before with no prepared on or discard dates.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 5/14 they shall be date marked with a "use by" date not exceeding 5/20.
• 3-501.17(B) - Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: deli meats and corned beef in walk in cooler.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 5/14 they shall be date marked with a "use by" date not exceeding 5/20.
• 4-502.13(A) - Manufacturer container (feta) were observed reused for the storage of food (pretzels and chips).
  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.
• 4-901.11(A) - Repeat Observed wet pans stacked without air-drying.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 5-205.15(B) - The sink basin at the handwashing sink in the grill station is slow to drain.
  A plumbing system shall be maintained in good repair.
• 5-205.15(B) - Plumbing connections under the 3 vat sink piping are leaking heavily.
  A plumbing system shall be maintained in good repair.
• 6-501.11 - Observed that the that the floor is corroding in the walk in cooler and there is hole in the floor.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.18 - Observed that handwashing sinks throughout establishment have food debris inside.
  Maintain handwashing sinks in sanitary and operable condition.
• 7-102.11 - Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name found in dishmachine room and 3 vat sink room.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-202.12(A)(1)-(4) - Critical The concentration of the chlorine sanitizer in the wiping cloth bucket was above 200 ppm.
  Maintain the concentration of the chlorine sanitizer at 50-100 ppm.

November 27, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when cooling.
  The Person in Charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41F or below, 2) Hot foods shall be held at 135F or above, 3) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed.
• 2-401.11(A) - Corrected During Inspection Critical Repeat Observed two open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-202.15 - Critical Observed 3 dented cans of marinara in dry storage.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: breakfast bar-cottage cheese 50 F, cream cheese 56 F, and cut melon 55 F.
  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.(No corrective action was needed because they were about to be discarded due to end of breakfast.)
• 3-501.17A - Critical Observed that the prepared, ready-to-eat chicken salad, tuna salad, soup, and rice are not dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 3-501.17B - Critical Observed that the commercially processed, ready-to-eat deli meats and corned beef hash are not dated for disposition.
  Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day that the original container is opened.
• 4-501.11(A) - Observed that the garbage disposal at the 3 vat sink is not working.
  Please repair immediately.
• 7-102.11 - Critical Repeat Observed several bottles of cleaners with no label.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

May 18, 2007 (Routine)

• 2-301.14(A)-(I) - Critical Observed employee clean station and then begin food preparation at sandwich station without washing her hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-401.11(A) - Critical Observed open cup of soda stored on work table.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-304.15(A) - Observed gloved employee clean up with wet towel and then return to food preparation without changing gloves.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-306.11 - Observed chow mein noodles, bacon bits and croutons not covered at salad bar.
  Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: pork chops, noodles, shepards pie.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 5/18 they shall be date marked with a "use by" date not exceeding 5/24.
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: deli meats in wic.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 5/18 they shall be date marked with a "use by" date not exceeding 5/24.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: top of dishmachine, shelves inside 3 door merchandiser, outside of single service plastic take out containers at entree station.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-702.11 - Critical Due to improper function of the dishmachine, food contact surfaces are not being sanitized.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
• 4-901.11(A) - Observed pans stacked while still wet.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(B) - Corrected During Inspection Clean single service take out containers at the sandwich station were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the water supply system to several coffee machines and the ice machine.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
• 6-501.11 - Repeat Observed that the ceiling is damaged above dishmachine (may be a leaking pipe) and coving is missing at hand sink in kitchen.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-102.11 - Critical Repeat Observed unlabeled chemical bottle in dish room and at sandwich station.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

November 09, 2006 (Critical Procedures)

• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of all-purpose cleaner are not properly labeled.
  Label them.
• 7-201.11(B) - Corrected During Inspection Critical Containers of all-purpose cleaner and soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Store them separate from clean equipment.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The home-use Raid insecticide is not being used in accordance with law or the manufacturer's use directions.
  Use an insecticide approved for a commercial food establishment.
• 7-207.11(B) - Corrected During Inspection Critical Medicine is located on a shelf in the food prep area.
  Store it separate from food prep areas.

June 16, 2006 (Routine)

• 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.
• 3-501.16A - Corrected During Inspection Critical Repeat Ground beef patties and chicken were hot holding at improper temperatures on the steam table at the grill station..
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.16B - Critical Meat loaf and cooked rice were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sauces and other foods in the refrigeration units were not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-601.11C - The compartment at he deep fryer was observed soiled with an accumulation of dust, dirt, residue, and/or other debris.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.15B - Critical Repeat The kitchen hand sink is broken and n bot available for use. Also, the hand sink by the walk-in coolers drains slowly.
  Plumbing systems and components shall be maintained in good repair. Repair both hand sinks.
• 5-501.116B - Refuse container in the employees restroom is soiled with an accumulation of debris. The container over flows with trash.
  Refuse containers are to be emptied at a frequency that prevents the over flow of trash or debris.
• 5-501.16C - There are no trash containers at some of the hand sinks.
  Provide a refuse container for the disposal of paper towels at each hand sink.
• 6-202.11A - The lights bulb in the walk-in freezer is not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-303.11C - Inadequate lighting was noted in the at the hood in the kitchen. Several light bulbs have burned out.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Replace all burned out light bulbs for proper lighting.
• 6-501.11 - Wall base at some locations is not maintained in good repair. Missing wall tiles were noted at the deli station.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - The floor behind the serving counter at the soda fountain was noted in need of cleaning. syrup spills were noted on the floor.
  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.
• 7-102.11 - Critical Repeat Unmarked spray bottles of cleaning chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

December 13, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 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.
• 3-403.11A - Corrected During Inspection Critical The grilled chicken, and sliced BBQ pork at the Grill Line were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours.
• 3-501.16A - Corrected During Inspection Critical Marina sauce, grilled chicken, and sliced BBQ pork on the Grill Line, were hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sauces and other foods in the refrigeration units are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats, salad and cheeses in the refrigeration unit are not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-301.12A - The 3-vat sink located in the establishment is being used only for mop water and not available for cleaning utensils.
  The 3-vat sink must be used by employees to manually wash, rinse, and sanitize equipment and utensils. This sink should not be used for disposing mop water. Use the mop sink located in the warewash machine room for disposing mop water
• 4-501.14 - Repeat The exterior surfaces of the warewash machine is soiled with debris and is in need of cleaning.
  Increase the frequency of cleaning the exterior surfaces of the unit to maintain unit performance and sanitary conditions..
• 4-601.11A - Critical Repeat The interior surfaces of refrigerated units and prep/work tables were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigerators outer surfaces, stove and grill surfaces, shelves and counter surfaces.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 5-205.11B - Repeat The handwash station at the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 5-205.15B - Repeat The hot water handle at the hand sink in the kitchen leaks. Also, the hot water handle at the handsink in the warewash machine room is not working providing no hot water for proper hand washing.
  Repair the handsink plumbing immediately for food handlers to properly wash their hands preventing food contamination. Maintain all plumbing in good repair and proper maintenance.
• 6-501.12A - Repeat The floor throughout the facility and the wall behind the warewash machine were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.18 - Repeat Handwashing facilities are unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-102.11 - Corrected During Inspection Critical Repeat Unmarked containers and bottles of toxic cleaning chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-201.11B - Corrected During Inspection Critical Repeat Bottles of cleaning chemicals and sanitizer were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers and bottles of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 13, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 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.
• 3-403.11A - Corrected During Inspection Critical The grilled chicken, and sliced BBQ pork at the Grill Line were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours.
• 3-501.16A - Corrected During Inspection Critical Marina sauce, grilled chicken, and sliced BBQ pork on the Grill Line, were hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sauces and other foods in the refrigeration units are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats, salad and cheeses in the refrigeration unit are not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-301.12A - The 3-vat sink located in the establishment is being used only for mop water and not available for cleaning utensils.
  The 3-vat sink must be used by employees to manually wash, rinse, and sanitize equipment and utensils. This sink should not be used for disposing mop water. Use the mop sink located in the warewash machine room for disposing mop water
• 4-501.14 - Repeat The exterior surfaces of the warewash machine is soiled with debris and is in need of cleaning.
  Increase the frequency of cleaning the exterior surfaces of the unit to maintain unit performance and sanitary conditions..
• 4-601.11A - Critical Repeat The interior surfaces of refrigerated units and prep/work tables were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigerators outer surfaces, stove and grill surfaces, shelves and counter surfaces.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 5-205.11B - Repeat The handwash station at the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 5-205.15B - Repeat The hot water handle at the hand sink in the kitchen leaks. Also, the hot water handle at the handsink in the warewash machine room is not working providing no hot water for proper hand washing.
  Repair the handsink plumbing immediately for food handlers to properly wash their hands preventing food contamination. Maintain all plumbing in good repair and proper maintenance.
• 6-501.12A - Repeat The floor throughout the facility and the wall behind the warewash machine were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.18 - Repeat Handwashing facilities are unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-102.11 - Corrected During Inspection Critical Repeat Unmarked containers and bottles of toxic cleaning chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-201.11B - Corrected During Inspection Critical Repeat Bottles of cleaning chemicals and sanitizer were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers and bottles of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 25, 2005 (Critical Procedures)

• 3-501.16B - Critical Melons and other fruits held at the salad bar were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed salad dressings and milk/creamers in the refrigeration units were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-501.14 - The exterior surface of the dish washing machine has heavy build-up of lime.
  Clean the surfaces of the machine more frequently to prevent lime or calcium accumulation. The dish machine must be maintained in clean condition at all times
• 43.1-3-1A - Critical The Health Department Permit is not posted in view of customers. It was noted hung in the manager's office.
  This permit is required to be posted in clear view of your customers.
• 5-205.15B - Critical Plumbing connections under the kitchen handsink and at the dish machine area hand sink are leaking and not in good repair.
  Plumbing systems and components shall be maintained in good repair. Repair these hand sinks.
• 7-102.11 - Critical An unmarked spray bottle of cleaning solution was noted in the 3-compartment sink area without a label.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-201.11B - Corrected During Inspection Critical A spray bottle of cleaning chemical was found stored among cleaned utensils in the kitchen area.
  Containers and bottles of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 17, 2004 (Routine)

• 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. It is highly recommended that you have other employees certified with the required license immediately. See provided handout on ORS Interactive for manager information.
• 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. Cuisinart food processor, 2. Osterizer blender, 3. Aroma rice cooker, 4. Glowmaster gas burners.
  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.
• 2-301.14A - Critical Food employees failed to wash his or her hands before donning gloves and engaging in food preparation and/or engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 6-501.18 - Handwashing facilities are unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container with a straw if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 5-205.11B - The handwash station(s) are being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 4-502.11C - The ambient air temperature gauges on the following equipment are not in good repair and/ or not accurate in the range of use: 1. Victory upright dual unit at grill (refrigerator and freezer), 2. walk-in refrigerator, 3. Victory 4-door refrigerator.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-302.12 - In conjunction with 4-502.11: I could not locate a food temperature measuring device.
  Obtain at least one food temperature measuring device that is properly calibrated so that employees can properly monitor the temperature of food items in the establishment.
• 4-601.11A - Critical In conjunction with 4-602.11: The following utensils were observed soiled to sight and touch: 1. inside Victory upright dual unit (refrigerator and freezer) including floors, walls, shelves, door gaskets, 2. inside utensil storage drawers, 3. Hobart food processor, 4. slicer.
  Clean and sanitize these surfaces for food contact.
• 6-303.11B - Inadequate lighting was noted inside the following units: 1. Victory upright dual unit (refrigerator and freezer), 2. Victory 4-door refrigerator, 3. Victory upright refrigerator (sandwich station).
  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.
• 6-501.12A - Kitchen floors, walls, and base boards 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.
• 6-303.11C - Inadequate lighting was noted in the following locations: 1. burnt out light bulbs under the exhaust hoods in two different areas, 2. one light fixture in the ceiling in the kitchen.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-204.113 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 3-602.11B - Insufficient information on the packaged foods such as slices of pie, pudding cups, cookies, etc. These foods are provided for customer self service.
  Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
• 6-202.11A - Lights bulb(s) in the following locations are not covered by a protective shielding: 1. sliding door refrigerated case for beverages and slices of pie, 2. one ceiling fixture in the 3-vat sink area.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-202.16 - Milk crates found used for the following: 1. elevating food off the floor inside the walk-in refrigerator.
  Milk crates and/or soda cratesare 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.
• 4-903.11A - Boxes of single service items were found stored on the floor in the dry storage area.
  Store ALL items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-204.112B - There was no temperature measuring device located in the ice cream freezer.
  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.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
  Label the foods and/or food containers with the name and "USE 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.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-502.13A - Manufacturer containers and buckets including, but not limited to feta/parmesan cheese containers and salad dressing containers were observed reused for the storage of other various foods.
  Discontinue the reuse of single-use containers and buckets for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 7-209.11 - Eucerin hand lotion stored in such a way that they could contaminate food, clean equipment/utensils, single service items and/or clean linens.
  ALL personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 6-501.11 - Walk-in refrigerator floor is starting to "lift."
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-203.14A - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink. Observed the spray hose at the Groen cooking equipment hanging below the flood level rim of the cooking equipment's basin.
  Alter or repair the hoses to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 3-304.12 - Dispensing utensils improperly stored between use. Observed the ice scoop sitting on top of the ice machine.
  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 140F .
• 3-304.14A - Wiping cloths improperly used. Observed the wiping cloths underneath the cutting boards.
  Ensure cloths used for wiping food spills are not used for any other purpose. Provide rubber matting under the cutting boards to prevent them from sliding while in use.
• 3-302.12 - Unlabeled food containers and/or bottles (i.e. water or oil).
  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 a plastic container being used to dispense sugar from the bulk container.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide ALL bulk food containers with proper food scoops that are designed with handles.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a new Quatenary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (200ppm).
• 4-904.11A - Some single service items on display for use during the day 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.

October 22, 2003 (Routine)

• 6-501.19 - Toilet room doors are being kept open.
  Corrected during inspection. Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
• 4-903.11B - Clean stainless steel lexan containers in kitchen were not found stored in a position that allows for air-drying.
  Store stainless steel lexan containers in a self-draining position that allows air-drying.
• 3-304.12 - Observed the ice scoop in the ice machine with the handle down.
  Corrected during inspection. To prevent cross contamination have the handle presented to employees.
• 6-303.11A - Inadequate lighting was noted in the dry storage.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-303.11C - Inadequate lighting was noted in the kitchen.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 3-302.11A2 - Critical Observes eggs being stored on top of raw meats.
  Corrected during inspection. Relocate eggs on the same shelf of next to other raw products. 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.
• 6-501.12A - Floor in the walk-in freezer is accumulating food debris.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) deli meats 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.

September 24, 2003 (Follow-up)

September 23, 2003 (Follow-up)

• 6-303.11B - Burnt light bulbs in reach-in refrigerators
  Provide at least 20 foot candles at a distance of 30 inches from the floor inside equipment, provide shatter proof bulbs
• 6-202.11A - Lights bulbs in the warewashing area and employees storage ares are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 3-305.11A2 - Mop sink installed next to clean dish rack area without splash guard
  Install an approved, durable and cleanable barrier between the splash source and warewashing drying station to prevent contamination.
• 6-501.12A - Table and counter surfaces in the facility 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.
• 6-303.11C - Inadequate lighting was noted in the kitchen at prep stations.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.INSTALL 2X4 LIGHT FIXTURES OVER PREP TALBES AT THE COOKLINE.
• 4-501.11A - Victory reach-in refrigeration unit was observed in a state of disrepair and damaged.
  Repair the cooling units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. 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 gasket of the walk-in refrigerator is worn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board along the deli station is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 6-501.11 - Observed missing coving or caulking in the following locations:1. dry storage are at entrance. (coving)2. wall under newly installed mop sink. (tile)3. fabricated deli and bread display tables. (tact and caulk)4.warewashing flooring (coving)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 11, 2003 (Pre-Opening)

• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee restroom
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-301.11 - Soap was not provided at the hand washing lavatory at all handsinks.
  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 - Observed that no paper towels were available for handsink at all handsinks.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - Observed the following needs repair:
  1) Wallpaper over the employee handsink is peeling off.2) Cover/fill in small holes over the employee restroom handsink.3) Recaulk the employee restroom handsink.4) Recaulk the kitchen handsink.5) Replace coving tile in the dry food storage room near the entrance.
• 6-501.12A - Observed the following areas for the establishment are in need of cleaning.
  1) Employee handsink2) Floor under the kitchen food prep sink/table.3) Floor drain in the 3-compartment sink room.4) walls, floors, ceiling of the walk-in refrigerator. 5) Grill station one wall tile missing next to the steam table.6) Deli station floor under cabinets.7) Dishmachine room floor and walls.
• 3-501.16C - 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. Observed the unit ambient air temperature at 45F.
  Adjust the thermostat. As the refrigeration unit is in place and in use at this facility, Section 12.1-5B of the Falls Church City Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
• 6-202.11A - Lights bulb under the hood system are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1) Steamer2) Fryers
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 5-203.13 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 6-303.11C - Inadequate lighting was noted in the kitchen and under the hood system. The light meter read at between 10-30 ft. candles.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Install a mop rack. Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Equipment inside the walk-in refrigerator2) Walk-in refrigerator gaskets3) Grill station: Interior of the Victory upright ref./freezer4) Grill station: Victory upright ref./freezer gaskets5) Deli station: Victory interior
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11B - Inadequate lighting was noted in the Grill station Victory ref./freezer.
  Replace burnt light. 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.
• 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.