August 28, 2009 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The person in charge shall know the symptoms associated with foodborne illness (E.coli, Salmonella, Typhi, Shigella, Norovirus and Hepatitis). Common symptoms of foodborne illness include vomiting, diarrhea, jaundice and/or sore throat with fever.
• 2-401.11(A) - Corrected During Inspection Critical A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Also observed milkshake (apparently employee's) in rear dry storage area.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. It was at 400ppm
  A quaternary ammonium compound solution should be used at a concentration of 200ppm at the three vat sinkl

March 24, 2009 (Routine)

• 3-304.14(B)(1) - Corrected During Inspection wet wiping cloths stored on counters
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-501.11(B) - one ceiling light is out in the mens' bathroom; two plastic door strips are missing from the door of the walkin freezer
  replace light tube and air curtain strips
• 4-903.11(A) - Corrected During Inspection floor storage of bags and other paper/single service items
  store all clean equipment, paper goods, single service items above the floor
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.

October 14, 2008 (Follow-up)

September 26, 2008 (Routine)

• 3-304.14(B)(1) - wet wiping cloths are stored on counters and shelves.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-306.12(A) - bottle of sanitizer spray is stored hanging on and over the packets of condiments at the front counter.
  do not store the sanitizer bottles where they may drip or leak onto foods, whether packaged or not.
• 4-501.11(B) - one of the plastic air curtain strips at the walkin refrigerator is missing; the plastic trays in the two microwaves near hand sink are damaged; thermometer at walkin refrigerator is not reading
  Replace/repair these.
• 4-502.13(B) - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  The bulk milk container dispensing tube shall not protrude more than one inch from the chilled dispensing head. It must be cut at an angle with a sanitized knife
• 6-202.15(A)(1)-(3) - there is a gap at the bottom of the rear door.
  provide a sweep at the bottom of the door to protect against the entry of insects and rodents.

April 08, 2008 (Critical Procedures)

February 26, 2008 (Follow-up)

February 25, 2008 (Routine)

• 3-305.12(I) - Corrected During Inspection Observed frying oil stored at cleaning hose at the back room.
  Food may not be stored with cleaning equipment to prevent contamination.
• 3-501.16(A)(1) - Corrected During Inspection Critical The chicken nuggets were found hot holding at improper temperatures using a calibrated food temperature measuring device.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.11(B) - The door gaskets of the Reach-in refrigerators in the food prep area are damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the broken gaskets.
• 4-601.11(C) - Observed grease and debris build-up on the extinguisher located at the back of the ground beef patty freezer, near the grill system.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the surfaces of this equipment properly and more frequently to prevent pest attraction.
• 5-202.12(A) - Water from the handwashing sinks throughout was measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
• 5-205.15(B) - One of the chemical supply hoses (black) at the 3-vat sink is not in good repair.
  A plumbing system shall be maintained in good repair. Repair the broken hose or replace it.

July 31, 2007 (Critical Procedures)

March 08, 2007 (Routine)

• 3-304.14(B)(1) - Corrected During Inspection Repeat Improper storage of wet wiping cloths after use was observed throughout.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-501.11(B) - The door gaskets of the salad prep station refrigerator are damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-601.11(C) - Repeat The cabinet under the soda fountain, the mop sink room, and the chemical storage room were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 4-903.11(C) - Coffee filters were observed stored unprotected at the drive through window .
  Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 5-205.15(B) - Critical Repeat Plumbing connections under the soda fountains at the customer self-serve station are leaking.
  A plumbing system shall be maintained in good repair. Repair the damaged connections. In the mean time, do not store any utensil or food inside this cabinet.
• 5-501.111 - The waste storage container /dumpster /compactor outside, is in disrepair. The container leaks at the base.
  Storage areas, enclosures, and receptacles for refuse, recyclable, and returnables shall be maintained in good repair.
• 5-501.115 - Trash and litter were observed within the dumpster fenced area.
  A storage area and enclosure for refuse, recyclable, and returnables shall be maintained free of unnecessary items and kept clean. Deposit all refuse bags into the compactor.
• 6-202.15(A)(1)-(3) - Repeat Opening was noted at the base of the back door entrance to the establishment .
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of this door to seal the opening.
• 6-303.11(A) - Repeat Observed that inadequate lighting was provided in the walk-in refrigerator. The light bulb at the entrance was burned out.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.11 - Observed that the floor drains near the 3-compartment sink area and the chemical storage room were missing covers.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Install these covers securely in place on the drains.

November 13, 2006 (Routine)

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in handling ready-to-eat food after handling raw meat patties
  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 hand washing frequencies will help prevent foodborne illness.
• 3-302.11(A)(3) - Corrected During Inspection Critical Soiled disposable gloves used during food preparation. Food handler was observed handling raw beef and then handled ready-to-eat food without replacing gloves.
  Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use. Ice bucket found inside ice machine with handle in contact with the ice.
  During pauses in ice dispensing, utensils or dispensing buckets shall be stored on a cleaned and sanitized surface to prevent contamination.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths in-between use. Wet wiping towels/cloths noted on work surfaces throughout the restaurant.
  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) - Corrected During Inspection Food stored on the floor and/or food stored less than 6 inches. Soda syrup boxes stored directly on the floor in the storage room.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-305.12(G) - Corrected During Inspection Food storage under leaking water lines at the self-service station soda fountain in the lobby.
  Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads.
• 4-601.11(A) - Critical The two freezers at the deep fryer station have excessive ice accumulations.
  Freezers shall be defrosted and cleaned frequently to prevent excess ice build-up and food contamination.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cabinet under the soda fountain at customer self-service station, and on top of the French fry display bin.
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 5-205.15(B) - Corrected During Inspection Critical The drain tubing at the soda fountain ice dispenser, located at the drive through window, was clogged causing water to pool on the floor.
  A plumbing system shall be maintained in good repair. Unclog the drain to allow proper drainage. In the mean time, place a catch basin to catch the draining water to prevent water from pooling on the floor.
• 6-202.11(A) - Lights bulb in the walk-in freezer is not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-202.15(A)(1)-(3) - Opening to the exterior of the building is present along the base of the back door to the restaurant.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of the back door.
• 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in refrigerators.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Replace the burned out bulb located at the entrance of the walk-in refrigerator.
• 6-501.11 - Observed that the wall base near the chemical storage room and the floor drain at the 3-vat sink are not maintained in good repair. The wall base was damaged near the chemical room. The screen on the floor drain was not on place.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Install the screen on the floor drain securely in place.
• 6-501.12(A) - Observed that the floor in the walk-in freezer and along the wall at the back room is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

June 23, 2006 (Complaint)

June 23, 2006 (Complaint)

June 09, 2006 (Complaint)

• 2-102.11J - Critical The grill staff were not properly saniting spatulas. Grill cloth used to wipe down spatula instead of using compartment sink as required.
  Ensure that the only approved methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 3-304.11 - Corrected During Inspection Critical Burgers were flipped on grill with improperly sanitized spatula.
  use only properly sanitized equipment for food contact.
• 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.
• 4-602.11D - Corrected During Inspection Critical The cleaning schedule for utensils such as tongs and spatulas is not occuring at least every four hours.
  INcrease schedule of cleaning and sanitizing to at least every four hours.

June 09, 2006 (Complaint)

• 2-102.11J - Critical The grill staff were not properly saniting spatulas. Grill cloth used to wipe down spatula instead of using compartment sink as required.
  Ensure that the only approved methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 3-304.11 - Corrected During Inspection Critical Burgers were flipped on grill with improperly sanitized spatula.
  use only properly sanitized equipment for food contact.
• 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.
• 4-602.11D - Corrected During Inspection Critical The cleaning schedule for utensils such as tongs and spatulas is not occuring at least every four hours.
  INcrease schedule of cleaning and sanitizing to at least every four hours.

April 03, 2006 (Critical Procedures)

• 3-501.16A - Corrected During Inspection Critical spicy chicken was observed at 133F.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 4-501.11A - Repeat Southern soda machine is out of order according to sign.
  Repair the machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance.
• 4-904.11A - Breakfast trays left facing upwards during mid afternoon shift.
  Store disposable food contact containerswith food contact surface facing downward to prevent contamination prior to use.
• 5-205.15B - Critical Plumbing connections under the compartment sink are leaking; men's room urinal is also leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.11 - Ashpalt near drive through is heavily deteriorated.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Floors in freezer are in need of sweeping to remove bits of food.
  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.

April 03, 2006 (Critical Procedures)

• 3-501.16A - Corrected During Inspection Critical spicy chicken was observed at 133F.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 4-501.11A - Repeat Southern soda machine is out of order according to sign.
  Repair the machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance.
• 4-904.11A - Breakfast trays left facing upwards during mid afternoon shift.
  Store disposable food contact containerswith food contact surface facing downward to prevent contamination prior to use.
• 5-205.15B - Critical Plumbing connections under the compartment sink are leaking; men's room urinal is also leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.11 - Ashpalt near drive through is heavily deteriorated.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Floors in freezer are in need of sweeping to remove bits of food.
  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.

November 04, 2005 (Routine)

• 2-103.11L - STaff had utilized dirty towel bucket to store milkshake base.
  Excess shake base stored in bag which was in a bucket may not be reinserted in equipment after refrigeration in a bucket designated for dirty linen.
• 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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Critical Creamers at drive thru were not iced. Orange juice from dispenser found at 48 F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - OJ dispenser was not maintaining juice at required cold hold temperature.
  Adjust thermostat or have unit serviced. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11A - Repeat Fan guard has come unscrewed from fan in walk in cooler creating a potential injury hazard.
  Repair the fan guard to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance.
• 4-502.11C - The ambient air temperature gauge on the freezer cooler is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of - towel bucket [in which surplus milkshake base stored]
  Maintain nonfood-contact surfaces of equipment clean. You may not store surpus milk base in bucket.
• 6-202.13B - Insect control device is located over grill scraper.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Store scraper in a clean location.
• 6-301.11 - Corrected During Inspection Soap was not available at the dispenser at left of break room.
  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.
• 6-501.111B - One flying insect was seen in kitchen.
  Inspect premises on routine basis for the evidence of pests. Work with contractor to treat for flying insects.

November 04, 2005 (Routine)

• 2-103.11L - STaff had utilized dirty towel bucket to store milkshake base.
  Excess shake base stored in bag which was in a bucket may not be reinserted in equipment after refrigeration in a bucket designated for dirty linen.
• 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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Critical Creamers at drive thru were not iced. Orange juice from dispenser found at 48 F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - OJ dispenser was not maintaining juice at required cold hold temperature.
  Adjust thermostat or have unit serviced. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11A - Repeat Fan guard has come unscrewed from fan in walk in cooler creating a potential injury hazard.
  Repair the fan guard to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance.
• 4-502.11C - The ambient air temperature gauge on the freezer cooler is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of - towel bucket [in which surplus milkshake base stored]
  Maintain nonfood-contact surfaces of equipment clean. You may not store surpus milk base in bucket.
• 6-202.13B - Insect control device is located over grill scraper.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Store scraper in a clean location.
• 6-301.11 - Corrected During Inspection Soap was not available at the dispenser at left of break room.
  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.
• 6-501.111B - One flying insect was seen in kitchen.
  Inspect premises on routine basis for the evidence of pests. Work with contractor to treat for flying insects.

July 27, 2005 (Routine)

July 22, 2005 (Follow-up)

• 6-501.11 - Repeat Three wall tiles need to be replaced behind fryer unit that was discarded.
  Please intall missing tiles prior to running new fryer unit.
• 6-501.12A - Repeat The nature of fire event yesterday requires cleaning to continue in hard to reach areas.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

July 21, 2005 (Complaint)

• 3-307.11 - Packaged breads exposed to smoke from fire event.
  Discard exposed foods and packaged foods.
• 4-301.14 - Possible damage to hood over fryer has occured.
  Hood needs to be inspected by Fire Marshall to verify safe ventilation of the hood system.
• 4-501.11A - Multi-well deep fryer is inoperable after fire event.
  Repair the fryer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: all food prep equipment was exposed to smoke, fire suppressant etc.
  Clean and sanitize all food contact surfaces in kitchen, dry storage, food prep areas, sales area etc.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, fire suppressant, and/or other debris: floors, walls, doors, tables etc.
  All non food contact surfaces are to be cleaned.
• 43.1-3-5 - Critical Excess of fire suppressant materials have contaminated entire kitchen.
  Extensive cleaning and sanitizing of all food contact surfaces required. All exposed foods, food containers and single service items that were contaminated due to exposure are to be discarded.
• 6-501.11 - Repeat Ceiling tile damage resulting from fire event over the damaged oil deep fryer.
  Repair the damaged tiles and any other component of structure that has been damaged.
• 6-501.12A - Cleaning of entire facility needed to clear out water, fire suppressant and burnt cooking oil residue.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Intake and exhaust air ducts need recleaning after fire event.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

June 30, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical An uncovered beverage container and an apple portion were found in the kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container. Eating is to take place in designated break room.
• 3-304.14B2 - Corrected During Inspection 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 Chicken fillet found at 130 F.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Creamer single service portion stored in Beverage Air refrigerator found at 48 F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or less to inhibit the growth of harmful bacteria.
• 4-202.11A - Critical The food contact surface of the frozen french fry dispenser contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the to provide a food contact surface that is smooth and easily cleanable, and to prevent buildup of food debris.
• 4-301.11 - Hot holding units were not operating according to specifications of manufacturer for use in a commercial establishment. Bev Air refrigeration unit was not operating according to specifications of manufacturer for use in a commercial establishment.
  Adjust or repair these units. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 6-501.11 - Repeat Men's restroom stall door frame is rusted and eroded.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - Repeat Flying insects were seen in the establishment.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 21, 2005 (Follow-up)

March 18, 2005 (Complaint)

• 43.1-3-5 - Critical Observed that the food facility constitutes a substantial and imminent hazard to public health due to heavy termite infestation of the inside of the food facilty.
  Permit to operate food facility is suspended . All food preparation and handling operation at the food establishment shall immediately cease until further re-inspection by the Health Department.
• 6-202.15 - Repeat Openings to the exterior of the building is present along the outer perimeter of the building.
  Close any outer opening to the food facilty. 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.
• 6-501.11 - Observed the following physical structure is not maintained in good repair:(1) Missing ceiling tile above the ice maker/soda holding unit at the back of the dry food storage room.(2) Side wall under the hot-water heater next to the cloth washer at the back of the dry food storage room is heavily damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - Premises are not being routinely inspected in-house for evidence of pests.
  Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.111C - Critical Observed a number of live (more than 50) and dead termites in the dining area. Methods are not being used actively when pests activity present.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.111D - Observed a number of opening along the coving in the dining area (wall/floor joints) and outside along the outer perimeter thereby indicationg a harborage conditions for insect pest.
  Eliminate harborage conditions by calulking those opening. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

January 10, 2005 (Routine)

• 3-501.16B - Corrected During Inspection Critical food in front Ref was cold holding at 47F.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Ambient air temp was at 47 F for front Ref
  Adjust or repair unit. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - Repeat The door gasket of the walk in cooler is loose.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-203.14A - Corrected During Inspection Critical PVC pipe under compartment sink has an extending elbow below drain.
  Alter the length of the pipe 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.
• 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.

July 07, 2004 (Routine)

• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  CORRECTED DURING INSPECTION. Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 43.1-3-1A - Critical The health department permit was not posted
  CORRECTED DURING INSPECTION. The health department permit must be current and posted in a visible location to the public.
• 4-502.11C - The ambient air temperature gauge on the stainless steel refrigerator in front counter area is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-602.11E - Surfaces of the soda dispensers and its nozzles which comes in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
  CORRECTED DURING INSPECTION. Clean the surface of above equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-204.112B - There was no temperature measuring device located in the several refrigeration units.
  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.
• 4-501.114C - Critical Repeat Quaternary Ammonium sanitizing solution used at 3-compartment sink and in cleaning towel bucket was not at an acceptable concentration.
  CORRECTED DURING INSPECTION. Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the base of the back exit 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.
• 4-501.11B - Repeat The door gasket of the freezer unit next to frier area is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

July 07, 2004 (Complaint)

October 14, 2003 (Routine)

• 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.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
  CORRECTED DURING INSPECTION. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 4-501.11A - Repeat One of the water fountains had leaking drain tubes or piping.
  Repair the leaking tubes or pipes to restore a state of condition that allows for proper operation.
• 4-903.11A - Single service coffee stirrers and cup lids were found stored under leaky soda fountain tubing in the dining area cabinets .
  CORRECTED DURING INSPECTION. Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Relocate these single service items from this area.
• 4-601.11A - Critical Repeat The interior of the ice machine was observed soiled to sight and touch. Also, excess ice build-up was observed inside the reach-in freezer located at the fried foods prep station.
  Clean and sanitize these surfaces for food contact. Defrost the freezer more frequently to prevent ice build-up.
• 4-501.11B - Repeat The door gasket of the refrigerators and freezers at the fried foods stations were observed to be damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-501.113A - Repeat Brooms and mops were noted to be stored in such a way that they may be contaminating food supplies
  CORRECTED DURING INSPECTION. Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 6-501.11 - The walls were noted to be moisture damaged at several locations.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.15 - An opening to the exterior of the building is present along the back door entrance to the kitchen. The base of the back door is not sealed.
  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.

April 10, 2003 (Routine)

• 5-501.113B - The lid on the outside refuse containeris damaged
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 4-601.11A - Critical The soda nozzles were soiled with black mildew
  Clean and sanitize as often as necessary. Corrected during inspection
• 4-501.114C - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Corrected during inspection
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 5-205.15B - Plumbing connections under the ice machine and the three vat sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 7-201.11A - Containers of sanitizing solution was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. It was stored on the grill
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. Corrected during inspection
• 4-501.11B - The door gasket of the reach in under the overhead freezer have been replaced, however they do not allow the door to close tightly
  Adjust as needed