May 29, 2009 (Routine)

• 3-101.11 - Critical The following food item(s) is observed to be unsound: heavily moldy cured meat
  ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
• 3-202.19 - The shellstock received for sale or service have broken shells.
  When received by a food establishment, shellstock (oysters, clams, mussels) shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded.
• 3-202.19 - The shellstock received for sale or service were dead.
  When received by a food establishment, shellstock (oysters, clams, mussels) shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded.
• 3-203.12(A) - Corrected During Inspection Critical Tags missing from the molluscan shellfish containers.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. raw cutlets over cream and vegetable
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Food in the walkin unit is at 53, CFM stated the unit was down earlier. pasta sitting at the prep table, cherry tomatos halved
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: deli meat
  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.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: slicer
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 6-101.11(A) - Observed the floor in the dish area is plywood.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 7-201.11(A) - Critical Repeat Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, Onion stored on the floor next to the toxins.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
• 7-202.12(C) - Critical Pesticides are not being applied by a certified applicator. Observed household spray pesticieds.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

November 20, 2008 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows - veal stored over covered seafood sauces
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: sugar.
  ALL food and ingredients removed from their original container and stored in other food containers, shall be labeled properly using the common name of the food For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Knives stored improperly in area where cleaning infrequent.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2)on a clean sanitized portion of the food preparation table or cooking equipment 3) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-305.11(A)(3) - Food stored less than 6 inches off the floor in cooler.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
• 3-501.17(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: eggplant
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business.
• 4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged) - upright display case in server station area
  Equipment components such as door gaskets shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.13(A) - Manufacturer plastic containers were observed reused for the storage of various foods
  Manufacturer containers may not be reused for secondary storage of other foods as containers are not durable enough for multiple reuse
• 4-904.13(A) - Preset tableware was observed unprotected from contamination.
  Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
• 5-402.11(A) - Critical Repeat A direct connection exists between the drain line of the sanitizing basin of the 3-compartment sink and the sewer line.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at restroom
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(B) - Observed that inadequate lighting was provided in a reach-in refrigerator.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.12(A) - Observed that the shelving units are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-201.11(A) - Corrected During Inspection Critical Observed windex stored over tonic water
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

September 04, 2007 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical 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.
• 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw beef and seafood above ice cream in the reach in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: salad near the front door of the kitchen.
  Foods shall remain covered at all times.
• 3-501.17B - Critical Observed that the commercially processed, ready-to-eat cheese and meats are not properly 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.
• 4-602.11(A)(5) - Corrected During Inspection Critical Observed the scoop for the ice machine being stored in a handsink.
  Do NOT store food conctact surfaces or equipment where they are subject to contamination.
• 5-402.11(A) - Critical A direct connection exists between the drain line of the sanitizing basin of the 3-compartment sink and the sewer line.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.

February 16, 2007 (Routine)

• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: 1. Avacado 2. Tomatos 3. bread
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: In the reach in freezer, observed a zipper storage bag filled with frozen chicken breasts stored over raw frozen fish.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: During inspection observed several wet wiping cloths stored on cutting boards and counters in the kitchen and at the cook line.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 In the walk in unit observed: 1. Two (2) white styrofoam containers with plates of skewered shrimp and vegetables, 2. A bucket of shellstock stored on floor of walk in 3. A large stock pot containing lettuce on floor of walk in
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged): Observed that the walk in refrigerator door is not tight fitting.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 6-202.14 - Toilet room is not completely enclosed.
  Make repairs or adjustments to the toilet room door so that it is self-closing and tight-fitting.
• 6-202.14 - Toilet room door is not provided with a self-closing door.
  Provide a self-closing hinge or closing mechanism for the toilet room door.
• 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. Note: Observed a handwash sign at the handsinks, but a handwash sign was missing from the women's bathroom.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Note: I will leave you with handwash sign for the women's bathroom.
• 6-501.11 - Repeat Observed that the wooden/ laminate counter near the walk in refrigerator has pits and chips in the laminate surface and is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. During inspection observed several items such as boxes, equipment stored in a closet near the walk in refrigerator
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.

May 11, 2006 (Critical Procedures)

November 02, 2005 (Routine)

• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Cup is used to dispense the sugar.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use a scoop with a handle.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food, shell eggs and veal, stored over ready-to-eat (RTE) food in the walk-in and reach-in refrigeration units.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Corrected During Inspection Unlabeled food container. Sugar
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-402.11A - The 3-vat sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11A - The following equipment was observed in a state of disrepair and damaged: rusty can opener and mount, rusty interior of reach-in unit, broken plastic containers and lids, wood shelves and cabinets, old table, one reach-in unit not used.
  Repair/discard the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The door gaskets of the walk-in refrigerator and reach-in refrigerator are missing and damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board in the kitchen 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 .
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 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: shelves and inside reach-in freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11A - Carry out containers were found stored uncovered on a shelf. Clean utensils and pots are stored in dirty containers.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-904.13A - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 5-501.116B - The grease barrel has an accumulation of grease on it.
  Grease barrels are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 6-303.11B - Inadequate lighting was noted in the reach-in freezer and in ceiling over the dish machine and 3-vat sink.
  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.
• 6-501.11 - Floor, walls and ceiling in restaurant are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Outside the back door and inside the kitchen.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

November 02, 2005 (Routine)

• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Cup is used to dispense the sugar.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use a scoop with a handle.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food, shell eggs and veal, stored over ready-to-eat (RTE) food in the walk-in and reach-in refrigeration units.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Corrected During Inspection Unlabeled food container. Sugar
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-402.11A - The 3-vat sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11A - The following equipment was observed in a state of disrepair and damaged: rusty can opener and mount, rusty interior of reach-in unit, broken plastic containers and lids, wood shelves and cabinets, old table, one reach-in unit not used.
  Repair/discard the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The door gaskets of the walk-in refrigerator and reach-in refrigerator are missing and damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board in the kitchen 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 .
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 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: shelves and inside reach-in freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11A - Carry out containers were found stored uncovered on a shelf. Clean utensils and pots are stored in dirty containers.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-904.13A - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 5-501.116B - The grease barrel has an accumulation of grease on it.
  Grease barrels are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 6-303.11B - Inadequate lighting was noted in the reach-in freezer and in ceiling over the dish machine and 3-vat sink.
  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.
• 6-501.11 - Floor, walls and ceiling in restaurant are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Outside the back door and inside the kitchen.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

April 19, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-703.11C - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.

April 19, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-703.11C - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.

December 07, 2004 (Follow-up)

December 07, 2004 (Follow-up)

November 23, 2004 (Routine)

• 2-401.11A - Critical Repeat A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  corrected 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.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 5-501.11 - Repeat The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  corrected Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-302.12 - Repeat Unlabeled food container. Flour
  corrected Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-204.112B - Repeat There was no temperature measuring device located in the top load freezer.
  corrected 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.
• 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged: wood shelves, old table, rusty shelves and interior of reach-in refrigerator, broken ice scoop, and one reach-in refrigerator not used.
  Repair/replace the equipment 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 - Repeat The door gaskets of the walk-in refrigerator and reach-in refrigerator are missing and damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 5-205.15B - Repeat The cold water handle is missing from the mop sink.
  Plumbing systems and components shall be maintained in good repair.
• 4-501.14 - Repeat The top surfaces of the mechanical warewashing machine are soiled with (food debris that may decrease the effectiveness of the unit.
  corrected Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.11 - Repeat Floor, walls and ceiling in kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Floor, walls and ceiling in kitchen 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.
• 4-402.11A - The 3-vat sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-903.11B - Clean pots were observed stored with the food-contact surface facing upward and in a utility closet.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage. Store them on shelves in the kitchen.
• 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: can opener mount, storage shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.18 - Handwashing facility is unclean.
  corrected Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 6-303.11B - Repeat Inadequate lighting was noted in the reach-in freezer and ceiling over the dish machine.
  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.

November 23, 2004 (Routine)

• 2-401.11A - Critical Repeat A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  corrected 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.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 5-501.11 - Repeat The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  corrected Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-302.12 - Repeat Unlabeled food container. Flour
  corrected Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-204.112B - Repeat There was no temperature measuring device located in the top load freezer.
  corrected 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.
• 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged: wood shelves, old table, rusty shelves and interior of reach-in refrigerator, broken ice scoop, and one reach-in refrigerator not used.
  Repair/replace the equipment 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 - Repeat The door gaskets of the walk-in refrigerator and reach-in refrigerator are missing and damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 5-205.15B - Repeat The cold water handle is missing from the mop sink.
  Plumbing systems and components shall be maintained in good repair.
• 4-501.14 - Repeat The top surfaces of the mechanical warewashing machine are soiled with (food debris that may decrease the effectiveness of the unit.
  corrected Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.11 - Repeat Floor, walls and ceiling in kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Floor, walls and ceiling in kitchen 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.
• 4-402.11A - The 3-vat sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-903.11B - Clean pots were observed stored with the food-contact surface facing upward and in a utility closet.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage. Store them on shelves in the kitchen.
• 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: can opener mount, storage shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.18 - Handwashing facility is unclean.
  corrected Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 6-303.11B - Repeat Inadequate lighting was noted in the reach-in freezer and ceiling over the dish machine.
  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.

June 18, 2004 (Routine)

• 2-401.11A - Critical Open drinking container, bottle of water, is stored in a manner that may contaminate food, food contact surfaces or utensils.
  correced 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.
• 7-207.11B - Critical Medicine, Tylenol, is located on a shelf with food.
  corrected during inspection Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 7-201.11B - Critical A bag of onions is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Next to a container of bleach.
  corrected during inspection Containers of sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 5-501.11 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  corrected during inspection Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-302.12 - Unlabeled food containers. Salt and flour
  correced during inspection Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-501.12 - The cutting boards along the steam table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-204.112B - There was no temperature measuring device located in the reach-in refrigerator.
  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.
• 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged: shelves and inside reach-in refrigerator are rusty, ice scoop is broken and one reach-in is not used.
  Repair/replace them to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gasket of the reach-in refrigerator damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-205.15B - The handle for the cold water at the mop sink is missing.
  Plumbing systems and components shall be maintained in good repair.
• 4-501.14 - The compartments of the dishmachine are heavily soiled.
  correced during inspection Clean the sink compartment(s) at least 24 hours if used 1) before use and 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils.
• 6-303.11B - Inadequate lighting was noted in the reach-in freezer.
  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.
• 3-305.11A3 - Food stored on the floor of the walk-in refrigerator and storage room and are less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.11 - Repeat Sections of the wall and ceiling in the kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 05, 2003 (Follow-up)

March 03, 2003 (Routine)

• 3-501.16B - Critical Observed foods in the Walkin cooler at 48F. The Walkin cooler is at 48F.
  Corrected. Hold potentially hazardous foods at 41F or below to inhibit the growth of harmful organisms. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: veal and steak
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 5-205.15B - Plumbing connections under the 3-vat sink at the bar prep area are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3-302.11A4 - Critical Unwrapped or uncovered ice cubes at the ice bin in the bar prep area.
  Corrected. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-502.13A - Repeat Manufacturer containers were extensively observed reused for the storage of foods throughout the establishment.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.12A - Observed clean strainers stored above the mopsink.
  Corrected. Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 4-501.11B - The door gasket of the prep cooler is torn extensively.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-501.111C - Critical Observed ants crawling around the dining area.
  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.
• 4-204.112A - Repeat Observed no temperature measuring device in the prep cooler.
  Locate a temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-501.11A - Observed the Walkin cooler at 48F. All foods are also read at 48F.
  Repair the Walkin cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Set the Walkin cooler's ambient temperature at 41F or below.
• 6-501.11 - Physical structure is not maintained in good repair:1. The bar prep area floors are damaged near the ice bin.2. Cabinets across Traulsen freezer are in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment: Observed a display case used as storage area for tableware.
  Either fix the equipment and use it or remove the unnecessary item from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - Physical structure noted in need of cleaning: 1. ceiling in the warewashing area is heavily soiled with accumulation of dust.2. fanguard above the oven is heavily soiled with dust.3. exterior of oven (switch, etc.) is soiled with dust.4. fanguards in the Walkin cooler is soiled with dust.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physcial facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-201.11A - Containers of Windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Windex stored next to wine coolers.
  Corrected. Containers of Windex must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Manually sanitize after running the dishwasher.
• 4-202.11A - Critical The food contact surface of a plate contains cracks, chips, or pits and can not be easily cleaned.
  Discard chipped tableware. Corrected.
• 4-602.13 - Repeat The nonfood contact surface of the can opener blade is rusted.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.