September 17, 2009 (Critical Procedures)

Violation: 4-703.11(C) - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. No detectable chlorine sanitizer observed at warewashing machine.
Repair warewashing machine.
Comments:
The purpose of today's visit was a critical procedures inspection.
During the inspection it was noted that the dish machine is not sanitizing food contact surfaces. The machine had been repaired in the last week for an issue with the sanitizer..Please check the machine with your chemical test strips everyday to ensure that it is functioning properly. A call was made to the machine service company during the inspection. Please submit a fax of the invoice showing repairs to the dish machine to my attention at 703-385-9568. Until this machine is repaired use your 3-vat wash, rinse, then sanitize setup to sanitize utensils and equipment.
As this is a recurring issue, I have provided a sample monitoring log to record that machine is being checked. A written record will also help document any ongoing issues that may require additional repairs not seen during routine service of machine.
Notes:
Water Heater: AO Smith B7C365964, 365000 BTU
Dish Machine: Champion ET-44; chlorine sanitizing

February 20, 2009 (Routine)

Violations:

• 4-703.11(C) - 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. Observed less than 10 ppm chlorine on food cont6act surface.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.

Comments:
The purpose of this visit is a routine inspection.
During the inspection it was noted that the dish machine is not sanitizing food contact surfaces. A call had previously been made to the repair company for service on a missing tube, but was still being used. A machine may be able to operate, but not functioning properly. It is important to check all issues with improperly functioning equipment to ensure that it can be used. Please submit a fax of the invoice showing repairs to the dish machine to my attention at 703-385-9568.
The true refrigerator had an ambient temperature of 58 F and most food had been inside at that temperature for 30 minutes upon inspection, therefore it was moved to the walk-in. Please ensure that this refrigerator is either repaired or not used to hold potentially hazardous foods.
The chef's walk-in refrigerator is not used to hold potentially hazardous foods because of it's ambient temperature of 46F
It was noted by the CFM that many items in the kitchen are due for renovation in the next 12 months including equipment replacement. Please contact the Health Department at 703-246-2444 to submit plans for renovation to ensure approval of new equipment and plumbing.
Notes:
Water Heater: AO Smith B7C365964, 365000 BTU
Dish Machine: Champion ET-44; chlorine sanitizing
Grease Trap: cleaned monthly
Hood System: Cleaned twice yearly; last service 12/22/08
Pest Control: Monthly, last service 2/17/09, no activity noted

September 24, 2007 (Critical Procedures)

Violation: 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: hamburgers at 121 and chicken sandwichs at 124
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above. Items were discarded and the hot hold shelf unit temperature was rised.
Comments:
The purpose of today's visit was to conduct a critical procedure inspection. Non-critical violation were mentioned and corrected during inspection. The facility has very knowledgeable staff. If there are any questions please contact the EHS inspection. Thank you.

March 02, 2007 (Routine)

Violations:

• 2-103.11(D) - Insuffient handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing. Make sure they are washing hands at frequent intervals and for 20 second duration with hot water and handsoap.
• 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: chicken in boxes was stored over packaged beef in walk in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: roast beef, deli wrap, sliced fruit and other foods.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below.
• 3-501.17(B) - Corrected During Inspection Critical The date marking was absent on the opened container of the following ready-to-eat, commercially processed turkey and other 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 or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS.
• 4-204.115(A)-(B) - The temperature measuring device for the wash and rinse tanks of the warewashing machine are not operating.
  A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tank and as the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.
• 4-301.11 - Repeat Ample cooler space is available but is not located close to service line. Refrigerator at service line is not functioning.
  Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide cold hold temperature of 41F/45F for potentially hazardous foods. Please repair the line refrigerator.
• 4-501.15(A) - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Temperatures were not adequate on wash and rinse cycles based on manual temperature check.
  A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
• 4-901.11(A) - Corrected During Inspection Repeat Baking trays were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Don't use towels to dry these trays.
• 4-903.11(A) - Catering room equipment was left on the floor..
  Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor.
• 5-103.11(A) - Corrected During Inspection Critical The water source and system serving this food service establishment is sporadically interrupted due to a malfunctioning water heater.
  The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. It was observed that most sinks read appproximately 75F on arrival. BEING CORRECTED.
• 5-501.113(B) - Outside refuse container was uncovered. At least one lid was missing on green dumpster.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-501.18 - Observed that handwashing sinks are not being maintained. Sink near line grill is not properly caulked to wall surface.
  Maintain handwashing sinks in sanitary and operable condition with ample soap and towel supplies.

Comments:
The purpose of this visit was to conduct a routine inspection
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, 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, including the prep/open date. 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.
HANDWASHING REMINDER:
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.
An AOSmith heater model BTC365 964, 365 000 BTU water heater was observed during visit. Output is 401 Gallons per Hour which should be sufficient for the dish machine requirements.
The pilot light had been examined and relit by facility staff the water temperature at all rose to appropriate temperatures at each sink examined.

November 02, 2006 (Routine)

Violations:

• 2-402.11(A) - Some staff were observed not wearing hair nets.
  please review procedures with staff on usage of hair nets and single use gloves while preparing foods.
• 3-501.16(A)(1) - Corrected During Inspection Critical Recently thawed soup was left at 90F on stove.
  Ensure that after thawing and properly cooking soups they are held at 140F or higher. Alternatively you may choose to thaw under cool water or in refrigeration.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Pasta dish, corn-bean dish at cold buffet were observed at 47F and higher.
  Please adjust ice supply levels to ensure all parts of these foods are consistently held at 41F or less.
• 4-301.11 - Repeat Display cases observed with ambient temperature of 47F and higher.
  Adjust thermostats to 41F or less to consistently hold juice products at 41F or less.
• 4-501.11(A) - Soap dispensers were not fixed to walls at handsinks.
  Please ensure that soap is fixed to wall and that soap levels are adequate.
• 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Order a chlorine test kit to assist in checking accuracy of sanitizer levels of dish machine rinse cycle as well as sanitizer in buckets used at work stations.
• 4-601.11(A) - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: knives in drawer of steel table near soup warming stove, numerous metal trays on storage shelf, and several food contact containers on shelving.
  Instruct staff to inspect equipment prior to storing on shelves to ensure food residue is not retained on surfaces.
• 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: front and side of ice machine.
  Regularly clean panels of equipment and rid surface of any residue that may fall into ice inadvertantly.
• 4-603.14(A)-(B) - Trays and containers on shelving were observed with food residue on surfaces.
  please ensure food contact equipment is thorougly washed, rinsed and sanitized prior to shelving.
• 4-901.11(A) - Metal trays were found stacked while wet after cleaning and chemical sanitization.
  Please allow equipment time to dry prior to stacking as water reside can provide bacteria a chance to multiply on surfaces of trays.
• 4-904.11(A) - single use containers by the grill station were observed displayed or dispensed with the food contact surface facing upward.
  Please invert all containers to prevent potential contamination.
• 5-205.11(B) - The handwashing station at the deli was observed with a food contact container inside it.
  Use sink for handwashing exclusively and encourage staff to practice handwashing frequently.
• 6-301.12(A) - Observed that no paper towels were available for handwashing sink near warewashng machine.
  Ensure every sink has ample towel supply; do not permit staff to dry hands on linens, aprons or sanitizing towels.
• 6-501.114(A) - Facility is storing commercial grade Thermodyne hot hold unit and mccall refrigeration unit that are unnecessary to the operation or maintenance of the establishment.
  When feasible ensure these items are removed from facility or repaired if they are necessary for the operation of the facility.

Comments:
The purpose of the visit was to conduct a routine inspectio. Please review the violations when meeting with staff to discuss importance of cold holding, hot holding, proper sanitizing and storage procedures of equipment and utensils.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, 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, including the prep/open date. 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.
HANDWASHING REMINDER:
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.

June 29, 2006 (Routine)

Violations:

• 2-103.11E - Employees are not inspecting the food upon receipt.
  Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
• 3-501.16B - Corrected During Inspection Critical Repeat Tuna, egg and deli slices at sandwich station observed at 49F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was 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.
• 4-301.11 - Fruit display refrigeration unit was not maintaining foods at required temperatures.
  Adjust thermostat or service unit. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.114A - Critical Repeat Chlorine sanitizing solution was not detected by test strips on utensils exiting commercial dish machine.
  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.
• 4-501.11A - A panel was missing on front side of sandwich preparation Ref unit.
  Replace panel to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance.
• 4-502.11C - Repeat The ambient air temperature gauge on the hot hold unit [4 door] is misisng.
  Replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: rims of steel trays stored on shelving.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.11 - Repeat One section of ceiling tile was missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unused refrigeration units including a six door mccall unit and a upright Hobart unit.
  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.
• 6-501.12A - Repeat Ceiling tiles over grill are discolored. Other ceiling tile missing.
  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.
• 7-201.11A - Containers of fuel and cleaner stored adjacent to tin foil food wrap.
  Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

Comments:
The purpose of the visit was to conduct a routine inspection.
Food temperatures observed -
Cold 41F and below Exception was deli sandwich meat
Hot 140F and above- pizza
Food covered - yes
Surfaces - cleaned/sanitzed for food contact
Foods are to be received and evaluated by Mgr
Consumer advisory - NA
Storage - Raw always stored below ready to eat;
Datemarking - in place using disposition dates
Hot water Heater - same
Dish machine - Hobart chemical sanitizing.
Hood system - cleaned regularly
Pest control - approximately monthly
Hair coverings/glove usage - in compliance
* Thank you.

June 29, 2006 (Routine)

Violations:

• 2-103.11E - Employees are not inspecting the food upon receipt.
  Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
• 3-501.16B - Corrected During Inspection Critical Repeat Tuna, egg and deli slices at sandwich station observed at 49F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was 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.
• 4-301.11 - Fruit display refrigeration unit was not maintaining foods at required temperatures.
  Adjust thermostat or service unit. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.114A - Critical Repeat Chlorine sanitizing solution was not detected by test strips on utensils exiting commercial dish machine.
  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.
• 4-501.11A - A panel was missing on front side of sandwich preparation Ref unit.
  Replace panel to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance.
• 4-502.11C - Repeat The ambient air temperature gauge on the hot hold unit [4 door] is misisng.
  Replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: rims of steel trays stored on shelving.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.11 - Repeat One section of ceiling tile was missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unused refrigeration units including a six door mccall unit and a upright Hobart unit.
  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.
• 6-501.12A - Repeat Ceiling tiles over grill are discolored. Other ceiling tile missing.
  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.
• 7-201.11A - Containers of fuel and cleaner stored adjacent to tin foil food wrap.
  Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

Comments:
The purpose of the visit was to conduct a routine inspection.
Food temperatures observed -
Cold 41F and below Exception was deli sandwich meat
Hot 140F and above- pizza
Food covered - yes
Surfaces - cleaned/sanitzed for food contact
Foods are to be received and evaluated by Mgr
Consumer advisory - NA
Storage - Raw always stored below ready to eat;
Datemarking - in place using disposition dates
Hot water Heater - same
Dish machine - Hobart chemical sanitizing.
Hood system - cleaned regularly
Pest control - approximately monthly
Hair coverings/glove usage - in compliance
* Thank you.

October 26, 2005 (Routine)

Violations:

• 2-103.11B - Observed unauthorized personnel customers (other campus employees e.g. faculty), in the food preparation, food storage, or warewashing areas.
  Remove and discontinue allowing unauthorized personnel in kitchen area. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 2-402.11A - Corrected During Inspection 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.
• 3-202.15 - Corrected During Inspection Critical Noted dented cans of ketchup, pizza sauce, and kidney beans on shelf in dry storage room.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-305.11A3 - Corrected During Inspection Repeat Observed bulk bag of sugar stored on the floor in dry storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Critical Repeat (CORRECTED DURING INSPECTION): The following foods were observed hot holding at improper temperatures:1. Beef Stew (118F)2. Collard Greens (122F)3. Chicken Fillet Sandwich (131F)4. Cheeseburger (124F)
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Provide metal containers to facilitate even heat transfer to foods.
• 3-501.16B - Critical The following foods were observed cold holding at improper temperatures:1. Pasta & Broccoli Salad (48F)2. Couscous Salad (56F)3. Three Bean Salad (50F)4. Spaghetti Salad (59F)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria. Provide metal containers to facilitate even transfer of coldness to foods.
• 3-501.17C - Critical The following ready-to-eat (RTE) commercially processed foods in the walk-in refrigeration unit was observed not properly dated for disposition after opening:1. container of sliced cheese2. containers of sliced deli meats (turkey, ham, roast beef)
  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.
• 4-101.19A - Wood sandwich prep/cutting board at front service counter observed being used as a food contact surface.
  Discontinue use of wood for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-204.112B - Repeat Found no temperature measuring device located in the 1-Door low profile cooler under front service counter.
  Provide and maintain 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.
• 4-501.14 - Noted interior surfaces of the mechanical warewashing machine are soiled with 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.
• 4-502.11A - Corrected During Inspection Cracked and corroded ice scoops were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-602.11E - Repeat Interior surfaces of the ice machine in contact with non-potentially hazardous food (ice) were observed soiled with accumulations of grime and debris (pink mildew).
  Clean the interior surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-903.11B - Corrected During Inspection Repeat Clean single-service plasticware or containers were observed stored uncovered or with food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-904.11B - Serving utensils were not stored with the handles facing outward/presented first to prevent contamination of food contact surface from hands.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.11B - Observed metal basin handsink designated at handsink in middle of kitchen being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 5-501.113B - Repeat Observed outside refuse container doors open.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.15A - Noted the top cover of the refuse container located outside the establishment damaged.
  Repair or replace the door of the outside refuse container with one that is a tight fit.
• 6-101.11A - Noted surfaces of the ceiling tiles located in the dry storage room does not meet the standard of: 1. smooth, durable and easily cleanable. Ceiling tiles were perforated.
  Provide smooth, durable, nonabsorbent, and easily cleanable ceiling tiles in the dry storage room.
• 6-202.11A - Observed light bulb under exhaust hood not covered by a protective shielding.
  Provide and maintain protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.14 - Corrected During Inspection Noted sign or poster that notifies food employees to wash their hands was not provided at all handsinks used by food employees.
  Provide and maintain a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Repeat Noted blown light bulb under exhaust hood in dishwashing area.
  Provide and maintain 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.
• 6-404.11 - Corrected During Inspection Dented canned goods (kidney beans, pizza sauce, ketchup), for credit, redemption, or return observed not being stored in a separate designated area.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 6-501.11 - Repeat Ceiling tiles missing in random areas of kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.110B - Corrected During Inspection Repeat Employee possessions (e.g. purse), observed stored in areas (on drainboard of two 2-vat sink unit), that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
• 6-501.114A - Repeat Facility is storing unnecessary/nonfunctioning equipment in 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.
• 6-501.12A - Ceiling tiles throughout entire kitchen and front service line areas heavily soiled and 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.
• 6-501.16 - Repeat Observed 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.

Comments:
The purpose of this visit was to conduct a routine inspection. Please review the following comments:
NOTE: Establishment will undergo kitchen renovations during Thanksgiving and Christmas Breaks per CFM. Plans have been submitted to Health Department for review and approval. Plans are said to be in final stage of approval process per CFM.
ALL EASILY CORRECTABLE CRITICAL VIOLATIONS SHALL BE CORRECTED IMMEDIATELY.
1. * Remaining critical violations shall be corrected within 10 days. *
2. All remaining non-critical violations shall be corrected within 90 days.
3. Review Big 5 Foodborne Illnesses (Salmonella, E. coli, Shigella, Hepatitis A, and Norovirus), and the symptoms associated with each (diarrhea, vomiting, fever, severe stomach cramps, nausea, and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
4. BEWARE OF REPEAT VIOLATIONS. Immediately correct these violations and maintain compliance in order to avoid further enforcement action(s).

REMINDERS:
HANDWASHING:
IMPLEMENT, MAINTAIN and MONITOR FREQUENT HANDWASHING PRACTICES. Instruct all food employees to wash 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 as well as to prevent cross contamination when changing tasks. Maintaining handwashing stations supplied with soap, hot running water (>/= 110F), and disposable hand towels will adequately facilitate and encourage effective handwashing practices.
FOOD TEMPERATURES: **(Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above)**
Ensure that employees are properly trained in food safety as it relates to their assigned duties.
Monitor all phases of food service operation: [RECEIVING, STORAGE, THAWING, COOKING, HOT & COLD HOLDING, REHEATING, COOLING]
Review cooking, reheating, and holding temperatures with food service employees.
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs (Potentially Hazardous Foods) prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+; Cold 41F-
DO NOT let food sit in "DANGER ZONE" (41F - 140F) for extended periods of time
FOOD DELIVERIES:
Continue to inspect canned food deliveries and segregate any dented cans from general storage.
DATEMARKING:
Properly date mark food items with the “use by” date if held beyond 24 hours.
FACILITY CHANGES:
Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
FOR YOUR INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).

Hot Water Heater: A. O. Smith, #BTC 365A 964, 365,000 BTU, Recovery Rate: 331.8 GPH (label)
Dishwasher: Ecolab, #ET-44 (Chlorine Sanitizing), 50 ppm
Hood System: Cleaned 1x/year; Last cleaning 8/8/05, next cleaning due 8/6/06; No documentation provided
Grease Trap: Cleaned in-house 1x/month, last cleaning 10/25/05
Consumer Advisory: N/A
Pest Control: Serviced 1x/month; last service 9/27/05; Documentation provided
Current Establishment Phone Number: 703.426.9848
Current Establishment Fax Number: 703.426.9849
Please phone with any questions, 703.246.8432.

May 24, 2005 (Routine)

Violations:

• 2-102.11J - Critical The person in charge failed to explain the correct procedures for manually cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 3-305.11A3 - Repeat Observed boxes of food stored on the floor in the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Corrected During Inspection Observed frozen turkey and ham thawing on salad prep sink.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 4-204.112B - There was no temperature measuring device located in the prep reach-in at the service line.
  Provide a thermometer in the prep unit.
• 4-501.110B - The wash and rinse temperatures of the chemical sanitizing dishwasher was observed at temperatures lower than specified in the date plate (140 F)
  Technician was on site during the inspection and fixed the temperature.
• 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was observed at 0 ppm at the dishwasher.
  Ecolab arrived during the inspection to fix the dishwasher. The PIC must ensure how to properly operate the dishwasher and to ensure appropriate functioning of the equipment.
• 4-501.11B - The door gasket of the 4 door warmer in the kitchen is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - Observed broken temperature measuring device of the 4 DR food warmer at the service line.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: can opener and utensils in prep storage drawers.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Fan guard inside walk-in refrigerators; 2) utensil storage drawers; 3) Outside surfaces of cooking equipment; 4) Shelves in dry storage area.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Repeat Observed mold inside panel of ice machine.
  Clean the inside panel of the ice machine more frequently.
• 4-603.14 - The establishment does not have a 3 compartment sink. As a contingency measure, when mechanical warewashing machine breaks down, there's no way to effectively wash, rinse and sanitize utensils.
  Three compartment sink need to be installed at the establishment for contingency purpose.
• 4-903.11A - Repeat Ice scoop observed stored on top of ice machine unprotected.
  Store the ice scoop inside the ice machine (handle up) or in a protected container in between use.
• 4-903.11B - Clean single use utensils and coffee filters were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-903.11B - Clean pans under storage shelf were not found stored in a position that allows for air-drying.
  Store clean dishes in a self-draining position that allows air-drying.
• 43.1-3-1A - Corrected During Inspection Critical A valid permit was not posted at the establishment in a conspicuous location in the public view
  Post permit in a conspicuous location in the public view.
• 5-205.15B - Plumbing connection under the 2 vat sink next to dishwasher piping is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.110 - Corrected During Inspection There are no trash can near the handwashing sink next to dishwasher in the kitchen.
  Provide a trash can near the handwashing sink.
• 6-201.13A - Observed torn cove molding on the floor next to drink dispenser at the service line.
  Install new cove molding at this area.
• 6-303.11A - Repeat Inadequate lighting was noted in the walk-in refrigerator.
  Fix the broken light bulb to 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 - Broken light bulbs observed under the hood systems.
  Replace the broken light bulbs.
• 6-501.11 - Following areas observed in need of repair: 1) missing ceiling panels near salad prep and utensil storage areas; 2) several holes on the wall next to mop sink; 3) broken door knob of WI freezer; 4) recaulking needed for the handwashing sink at the service line.
  Repair the above noted areas..
• 6-501.110B - Employee jacket, newspaper and medicine were found in the kitchen.
  Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment: 1) mixer next to salad prep sink; 2) Booster heater next to dishwasher; 3) ice cream refrigerator; 4) Scales under prep table; 5) two Cleveland steamers; 6) Thermodyne warmer; 7) Hobart 2 DR upright refrigerator at service line; 8) McCall freezers, etc.
  Remove all unused and unnecessary equipment from the establishment.
• 6-501.12A - Repeat Following areas observed in need of cleaning: 1) wall and floor under the drink dispenser in the kitchen; 2) floor under cooking equipment; 3) floor under the shelves in the dry storage room; 4) floor under the dishwasher; 5) wall behind 2 vat sink; 6) floor of walk-in refrigerators and freezer.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Mop observed not hung up to 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.

Comments:
The purpose of today's visit was to conduct a routine inspection at the establishment.
1) The establishment does not have 3 vat sink to properly wash and sanitize utensils as a contingency purpose.
2) No handwashing sink(s) observed near the prep area. Only one handwashing sink observed in the kitchen next to dishwasher.
3) Many equipment found unused at the establishment. They should be removed as soon as possible.
4) Pest control record was available during the inspection. The establishment performs monthly pest control service. Review of the latest inspection record (4/22/05) indicates no pest activity. Please address the structural concerns noted during the inspection.
5) The CFM noted that kitchen will be renovated in Fall of 2005.
Many violations are repeats. Please ensure that violations are corrected as soon as possible to avoid further enforcement action by the Health Department. Please correct critical violations within 10 working days and non-critical violations within 90 days.

November 03, 2004 (Routine)

Violations:

• 3-302.11A4 - Critical Found uncovered muffins made on-site, biscuits, and bagels offered for sale at cafeteria line and with no sneezeguards.
  CORRECTED DURING INSPECTION--Individually wrap, or provide sneezeguards for foods.
• 3-501.16A - Critical Found link sausage at 128F, hot holding at improper temperatures.
  CORRECTED DURING INSPECTION--Ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 4-501.114A - Critical Found dishmachine without chemical sanitizer, thermolabile negative for heat sanitizing, and data plate stated: :Stero dishmachine model ET-44, uses 50 PPM chlorine."
  CORRECTED--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.
• 4-602.11E - Repeat Found some mold on drink machine nozzle parts, and mold and rust on inside panel ice machine.
  Clean the surface of 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.
• 4-903.11A - Found single-service items facing upward, exposed to contamination: coffee filters, lids at drink service, plates at cafeteria line.
  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.
• 5-501.113B - Outside refuse container was uncovered --- side door of dumpster.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-202.15 - Openings to the exterior of the building are present along the bottom of back door where weather stripping is needed.
  Protect the food establishment against the entry of insects and rodents.
• 6-301.12A - Observed that no paper towels were available for handsink at warewash area.
  CORRECTED DURING INSPECTION--Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11A - Repeat Inadequate lighting was noted in the Bally WI where light not burning.
  CORRECTED DURING INSPECTION--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.
• 6-305.11B - Found personal items hanging over prep table near WI.
  CORRECTED DURING INSPECTION--Store personal items away from food prep or food storage.Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-501.114A - Facility found with several pieces equipment no longer used.
  Replace or repair, or remove all not-used equipment to avoid pest harborage.

Comments:
Commercial pest recent receipt from 10/22/04 available for review, and negative for pest.

September 30, 2003 (Routine)

Violations:

• 6-303.11A - Repeat Inadequate lighting was noted in the walk-in coolers.
  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.
• 4-202.16 - Repeat Milk crates found used as platforms for storing supplies off the floors
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 6-501.12A - Repeat Floors in the walk-in coolers and throughout the facility 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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in coolers and in the dry storage room..
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 43.1-3-3A - Critical Repeat A certified food manager with a valid food sanitation certificate was not on premises upon my arrival for inspection.
  CORRECTED DURING INSPECTION. Provide one immediately. A certified food manager is required to be on premises at all times during operation of the establishment. If one is not available by the conclusion of this inspection you will be ordered to cease operation and the permit will be suspended.
• 7-201.11B - Critical Containers and spray bottles of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  CORRECTED DURING INSPECTION. Containers or spray bottles of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 4-903.11C - Repeat Exposed single service cups, spoons, lids, and plates, were observed stored unprotected at the dry storage room.
  Store items in the original protective package to protect from contamination until used.
• 4-602.11E - Repeat Surfaces of the can opener which come in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener 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.
• 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with 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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  CORRECTED DURING INSPECTION. 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. Cups partially filled with beverages were noted on food preparation tables in the kitchen.
  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 - The ice machine lid was observed in a state of disrepair and damaged. Also, the hot water handle at the front serving area hand sink was observed broken.
  Repair the broken lid and hand sink handle to restore a state of condition that allows for proper operation.
• 3-602.11C - Bulk food containers were observed to be unlabeled.
  Prominently display a label on bulk food containers in plain view and the label must include the common name of the food or an adequately descriptive identity statement.
• 4-205.10 - An unapproved noncommercial food prepossessing machine was noted kitchen.
  Remove this machine from the premises and replace it with an approved NSF or UL Listed food processing machine.
• 3-501.16B - Critical Repeat Deli meats, pasta salad, seafood salad, and salad dressing, were cold holding at improper temperatures.
  CORRECTED DURING INSPECTION. Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after cleaning the floor or after engaging in any activity which may have contaminated his/her hands.
  CORRECTED DURING INSPECTION. 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.
• 4-601.11C - Repeat Storage drawers located under prep tables were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris
  Maintain nonfood-contact surfaces of equipment clean.
• 7-102.11 - Critical Repeat Working containers and spray bottles of cleaning chemicals were not labeled.
  Working containers and spray bottles of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 6-202.11C - Observed that a proper protective shield is not provided for the light bulb inside the walk-in freezer.
  Provide protective shielding. Exposed light bulbs and heat lamps shall be protected against breakage by a shield.
• 6-501.11 - Repeat Observed bases of walls not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
This was a routine inspection. A follow-up inspection will be conducted within 10 days to verify compliance. Correct all outstanding violations.

March 28, 2003 (Follow-up)

Comments:
This inspection is a follow-up to verify the availability of a certified food manager on premises during operation of the food service establishment. The manager had completed a food sanitation course and passed but had trouble getting her certificate from the testing company. This problem has now be resolved and the manager has now received her certificate.
Thank you for your cooperation.

March 24, 2003 (Follow-up)

Comments:
Today's visit is a follow-up to verify the availability of a certified food manager (CFM) on premises. During the previous inspection, the manager on duty informed me that she had completed the food sanitation course and passed the end-of course exam. However, the certificate issued has not yet been sent to her by the testing company. Since the establishment is already closed and will not reopen until after the end of the college's Spring Break on March 17, 2003, the manager was given the entire week to obtain the approved food sanitation certificate.
However, today's follow-up inspection found the establishment still not in compliance. A careful review of the circumstances around the issuance of the certificate found the manager not to be at fault for the delay. I contacted the testing company while at the food service establishment and the manager has been promised to get her certificate by over night delivery . AN OTHER FOLLOW-UP INSPECTION WILL BE MADE ON FRIDAY MARCH, 28, 2003.

March 10, 2003 (Routine)

Violations:

• 6-303.11A - Repeat One of the light bulbs inside one of the walk-in refrigerators has burned out and lighting is inadequate.
  Replace the burned out light bulb to provide proper lighting in this unit.
• 6-202.11A - Repeat Observed several light bulbs without protective shields in the walk-in refrigerators.
  Install shields on the exposed bulbs to protect foods from bulb pieces during breakage.
• 6-501.12A - Repeat The ceiling inside some of the walk-in refrigerators are not clean. The floor in heavily walked areas inside the walk-in refrigerators and freezer are soiled.
  Maintain all floor areas and ceilings in clean condition at all times.
• 4-601.11B - The top surfaces of the convectional ovens are crusty with grease deposits.
  Clean these surfaces frequently to prevent debris build-up.
• 43.1-3-3A - Critical A certified food manager with a valid food sanitation certificate is not on premises. The establishment is closed to the public today until Monday, 3/17/2003 due to Spring Break by the college. The food service is open only for a private party today.
  Provide one immediately or by Monday, March 1 7, 2003 during normal operation of your food service establishment. Failure to provide a certified food manager could lead to the immediate closure of your food service operation.
• 6-501.11 - Observed missing ceiling tiles at some location s inside the dry storage room and in the work area.
  Replace the missing ceiling tiles .
• 4-903.11B - Repeat Clean pots on racks were not observed stored in a position to allow air-drying.
  Store pots and pans in a self-draining position that allows air-drying or inverted. CORRECTED
• 7-102.11 - Critical Working containers or spray bottles of cleaning chemicals are not properly labeled.
  Working containers and spray bottles 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. CORRECTED
• 4-601.11A - Critical The bottom storage sections inside some of the reach-in refrigerators are soiled.
  Clean inside these refrigerators properly to prevent dirt build-up. CORRECTED
• 4-903.11C - Repeat Observed several single service cups, lids ,plates, and coffee filters exposed during storage and display.
  Place these items in their original plastic sleeves during storage and long term display to protect them from dust and other debris.CORRECTED
• 4-602.11E - The can opener blade and the base holder are soiled.
  Clean the can opener and the base often to prevent soiled accumulation and food contamination. CORRECTED
• 4-601.11C - The interior surfaces of some of the storage drawers at the prep tables are soiled.
  Remove all unnecessary materials and keep these drawers clean at all times. CORRECTED
• 4-602.12A - The interior of the warming unites and the racks inside this unit are crusted .
  Clean these surfaces properly and more often.

Comments:
No temperature violations were found and no mishandling of foods was observed during this inspection. However, a follow-up inspection to verify the availability of a certified food manager will, be made on Monday, 3/17/2003.