Paradiso Ristorante, 6124 Franconia Rd, Alexandria, VA - Restaurant inspection findings and violations

June 29, 2009 (Critical Procedures)

• 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: milk in the walkin, pasta on buffet line
  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.
• 5-202.12(A) - Water from the handwashing sink at handsink was measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-402.11(A) - Corrected During Inspection 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.

March 12, 2008 (Critical Procedures)

• 3-203.12(A) - Corrected During Inspection Critical Molluscan shellfish when removed from their tagged or labeled container.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-301.11(C) - Excessive bare hand contact with pototo during peeling.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: precooked wings observed under raw beef in a reach in freezer.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as 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: dry good such as flour.
  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.
• 3-304.14(E) - Wet wiping cloth buckets improperly stored.
  Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
• 3-305.11(A)(3) - Canned goods were stored on the floor.
  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.
• 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: seafood soup at approximately 125F
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above
• 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: buffet tube and spiral pasta, rice, tomato and artichoke all observed at approximately 45F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 3-501.19(A) - Critical Use by time had expired on tag identified for smoked salmon at buffet; time on card must accurately reflect actual discard time of each supply listed under variance agreement. There was no use by time on any tag at pizza station.
  If time only is used as a public health control for a working supply of potentially hazardous foods written procedures shall be prepared in advance per the agreement made with Health Dept. representative during 2005 inspection. Copy of agreement viewed in office.
• 4-204.113(A)-(C) - Data plate on heat sanitizing warewasher is missing information.
  A warewashing machine must have a readable data plate affixed to the machine that indicates the machine's operation specifications. CFM stated that the data plate specifications are kept on file in office.
• 4-501.11(B) - Repeat The cooler gasket was found to be torn.
  Equipment components such as gaskets shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 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: plastic bins used for dry good storage.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 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.
  Cease use of the chemical sanitizing warewashing machine at this time. Glasses can be sanitized at warewashing unit in main kitchen that was found to sanitize at 160F.
• 5-202.13 - Critical An air gap between the water supply outlet of PVC drain pipe and the flood rim level of floor drain was not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 5-205.15(B) - Critical Plumbing connections were apparently leaking under 3C sink; observed duct tape used as sealant.
  Plumbing system shall be maintained in good repair so that proper sanitizing of equipment is ensured.

July 02, 2007 (Follow-up)

• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:sausage
  CORRECTED DURING INSPECTION: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 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:pasta, clams and lasagne in pizza prep unit
  CORRECTED DURING INSPECTION: 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.
• 3-501.19(B)(1)-(4) - Critical The following food item(s) for which time rather than temperature is being used as a control not properly labeled with a time for discard:cheese & olivescheese
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 4-204.112(B) - Repeat There was no temperature measuring device located in the following cold or hot holding equipment:Continental 3 door prep 3 door pizza prep Beverage Air 2 door display
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:3 door Continental prep unitwalk in cooler
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH and QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are damaged:walkin coolerpizza prep
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-901.11(A) - Repeat Plastic food storage containers were found stacked while wet after cleaning and chemical sanitization, near the kitchen warewashing machine.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(B) - Repeat Clean plates and bowls were observed stored with the food-contact surface facing upward in the buffet area, pasta serving area and kitchen.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Kenmore reach in freezer
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-101.11(A) - Repeat The ceiling tile located in the following areas is absorbent and not easily cleaned:1. all rest-rooms2. kitchen food prep area
  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.
• 6-201.14(A) - Repeat Carpeted floor mat observed in the pasta bar area.
  Remove carpeted floor mat. Replace with mat that is non absorbent and easily cleanable.
• 6-202.11(A) - Repeat Light bulb(s) in the following locations are not covered by a protective shielding:1. walk in cooler2. kitchen prep area
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-501.11 - Repeat Observed that the following areas area are not maintained in good repair:1. floor damaged in some areas next to the Beverage Air 2 door display refrig2. tape observed on the door frame leading to the main kitchen
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.18 - Repeat Observed that handwashing sinks are unclean and are not being maintained. Hot water observed off at handsink between dining and warewash area.
  Maintain handwashing sinks in sanitary and operable condition.

June 20, 2007 (Follow-up)

• 3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-306.11 - Repeat The food on display is not protected from contamination. (dessert toppings and pasta toppings for buffet)
  Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
• 3-501.15(B)(1)-(2) - Repeat Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (items observed covered on prep table in kitchen)
  Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:meatballssausagebeef & peppers
  CORRECTED DURING INSPECTION: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 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:cheese - olive barpasta, clams and lasagne in pizza prep unitsalmon, rice, raw chicken and cut tomatoes in Continental prep
  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.
• 4-101.11(A) - Critical Repeat The food-contact surfaces of the following equipment and/or utensils are not safe:mini bagels observed stored unwrapped in take-out bags in the reach in freezer
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
• 4-204.112(B) - Repeat There was no temperature measuring device located in the following cold or hot holding equipment:Continental 3 door prep 3 door pizza prep Beverage Air 2 door display
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:3 door pizza prep 3 door Continental prep unitwalk in cooler
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH and QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are damaged:walkin coolerpizza prep
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-901.11(A) - Repeat Plastic food storage containers were found stacked while wet after cleaning and chemical sanitization, near the kitchen warewashing machine.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(B) - Repeat Clean plates and bowls were observed stored with the food-contact surface facing upward in the buffet area, pasta serving area and kitchen.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Kenmore reach in freezer
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-101.11(A) - Repeat The ceiling tile located in the following areas is absorbent and not easily cleaned:1. all rest-rooms2. kitchen food prep area
  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.
• 6-201.14(A) - Repeat Carpeted floor mat observed in the pasta bar area.
  Remove carpeted floor mat. Replace with mat that is non absorbent and easily cleanable.
• 6-202.11(A) - Repeat Light bulb(s) in the following locations are not covered by a protective shielding:1. walk in cooler2. kitchen prep area
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-501.11 - Repeat Observed that the following areas area are not maintained in good repair:1. floor damaged in some areas next to the Beverage Air 2 door display refrig2. tape observed on the door frame leading to the main kitchen
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Repeat Observed that the following areas are in need of cleaning:1. ceiling in the kitchen in front of the hood2. floor in the kitchen around equipment legs and under equipment3. storage shelving in the kitchen
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.18 - Observed that handwashing sinks are unclean and are not being maintained. Hot water observed off at handsink between dining and warewash area.
  Maintain handwashing sinks in sanitary and operable condition.

June 19, 2007 (Routine)

• 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw chicken over onion rings, raw beef over fries in the reach in freezer)
  CORRECTED DURING INSPECTION: 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.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-306.11 - Repeat The food on display is not protected from contamination. (dessert toppings and pasta toppings for buffet)
  Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
• 3-501.15(B)(1)-(2) - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (items observed covered on prep table in kitchen)
  Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:meatballssausagebeef & peppers
  CORRECTED DURING INSPECTION: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:cheese - olive barpasta, clams and lasagne in pizza prep unitsalmon, rice, raw chicken and cut tomatoes in Continental prep
  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.
• 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe:mini bagels observed stored unwrapped in take-out bags in the reach in freezer
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment:Continental 3 door prep 3 door pizza prep Beverage Air 2 door display
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:3 door pizza prep 3 door Continental prep unitwalk in cooler
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH and QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(B) - The door gaskets of the following unit(s) are damaged:walkin coolerpizza prep
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized:items at the 3-vat sink -- corrected items in the kitchen warewashing machine
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
• 4-703.11(C) - Critical When tested a low concentration of chemical sanitizer was found in the sanitize basin. (50 ppm quaternary ammonium)
  CORRECTED DURING INSPECTION: The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 4-901.11(A) - Plastic food storage containers were found stacked while wet after cleaning and chemical sanitization, near the kitchen warewashing machine.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(B) - Clean plates and bowls were observed stored with the food-contact surface facing upward in the buffet area, pasta serving area and kitchen.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:Kenmore reach in freezer
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-101.11(A) - The ceiling tile located in the following areas is absorbent and not easily cleaned:1. all rest-rooms2. kitchen food prep area
  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.
• 6-201.14(A) - Carpeted floor mat observed in the pasta bar area.
  Remove carpeted floor mat. Replace with mat that is non absorbent and easily cleanable.
• 6-202.11(A) - Light bulb(s) in the following locations are not covered by a protective shielding:1. walk in cooler2. kitchen prep area
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-501.11 - Observed that the following areas area are not maintained in good repair:1. floor damaged in some areas next to the Beverage Air 2 door display refrig2. tape observed on the door frame leading to the main kitchen
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the following areas are in need of cleaning:1. ceiling in the kitchen in front of the hood2. floor in the kitchen around equipment legs and under equipment3. storage shelving in the kitchen
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Critical The concentration of the chlorine, in the wiping cloth bucket solution was measured in excess of 200ppm.
  CORRECTED DURING INSPECTION: Maintain the concentration of the chlorine sanitizer at 50ppm.

December 19, 2006 (Critical Procedures)

• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. (raw beef over fish and raw chicken over beef in the reach in freezer)
  Raw 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 chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
• 3-501.13(A)-(D) - Observed chicken and seafood thawing at room temperature.
  Potentially hazardous foods (time/temperature control for safe food) shall be thawed using one of the following methods: 1. under refrigeration that maintains the food temperature at 41f or less or 45f or less, 2. completely submerged under running water at a water temperature of 70f or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41f or 45f or less or, 3. as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.15(A)(1)-(7) - Corrected During Inspection The methods used for cooling were not adequate. (food observed cooling while covered in the refrigeration units, roast observed in large portion)
  Cooling hot foods shall be accomplished as follows: 1. placing the food in shallow pans, 2. separating the food into smaller or thinner portions, 3. using rapid cooling equipment, 4. stirring the food in a container placed in an ice water bath, 5. using containers that facilitate heat transfer, 6. adding ice as an ingredient or, 7. other effective methods.
• 3-603.11(B) - Critical The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing at bar and in kitchen)
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 7-102.11 - Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. (at bar)
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

June 15, 2006 (Routine)

• 2-103.11L - Employees are not monitoring cold and hot hold temperatures of foods at pasta station and in refrigeration.
  Please ask all food service employees to increase awareness and accountability by monitoring cold hold temperatures throughout their work stations. Foods improperly refrigerated are to be relocated when possible and if neccessary, are to be discarded if temperatures are in the danger zone 45-140F for extended periods. Temperatures can be logged used to verify compliance along with corrective actions.
• 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 3-302.11A2 - Critical Repeat Raw chicken pieces were observed stored above beef in large freezer.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. See also comments section.
• 3-304.12 - In-use scoop in floor improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
• 3-305.11A3 - Boxed tomatoes were stored on the floor in dry storage.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-306.11 - Repeat The desserts, salmon slices etc at self serve location were not protected from contamination.
  Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
• 3-501.15A - The methods used for cooling bulk marinara sauce were innefective. Sauce cooled all night observed at 70 F.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.15B - Pasta was not cooled prior to placing at cooking station. Ice supply was inneffectively placed around the pasta. Similarly the ice supply around the smoked salmon was inneffective.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 3-501.16A - Critical Repeat Chicken pieces at pasta station were observed at 100F.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Repeat The following items were observed stored at improper cold hold temperatures:- pasta on ice at pasta station [52]- creamers in cooler [47]- roasted peppers in steel compartment [47]- canoli in 3 door prep unit [52+]
  Immediately relocate foods to refrigeration units that are capable of maintaining PHFs at required temperatures.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) rice and sausage slices in coolers were not labelled with expiration dates. They were to be reheated for today's meals.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF.
• 4-301.11 - The following refrigeration units were not operating according to specifications of the manufacturers and had ambient air temperatures in excess of 45F - produce cooler- sliding glass door unit for sld dressing- three door reach in opposite protein cooler
  Promptly service units to check coolant levels and component calibration. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.114A - Critical Repeat Bar dish machine 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. Use large heat san machine in main kitchen instead.
• 4-501.12 - Repeat The built in cutting board(s) opposite the compartment sink are detiorated beyond repair around prep table edges and need resurfacing. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-903.11A - Pans used for cooking were being used to catch dripping water under compartment sink.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-904.11A - Plates in kitchen were stored facing upwards.
  Store plates with food contact surface facing downward to prevent contamination prior to use.
• 5-205.15B - Critical Repeat The PVC elbow joint under sanitizing compartment of sink is leaking making use of sanitizing sink problematic.
  Please replace joint/pipe or seal it to prevent dripping.

December 13, 2005 (Follow-up)

• 3-202.15 - Critical Found dented cans upstairs stored with in-use canned goods: baby corn, mushrooms.
  CORRECTED DURING INSPECTION--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.
• 3-302.11A2 - Critical Repeat Found raw chicken stored over raw beef in Everest RI freezer; therefore, different types of raw animal foods stored in such a manner that may cause cross contamination.
  CORRECTED DURING INSPECTION--Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Critical Repeat Found unwrapped or uncovered bread in large container lower shelf beside hot-holding unit.
  CORRECTED DURING INSPECTION-- Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-306.11 - Repeat Food, raw salmon, and desserts, on display not being protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
  Provide sneezeguards, and/or effectively covering for foods to protect foods from contamination.
• 3-501.16A - Critical Repeat Found foods hot holding at improper :cooked vegetables at 115F, in Koch warmer.
  CORRECTED DURING INSPECTION--Vegetables discarded. Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Repeat Found foods cold holding at improper temperatures: raw salmon at 48F, on buffet.
  CORRECTED DURING INSPECTION--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.19A - Critical No written procedures for the use of time as a public health control with potentially hazardous foods ----manager stated the following were to be discarded if not consumed (4 hours after being removed from temperature control) pizza on pizza buffet; and, raw salmon on buffet table.**No "time to discard" foods was posted at foods.
  CORRECTED DURING INSPECTION--Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control. c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request. e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 4-204.112B - Repeat There was no temperature measuring device located in the Koch warming cabinet..
  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.
• 4-501.114A - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration ----too strong at more than 100 PPM chlorine, at cookline.
  CORRECTED --- Use test strips to be sure solution is correct at 50-100 PPM chlorine.
• 4-501.12 - Repeat The cutting boards at kitchen --- long white board stained at cookline --- are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: cleaver knife at cookline stored in unsanitized space between cutting board and steamer table.
  CORRECTED DURING INSPECTION--Clean and sanitize these surfaces for food contact.
• 5-205.15B - Repeat Plumbing connections under the 3-comp.sink piping are leaking.
  **Manager stated pipes were repaired, however, repair needs to return.Plumbing systems and components shall be maintained in good repair.
• 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 --- at kitchen handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen at/near cookline where ceiling light bulb(s) were not working.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat Physical structure found not maintained in good repair:1. large hole in wall behind ice machine;2. hole in wall at handsink;3. ceiling tiles observed are absorbent in kitchen;4. cracked countertop tiles in kitchen;5. floor tiles in kitchen need grout or cement between tiles to avoid food debris accumulation.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Physical structure noted in need of cleaning, to include: filters at both cooklines observed with grease accumulated.
  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.

November 30, 2005 (Routine)

• 3-302.11A2 - Critical Repeat Found raw beef stored over salmon in Everest RI freezer; therefore, different types of raw animal foods stored in such a manner that may cause cross contamination.
  CORRECTED DURING INSPECTION--Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Critical Found unwrapped or uncovered foods in LP refrig. at cookline.
  CORRECTED DURING INSPECTION-- Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-306.11 - Food, raw salmon, and desserts, on display not being protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
  Provide sneezeguards, and/or effectively covering for foods to protect foods from contamination.
• 3-501.16A - Critical Repeat Found foods hot holding at improper :1. pizza at 133F, and at 120F on buffet, under heat lamp;2. pizza at 123F, and yellow rice at 127F in KOch warmer.
  CORRECTED DURING INSPECTION--Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Repeat Found foods cold holding at improper temperatures:1. cut cantaloupe at 53F, on buffet;2. salmon on buffet at 64F.
  CORRECTED DURING INSPECTION--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 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: observed raw salmon offered on buffet table at lunch.
  ***Recommend placard or tent-card where easily seen, at buffet table at raw salmon (or other food raw, under-cooked) stating Consumer Advisory.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: asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND: 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".Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-204.112B - There was no temperature measuring device located in the Koch warming cabinet..
  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.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration ----too low, at cookline.
  CORRECTED --- Use test strips to be sure solution is correct at 50-100 PPM chlorine.
• 4-501.11B - The door gaskets of the 3-door LP unit in kitchen.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting boards at kitchen ---yellow ones, and long white board stained at cookline --- are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Manufacturer containers for shellfish, in WI, were observed reused for the storage of cheese salad.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: cleaver knife at cookline stored in unsanitized space between cutting board and steamer table.
  CORRECTED DURING INSPECTION--Clean and sanitize these surfaces for food contact.
• 43.1-3-4 - Critical The PIC (person in charge) has a CFM card that expired in January 2004.
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 5-205.15B - Plumbing connections under the 3-comp.sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 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 --- at kitchen handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Inadequate lighting was noted in the kitchen at/near cookline where ceiling light bulb(s) were not working.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Physical structure found not maintained in good repair:1. large hole in wall behind ice machine;2. hole in wall at handsink;3. ceiling tiles observed are absorbent in kitchen;4. cracked countertop tiles in kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical One live roach observed at warming cabinet.
  CORRECTED--Commercial pest services once a month.When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.111D - Harborage conditions exist in area where Koch cabinet warmer is: 1. there is cardboard behind the warming cabinet;2. the cabinets need cleaning behind and under them;3. cleaning needed behind and under ice machine;4. large hole in wall there behind ice machine.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Physical structure noted in need of cleaning, to include:1. flooring in kitchen;2. behind, beside, under equipment at cookline;3. shelving;4. under 3-comp.sink;5. under, behind, beside warming cabinet, drink dispenser, ice machine, tables;6. filters at both cooklines observed with much grease accumulated.
  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.

July 26, 2005 (Follow-up)

June 28, 2005 (Critical Procedures)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (Raw beef over onion rings, raw chicken over mushrooms, raw fish over smoked oysters and torlenni and refrigeration/freezer 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.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. (Raw chicken over lamb and beef in walk in)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.16A - Corrected During Inspection Critical Chicken in autosham hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Repeat Half/half and cheese cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:filet mignon and ribeye THE CONSUMER ADVISORY IS ON THE MENU HOWEVER THE ITEMS ARE NOT DISCLOSED
  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 significantly 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.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (bar and in hall way near liquor storage)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of all purpose cleaner are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 14, 2005 (Follow-up)

December 22, 2004 (Routine)

• 7-102.11 - Critical Some working containers of chemicals in spray bottles are not properly labeled.
  ALL working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles presented to the employee inside the plastic drawers in one section of the dining room.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3-306.11 - The food on display is not protected from contamination. Observed some foods protected with a portable sneeze guard while others are not. Also, the foods protected with the portable sneeze guard are not completely under the guard.
  Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
• 4-204.112B - In conjunction with 4-204.112A: There was no temperature measuring device located in the following units: 1. bar refrigeration unit with dairy products, 2. Kenmore freezer (outside), 3. ice cream freezer (outside), 4. 3-door pizza prep. reach-in unit, 5. upright freezer at cook line.
  Provide a working and visible temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-904.11A - Some take home containers on shelves in the kitchen were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Kenmore freezer (outside), 2. Cuisinart food processor (kitchen).
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-304.12 - Dispensing and in-use utensils improperly stored between use. Observed the following: 1. ice scoops sitting on top of the ice machine, 2. knife wedged between equipment at the steam table, 3. food scoop(s) lying in the food such as flour at the large floor mixer.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the following lavatories used by food employees: 1. front hand sink (sign is damaged), 2. kitchen hand sink at cook line, 3. both sets of restrooms except one men's restroom.
  Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees.
• 6-201.16B - In conjunction with 6-201.11: Observed the ceiling panels inside the kitchen and the restrooms not constructed of the proper material.
  Upon renovation, replace existing ceiling panels with those that are constructed of a smooth, easily cleanable, non-absorbant material.
• 6-501.12A - Kitchen walls and floors (underneath equipment) 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.
• 4-101.111 - The following is not considered corrosion resistant, nonabsorbent, and/or smooth: 1. wood panels along the base of the ice machine, 2. duct tape holding together utensil storage drawers, 3. wood paneling at the shelving unit near the large floor mixture where dry foods are stored (flour, corn meal, etc).
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal ALL exposed wood using a varnish or paint. Keep the surface clean and repaint as needed. Remove the duct tape.
• 4-901.11A - Clean equipment found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-501.11 - Observed the following not maintained in good repair: 1. kitchen floor tiles need to be regrouted, 2. kitchen ceiling panels are damaged with holes, gaps, etc.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-205.15B - Plumbing connections at the 3-vat sink on the faucet and piping are leaking.
  Plumbing systems and components shall be maintained in good repair. (NOTE: Manager stated a new 3-vat sink will be installed upon the new year. Make sure the sink is properly plumbed and air gapped).
• 4-601.11A - Critical In conjunction with 4-602.11: The following utensils were observed soiled to sight and touch: 1. utensil storage racks, 2. soda holsters, 3. inside refrigerators and freezers including shelves and door gaskets, 4. utensils hanging above the steam table such as strainers, 5. inside the microwave oven at the cook line, 6. can opener unit, blade, and housing.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - In conjunction with 4-602.13: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. exteriors of refrigerators and freezers including door handles, 2. exteriors of canned goods, bottled food items, etc. on shelves in the kitchen, 3. shelving units and storage units, 4. piping at sinks, etc.
  Maintain nonfood-contact surfaces of equipment clean. Clean and sanitize EVERYTHING you see and touch.
• 4-601.11B - In conjunction with 4-602.12: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. pots, 2. sheet pans, 3. skillets, 4. waffle irons.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-903.11B - Clean utensils in containers and clean dish ware on shelves in the kitchen and during buffets were observed stored with the food-contact surface facing upward.
  Store ALL equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 3-302.12 - Unlabeled food containers, buckets, bottles, etc.
  Label ALL working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.15A - In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed the following foods at improper temperatures based on when they were placed inside the refrigerators: 1. marinara sauce: 62F, 2. cooked lasagne: 47F, 3. cooked meatballs: 45F, 4. cooked sausage links: 47F, 5. cooked chicken: 46F, 6. cooked pasta: 47F.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling. Employees shall be using their calibrated thermometers to ensure hot food is cooled from 140F to 70F within 2hours and from 70F to 41F or below within 4hours.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a bowl being used to dispense sugar (or salt?) from a bulk container.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL food containers shall be provided with food scoops that are designed with a handle.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration units and freezer 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. Organize the units properly and as discussed.
• 4-502.11C - The ambient air temperature gauges inside the following units are not in good repair and/ or not accurate in the range of use: 1. Continental 3-door reach-in refrigerator at cook line, 2. Beverage Air sliding door refrigerator.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 3-501.16B - Critical In conjunction with 3-501.15: Observed several foods inside refrigerators cold holding at improper temperatures. The foods were registering an internal temperature of 45F-62F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 2-301.14A - Corrected During Inspection Critical Food employees failed to wash his or her hands before donning gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods held beyond 24 hours are not properly dated for disposition.
  Label the food containers with the name and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 5-202.12A - Water from the handwashing sink at the front of the kitchen area was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 4-501.11B - The door gaskets of the following units are damaged: 1. 3-door pizza prep. unit, 2. one walk-in refrigerator.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 2-402.11A - Some 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.
• 5-203.14A - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the dish machine pre-scrape basin.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the base of the rear kitchen door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in units.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-502.13A - Some manufacturer containers and buckets were observed reused for the storage of other various foods.
  Discontinue the reuse of single-use containers and buckets for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-202.11A - Some lights bulbs in the kitchen area are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 4-302.14 - Could not locate the test papers for monitoring the concentration of the chemical sanitizing solutions at the wiping cloth buckets and/or 3-vat sink.
  Obtain the proper test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. For bleach (chlorine): 50-100ppmm, iodine: 12.5-25ppm, Quatenary ammonium: 200ppm.
• 3-302.11A4 - Critical Unwrapped or uncovered food inside some refrigeration units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. It is also recommended that even if the food is covered, do not stack the containers of food on top of each other.

May 28, 2004 (Follow-up)

• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Ice cream box, glass racks, and refrigerator outside and ice machine inside (by hot water heater).
  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.
• 6-202.15 - Repeat Gap observed at the bottom threshold of back exit door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3-203.11A - Repeat Clams in bowl in the walk-in observed no stored in their original container.
  Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
• 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: filet mignon.
  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 significantly 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.

May 18, 2004 (Complaint)

May 18, 2004 (Routine)

• 3-304.13 - Repeat Linen observed lining top of vegetables and shelving where glasses are stored.
  CORRECTED DURING THE INSPECTION. Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Food processor in kitchen and Montgomery Ward and Whirlpool freezers in the hot water heater room.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-601.11A - Critical Knives observed dirty in holder.
  CORRECTED DURING THE INSPECTION. Clean and sanitize these surfaces for food contact.
• 4-502-11A - Storage bins containing onions observed cracked and damaged.
  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.
• 3-203.11A - Repeat Clams in bowl in walk-in observed not stored in their original container.
  Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
• 3-501.16B - Critical All foods in the three door prep unit observed above 41F.
  CORRECTED DURING THE INSPECTION. All foods were discarded. Food had been in cooling unit from the night prior.
• 4-501.12 - The white and yellow cutting boards observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) pasta and meatballs in the walk-in observed not properly dated for disposition.
  CORRECTED DURING THE INSPECTION. Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 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.
• 3-305.14 - Splash guards observed necessary by hand sink and spice shelf and by the clean drain board of the three compartment sink and prep sink.
  Install splash guards to prevent possible contamination of food and utensils.
• 3-305.11A3 - Parmesan cheese and large sauce containers observed stored on the floor in the walk-in.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Shelving should be smooth, durable, and easily cleanable.
• 4-502.13A - Manufacturer containers of seafood observed reused for the storage of pasta and bruchetta in the walk-in.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Containers should be smooth, durable, and easily cleanable.
• 4-603.12A - Food debris on utensils observed not removed by scrapping prior to loading of item into the warewashing machine.
  CORRECTED DURING THE INSPECTION. Manual scrapping or mechanical prewashing of equipment is required to facilitate the cleaning action of the detergent.
• 3-304.12 - Food thermometer observed stored in hole in prep unit.
  CORRECTED DURING THE INSPECTION. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 4-204.112A - The temperature measuring device in the Continental three door prep observed not properly located in the warmest part of the unit.
  CORRECTED DURING THE INSPECTION. Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-903.11B - Repeat Tongs observed stored with the food contact surface exposed in container.
  CORRECTED DURING THE INSPECTION. Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shrimp and squid observed stored above Ready-To-Eat sauces in the Continental upright.
  CORRECTED DURING THE INSPECTION. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-204.112B - Repeat No thermometer observed in the Koch hot hold unit and three door prep.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-302.11A4 - Critical 1. All foods in the Continental prep observed uncovered.2. Salmon observed uncovered in the walk-in.3. Container of brown sauce observed uncovered in the Continental upright.
  CORRECTED DURING THE INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-602.11E - 1. Can opener blade adn mount observed soiled with accumulations of old food, grime, and debris.2. Ice machine interior observed with rust.3. Soda nozzel and holder (gun) observed dirty.
  Clean the can opener, mount, ice machine, and soda gun and holder at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
• 6-301.11 - No soap observed at the service hand sink.
  CORRECTED DURING THE INSPECTION. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Filet mignon.
  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 significantly 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.
• 6-301.12A - Repeat No paper towels observed at the kitchen hand sink.
  CORRECTED DURING THE INSPECTION. Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - No handwashing sign observed at either restroom or bar hand sink. A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  CORRECTED DURING THE INSPECTION. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 5-203.14A - Critical Repeat No air gap observed at the sanitizing basin of the three compartment sink at the bar.
  Provide a 1" air gap to prevent the backflow of solids, liquids, and other contaminants.
• 4-501.11A - Three door prep (60F) observed above 41F.
  Contact repairman to have unit serviced immediately. Repair the cooling unit 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.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Ice cream box, glass racks, and refrigerator outside and ice machine inside (by hot water heater).
  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.
• 6-202.15 - Gap observed on the bottom threshold of back exit door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3-302.12 - Containers of flour observed without labels to properly identify their contents.
  CORRECTED DURING THE 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.
• 4-101.11B - Rubbermaid trash can observed used to store flour.
  Obtain containers that are smooth, durable, and easily cleanable.
• 4-501.11B - Repeat 1. The door gaskets of the three door prep and walk-in cooler observed damaged.2. The shelving in the walk-in cooler observed rusty and dirty.3. The shelving above the cold prep area observed dirty and sticky.4. Spice shelf observed rusty and dirty.
  1. Repair or replace the door gasket in accordance with the manufacturer's specifications.2/3/4. Clean and sanitize all shelving. Repaint rusted shelving or replace if necessary.
• 3-303.11 - Ice used as a medium for cooling the cold carbonated beverage block observed also used for consumption.
  Install a separator to separate ice for consumption from ice used as a cooling medium.
• 4-101.111 - Cardboard boxes observed used to store lids for containers on storage shelf.
  Store lids in approved containers that are smooth, durable, and easily cleanable.
• 4-904.11C - Unwrapped straws observed used for customers beverages.
  Provide individually wrapped straws to prevent contamination of the straws by employees.
• 7-202.12A - Critical Chlorine sanitizing solution in the bucket observed at 200ppm+.
  CORRECTED DURING THE INSPECTION. The Chlorine sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Adjust the concentration to 50ppm.

April 29, 2003 (Complaint)

April 29, 2003 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the 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.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine based test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods in the walk-in refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink located to the left of the three compartment sink and at the wait station area.
  (Corrected during inspection)Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-501.11B - The door hinges of the far right door of the pizza prep unit were observed broken and the door can not be properly opened.
  Repair or replace the door in accordance with the manufacturer's specifications.
• 5-203.14A - Critical The drain line of the sanitizing vat was observed sitting below the floor rim level of the floor drain.
  Alter the length drain line to provide the necessary separation between the water supply and the flood rim level of the floor drain. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 3-203.11A - Repeat The clams and mussels are not stored in their original container at the Continental refrigeration unit at the cookline.
  (Corrected during inspection) Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
• 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: floor drains, gaskets of refrigeraiton/freezer units, floors/walls behind equipment/prep tables.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-204.112B - There was no temperature measuring device located in the pizza prep unit.
  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.
• 2-401.11B - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  (Corrected during inspection) 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.
• 4-903.11B - Clean carry out containers were observed stored with the food-contact surface facing upward.
  (Corrected during inspection) Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  (Corrected during inspection) Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 3-304.13 - Repeat Linens in contact with food in walk-in refrigerator.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.