Purple Onion Cafe, 12450 Fairlakes Cir, Fairfax, VA - Restaurant inspection findings and violations

March 16, 2009 (Critical Procedures)

Violations:

• 3-501.16(A)(1) - Corrected During Inspection Critical Rice hot holding at 127 F in heat box.
  Rice had been out of temperature for up to 2 hours. Rice was reheated to 165F. 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.
• 3-603.11(A) - Critical Eggs may be served cooked to order, therefore a consumer advisory is needed. The sign has the consumer advisory, however the paper menu does not.
  Add consumer advisory to take out menu. You may use the same wording as on the board menu. If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.

Comments:
The purpose of this visit was to conduct a critical procedures inspection.
Exhaust hood of dish machine may need to be changed. I will contact you if there are any adjustments that need to be made.
Undercooked beef used in catering. If it is whole muscle intact beef, then no consumer advisory is needed. To certify that it is whole muscle intact, then a letter from the supplier is needed for verification. If it is not whole muscle intact beef and is served undercooked, a consumer advisory will be necessary.
Reminders -
When cooling foods, you must cool from 135 F to 71 F in 2 hours and from 71 F to 41 F in the next 4 hours for a total of 6 hours. Cooling methods seem to be fulfilling this requirement, however methods could be improved. If a food is not at 41 F and it is placed in the walk-in, you may choose to leave uncovered for a short time if there is no risk of contamination.
To prevent risk of eggs contaminating other foods, keep stored on bottom shelf in refrigerator.
Paper towel dispenser should be checked regularly.
Please fax me the letter from the supplier concerning whole muscle intact beef and the take out menu with addition of consumer advisory within 10 days.

Observed correct hand washing procedures.
Handouts on employee health given to manager.
Thank you. If there are any questions, please feel free to call me.

July 22, 2008 (Routine)

Violations:

• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: salt, sugar, and flour.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.14(B)(1) - Corrected During Inspection Repeat Improper use of wet wiping cloths for the following activity: Wet wiping towels were found stored on cutting boards and other work surfaces throughout.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches . Food supplies in the staging area were found 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.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: burrito mix, tuna salad, and home fries.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/21/08 they shall be date marked with a "use by" date not exceeding 7/27/08.
• 4-201.11 - The following equipment surfaces are not designed and constructed to be durable: Cardboard liners on food storage shelves in the dry storage room .
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
• 4-602.11(E)(1) - Corrected During Inspection Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 6-202.11(A) - Light bulb in the walk-in freezer is not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-501.12(A) - Corrected During Inspection Observed that the floor in the dry food storage room was in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• 7-208.11(B) - Corrected During Inspection Critical First Aid Supplies are not being stored in a kit or container and found stored above food serving station..
  Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.

Comments:
This was a routine inspection. Correct all violations immediately. Food contact surfaces were very clean. No temperature violations were noted and no mishandling of food was observed. There was no evidence of pest presence at the time of this visit.
The grease filters were clean and grease trap appeared to be properly maintained., Discussion with manager and review of service invoices revealed the following:
Pest control services are being provided monthly. Most recent service was on July 10, 2008
Grease filters are cleaned by employees weekly.
Grease trap is cleaned by employees weekly.
Hot water temperature at all sinks was checked and noted to be within acceptable temperature limits.

February 20, 2008 (Follow-up)

Violations:

• 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: Observed rice in an unlabeled container.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.14(B)(1) - Repeat Improper storage of wet wiping cloths. Observed wet wiping clothes stored in water with no sanitizer.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.14(B)(2) - Repeat Wiping cloths improperly stored between use, not in chemical sanitizing solution, in the following locations: Observed wiping cloth stored on top of the True 1-door prep refrigerator.
  Cloths in use for wiping counters and other equipment surfaces shall be laundered daily.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed Bleu cheese dressing stored on the floor of the 2-door Traulsen #1 and also in the dry storage room.
  Store all food product at least 6 inches above the ground on approved shelving.
• 4-101.16 - Repeat Sponges are being used to wipe down food contact surface of the kitchen.
  Wet wiping clothes soaked in, the correct ppm of sanitizing solution, should be used to wipe down any food contact surface.
• 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. Observed True prep units, side by side, on the service line were 48F and 47F.
  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.
• 4-602.11(E)(4) - Repeat Surfaces of ice bins are not being cleaned as required. Observed mold and grime on the interior of the ice machine.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.13 - Repeat The nonfood contact surface of theTraulsen refrigerator/freezer had accumulations of grime and debris in the gaskets and around the inside of the doors.
  Clean the gaskets and interior surface of the doors of the Trauslen.

Comments:
The purpose of this follow-up inspection was to verify that all critical violations had been corrected. All critical violations have been corrected. Thank you.

February 08, 2008 (Routine)

Violations:

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 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: Observed ground beef over flank steak in the walk in.
  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).
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: Observed rice in an unlabeled container.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths. Observed wet wiping clothes stored in water with no sanitizer.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.14(B)(2) - Corrected During Inspection Wiping cloths improperly stored between use, not in chemical sanitizing solution, in the following locations: Observed wiping cloth stored on top of the True 1-door prep refrigerator.
  Cloths in use for wiping counters and other equipment surfaces shall be laundered daily.
• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Observed Bleu cheese dressing stored on the floor of the 2-door Traulsen #1 and also in the dry storage room.
  Store all food product at least 6 inches above the ground on approved shelving.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed chicken breast stuffed with spinach and cheese at 135F and hamburgers at 115F.
  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) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed shredded cheddar cheese at 50F and sliced cheddar cheese at 47F.
  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.
• 3-501.17A - Critical Observed that the prepared, ready-to-eat chili held in the walk in refrigerator is not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Eggs
  Put a consumer advisory on your menu board.
• 4-101.16 - Sponges are being used to wipe down food contact surface of the kitchen.
  Wet wiping clothes soaked in, the correct ppm of sanitizing solution, should be used to wipe down any food contact surface.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Observed True prep units, side by side, on the service line were 48F and 47F.
  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.
• 4-602.11(E)(4) - Surfaces of ice bins are not being cleaned as required. Observed mold and grime on the interior of the ice machine.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.13 - The nonfood contact surface of theTraulsen refrigerator/freezer had accumulations of grime and debris in the gaskets and around the inside of the doors.
  Clean the gaskets and interior surface of the doors of the Trauslen.

Comments:
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was not able to name the Big Five Foodborne illness which are required to be reported to the Health Department. Information on the Big Five Foodborne Illnesses was left with the CFM to post. The facility does have an employee health policy and would not allow food workers to work if having symptoms outlined in the employee health handout provided to the CFM
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: building water heater
Dishmachine: Stero
Grease trap cleaning: 2/8/08, every other week
Vent hood cleaning: last cleaned 10/22/07, filters cleaned weekly
Pest Control service: monthly
Consumer Advisory: needed
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

September 25, 2007 (Follow-up)

Violation: -

Comments:
Today's visit was a second follow-up inspection verify operation of he dish washing machine. The manager called our office reporting that the dish washing machine had been fixed and that it was heat sanitizing properly. The establishment now has a heat sanitizing test kit on premises.
The dishwashing machine has been tested and noted to be heat-sanitizing properly.It passed the heat-sensitive tape test. You may resume operation of the machine. The establishment is now compliance. Thank you for your cooperation.

September 11, 2007 (Follow-up)

Violation: 4-703.11(B) - Critical Repeat 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.
Comments:
This was a follow-up inspection to verify compliance regarding the dish washing machine. The machine failed the heat sensitive tape test during the routine inspection on 9/7/07 . The machine also failed the heat sensitive tape test during today's follow-up inspection.
Cease operation of the machine until proper repairs have been made and the machine is able to properly sanitize utensils. In the mean time , manually wash , rinse, and sanitize utensils at the 3-compartment sink.

September 07, 2007 (Critical Procedures)

Violations:

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  (Information provided to manager)The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 4-703.11(B) - Critical Repeat 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.

Comments:
This was a critical procedures inspection. The inspection focused on foodborne illness risk factors and public health interventions. Food contact surfaces and nonfood contact surfaces were clean. No temperature violations and no mishandling of food were noted. There was no evidence of pest presence at the time of this visit. Food handlers were observed for bare hand contact with ready-to-eat food and unhygienic practices but none was found.
Interview with the manager revealed that grease filters and grease trap are being cleaned by employees weekly. The grease trap is also being maintained periodically by a commercial liquid waste company. Pest control services are being provided by a commercial pest control service company.
The dish washing machine was not operating properly at the time of the inspection. A follow-up inspection will be conducted on September 11, 2007 to verify compliance. Do not resume operation of the dish machine until it has been repaired and is working properly.

February 21, 2007 (Routine)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw thinly sliced meat stored above ready-to-eat food inside the sandwich prep refrigerator in the kitchen.
  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.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: Knives found soaked in sanitizing solution.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wiping towel noted on work surfaces and not in sanitizing solution,.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inside the walk-in refrigerator.
  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.
• 3-501.13(A)-(D) - Corrected During Inspection Observed chicken food thawing using an improper method.The item was soaked in water to thaw.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F 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 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) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Placing large amount of food in large and deep containers.
  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.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures : chicken strips, bowtie pasta.
  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. Reheat he pasta rapidly and discard the chicken strips.
• 3-501.16(A)(2)(a) - Critical The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: tuna salad, egg salad, sliced ham, cream cheese, turkey salad, orzo salad, and chicken salad.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical Several ready-to-eat, potentially hazardous food in the refrigeration unit are not used within 24 hours of preparation and are not properly dated for disposition within 7 days at 41F:
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
• 4-204.112(B) - There were no temperature measuring devices located in some refrigerators.
  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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A QUATERNARY AMMONIUM COMPOUND test kit that accurately measures the concentration in ppm (mg/L) of available sanitizing solutions shall be provided.
• 4-502.11(A) - Corrected During Inspection The following utensils were observed in a state of repair and condition preventing effective maintenance and leaning/sanitization: white plastic spatulas
  Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Discard the spatulas.
• 4-601.11(C) - Surfaces on top of the convectional have grease and debris build-up.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 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.
• 4-903.11(C) - Corrected During Inspection Styrofoam and plastic containers were observed stored unprotected at the ice machine and in hue serving area.
  Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 4-903.11(D) - Several bags of single services plastic containers were noted stored directly on the floor in the dry storage room.
  Keep all single service utensils elevated at least 6 inches above the floor to protect them from being contaminated.
• 6-303.11(C) - Observed that inadequate heat lighting was provided at the deep fryer hot holding unit. Some of the bulbs were missing.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the missing bulbs or proper hot-holding.
• 6-501.12(A) - Observed that the floor at the base of the wall under the cooking equipment at the hood system is in need of cleaning. Grease build-up was noticed along the base of the wall.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
This was routine inspection. Correct critical violations immediately and noncritical violations within the next 10 days. Food contact surfaces were very clean and no mishandling of food was noted .
However, potentially hazardous foods must be maintained at proper cold-hold and proper hot-hold temperatures to prevent the growth of harmful bacterial. Also, potentially hazardous foods must be thawed and cool properly to prevent food borne illness incidents.
The warewash machine must be able to operate properly and sanitize utensils accordingly at all times when in use. In the mean time cease operation of the warewash machine and use he 3-compartment sink for cleaning of all utensils /equipment.
A follow-up inspection to verify compliance will be conducted on Friday, 2/23/07. The follow-up will be to chcek the warewash machine and food temperatures as well as other critical violations cited today.
No evidence o pest presence was noted and no hot water deficiency was observed. The grease trap appeared to be maintained properly.
The wredwash machine has been repaired and now operates properly. It passed the heat seb=nsitive tape tst. You may resume operation of the machine. Thank you for your cooperation. However, the follow-up on he food temperatures will be conducted on Friday as scheduled above..

April 11, 2006 (Routine)

Violations:

• 2-401.11A - Corrected During Inspection Critical A coffee drink was observed at a food preparation table.
  A food handler may drink from a closed beverage container with a straw 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.
• 3-305.11A3 - Corrected During Inspection Repeat Sugar bag was stored on the floor in dry storage and boxed foods were less than 6" off the floor in dry storage.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - Corrected During Inspection The methods used for cooling chicken pieces prepared for ceasar salad were not adequate.
  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.
• 3-501.16B - Corrected During Inspection Critical Repeat Chicken pieces were observed at 80F at ceasar salad station.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli sliced meats in the walk in cooler were not properly labelled with consume by dates.
  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.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following catered menu items may be served raw and/or undercooked:- smoked salmon- store bought sushi
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.
• 4-602.11D - Corrected During Inspection Critical Spatulas and other utensils at grill area were not being cleaned and sanitized at least every four hours.
  Spatulas and other utensils are to be cleaned every four hours.
• 6-501.11 - White paint behind Stero dish machine is peeling.
  Maintain physical facilities in good repair. When schedul permits have areas of wall repainted

Comments:
The purpose of this visit was to conduct a critical procedures inspection.
During the critical procedures inspection of this establishment it was noted that management was fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
Cold 41F and below Exception was chicken pieces
Hot 140F and above- red sauce, rice
Food covered - yes
Surfaces - cleaned/sanitzed for food contact
Reheating procedure - to 165 F for hot hold
Cooling - 6 hour rule observed [everything is rapidly cooled]
Documentation -
Foods are received and evaluated by Mgr
Consumer advisory - being added to catering menu
Storage - Raw always stored below ready to eat;
Datemarking - in place using disposition dates
Hot water Heater - same
Dish machine - Hobart Heat sanitizing - within manufacturer's specs;
Hood system - cleaned regularly
Pest control - approximately monthly
Hair coverings/glove usage - in compliance
* Remind staff that drinks are permitted by County Code only with covers and straws in kitchen areas * Thank you.

November 09, 2005 (Routine)

Violations:

• 3-304.14B2 - Corrected During Inspection Wiping cloths at food line were not stored in sanitizer bucket
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A2 - Lettuce in preparation stored under staff drink.
  Do not store staff drinks over food items.
• 3-305.11A3 - Repeat Small red potatoes in box were observed less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 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:- smoked salmon appetizer in catering menu.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - inside top panel of ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-703.11B - Critical Mechanical warewashing machine did not completely sanitize food-contact surfaces and utensils.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). You should have utensils chemically sanitized in three compartment sink after washing. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.

Comments:
The purpose of this visit was to conduct a routine inspection. All refrigeration temperatures and cold hold temperatures were acceptable.
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.
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.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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 etc.
to renew CFM cards contact ORS Interactive
6316 Castle Place suite 201
Falls Church VA 22044
703 533 7600
Hot Water Heater: A
Dishwasher: Stero heat machine
Hood System: Every 6 Months
Pest Control: Monthly
Consumer Advisory: NA

November 09, 2005 (Routine)

Violations:

• 3-304.14B2 - Corrected During Inspection Wiping cloths at food line were not stored in sanitizer bucket
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A2 - Lettuce in preparation stored under staff drink.
  Do not store staff drinks over food items.
• 3-305.11A3 - Repeat Small red potatoes in box were observed less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 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:- smoked salmon appetizer in catering menu.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - inside top panel of ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-703.11B - Critical Mechanical warewashing machine did not completely sanitize food-contact surfaces and utensils.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). You should have utensils chemically sanitized in three compartment sink after washing. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.

Comments:
The purpose of this visit was to conduct a routine inspection. All refrigeration temperatures and cold hold temperatures were acceptable.
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.
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.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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 etc.
to renew CFM cards contact ORS Interactive
6316 Castle Place suite 201
Falls Church VA 22044
703 533 7600
Hot Water Heater: A
Dishwasher: Stero heat machine
Hood System: Every 6 Months
Pest Control: Monthly
Consumer Advisory: NA

June 27, 2005 (Routine)

Violations:

• 3-304.12 - Dispensing utensils 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 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Repeat Chicken salad at food line found at 47F.
  Maintain foods at 41 F or below at all times. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 5-205.11B - The handwash station between food line and walk in cooler was being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 7-201.11B - Corrected During Inspection Critical Repeat Containers of culture based drain cleaner was stored on shelf over salad prep area.
  Containers of culture based drain cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Ensure that:
· employees are effectively cleaning their hands with soap and warm water for at least 20 seconds each time they start a new task
· the proper temperatures of Potentially Hazardous Foods are maintained during receiving, storage, preparation, cooling, and reheating by using a probe thermometer.
· there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
· ready to eat items stored in refrigeration for more than one day are labelled with 'use-by' dates.

January 11, 2005 (Routine)

Violations:

• 2-401.11A - Critical Repeat A food handler was observed drinking from a twist top 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.
• 3-202.15 - Corrected During Inspection Critical Repeat Food from dented can offered for sale or service.
  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 - Boxed goods in walk in Fzr. stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Critical Foods in Freezer held above 32 F.
  Ensure that potentially hazardous foods for freezer cold holding are maintained at 32 F or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) b in the refrigeration burgers are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: burgers and fajitas.
  Asterisk the items which can be ordered medium rare and include the following advisory at the bottom of your menu "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness." Alternatively you may cease serving undercooked meats to customers in all cases.
• 4-301.11 - Freezer compressor is in need of repair so that cold holding capacity will meet the food storage demands of the establishment.
  Repair unit at earliest convenience [being corrected]. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-302.14 - Test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions was misplaced.
  Buy a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.114C - Critical Quaternary Ammonium sanitizing solution had not been set up for cloth towels.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-501.11B - The door gaskets of the Traulsen Ref and Fzr are torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-903.11B - Clean metal trays 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.
• 7-201.11B - Corrected During Inspection Critical Oil can for meat cutter was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of oil for machinery/equipment must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
This is a routine inspection of the facility. Please review the following comments:
1. Critical violations should be corrected as soon as possible, preferably within three days.
2. All non-critical violations that are yet to be corrected must be addressed within 30 days.
3. The routine inspection shall be conducted within the next six months.
4. Keep records of grease trap cleaning on site for review by the Health Department.
Thank you.

August 03, 2004 (Complaint)

Violations:

• 3-301.11B - Critical
  
• 2-402.11A -
  

Comments:
This is a complaint inspection at this restaurantj. Complainant says on 7/30/04 the cashier handled cash then prepared foods without using gloves. She also said meat and cheeses are kept out unrefrigerated. Noted that one employee is not wearing a cap or hair net, other have hair tied back, All employees preparing food must wear a cap or hat , net, etc (corrected). One employee was preparing food (ready to eat) without gloves or utensils. Employees may not touch ready to eat foods with their bare hands. corrected. Manager said that last week an emplolee who normally does not do food prep was covering for an absent employee and was seen by the manager preparing food after working the cash register. She discussed this with the employee. Violation confirmed and corrected. note: all food out in either cold holding correctly or in time in lieu of temrpature.

July 07, 2004 (Routine)

Violations:

• 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit was not maintaining internal and surface items at a temperature of 41F or less. THE DELI MEATS WERE HOLDING AT LEVELS HIGHER THAN THE REQUIRED 41F(45F)
  Potentially hazardous food should be maintained at 41F. As the refrigeration unit is in place and in use at this facility, Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less. Or repair this unit and maintain food at proper temperatures. CORRECTED, FOOD WAS PLACED IN ANOTHER REFRIGERATOR UNTIL REPAIR IS MADE.
• 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  CORRECTED DURING INSPECTION. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 4-602.11E - Surfaces of the CAN OPENER BLADE AND SODA DISPENSING NOZZLES, which come in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  Clean the surface of of the above equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 5-205.11B - The handwash station at the kitchen is being used as a dump station.
  CORRECTED DURING INSPECTION. The handwash facility identified above is to be used for washing hands only.
• 4-501.11C - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Blender2. Mixer3. Processor
  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.
• 3-202.15 - Critical Food from damaged packaging offered for sale or service.
  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.

Comments:
Correct all violations as soon as possible and no later than 30 days. Any questions or concerns contact me at the number on this report

November 26, 2003 (Complaint)

Comments:
This is a complaint inspection at this restaurant. (complainant states that restaurant is storing food in a warehouse type storage facility.) Manager says all their food is stored on site. She denies having storage space offsite. (she questions if the correct site for the cafe was given: there are other restaurants with the same or similar name). I cannot confirm this complaint; close the complaint.

May 08, 2003 (Routine)

Violations:

• 6-303.11B - Repeat Inadequate lighting was noted in the RIR.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor boxed potatoes.
  Corrected during inspection.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed deli meats and cheeses in the refrigeration unit was not properly dated for disposition after opening.
  Corrected during inspection.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-502.13A - Manufacturer and single service containers were observed reused for the storage of various food items
  Discontinue the reuse of manufacturer and single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) pasta salads and other items in the refrigeration unit is not properly dated for disposition.
  Corrected during 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 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.
• 4-501.11A - Sandwich prep unit is freezing over.RIR is cold holding at 47 -50F.
  Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.Correct in 10 days.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Cuisinart food processor and Kitchen Aid mixer.
  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.
• 4-602.12A - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: mechanical slicer.
  Corrected during inspection.
• 4-602.13 - The nonfood contact surface of the WIR shelves had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  Corrected during inspection.
• 3-501.16B - Critical Chicken salad and egg salad are cold holding at improper temperatures.
  Corrected during inspection.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.

Comments:
Facility will be utilizing time as a public health control for the Cold salad Specials
(Three salads that are maintained on ice next to sandwich prep unit.)

Unless otherwise noted in this report, critical violations shall be corrected at time of inspection and non-critical violations shall be corrected no later than 90 days after this inspection.

CLEANING SCHEDULE: Hood system biannually, Hood filters weekly, Grease trap as often as needed, Pest control monthly. WATER HEATER is current DISHMACHINE is current