Red Pepper Grill, 14100 Sullyfield Cir, Chantilly, VA - Restaurant inspection findings and violations

September 14, 2009 (Risk Factor Assessment)

Violation: 2-401.11(A) - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Food employees may drink only from a covered container using a straw.
Comments:
This is a Risk Factor Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
ALL critical and easily correctable non-critical violations shall be corrected immediately or by the date indicated. If any questions arise, please contact me at the telephone number provided.
Please be advised that recent changes to Chapter 43 of the Fairfax County Code allow for assessment of fees for additional enforcement inspections or reinstatement of suspended permit, resulting from necessary enforcement actions. To avoid such assessments avoid the repeat of or failure to correct critical violations requiring a follow-up visit. Also, avoid situations which may result in closure of the establishment and suspension of the operating permit

April 08, 2009 (Routine)

Violations:

• 3-501.16(A)(2)(a) - Critical Observed tomatoes and cheese stored on line in pans over ice is not sufficiently cooled due to the fact that the ice is not efficietly cooling the pans due to air spaces and being only below the pans.
  Use more efficent cooling methods which will surround the food container with ice rather than just be below it.
• 4-101.11(B) - Observed use of food containers like Gladware which is not durable enough nor approved for commercial food service use.
  Obtain and use durable NSF approved food storage containers.
• 4-202.16 - Repeat Observed that shelving in the walk in refrigerator is lined with material which is not easily cleanable.
  Remove the shelf liners from the refrigerator.
• 4-502.13(A) - Manufacturer containers and single use containers were observed reused for the storage of foods.
  Manufacturer containers ndsingle use containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.13 - Non-food contact surfaces of the slicer have a sticky film of grime.
  Thororoughly clean the slicer.
• 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: Krups blender, rice cooker, juicer.
  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.
• 5-205.15(B) - The hand sink in the kitchen has a considerable leak which makes it necessary to keep hot water off . This essentially eliminates the use of this required hand sink in the kitchen. Have the sink repaired and placed back into service as soon as possible.
  
• 6-501.11 - There is evidence of a roof leak in the middle of the kitchen which is controlled to some extent by the tenant with plastic sheets.
  Advise the building owner that the roof leak must be eliminated and that it may seriously affect the restaurants ability to operate.
• 7-201.11(B) - Corrected During Inspection Critical Observed cleaner solution stored on shelf with food ingredients in storage room.
  Remove cleaners etc from shelf where food ingredients are stored.

Comments:
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.

Water Heater: Jetglas, M75S, 5CN3, 72,000btu, 74gp
Dish Machine: NA
Pest Control: None
Grease trap: cleaned every 2 months
Hoods and Filters: cleaned every 6 months

July 28, 2008 (Critical Procedures)

Violation: 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employee using improper handwashing procedures. No warm water.
ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
Comments:
This is a critical procedures inspection. No pest control company. Grease trap: 2 mos. Hood: 6 mos. Bleach sanitizing concentration in the 3-vat sink and bucket is 50ppm. Water heater: Jetglas, M75S, 5CN3, 72,000btu, 74gph.

January 30, 2008 (Routine)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food, chicken, stored over ready-to-eat food, deli ham, in the walk-in refrigeration unit.
  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.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: liners are used on several shelves in the walk-in refrigerator.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove the liners to clean the shelves.
• 4-202.16 - A food container is upside down and found used for the following purpose: as a shelf to store food.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: inside lid of the ice machine.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 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: inside the reach-in freezer.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 6-501.11 - Repeat Observed that the wall in the kitchen and floor in the walk-in refrigerator are not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the floor in the kitchen is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Corrected During Inspection Observed that a mop is improperly stored between use. In the bucket.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The home-use Hot Shot insecticide is not being used in accordance with law or the manufacturer's use directions.
  Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination.Use an insecticide approved for a commercial food establishment.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicine, bottle of vitamins, is not properly located to prevent contamination of food and food contact surfaces. On a shelf above a food prep table.
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

Comments:
This is a routine inspection. Pest:none. Grease trap: 2 mos. Hood: 6 mos. Bleach sanitizing concentration in the 3-vat sink and a bucket is 50ppm. Water heater: Jetglas, M75S, 5CN3, 72,000btu, 74gph.

August 09, 2007 (Critical Procedures)

Violations:

• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: frozen raw chicken is stored next to frozen raw hamburger in the reach-in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 43.1-3-4(a)-(h) - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Kevin Lee's card expired on 7-28-07.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. Kevin Lee will renew his card on 7-11-07 at ORS and call me with the card number and expiration date. His wife, Sun Lee, will also obtain a card.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials,2 bottles of degreaser, are not properly labeled with a common name.
  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.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The home-use Hot Shot insecticide is not being used in accordance with law or the manufacturer's use directions.
  Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. Use an insecticide approved for a commercial food establishment. Discarded.

Comments:
This is a critical procedures inspection. Pest: none. Grease trap: 2 mos. Hood: 6 mos. Bleach sanitizing concentration in the 3-vat sink and bucket is 100ppm. Water heater: Jetglas, M75S 5CN3, 72,000btu, 74gph.

February 20, 2007 (Routine)

Violations:

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash her hands before engaging in food preparation, after touching the wet sanitizing cloth.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form. A cup is used to dispense the rice.
  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)(2) - Corrected During Inspection Critical Different types of frozen raw animal foods stored in such a manner in the reach-in freezer that may cause cross contamination as follows: hamburger and chicken.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item was observed cold holding at improper temperature using a calibrated food temperature measuring device: cooked chicken is 88F.
  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.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: inside lid of the ice machine.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of other foods.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-904.11(A) - Paper cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 6-303.11(B) - Observed that inadequate lighting was provided in the reach-in freezer.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.11 - Repeat Observed that the wall around the ice machine is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials, cleaning agents, 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.

Comments:
This is a routine inspection. The grease trap is cleaned out every 2 months. The hood is cleaned out every 6 months and the filters are replaced every 4 weeks. Water heater: Jetglas, M75S5CN-3, 72,000btu. Bleach sanitizing concentration in the 3-vat sink and bucket is 50ppm.

November 17, 2006 (Complaint)

Comments:
The purpose of today's visit was to conduct a complaint investigation at the above named establishment. The complainant stated that a sandwich was observed prepared with bare hands and when confronted, the manager stated gloves are not a requirement. Also, the complainant noted that the requested tuna sandwich was made after a turkey sandwich without the employee first washing hands. During today's investigation, the following information was obtained:
1. The CFM was aware of the complaint.
2. The CFM stated that he believed that gloves were not a requirement, as the food safety class he took in preparation for the CFM test informed him that gloves were optional. I explained that until September 2006, the regulation prohibiting bare hand contact with ready-to-eat food items was a local ordinance and is not applicable to other jurisdictions. I explained that with the adoption of the 2005 FDA Food Code in September, 2006, prohibition of bare hand contact with ready-to-eat food items is now a national regulation. I informed the CFM of the need to wear gloves to protect ready-to-eat foods from the risk of contamination from soiled or contaminated hands. The CFM stated that he would inform all employees to wear gloves when handling ready-to-eat food items.
3. Sandwich preparation was not occuring during the inspection. I therefore did not observe bare hand contact with ready-to-eat food items. One employee was observed wearing a glove on one hand at the beginning of the inspection. Ensure employees wear gloves on BOTH hands to protect food from contamination by bare hands.
4. The CFM stated that employees are required to wash their hands often, including after using the restroom, upon return from leaving the kitchen and when switching from raw food preparation to ready-to-eat food preparation. It was explained to the CFM that wearing gloves is not a substitute for proper handwashing practices. Ensure employees are changing gloves often and washing hands thoroughly before placing on new gloves.
5. It was discussed with the CFM that gloves do not have to be changed between every sandwich. Change gloves at any time when contamination may have occurred (e.g. handling raw food, making multiple sandwiches, handling soiled equipment, etc.).
Due to the information obtained during the inspection, the complaint is confirmed. Instruct all employees to wear gloves or use suitable utensils when handling ready-to-eat food items. Monitor employees to ensure they are changing gloves and washing hands often to prevent hands from acting as a vehicle of food contamination. Contact me if any questions arise.

August 04, 2006 (Routine)

Violations:

• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over cucumbers in the walk-in refrigerator. Also observed raw beef stored over pre-cooked chicken in the Beverage Air 2-door upright freezer.
  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.
• 4-101.111 - The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth:1. cardboard used to line the shelves in the walk-in refrigerator2. cardboard boxes used to store food items in the walk-in refrigerator that are not the original items that came in the boxes3. cardboard used to line the chemical storage cart
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Repeat Soda crates found used for the following:1. to elevate food items off the floor of the walk-in refrigerator.
  Milk crates and soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11A - The rusted shelving in the walk-in refrigerator was observed in a state of disrepair and damaged.
  Repair or replace the rusted shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-502.13A - Repeat Manufacturer containers of tofu and bread bags were observed reused for the storage of hamburger patties and deli meat, respectively.
  Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-904.11A - Corrected During Inspection Single service plates 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.
• 43.1-1-5A - Corrected During Inspection Critical Observed an employee cutting carrots intended for salads with bare hands.
  Use gloves or suitable utensils when handling ready-to-eat food items to ensure hands do not act as a vehicle of food contamination.
• 43.1-1-5F - Repeat On November 29, 2005 the Fairfax County Health Department adopted new design requirements for water heaters. Our records indicate that your current hot water heater does not meet these new design requirements.
  This policy does NOT apply to existing establishments that presently do not comply with the stated design requirements and are not exhibiting a hot water supply problem. Your facility falls into this category. However, the new design requirements will apply to your facility in the event of a change of ownership, remodeling/renovation, or if it is determined that your facility exhibits a hot water deficiency problem in the future. A certified letter will be sent to your facility notifying you of this requirement, and a copy will be placed in your establishment file. NOTE: water heater is a Jetglas, model M75S5CN-3; 72,000 BTUs
• 6-303.11B - Inadequate lighting was noted in the Beverage Air 2-door upright freezer. Observed a burnt out light bulb in the unit.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Repeat The following aspects of the physical facility are not maintained in good repair:1. Hole in the wall near the ice machine2. Broken wall tile near the back door
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-202.12A - Corrected During Inspection Critical The sanitizer is not being used in accordance with law or the manufacturer's use directions. Observed over 200ppm chlorine in the wiping cloth buckets.
  The 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. Use your test strips to ensure chlorine is used safely and effectively at 50-100ppm.

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected during the inspection. Maintain critical violations corrected. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. Bare hand contact with ready-to-eat food items shall not occur. Use gloves or suitable utensils when handling ready-to-eat food items to ensure hands do not act as a vehicle of food contamination.
2. Use your test strips to ensure chlorine is used safely and effectively as a sanitizer at 50-100ppm.
3. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/raw eggs/raw pork
THIRD SHELF: Raw ground beef
BOTTOM SHELF: Raw chicken
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES TO THE OPERATOR:
· The Fairfax County Health Department has an Enforcement Policy aimed to bring establishments in continued and repeat and/or flagrant violation into compliance. A Notice of Violation will be sent to your establishment if:
a) Critical violations cited in a routine inspection remain uncorrected at the time of a follow-up inspection
b) A violation has been cited three consecutive times within an eighteen month period
To avoid further enforcement action, which may result in the revocation of the permit to operate, have all repeat and critical violations corrected at the time of a follow-up inspection or at the next routine inspection.
· The Fairfax County Health Department will adopt the 2005 FDA Food Code as of September 1, 2006. The adoption of this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.
NOTES:
*Water heater: Jetglas, model M75S5CN-3, capacity 72,000 BTUs
*Dishmachine: NA, chlorine used in three-compartment sink observed at 50ppm. Test strips available
*Grease Trap: cleaned every two months
*Hood: system cleaned every six months, filters cleaned every four weeks
*Pest Control Services: no services obtained
*Consumer Advisory: NA, hamburgers and eggs are fully cooked

February 10, 2006 (Routine)

Violations:

• 2-103.11I - Corrected During Inspection Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 2-303.11 - Corrected During Inspection Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food 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.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.Note: this labeling applies also to foods prepared on site, such as tuna or potato salad, which will be held more than 24 hours.
• 4-202.16 - Repeat soda crate(s) found used for the following: as shelving in walkin; boards under items in hallway A homestyle picnic cooler is used to hold minute steak beef on line; plastic colanders are used to rinse and hold foods.Papers and tissues are used as liners in containers holding knives in the kitchen and plastic utensils for customers.
  Milk crates (and boards) are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. Replace non-commercial homestyle equipment and utensils with commercial style metal, lexan or other durable plastic, etc
• 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: shelving holding bulk condiments, etc, below prep area in dishroom.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11A - Repeat pans 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.
• 4-903.11A - Corrected During Inspection clean knives stored in a soiled container
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 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 and rice cooker.
  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.
• 6-201.11 - toilet rooms have ceilings of acoustical tile
  all rooms subject to splash or moisture must have smooth ceiling tiles.]Note: the bathrooms are not the property of the deli; they are in the building and provided by building management.Please request that building manager change the tiles.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatories.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.110B - Corrected During Inspection Repeat Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.

Comments:
This is a routine inspectio at this restaurant. Manager and employees immediately corrected most violations. Any remaining critical violations must be corrected today. Hamburgers are cooked to at least 155f so a consumer advisory is not needed.
Only one critical violation was noted however several of the other violations were repeat items. Focus on permanent correction of repeat violations.
The hot water heater is a JetGlas 75 gallon tank model M75S5CN-3; 72,000 BTU with a 74 gallon per hour turnovern. No dishmachine.

February 10, 2006 (Routine)

Violations:

• 2-103.11I - Corrected During Inspection Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 2-303.11 - Corrected During Inspection Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food 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.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.Note: this labeling applies also to foods prepared on site, such as tuna or potato salad, which will be held more than 24 hours.
• 4-202.16 - Repeat soda crate(s) found used for the following: as shelving in walkin; boards under items in hallway A homestyle picnic cooler is used to hold minute steak beef on line; plastic colanders are used to rinse and hold foods.Papers and tissues are used as liners in containers holding knives in the kitchen and plastic utensils for customers.
  Milk crates (and boards) are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. Replace non-commercial homestyle equipment and utensils with commercial style metal, lexan or other durable plastic, etc
• 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: shelving holding bulk condiments, etc, below prep area in dishroom.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11A - Repeat pans 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.
• 4-903.11A - Corrected During Inspection clean knives stored in a soiled container
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 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 and rice cooker.
  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.
• 6-201.11 - toilet rooms have ceilings of acoustical tile
  all rooms subject to splash or moisture must have smooth ceiling tiles.]Note: the bathrooms are not the property of the deli; they are in the building and provided by building management.Please request that building manager change the tiles.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatories.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.110B - Corrected During Inspection Repeat Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.

Comments:
This is a routine inspectio at this restaurant. Manager and employees immediately corrected most violations. Any remaining critical violations must be corrected today. Hamburgers are cooked to at least 155f so a consumer advisory is not needed.
Only one critical violation was noted however several of the other violations were repeat items. Focus on permanent correction of repeat violations.
The hot water heater is a JetGlas 75 gallon tank model M75S5CN-3; 72,000 BTU with a 74 gallon per hour turnovern. No dishmachine.

August 30, 2005 (Routine)

Violations:

• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).RAW EGGS STORED ABOVE CANS OF SODA
  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.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-202.16 - Repeat plastic picnic cooler is used on cooking line to hold ice and pans of meats
  replace this cooler with commercial equipment that is designed to be easily cleanable
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Eployees are apparently no using sanitizer and are missing the required step to sanitize utensils in three vat sink
  SET UP SINK TO WASH, RINSE AND SANITIZE WITH 50 PPM BLEACH IN THE THIRD SINK
• 4-502.13A - Manufacturer containers were observed reused for the storage of other food (salt? in spice container)
  Discontinue the reuse of single-use containers for other foods. Provide approved reusable food storage containers designed for your food storage needs.
• 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: exterior door of the warming cabinet on line; interior of ice machine; plastic container in rear area holding clean utensils; dry storage (spices, tuna, pans) shelving in prep area
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.11 - wall coving at ice machine is loose/damaged; There is a crack in the floor tile in the same area
  Caulk crack and repair the coving
• 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
• 6-501.12A - floor and wall at end of cook line is not clean
  sweep and clean floors and clean walls as needed
• 7-202.11A - two containers of insecticide labeled for home use was found in the restaurant.
  Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment CONTACT YOUR PEST CONTROL OPERATOR TO ARRANGE FOR REGULAR INSPECTION, AND TREATMENT IF NEEDED..

Comments:
This is a routine inspection at this deli. Since last visit manager has purchased commercial shelving to replace the soda crates used for storage. Thank you. Focus on critical and repeat violations for corrections.

January 24, 2005 (Routine)

Violations:

• 2-402.11A - Employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-305.11A3 - Food 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.
• 4-202.16 - Repeat soda crate(s) found used as shelving under food and sodas; paper napkins are used as a liner in the containers holding plastic spoons, forks and knives
  soda; crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment; remove the napkins from utensil containers since they are absorbent and can become soiled.
• 4-601.11C - the bottom shelving under the prep table in prep/dishwash room is soiled with crumbs on the shelving
  clean the shelves
• 4-901.11A - Repeat pans on storage shelves were 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.
• 43.1-1-5F - noted a Panasonic microwave, for home use, in the restaurant.
  remove the microwave and replace it with a commercial one; all equipment must be commercial, NSF or the equivalent. note: any non-commercial equipment used only for employees must be labeled " for employee use only"
• 7-201.11A - Corrected During Inspection clean pans were stored next to cleaners and other toxics
  separate food, single service items and clean equipment from cleaners and other toxics in storage

Comments:
This is a routine inspection at this deli. No critical violations were noted. Focus on correction of repeat violations.

September 03, 2004 (Routine)

Violations:

• 4-202.16 - soda crates found used for the following: as shelving
  Milk crates/soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 7-102.11 - Critical Working containers of 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.; corrected
• 3-501.15A - The methods used for cooling were not adequate. Container of turkey in broth was cooling at room temperature uncovered.
  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.; corrected
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. (one source is 888-685-test)
• 3-304.12 - Dispensing utensils improperly stored between use; ice scoop on the top of the ice machine.
  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 .; corrected
• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.;corrected
• 4-901.11A - pans 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; .
• 4-501.11B - The drain cover for the floor drain at the three vat sink is missing, damaged).
  replace the drain cover
• 3-303.12A - Packaged food stored in direct contact with ice; creamers were floating in melted ince.
  Store packaged food in drained ice to prevent the entry of water.

Comments:
This is the first routine inspection at this deli restaurant after a change of ownership. The manager corrected most violations during the inspection and is planning to have other employees obtain a CFM card. Manager has made all corrections required from preopening inspection Thank you.

August 12, 2004 (Pre-Opening)

Violations:

• 6-501.11 - Floor covering in the walk in cooler observed with heavy rust and areas not in good repair.
  Resurface or replace floor covering to provide a easy cleanable surface. Note: Floor repairs are scheduled for Sunday, August 15, 2004.
• 4-501.11A - Inoperable three door cooler observed being used for storage.
  Due to the length and width of the unit, I was advised it could not be remove from the establishment. I will discuss this with an Environmental Health Supervisor and get back with you.
• 5-202.11A - Critical Waste water, grease particles and other waste from the three compartment sink currently being discharged to the floor drain.
  Install a grease trap for proper disposal of waste water, waste grease particles and others. Note: New grease trap scheduled to be installed within a couple of weeks. Please make sure the wash and rinse plumbing lines of the three compartment sink are plumbed to the grease trap. Please do not make an alteration to the sanitizing plumbing line. Sanitizing plumbing line must have a one (1) inch air gap to prevent the backflow of solids, liquids and other contaminates.

Comments:
This visit was made to conduct a change of ownership inspection. Please review the following comments:

1. Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. All outstanding violations are to be corrected within Ten (10) days but no later than the time of your first routine inspection (approximately 30 days). No equipment additions/replacement/changes are allowed without Health Department approval.
2. I discuss the menu and menu board with the new owner (eggs/hamburgers). The new owner advised he will not offered any foods undercooked or raw. The owner advised he will refuse to served any foods undercooked or raw. Therefore, the consumer advisory language requirement is not required.
3. There is no hand hand washing sink located on the immediate front cooking line. The hand washing sink is located on the wall behind the cook line. The hand washing sink is approximately 10ft from the cook line. Due to the lack of plumbing on the front line, this hand washing sink will be acceptable. If the establishment undergo renovation or remodelling, a hand washing sink will be required on the front cooking area.
4. Recommend a cleaning and maintenance scheduled to help maintain the establishment in good condition.
5. Recommend additional Certified Food Managers to cover all shifts of operation. A Certified Food Manager must be on duty at all times to monitor food preparation and operation of the establishment.
6. If you have any question, please contact me. Thank You