Residence Inn Arlington @ Rosslyn, 1651 N Oak St, Arlington, VA - Restaurant inspection findings and violations

September 30, 2009 (Routine)

Violations:

• 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the Big Five Foodborne Illnesses ( Salmonella, E. Coli, Hepatitis A, Norovirus, and Shigella) that are transmissible through food.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the Big Five Foodborne Illnesses ( Salmonella, E. Coli, Hepatitis A, Norovirus, and Shigella) that are transmissible through food.
• 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw chicken stored over english muffins inside the "Traulsen" freezer.CORRECTED DURING INSPECTION.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-501.13 - Burgers were not thawed properly. The burgers were observed thawing at room temperature on the microwave work table.CORRECTED DURING INSPECTION.
  Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5°C (41°F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under paragraph 3-401.11 (A) or (B) to be above 5°C (41°F), for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 5°C (41°F); (C) As part of the cooking process if the food that is frozen is: (1) Cooked as specified under paragraph 3-401.11 (A) or (B) or section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. Freezing prevents microbial growth in foods, but usually does not destroy all microorganisms. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. If the food is then refrozen, significant numbers of bacteria and/or all preformed toxins are preserved.
• 5-501.113 - Repeat Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.1. The dumpster lid and the recycling receptable side door were observed open.CORRECTED DURING INSPECTION.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.

Comments:
Educational material ( in English and Spanish) on the Big Five Foodborne Illnesses and common allergens was reviewed and handed to CFM.

March 06, 2009 (Critical Procedures)

Violation: 2-401.11 - Corrected During Inspection Critical An employee was eating and drinking in an area where contamination of exposed food or clean equipment may occur.
An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.

October 17, 2008 (Routine)

Violations:

• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of major foodborne illnesses and symptoms.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
• 3-306.11 - Food on display is not protected from contamination. The following food items are not stored under a sneeze guard on the buffet: granola, nuts, raisens, and waffle batter
  Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. During display, food can be contaminated even when there is no direct hand contact. Many microbes can be conveyed considerable distances on air currents through fine sprays or aerosols. These may originate from people breathing or sneezing, water sprays directed at drains, or condensate from air conditioners. Even wind gusts across sewage deposits and fertilized fields have been known to contaminate food in adjacent establishments where food was unprotected.
• 4-201.11 - The homestandard Magic Chef microwave and GE deep chest freezer are not designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 5-501.113 - Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.

April 17, 2008 (Critical Procedures)

Violations:

• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-302.11 - Critical Food is not in packages, covered containers, or wrappings on the breakfast bar.
  Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
• 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in the hot water mechanical operations by being cycled through equipment that is properly set up and/or achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator.
  After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up as specified under sections 4-501.15, 4-501.112, and 4-501.113 and achieving a utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator. When surface temperatures of utensils passing through warewashing machines using hot water for sanitizing do not reach the required 71C (160F), it is important to understand the factors affecting the decreased surface temperature. A comparison should be made between the machine manufacturer's operating instructions and the machine's actual wash and rinse temperatures and final rinse pressure. The actual temperatures and rinse pressure should be consistent with the machine manufacturer's operating instructions and within limits specified in sections 4-501.112 and 4-501.113. If either the temperature of pressure of the final rinse spray is higher than the specified upper limit, spray droplets may disperse and begin to vaporize resulting in less heat delivery to utensil surfaces. Temperatures below the specified limit will not convey the needed heat to surfaces. Pressures below the specified limit will result in incomplete coverage of the heat-conveying sanitizing rinse across utensil surfaces.

October 23, 2007 (Routine)

Violation: 4-903.11 - Plates at buffet observed with the food contact surface exposed.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
Comments:
Breakfast: M-F, 6:30-9:30am
Dinner: M-W, 5:30-8:00pm

December 05, 2006 (Routine)

Violations:

• 3-306.11 - Repeat The food (strawberry sauce, yogurt, granola cereal, nuts, brown sugar, and raisins) on display is not protected from contamination.
  Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
• 4-201.11 - The "GE" microwave and the "Proctor Silex" coffee makers (used temporally during renovation) are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the kitchen (CORRECTED DURING INSPECTION) and the men's rest-room.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-303.11 - Inadequate light was noted in the (1) refrigerator, (3) refrigerator, and (4) freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.111 - Harborage conditions exist (a dead immature german cockroach was observed in a kitchen cabinet, and little drain flies were observed by the buffet drain).
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 8-201.11 - Corrected During Inspection Plans were not submitted for review and approval before the remodel of the buffet area and the addition of the market.
  A permit applicant or permit holder shall submit properly prepared plans and specifications to the Arlington Health Department for review and approval.

Comments:
The buffet/dining area is currently being renovated (from December 4, 2006 until January 19th, 2007); so the buffet has been relocated to the "Newseum Meeting Room" located on Lobby Level to the right of the front desk. A market will also be added to the right of the front desk with a "True" refrigerator/freezer. Breakfast is served from 6:30-9:30 a.m. M-F, Dinner is served from 5:30-8 p.m. M, T, W, Only Dessert is served on Thursday from 6-8 p.m., and breakfast is served from 7-11 a.m. on weekends and holidays. Deliveries are normally received on Tuesdays and Thursdays.

April 18, 2006 (Routine)

Violations:

• 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use. No sanitizer was found in the wiping cloth bucket.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-306.11 - Repeat The food on display is not protected from contamination. Nuts, brown sugar and raisins were found uncovered and not protected.
  Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
• 4-501.11 - Repeat The cabinet under the coffee machine is warped.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-903.11 - A dish rack by the dishwasher was found not stored 6 inches above the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-904.11 - Unwrapped knives, forks, or spoons were not stored with all the food contact surfaces facing one way.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.

May 13, 2005 (Routine)

Violations:

• 3-306.11 - The food on display is not protected from contamination: bagels, brown sugar, raisin and oakmeal not covered or under sneeze guard.
  Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
• 3-501.16A2 - Critical Milk on buffet line at 46oF.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 4-201.11 - The Sharp Carousel is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved commercial unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-601.11 - Bottom shelves of freezers in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Can opener in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 5-205.11 - The kitchen hand sink is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.11 - Corrected During Inspection Soap was not provided at the kitchen hand sink.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - No disposable towels were provided at the kitchen hand sink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.12 - Store room floor in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14 - Hood filter dusty.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 9.2-3.3 - Critical Repeat There is no certified food manager on duty at time of inspection.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

May 13, 2005 (Routine)

Violations:

• 3-306.11 - The food on display is not protected from contamination: bagels, brown sugar, raisin and oakmeal not covered or under sneeze guard.
  Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
• 3-501.16A2 - Critical Milk on buffet line at 46oF.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 4-201.11 - The Sharp Carousel is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved commercial unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-601.11 - Bottom shelves of freezers in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Can opener in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 5-205.11 - The kitchen hand sink is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.11 - Corrected During Inspection Soap was not provided at the kitchen hand sink.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - No disposable towels were provided at the kitchen hand sink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.12 - Store room floor in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14 - Hood filter dusty.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 9.2-3.3 - Critical Repeat There is no certified food manager on duty at time of inspection.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

November 09, 2004 (Routine)

Violations:

• 6-303.11 - Light out in Trauslen freezer on right and dry storage room.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.12 - Caulking behind dish sprayer is moldy.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 5-205.11 - The handwashing station at the front of the kitchen is being used as a dump station (ice observed dumped into handsink).
  The handwashing facility identified above is to be used for washing hands only.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. Back door being propped open.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 4-502.13 - Salad container being used to store other food in.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in kitchen and dry storage.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-305.12 - Food storage under drain lines in self service area.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 5-501.113 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 4-204.112 - There was no temperature measuring device located in the employee refrigerators and freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Ice maker and water filter to ice machine was observed in a state of disrepair and damaged - leaking.Microwave in employee area was rusty.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-602.13 - The nonfood contact surface of the floors of the Trauslen Freezer on left had accumulations of grime and debris on the floor and the surfaces of all Trauslen refrigerators and freezers.Box of plastic wrap had accumulation of food inside.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Comments:
Joint inspection with Amy Varley.

November 09, 2004 (Routine)

Violations:

• 6-303.11 - Light out in Trauslen freezer on right and dry storage room.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.12 - Caulking behind dish sprayer is moldy.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 5-205.11 - The handwashing station at the front of the kitchen is being used as a dump station (ice observed dumped into handsink).
  The handwashing facility identified above is to be used for washing hands only.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. Back door being propped open.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 4-502.13 - Salad container being used to store other food in.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in kitchen and dry storage.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-305.12 - Food storage under drain lines in self service area.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 5-501.113 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 4-204.112 - There was no temperature measuring device located in the employee refrigerators and freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Ice maker and water filter to ice machine was observed in a state of disrepair and damaged - leaking.Microwave in employee area was rusty.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-602.13 - The nonfood contact surface of the floors of the Trauslen Freezer on left had accumulations of grime and debris on the floor and the surfaces of all Trauslen refrigerators and freezers.Box of plastic wrap had accumulation of food inside.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Comments:
Joint inspection with Amy Varley.

April 29, 2004 (Routine)

Violations:

• 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-602.11 - Critical Food contact surfaces of the refrigerator/freezers used to store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-501.112 - The water temperature in the manifold servicing the high temperature warewash machine was above the maximum allowable level of 194°F. The thermostat read 197.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor in the drystorage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

April 29, 2004 (Routine)

Violations:

• 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-602.11 - Critical Food contact surfaces of the refrigerator/freezers used to store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-501.112 - The water temperature in the manifold servicing the high temperature warewash machine was above the maximum allowable level of 194°F. The thermostat read 197.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor in the drystorage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

December 04, 2003 (Routine)

Violations:

• 3-501.17 - Critical COld cuts not date-marked.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 6-501.12 - Repeat Floor under storage racks not kept clean.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 4-601.11 - Bottom shelves of Traulsen refrigerator and freezer in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 2-402.11 - 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.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-501.11 - One cabinet door in disrepair.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.

Comments:
Manager, Anissa Kenzi had the Food Certified Manager Certificate from the National Registry of Food Safety Professionals (exp. date: Feb., 2004). Contact Experior to obatin a valid Northern Virginia card.

December 04, 2003 (Routine)

Violations:

• 3-501.17 - Critical COld cuts not date-marked.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 6-501.12 - Repeat Floor under storage racks not kept clean.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 4-601.11 - Bottom shelves of Traulsen refrigerator and freezer in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 2-402.11 - 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.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-501.11 - One cabinet door in disrepair.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.

Comments:
Manager, Anissa Kenzi had the Food Certified Manager Certificate from the National Registry of Food Safety Professionals (exp. date: Feb., 2004). Contact Experior to obatin a valid Northern Virginia card.

June 16, 2003 (Routine)

Violations:

• 9.2-3.3 - Critical There is no certified food manager on duty at time of inspection. James H. Jackson had received the Certified Food Safety Manager certification from the National Registry of Food Safety Professionals (Exp: Feb-2004). Contact Experior at (703) 578-9606 to obtain the Northern Virginia Certified Food Service Manager ID.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 5-501.113 - Both dumpster lids not shut.
  Dumspter door/lid must be closed at all times.
• 5-501.13 - Obnoxious odor from dumspters.
  Call the trash company to have dumspters repalced.
• 5-501.115 - Dumpster area not kept clean.
  Clean as necessary.
• 4-302.14 - Sanitizer test paper not provided.
  Provide test paper for the sanitizer.
• 4-603.16 - Repeat The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 6-501.16 - Mop not hung not kept hung to air dry.
  Mop needed to be kept hung to air dry when not in use.

June 16, 2003 (Routine)

Violations:

• 9.2-3.3 - Critical There is no certified food manager on duty at time of inspection. James H. Jackson had received the Certified Food Safety Manager certification from the National Registry of Food Safety Professionals (Exp: Feb-2004). Contact Experior at (703) 578-9606 to obtain the Northern Virginia Certified Food Service Manager ID.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 5-501.113 - Both dumpster lids not shut.
  Dumspter door/lid must be closed at all times.
• 5-501.13 - Obnoxious odor from dumspters.
  Call the trash company to have dumspters repalced.
• 5-501.115 - Dumpster area not kept clean.
  Clean as necessary.
• 4-302.14 - Sanitizer test paper not provided.
  Provide test paper for the sanitizer.
• 4-603.16 - Repeat The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 6-501.16 - Mop not hung not kept hung to air dry.
  Mop needed to be kept hung to air dry when not in use.