Rose Restaurant, 126 W Maple Avenue, Vienna, VA - Restaurant inspection findings and violations, food safety

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Restaurant: Rose Restaurant
Address: 126 W Maple Avenue, Vienna, Virginia
Total inspections: 5
Last inspection: Aug 5, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled. 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). 2-103.11(I) - Employees are not properly sanitizing cleaned kabob skewers. Upon conversation with employee, it was determined that while dishes and utensils are washed at the dishmachine, bigger items such as the skewers are just wash manually wash and not sanitized at the 3-vat sink. 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Bread. 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: Saffron Rice, 89F. 4-602.11(E)(4) - Surfaces of ice machine are not being cleaned as required. 4-904.11(A) - Black plastic containers ued to store stews were found handled, displayed or dispensed with the food or lip-contact surface facing upward. 6-501.12(A) - Repeat Observed that the walls around the handsink in the kitchen is in need of cleaning. 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Bottle of medicine stored over prep table.	August 05, 2009	Routine	4	5	Details / Comments
3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Containers of marinating raw salmon, raw lamb and raw shell eggs stored over various boxes of produce, including produce that will not be cooked prior to serving (i.e. ready-to-eat lettuce.) 6-501.12(A) - Repeat Observed that the following areas are in need of cleaning: 1. Walls around the handsink observed with dust clinging to walls.2. Wall behind prep table in front of walk-in refrigerator observed dirty with food debris.	March 25, 2009	Routine	1	1	Details / Comments
2-103.11(E) - Based on absence of food thermometer, food employees are not inspecting the food upon receipt at facility to verify proper temperature 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths 3-305.11(A)(3) - Corrected During Inspection Onions are stored on the floor in dry storage 3-501.15(B)(1)-(2) - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Eggplant puree in individual portions was covered during cooling phase 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - chicken in cooler at 47F, yogurt at 47F, cream at 48F 3-501.17(A)(1) - 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: cooked, take out lamb shank 4-301.11 - The cooler is not currently operating as required to cold hold food at a temperature of 41F or less. 4-302.12(A) - The facility could not provide a food temperature measuring device. 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. 4-501.16(B) - The warewashing sink are utilized for several purposes and are not believed to be sanitized at regular intervals, based on discussion with staff. 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: dough mixer exterior, storage bins 4-903.11(A) - Corrected During Inspection Cut board edge found in contact with floor 4-903.11(C) - @TABLEWARE@ were observed stored unprotected at the @LOCATION@. 6-303.11(A) - Observed that dry storage exterior cabinet light is not functioning 6-501.11 - Repeat Observed that the dry storage ceiling is damaged 6-501.12(A) - Repeat Observed that the floors and walls are in need of cleaning. Dry storage area needs to be cleaned regularly as well. 7-201.11(A) - Corrected During Inspection Critical Observed bleach stored over linens and paper towels in closet	August 27, 2008	Routine	3	14	Details / Comments
2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food. 2-102.11(C) - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s). 2-102.11(C) - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled. 2-301.14(A)-(I) - Critical Observed an employee engaging in multiple food preparation tasks without washing hands. 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. 2-402.11(A) - Observed two employees working in the food service area without proper hair restraints. 3-301.11(C) - Observed cup provided to dispense salt. 3-302.11(A)(1) - Critical Observed raw beef stored over cilantro in walk in cooler. 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over raw beef and raw ground lamb. 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: salad and yogurt in refrigerators. 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: sugar. 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: handle of scoop in contact with ice and ice cream scoop in standing water. 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation. 3-501.17A - Critical Observed that the prepared, ready-to-eat rice, potato salad eggplant, noodle soup, etc are not dated for disposition. 4-101.11(B) - Observed metal-banded brush that is starting to rust used in food preparation. 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: foil lining shelf. 4-502.13(A) - Manufacturer containers (milk) were observed reused for the storage of home made yogurt drink. 4-601.11(A) - Critical Observed plates and colanders stored next to handsink are splashed with food debris. 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: door tracks on refrigerated display case. 4-903.11(B) - Corrected During Inspection Clean take out containers were observed stored with food contact surface upward. 4-904.11(A) - Observed plastic knives stored in different directions. 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. 6-501.110(B) - Observed employee clothing and other possessions stored on food storage shelf. 6-501.12(A) - Observed that the walls are splashed with food debris in kitchen. 6-501.18 - Corrected During Inspection Observed that handwashing sink has food debris. 7-202.11(A) - Critical Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment (motor oil and Raid). 7-207.11(B) - Critical Observed betadine located on shelf next to food.	January 07, 2008	Routine	11	14	Details / Comments
4-302.14 - Corrected During Inspection Repeat There are not sanitizer test strips for testing the concentration of the chlorine sanitizer at the dishwasher. 4-501.11(B) - Repeat The following components of equipment are damaged:1) hinges on door of walkin refrigerator2) gasket on bottom door of Traulsen refrigerator is damaged. 6-501.11 - Repeat The following is in need of repair:1) metal at the back floor of the walkin refrigerator is pulling up from the floor. 6-501.14(A) - Repeat Hood filters are in need of cleaning.	December 13, 2007	Follow-up	0	4	Details / Comments

August 05, 2009 (Routine)

Violations:

2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled.
The person in charge or certified food manager shall know the following: 1. Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours NOTE: provided information on cooling to CFM. Verbally instructed employee in charge of cooking and cooling, in Spanish. Ultimately it is the responsibility of the CFM to ensure foods are being cooled properly.
2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
2-103.11(I) - Employees are not properly sanitizing cleaned kabob skewers. Upon conversation with employee, it was determined that while dishes and utensils are washed at the dishmachine, bigger items such as the skewers are just wash manually wash and not sanitized at the 3-vat sink.
The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration, bleach at 50-100ppm.
3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Bread.
Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. NOTE: Employee discarded bread and donned gloves to handle additional bread was taken out of oven and cut.
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: Saffron Rice, 89F.
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. TPHC was explained to CFM. Item in question was made at about 12:45pm by taking cooked, hot holding white rice and mixing in spices. Employee in charge of cooking stated that the rice lasts no more then about 3 hours and then is discarded. Between lunch and dinner saffron rice is made per order, duing dinner another batch is made to be held at room temperature.
4-602.11(E)(4) - Surfaces of ice machine are not being cleaned as required.
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, shall be cleaned at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
4-904.11(A) - Black plastic containers ued to store stews 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.
6-501.12(A) - Repeat Observed that the walls around the handsink 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.
7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Bottle of medicine stored over prep table.
Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

Comments:
The purpose of today's visit was to conduct a routine inspection. Most violations were corrected on site.
Information on Time as a Public Health Control and on cooling was provided. EHS verbally instructed the employee that typically cooks and cools to allow stews to come to 135F after cooking by leaving on the stove but afterwards to place pot in ice water and continually stir to ensure that the food is cooling from 135F to 70F within 2 hours and from 70F to 41F within an additional 6 hours total. Items are cooling currently by leaving pot of stew on counter for about 3 hours and then portioning and placing at the walk-in refrigerator. It is very important that food is cooling quickly to discourage bacterial growth.
Even though the cooking and cooling is done by an employee, not the CFM, it is nonetheless the responsibility of the CFM to monitor cooling practices. See the information and cooling logs provided.
For the saffron rice, it must either be held hot, at 135F or above, or be labeled for discard. By the end of the inspection, most of the rice had been served so it is doubtful rice lasts more then 3 hours, however, labeling is required for using Time as a Public Health Control. See information provided.
NOTES
*Water heater: AO Smith BTN 120 108
*Dishmachine: Jackson ES2000, chlorine observed at 100ppm. Test strips available

March 25, 2009 (Routine)

Violations:

3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Containers of marinating raw salmon, raw lamb and raw shell eggs stored over various boxes of produce, including produce that will not be cooked prior to serving (i.e. ready-to-eat lettuce.)
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. A "Prevent Cross-Contamination" sign was provided in English and Spanish and EHS explained the correct way to store food to employees in Spanish.
6-501.12(A) - Repeat Observed that the following areas are in need of cleaning: 1. Walls around the handsink observed with dust clinging to walls.2. Wall behind prep table in front of walk-in refrigerator observed dirty with food debris.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
The purpose of today's visit was to conduct a routine inspection. CFM was provided with information on cross-contamination, cook temperatures and employee health to assist employee studying for CFM exam. Please contact me if you have any questions. Thank you.
*Water heater: AO Smith BTN 120 108
*Dishmachine: Jackson ES2000, chlorine observed at 100ppm. Test strips available
*Grease Trap: none
*Hood: cleaned every four months. last service: 3/09 Filters: cleaned every 1-2 weeks
*Pest Control Services: obtained every month

August 27, 2008 (Routine)

Violations:

2-103.11(E) - Based on absence of food thermometer, food employees are not inspecting the food upon receipt at facility to verify proper temperature
The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less.
3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths
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) - Corrected During Inspection Onions are stored on the floor in dry storage
Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
3-501.15(B)(1)-(2) - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Eggplant puree in individual portions was covered during cooling phase
Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - chicken in cooler at 47F, yogurt at 47F, cream at 48F
Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth.
3-501.17(A)(1) - 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: cooked, take out lamb shank
ANY refrigerated, ready-to-eat, potentially hazardous foods 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; correct by close of business.
4-301.11 - The cooler is not currently operating as required to cold hold food at a temperature of 41F or less.
Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Other refrigeration units needed as well.
4-302.12(A) - The facility could not provide a food temperature measuring device.
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
A Quat Ammonium test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
4-501.16(B) - The warewashing sink are utilized for several purposes and are not believed to be sanitized at regular intervals, based on discussion with staff.
If a warewashing sink is used to wash wiping cloths the sink shall be cleaned after each time it is used to wash wiping cloths.
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: dough mixer exterior, storage bins
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-903.11(A) - Corrected During Inspection Cut board edge found in contact with floor
Cleaned equipment and utensils shall be stored at least 6 inches off the floor
4-903.11(C) - @TABLEWARE@ were observed stored unprotected at the @LOCATION@.
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.
6-303.11(A) - Observed that dry storage exterior cabinet light is not functioning
Replace bulb to increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
6-501.11 - Repeat Observed that the dry storage ceiling is damaged
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.12(A) - Repeat Observed that the floors and walls are in need of cleaning. Dry storage area needs to be cleaned regularly as well.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
7-201.11(A) - Corrected During Inspection Critical Observed bleach stored over linens and paper towels in closet
All poisonous materials shall be stored to prevent contamination of food, equipment, linens, and single service items by separating the poisonous and toxic materials

Comments:
The purpose of this visit was to conduct a routine inspection. Have all refrigeration units adjusted to 41F at this time to ensure safe cold holding temperatures and to ensure facility is in substantial compliance with Code Regulation
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
Hot Water Heater: commercial heater - 120, 000 BTUs
Dishwasher: Cl2 sanitizing warewasher, in compliance, 50 ppm Cl2
Hood System: contractor serviced
Grease Trap: NA
Consumer Advisory: N/A
Pest Control: Serviced regularly

January 07, 2008 (Routine)

Violations:

2-102.11(C) - 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.
2-102.11(C) - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
2-102.11(C) - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled.
The Person in Charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41F or below, 2) Hot foods shall be held at 135F or above, 3) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed.
2-301.14(A)-(I) - Critical Observed an employee engaging in multiple food preparation tasks without washing hands.
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.
2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
2-402.11(A) - Observed two employees working in the food service area without proper hair restraints.
Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
3-301.11(C) - Observed cup provided to dispense salt.
Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
3-302.11(A)(1) - Critical Observed raw beef stored over cilantro in walk in cooler.
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.
3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over raw beef and raw ground lamb.
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).
3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: salad and yogurt in refrigerators.
Foods shall remain covered at all times.
3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: sugar.
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.
3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: handle of scoop in contact with ice and ice cream scoop in standing water.
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.
3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
3-501.17A - Critical Observed that the prepared, ready-to-eat rice, potato salad eggplant, noodle soup, etc are not 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.
4-101.11(B) - Observed metal-banded brush that is starting to rust used in food preparation.
Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: foil lining shelf.
Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
4-502.13(A) - Manufacturer containers (milk) were observed reused for the storage of home made yogurt drink.
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.
4-601.11(A) - Critical Observed plates and colanders stored next to handsink are splashed with food debris.
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: door tracks on refrigerated display case.
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-903.11(B) - Corrected During Inspection Clean take out containers were observed stored with food contact surface upward.
Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
4-904.11(A) - Observed plastic knives stored in different directions.
Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
6-501.110(B) - Observed employee clothing and other possessions stored on food storage shelf.
Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
6-501.12(A) - Observed that the walls are splashed with food debris in kitchen.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
6-501.18 - Corrected During Inspection Observed that handwashing sink has food debris.
Maintain handwashing sinks in sanitary and operable condition.
7-202.11(A) - Critical Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment (motor oil and Raid).
Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers.
7-207.11(B) - Critical Observed betadine located on shelf next to food.
Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

Comments:
The purpose of today’s visit was to conduct a routine inspection.
1. Information on the following was provided: cooking temperatures (English and Spanish), handwashing (English and Spanish), cross contamination (English and Spanish), reportable illnesses (English and Spanish), cooling log
*Water heater: AO Smith BTN 120 108
*Dishmachine: Jackson ES2000, chlorine observed at 100ppm. Test strips available
*Grease Trap: none
*Hood: cleaned every four months. last service: 10/31/07 Filters: cleaned every 15 days
*Pest Control Services: obtained every month

December 13, 2007 (Follow-up)

Violations:

4-302.14 - Corrected During Inspection Repeat There are not sanitizer test strips for testing the concentration of the chlorine sanitizer at the dishwasher.
Provide a test kit to monitor the concentration of the chemical sanitizer at the dishwasher.
4-501.11(B) - Repeat The following components of equipment are damaged:1) hinges on door of walkin refrigerator2) gasket on bottom door of Traulsen refrigerator is damaged.
1) Replace hinges.2) Replace gasket.
6-501.11 - Repeat The following is in need of repair:1) metal at the back floor of the walkin refrigerator is pulling up from the floor.
Repair the floor surface to be smooth and cleanable.
6-501.14(A) - Repeat Hood filters are in need of cleaning.
Clean filters regularly. FAX a copy of the receipt to the Health Department after service is completed.

Comments:
The purpose of this inspection was to follow up on a pre-opening inspection from December 10. The establishment has corrected substantially all violations. Remaining violations must be corrected by the time of the first routin inspection in approximately 30 days. If there is a problem with the walkin door hinges, call the Health Department to keep them apprised of the situation.
NOTE: A modification was made to the drain pipe from the 3 vat sink to provide an air gap at the floor drain. The pipe still needs to be cut to provide approximately a 4" air gap. This was discussed with the person in charge and the pipe was marked for cutting.

Nearby restaurants:

Rose Restaurant, 126 W Maple Avenue, Vienna, VA - Restaurant inspection findings and violations

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

August 05, 2009 (Routine)

March 25, 2009 (Routine)

August 27, 2008 (Routine)

January 07, 2008 (Routine)

December 13, 2007 (Follow-up)