April 06, 2009 (Routine)

Violations:

• 2-401.11(A) - Corrected During Inspection 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.
• 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days. A hold order was placed.
  The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
• 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. The hot hold unit and freezer unit.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-904.11(A) - plastic utensils 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.
• 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: blender.
  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.
• 6-101.11(A) - The ceiling tiles located in kitchen is absorbent and not easily cleaned.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-301.12(A) - Repeat Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - Observed that the wall is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Spray can of house hold use only.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

Comments:
The purpose of today's visit was to conduct a routine inspection.
Hot water heater: AO Smith, DRI 52 917
Dishmachine: N/A
Vent hood cleaning: every 6 months,
Pest Control service: every 1 month:
Consumer Advisory: n/a

April 03, 2008 (Routine)

Violations:

• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw clams stored over cooked beef in the upright reach in freezer
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: hard boiled egg at the three door prep was 52F
  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.
• 4-602.13 - The nonfood contact surface of the gaskets on the reach in refrigerator and the walk in refrigerator and the caulking behind the sinks had accumulations of grime and debris.
  clean the gaskets to remove the grease and grime and provide smooth caulking behind the three vat sink and prep sinks with in 90 days.
• 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
  Fax a copy of the paper certificate to my attention to the health department within 10 days. Also, when you receive the paper certificate, take it to ORS, inc. to obtain the photo identification CFM card and fax a copy to my attention at the health department within three weeks.
• 5-205.11(B) - Corrected During Inspection The handwashing station at the front is being used for purposes other than washing hands.
  Observed food debris and a wiping cloth in the handsink
• 6-301.12(A) - Corrected During Inspection Observed that no paper towels were available for handwashing sink at front handsink .
  Provide papertowels at each handsink
• 6-501.12(A) - The door to the walk in refrigerator is noted in need of cleaning.
  Clean the door to the walk in within 90 days
• 6-501.16 - Mops and brooms not hung up to air dry.
  Always hang mops to dry in between uses.

Comments:
The purpose of this inspection is a routine inspection. Please do the following:
1. Fax a copy of the paper certificate for your cfm exam to my attention at the health department within 10 days. When you receive the paper certificate, obtain your photo identification card at ORS, interactive and fax a copy of this card, to my attention, within an additional 21 days (three weeks)
2. For the Amended Corporation name change do the following: A Fill out a new application for the food permit, B. Obtain a copy of the business license with the corrected/amended name change for the corporation C. Attach the legal paperwork to show that the corporation has undergone an amended name change D. Fax items A, B and C to the health department within 10 days.
Other notes:
therm. calibrated, 50ppm chlorine sanitize, times one handwash.
Thank you for accompanying me through the Routine Inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
******IMPORTANT: I will conduct a follow-up inspection within 10 days if I haven't received a copy of the paper certificate verifying the passing for the CFM.
CROSS CONTAMINATION
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, noodles)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I recommend making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: AO Smith, DRI 52 917, which uses to 15 kw produce 75 GPH. of 120F water at an 80F rise
Dishmachine: N/A
Vent hood cleaning: every 6 months, last inspected Nov 2007, due May, 2008
Pest Control service: every 1 month:
Consumer Advisory: n/a
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

June 07, 2007 (Follow-up)

Violation: 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw beef over cooked beef in the sandwich prep unit, raw beef and mussels over cooked shrimp in the reach-in freezer, raw shell eggs over sauce in the 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.
Comments:
The purpose of today's visit was to conduct a follow-up inspection, to the Informal Conference conducted on 5/8/2007. Please review the following:
1. Upon my inspection of the refrigeration and freezer units at the facility, I observed signs posted on the storage shelving of the walk in cooler and freezer. The signage specified which food item was to be placed on the which shelf.
2. Additionally, I did observe one handwritten food storage chart on one of reach in freezer units. However, the CFM was unable to locate the food storage charts provided by the Health Department. I provided food storage chart to the CFM to be placed on all refrigeration and freezer units.
3. Proper food storage was observed in all refrigeration and freezer units, with the exception of the following:
1. raw shell eggs were observed over sauce containers in the walk in cooler
2. raw beef, mussels and crabs were observed over and being stored with cooked shrimp in the reach in freezer unit
3. raw beef was over cooked beef in the sandwich prep unit.
---at my request, all food storage violations were corrected.
4. I did verify the repair were made to the drain lines under the 3-vat sink and a proper air gap was provided to the sanitize basin drain, via a visual inspection.
5. With the correction of the food storage violations observed, the facility is now deemed to be in substantial compliance and will be returned to normal inspection frequency. Please maintain proper food storage at all times.

May 09, 2007 (Follow-up)

Violation: 43.1-3-3(a) - Corrected During Inspection Critical (Repeat) There is no Certified Food Manager present at the beginning of the inspection. The Certified Food Manager arrived approximately 10 minutes after my arrival at the facility.
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.
Comments:
The purpose of this visit is to hand-deliver an Informal Conference Results Letter to the above facility. Upon my arrival, I asked a food worker to speak to the owner. Because the owner was unavailable, I asked to speak to a Certified Food Manager to sign for the letter. It was discovered that there was no Certified Food Manager at the establishment. Therefore, an owner, who is also a CFM, was called and arrived approximately 10 minutes after my arrival. The letter was delivered to the owner.
BECAUSE OF A REPEAT VIOLATION, FURTHER ENFORCEMENT ACTION MAY BE NECESSARY. If you have any questions please call 703-246-8442.

April 09, 2007 (Follow-up)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the walk in refrigerator observed raw chicken stored over Fruitful popsicles and tamales. In the walk in refrigerator, observed a container of uncovered raw chicken stored over tamales AND observed raw ground beef stored over coleslaw, raw cut cabbage, lettuce and tamales. .
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(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: In the walk in freezer, observed raw chicken over raw beef.
  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) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: In the walk in refrigerator observed uncovered onions, green peppers, beets in a bucket, uucca and raw chicken.
  Foods shall remain covered at all times.
• 5-202.13 - Critical Repeat An air gap between the water supply outlet and the flood rim level 3-vat sink is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.

Comments:
The purpose of this inspection is a follow-up to a Notice of Violation hand delivered on March 30, 2007. Four violations remained uncorrected at the time of inspection. Continue to maintain critical violations corrected. and repair the airgap requirement at the three vat sink.
AT THIS TIME THE FACILITY IS NOT IN SUBSTANTIAL COMPLIANCE. A NOTICE OF INFORMAL CONFERENCE WILL BE SENT TO THE OPERATOR VIA CERTIFIED MAIL. iF YOU HAVE ANY QUESTIONS, PLEASE CALL 703-246-8442.

February 21, 2007 (Routine)

Violations:

• 3-203.11(A) - Repeat Molluscan shellfish (shellstock) removed from its original container and placed on display with no record keeping system in place to preserve the source identification.
  Molluscan shellfish (oysters, clams, mussels) may not be removed from the container in which they are received other than immediately before sale or preparation for service.
• 3-203.12(A) - Critical Repeat Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the walk in freezer observed raw chicken stored over black beans, and cooked pollo (chicken).
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken stored over raw beef and seafood in the walk 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).
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: Black beans in the walk in freezer.
  Foods shall remain covered at all times.
• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken in the hot hold box was observed hot holding at a temperatue of 129F. Note the CFM was instructed to reheat the chicken in the microwave to a minimum of 165F. Upon reinspection, the chicken was measured at 170F.
  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.
• 5-202.13 - Critical Repeat An air gap between the water supply outlet and the flood rim level of the drain under the 3-vat sink is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 6-202.15(A)(1)-(3) - Repeat Openings to the exterior of the building are present along the back door of the of the facility.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.

Comments:
The purpose of this inspection is a follow-up to a routine inspection on Feburary 1, 2007. All Critical violations have NOT been corrected at the time of inspection. Violation(s) are now repeat and/or flagrant and enforcement action may now be warranted. Continue to correct critical violations and work on the non-critical violations. You will receive a Notice of Violation in the mail. If you have any questions, please call the health department at 703-246-2444.

February 01, 2007 (Routine)

Violations:

• 3-203.11(A) - Molluscan shellfish (shellstock) removed from its original container and placed on display with no record keeping system in place to preserve the source identification.
  Molluscan shellfish (oysters, clams, mussels) may not be removed from the container in which they are received other than immediately before sale or preparation for service.
• 3-203.12(A) - Critical Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days.
  The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
• 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form.
  DO NOT USE BOWLS FOR SCOOPING OUT RICE OR SALSA OR OTHER FOODS. USE SCOOPS OR SPOONS WITH HANDLES AND KEEP THE HANDLE FROM TOUCHING THE FOOD. 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 Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the walk in freezer observed raw chicken stored over black beans, and cooked pollo (chicken).
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken stored over raw beef and seafood in the walk 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).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Black beans in the walk in freezer.
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Wet wiping cloths were stored on counters and not in buckets of sanitizer solution
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 Observed buckets of black beans stored on floor of walk in freezer.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken in the hot hold box was observed hot holding at a temperatue of 129F. Note the CFM was instructed to reheat the chicken in the microwave to a minimum of 165F. Upon reinspection, the chicken was measured at 170F.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(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:
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on FEB 1, 2007 they shall be date marked with a "use by" date not exceeding FEB 7, 2007.
• 4-602.11(E)(4) - Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. The ice machine was observed with mold growing inside the unit. NOTE: clean the ice machine when the machine is empty of ice and not when the ice machine has ice, or discard the ice in the machine if any cleaner comes in contact with the ice.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 43.1-3-3(a) - Critical There is no Certified Food Manager present at the end 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.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the drain under the 3-vat sink is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 5-205.15(B) - Critical Plumbing connections under the 3-vat sink piping are leaking.
  A plumbing system shall be maintained in good repair.
• 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  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.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back door of the of the facility.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.

Comments:
The purpose of this inspection was in response to a complaint received by our office on February 1, 2007. A routine inspection was conducted in addition to the complaint inspection. The complainant reported that a hamburger and fries was ordered at the above facility on 1/30/2007. When the complainant sat at the table in the facility, the complainant reportedly observed roaches. In addition, the complainant reported that when he used the bathroom at the facility, there were roaches in the bathroom as well. When the complainant attempted to report the problem to the person in charge, the report could not be understood because of a language barrier.
During my inspection, I looked under the waterheater, in closets, and under the sinks and under the refrigeration units using a flashlight. In addition, the bathrooms were inspected. I observed 2 dead roaches (one in the bathroom and one near the waterheater) I did not observe any live roaches. On the day of the inspection, a pest control company had inspected and treated for german roaches. The facility is treated every 1 month and has a contract with the above named pest control company.
The bathrooms were observed clean and neat. The women's restroom had a missing toilet tank cover. However, the person in charge has purchased a new cover and will be installing the cover by my follow-up in 10 days.
COMPLAINT INSPECTION: 1. The dumpster lid was observed open. keep dumpster lids closed at all times. 2. The prep sink was leaking-repair the leak. 3. There was an odor coming from the grease trap---increase the frequency of cleaning. Per conversation with a food service worker, it is cleaned when it backs up...DO NOT WAIT UNTIL IT BACKS UP. Clean the grease trap at a minimum of monthly cleanings. Keep a log of cleaning. 4. The facility has a minimum amount of clutter, however, clutter, tight spaces will encourage pests to reside....reduce the clutter and you will decrease the risk of attracting pests in your facility.
Because live roaches were not observed during my inspection, the complaint IS NOT CONFIRMED, and is therefore closed. However, note the above risk factors and the violations found in the above report. Correct critical violations within 10 days and non cricital violations within 90 days.
Thank you for accompanying me through the Routine Inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
******IMPORTANT: I will conduct a follow-up inspection within 10 days. During this inspection, ALL CRITICAL VIOLATIONS MUST BE CORRECTED OR ENFORCEMENT ACTION MAY BE WARRANTED.******
In addition, I will be looking for a copy of the shell stock tags for the clams. From here on out, maintain shell stock tags at the facility for 90 days for inspection by the health department. Remember to keep the clams in the original container, then when the bag is completely used, keep the tag which will be attached to the bag...This tag must be maintained at the facility for 90 days.
Also: Maintain your contract with the pest control company.
I HAVE LEFT INFORMATION FOR YOU, CONCERNING THE PROPER WAY TO STORE POTENTIALLY HAZARDOUS FOODS IN THE REFRIGERATION UNITS:
CROSS CONTAMINATION
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, noodles)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I recommend making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: AO Smith, DRI 52 917, which uses to 15 kw produce 75 GPH. of 120F water at an 80F rise
Dishmachine: N/A
Vent hood cleaning: every 6 months
Pest Control service: every 1 month: increase frequency if activity noted.
Consumer Advisory: n/a
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

May 11, 2006 (Routine)

Violations:

• 2-401.11A - Corrected During Inspection Critical Open drinking containers, soda, stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls are used to dispense the raw rice, spice, salt and flour.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food, chicken and beef, stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-305.11A3 - Food stored on the floor of the walk-in refrigerator and walk-in freezer less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.16 - Soda crates found used for the following: shelves in the walk-in freezer.
  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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11A - PLastic strips inside reach-in freezer were observed in a state of disrepair and damaged.
  Repair/replace them 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 - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. 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: shelves below prep tables.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-904.11B - Unwrapped knives and forks were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Smart and West Blend crock pots.
  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.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-202.11A - Light bulb in the reach-in refrigterator is not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the front prep area.
  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.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at the front prep area.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Inadequate lighting was noted in the ceiling in the front prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.16 - Mops 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.

Comments:
This is a routine inspection. A pest control company treats once a month. The grease trap is cleaned out 2-3 times a month. Bleach sanitizing concentration in the 3-vat sink is 100ppm.

November 18, 2005 (Follow-up)

Comments:
This is a follow-up inspection from the 11/4/05 inspection to check on the presence of roaches. No live roaches were seen today. A pest control company treated the restaurant, all unnecessary items were removed and the shelves in the kitchen were cleaned.

November 18, 2005 (Follow-up)

Comments:
This is a follow-up inspection from the 11/4/05 inspection to check on the presence of roaches. No live roaches were seen today. A pest control company treated the restaurant, all unnecessary items were removed and the shelves in the kitchen were cleaned.

November 04, 2005 (Critical Procedures)

Violations:

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food, beef, stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 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: all of the shelves in the kitchen.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.111D - Harborage conditions exist. Several live and many dead roaches were seen in the kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Discard all boxes and plastic bags, as discussed.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Remove all of the items that you do not use, as discussed.
• 7-102.11 - Corrected During Inspection Critical Working container of degreaser is 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.
• 7-202.12A - Corrected During Inspection Critical Repeat The home-use Raid insecticide is not being used in accordance with law or the manufacturer's use directions.
  The insecticide 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 an insecticide approved for a commercial food establishment.

Comments:
This is a critical procedures inspection. A pest control company treats once a month. The grease trap is cleaned out 2-3 times a month. A follow up inspection will be conducted on November 18, 2005.

November 04, 2005 (Critical Procedures)

Violations:

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food, beef, stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 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: all of the shelves in the kitchen.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.111D - Harborage conditions exist. Several live and many dead roaches were seen in the kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Discard all boxes and plastic bags, as discussed.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Remove all of the items that you do not use, as discussed.
• 7-102.11 - Corrected During Inspection Critical Working container of degreaser is 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.
• 7-202.12A - Corrected During Inspection Critical Repeat The home-use Raid insecticide is not being used in accordance with law or the manufacturer's use directions.
  The insecticide 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 an insecticide approved for a commercial food establishment.

Comments:
This is a critical procedures inspection. A pest control company treats once a month. The grease trap is cleaned out 2-3 times a month. A follow up inspection will be conducted on November 18, 2005.

April 29, 2005 (Routine)

Violations:

• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Pan is in the ice machine.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use a scoop with a handle.
• 4-202.16 - Repeat Soda crates found used for the following: shelves in walk-in freezer.
  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.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-601.11C - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: top of ice machine and shelf above the 3-vat sink.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-202.11A - Repeat Lights bulb in the reach-in refrigerator is not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 7-201.11B - Corrected During Inspection Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. On the ice machine.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12A - Corrected During Inspection Critical The Raid insecticide is not being used in accordance with law or the manufacturer's use directions. Home use only.
  The insecticide 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. For commercial food establishment.

Comments:
This is a routine inspection. A pest control company treats once a month.

April 29, 2005 (Routine)

Violations:

• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Pan is in the ice machine.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use a scoop with a handle.
• 4-202.16 - Repeat Soda crates found used for the following: shelves in walk-in freezer.
  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.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-601.11C - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: top of ice machine and shelf above the 3-vat sink.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-202.11A - Repeat Lights bulb in the reach-in refrigerator is not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 7-201.11B - Corrected During Inspection Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. On the ice machine.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12A - Corrected During Inspection Critical The Raid insecticide is not being used in accordance with law or the manufacturer's use directions. Home use only.
  The insecticide 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. For commercial food establishment.

Comments:
This is a routine inspection. A pest control company treats once a month.

April 07, 2005 (Pre-Opening)

Violations:

• 4-202.16 - Repeat Soda crates observed used as storage shelves in the walk-in freezer.
  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.
• 4-402.11A - Repeat No wheels observed on prep table with microwave and rice cooker.
  Casters have been ordered.Install wheels.
• 4-501.11A - Repeat The walk-in door observed not to close properly. The bottom of the door does not seal properly.
  Repair the door 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.
• 4-501.11B - Repeat The following observed damaged:1. gaskets to the Bev. Air two door prep2. catch pan observed missing at the vent hood.
  1. Replace gaskets.2. Replace catch pan.Gaskets and catch pan have been ordered.
• 6-202.11A - Repeat Lights bulb(s) in the following are not covered by a protective shielding:1. hot hold (chicken)2. True upright
  Shielding has been ordered.Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-202.15 - Repeat Gap observed along the right side of rear exit door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

Comments:
This visit was made to conduct a change of ownership inspection. Please review the following comments:
**Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit unit 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 inspection (approximately thirty (30) days). No equipment additions/replacement/changes are allowed without Health Department approval.**
Dishmachine: N/A.
Sanitizer: Quaternary Ammonia.
Grease trap cleaning: opened during inspection. Observed very clean. Will be cleaned regularly on Monday's.
Vent hood cleaning: Just cleaned.
Pest Control service: Contracted monthly.
Seating: 60, all non-smoking.
Consumer Advisory: All foods are fully cooked.
Maintain all invoices on grease trap cleaning and Professional Pest Control Company services.

April 05, 2005 (Pre-Opening)

Violations:

• 4-101.111 - 1. Tape observed on several units and ice machine.2. Foil observed on shelves of several units.3. Exposed wood observed above prep sink.
  Remove all tape and foil.Remove wood.
• 4-202.16 - Soda crates observed used as storage shelves in the walk-in freezer.
  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.
• 4-204.112A - Thermometers in the following units observed not in front of the units:1. walk-in2. Superior two door upright display.
  Relocate the thermometers to the (front) warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Provide a Chlorine test kit.
• 4-402.11A - No wheels observed on prep table with microwave and rice cooker.
  Install wheels.
• 4-501.11A - The walk-in door observed not to close properly.
  Repair the door 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.
• 4-501.11B - The following observed damaged:1. gaskets to the Bev. Air two door prep2. catch pan observed missing at the vent hood.3. Shelving where dry storage is stored observed rusty.4. No drain stoppers observed at the three comp. sink.5. Bottom shelf to prep table observed in poor condition (by the rear exit door).6. One door knob observed missing at front cabinet area.7. Handle to grease compartment of rotisserie observed damaged.
  1. Replace gaskets.2. Replace catch pan.3. Repaint shelving.4. Provide drain stoppers.5. Remove shelf.6. Replace knob.7. Repair handle.
• 4-602.13 - The following observed in need of cleaning:1. gaskets to the walk-in2. interior of True upright3. shelving in True upright.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 43.1-1-5F - The following item is intended for household use only and is not approved for use in a commercial food establishment: crock pot.
  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.
• 5-205.15B - The following observed leaking:1. front hand sink faucet2. bottom pipe to front hand sink3. three comp. sink faucetThe grease trap could not be opened at time of inspection.
  Repair all leaks.Clean the grease trap. Grease trap must be opened at time of inspection or provide invoice of cleaning.
• 5-501.16C - No trash cans observed at any of the hand sinks.
  Provide a trash can at all hand sinks.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-202.11A - Lights bulb(s) in the following are not covered by a protective shielding:1. hot hold (chicken)2. True upright
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-202.14 - Men's restroom door is not tight fitting. and/or provided with a self- closing door.
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-202.15 - Gap observed along the right side of rear exit door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-303.11A - Not enough light observed in the walk-in.
  Provide more light.
• 6-303.11C - Light bulbs observed out in the kitchen.
  Replace all light bulbs.
• 6-501.11 - The following observed in need of repair:1. wall by soap dispenser in women's restroom observed in need of painting.2. The caulk at the vent hood observed peeling apart.3. front cabinet area observed not sealed and in need of painting4. Bottom of walk-in observed not sealed properly.5. Hole observed in wall by prep sink.6. Coving observed missing in utility room.7. Utility room observed in need of painting.8. Holes observed in wall above three comp. sink.9. Coving observed separating by back hand sink.10. Wall observed separated under the back hand sink.11. Wall behind clean utensil rack observed damaged.12. Hole observed in rear exit door.13. Top of walk-in freezer observed in need of sealing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Live roaches observed behind wood utensil rack above prep sink.
  Call pest control company to conduct a service.When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.Unnecessary items observed at the front counter area.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - The following observed in need of cleaning:1. behind prep table and hot hold chicken unit2. light shielding3. several ceiling tiles observed damaged/stained.
  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.
• 6-501.14A - Vent hood is overdue for cleaning.
  Contact company to conduct a service to clean hood in its entirety.Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.18 - The caulk at the following sinks observed damaged:1. front hand sink2. back hand sink3. hand sink in men's restroom4. hand sink in women's restroom5. prep sink
  Recaulk all sinks.

Comments:
This visit was made to conduct a change of ownership inspection. Please review the following comments:
1. Due to large number of violations, approval for Health Department permit is hereby denied.
2. Correct ALL violations.
3. Contact me once all violations have been corrected to schedule a reinspection.
4. Establishment must remain closed until all violations have been corrected and approval for Health Department permit has been granted.
If you have any questions, please contact me. Thank you.
Be sure vent hood and grease trap are cleaned and a Professional Pest Control Company has conducted a service before reinspection.