Sizzle Express, 8444 West Park Dr, Mclean, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Sizzle Express
Address: 8444 West Park Dr, Mclean, Virginia
Total inspections: 27
Last inspection: Aug 3, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). A deep container of grilled chicken was observed tightly covered, cooling in the walk-in refrigerator. Smaller, deep containers of chicken salad, egg salad and tuna salad were also cooling in a similar fashion. Facility also cools items such as white rice to be used for fried rice the next day, or chicken to be used for orange chicken the next day. While most items are made every day, some items are cooled on site for next day service.
  • 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Deep containers of grilled chicken, chicken salad, tuna salad, etc. all cooling in tightly covered plastic containers.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cottage cheese @ salad bar 46F.
August 03, 2009Routine--Details / Comments
43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.March 20, 2009Follow-up10Details / Comments
  • 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: Tuna salad at salad bar 47F, all other items at salad bar had been served or were not PHF. Items at Left 2dr reach-in refrigerator: Turkey 53F, tuna salad 55F, chicken salad 56F, egg salad 53F.
  • 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. Left 2dr reach-in refrigerator 48F.
March 19, 2009Routine--Details / Comments
  • 3-304.14(B)(1) - Corrected During Inspection Repeat Wet wiping cloths used to clean counter tops, cutting board tops and knives were observed being stored in a solution of water, bleach and soap.
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Chicken breast prepared on 8/29/08.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulking at the front handsink and at the mop sink.
  • 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. 2 bottles of spray pesticide stored in kitchen.
September 02, 2008Routine22Details / Comments
  • 2-301.12(A)-(B) - Critical Repeat Observed food employees using improper handwashing procedures.
  • 2-401.11(A) - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open cups of coffee and water were observed at prep table at the kitchen.
  • 3-303.12(B) - Repeat The following unpackaged food was found stored in direct contact with undrained ice. Most items at salad bar including cut vegetables and fruit.
  • 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: to wipe counters, cutting boards, knives.
  • 3-304.15(A) - Repeat Single-use gloves worn during multi-tasked food preparation.
  • 3-501.14(B) - Critical Repeat The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41F or less within 4 hours: Tuna salad- 52F
  • 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Hot foods cooled in tightly covered plastic containers.
  • 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, even after PIC turned up heat at table: Green beans 130F; Eggroll-102F; Fried fish-102F
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: At salad bar: Cube chx-53F; hard boiled egg-48F; tuna salad-51F; tortellini salad-54F, milk-68F. At 2dr reach-in on Left- Sliced tomaot 48F; Tuna salad-52F; Ham-53F; chicken salad-51F. At walk-in refrigerator: Raw chicken-44F, 48F; Raw beef-48F; fried chicken-48F; grilled chicken-47F; rice-48F; cooked chicken in mozzarella containers-47F, 47F.
  • 3-501.17(A)(1) - Critical Repeat 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: Foods in the walk-in refrigerator including grilled and cooked chicken, fried chicken, rice.
  • 3-501.19(C)(1)-(5) - Critical Repeat The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: Sushi at the salad bar.
  • 3-602.11(B)(1)-(7) - Repeat Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: Muffins at front of grill line, for customer self-service.
  • 4-204.112(A) - Repeat The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: The thermometer in the upright refrigerator observed at the back of the refrigerator.
  • 4-204.112(B) - Repeat There was no temperature measuring device located in the following cold or hot holding equipment: Chefmate reach-in freezer
  • 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Upright refrigerator at kitchen-57F with noodles inside at 59F
  • 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of various foods in all reach-in refrigerators and in the walk-in refrigerator.
  • 4-602.11(C) - Critical Repeat Knives used to prep food and cut sandwiches at grill line are observed soiled and were observed being cleaned with a dirty wet wiping cloth that was not stored in sanitizer.
  • 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: woks, stove and fryers at kitchen.
  • 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Chefmate reach-in freezer at grill line.
  • 43.1-3-4(a)-(h) - The Person in Charge (PIC) possesses an expired Certified Food Manager (CFM) card issued by ORS Interactive, Inc.
  • 6-501.11 - Repeat Observed that the grease trap near the 3-vat sink is not maintained in good repair, observed rusty.
  • 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Metro Flavor View at the kitchen.
  • 7-202.12(A)(1)-(4) - Critical Repeat The concentration of the bleach solution was measured in excess of 200 ppm at the wiping cloth bucket at the grill line..
October 15, 2007Follow-up914Details / Comments
  • 2-301.12(A)-(B) - Critical Observed food employees using improper handwashing procedures.
  • 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open cups of coffee and water were observed at prep table at the kitchen.
  • 3-303.12(B) - The following unpackaged food was found stored in direct contact with undrained ice. Most items at salad bar including cut vegetables and fruit.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: to wipe counters, cutting boards, knives.
  • 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
  • 3-501.14(B) - Critical The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41F or less within 4 hours: Tuna salad- 52F
  • 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Hot foods cooled in tightly covered plastic containers.
  • 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device, even after PIC turned up heat at table: Green beans 130F; Eggroll-102F; Fried fish-102F
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: At salad bar: Cube chx-53F; hard boiled egg-48F; tuna salad-51F; tortellini salad-54F, milk-68F. At 2dr reach-in on Left- Sliced tomaot 48F; Tuna salad-52F; Ham-53F; chicken salad-51F. At walk-in refrigerator: Raw chicken-44F, 48F; Raw beef-48F; fried chicken-48F; grilled chicken-47F; rice-48F; cooked chicken in mozzarella containers-47F, 47F.
  • 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: Foods in the walk-in refrigerator including grilled and cooked chicken, fried chicken, rice.
  • 3-501.19(C)(1)-(5) - Critical The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: Sushi at the salad bar.
  • 3-602.11(B)(1)-(7) - Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: Muffins at front of grill line, for customer self-service.
  • 4-204.112(A) - The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: The thermometer in the upright refrigerator observed at the back of the refrigerator.
  • 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: Chefmate reach-in freezer
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Upright refrigerator at kitchen-57F with noodles inside at 59F
  • 4-502.13(A) - Manufacturer containers were observed reused for the storage of various foods in all reach-in refrigerators and in the walk-in refrigerator.
  • 4-602.11(C) - Critical Knives used to prep food and cut sandwiches at grill line are observed soiled and were observed being cleaned with a dirty wet wiping cloth that was not stored in sanitizer.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: woks, stove and fryers at kitchen.
  • 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: Chefmate reach-in freezer at grill line.
  • 43.1-3-3(a) - Critical There is no Certified Food Manager present in the establishment.
  • 43.1-3-5(a)-(c) - The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: No Certified Food Manager was present at the end of the inspection.
  • 6-501.11 - Observed that the grease trap near the 3-vat sink is not maintained in good repair, observed rusty.
  • 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Metro Flavor View at the kitchen.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution was measured in excess of 200 ppm at the wiping cloth bucket at the grill line..
October 12, 2007Routine1014Details / Comments
No violation noted during this evaluation. May 24, 2007Follow-up00Details / Comments
  • 3-501.14(A) - Critical (CORRECTED DURING INSPECTION) The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:1. Cooked chicken breast placed in Walk-In refrigerator more then 24 hours ago was observed at 46-47F in white plastic bucket.- discarded.
  • 3-501.15(A)(1)-(7) - Repeat (CORRECTED DURING INSPECTION) The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:1. Cooked chicken breast observed cooling in deep bucket, tightly covered in walk in refrigerator (46-47F)-discarded
  • 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING THE INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Tuna Salad (made yesterday)-45F-discarded2. Chicken Salad (made yesterday)- 45F-discarded
May 10, 2007Follow-up21Details / Comments
  • 3-301.11(C) - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat form.1. Manufacturer containers are being used as scoops in bag of rice at kitchen.
  • 3-501.14(A)(2) - Critical Repeat The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:At Walk-In Refrigerator1. Turkey sliced Tuesday afternoon- 45-47F2. Ham sliced Tues. 45-46F3. Chicken Salad made Tuesday- 45F4. Tuna Salad made Tuesday- 44F5. Meatballs in sauce made Tuesday- 44FAt Left 2door Reach-In refrigerator at front1. Bologna sliced Tues- 42-43F
  • 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:1. Large quantities of sliced deli meats, tightly wrapped in plastic, were found in all refrigerator units.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:In Walk-In Refrigerator:1.Turkey- 45-47F2. Ham 45-46F3. Chicken Salad- 45F4. Tuna Salad- 44F5. Meatballs in Sauce- 44FIn Left 2-door prep refrigerator1.Bologna 42-43F
  • 4-502.13(A) - Repeat Manufacturer containers of mozzarella cheese, ricotta cheese, etc. were observed reused for the storage of raw vegetables, cooked meats, sliced deli meats and other foods in ALL refrigerators and freezer..
April 25, 2007Follow-up23Details / Comments
  • 3-301.11(C) - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat form.1. Manufacturer containers are being used as scoops in bag of rice at kitchen.
  • 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:1. In R-series refrigerator: Employee raw beef over Ready-To-Eat vegetables.2. In walk-in freezer: Raw beef stored over bagels3. In Delfield Freezer- Raw Steak over French Toast.
  • 3-501.14(A)(2) - Critical The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:1. Cooked hamburger patties in 2-door reach-in: 47F
  • 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:1. Large quantities of sliced deli meats, tightly wrapped in plastic, were found in all refrigerator units.
  • 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:In Walk-In Refrigerator:1.Cooked chicken breast- 44F2. Turkey- 44F3. Ham 43FIn Left 2-door prep refrigerator1.Sliced tomatoes-45F2. Chicken salad-46F3. Egg Salad- 47F4. Ham-57F, 45F, 44F5. Turkey-47F, 44FIn Right 2-door prep refrigerator:1. Chopped ham-45F2.Cooked hamburger- 47F3. Steak-35F-45F
  • 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: 1. Cooked hamburger @ 2-door prep unit2. Sliced turkey, ham, and other deli meats @ 2-door units and walk-in refrigerator3. Cooked chicken breast at walk-in refrigerator.
  • 4-202.16 - Soda crate(s) found used for the following purpose(s):Elevating racks of bagels at kitchen.
  • 4-502.13(A) - Repeat Manufacturer containers of mozzarella cheese, ricotta cheese, etc. were observed reused for the storage of raw vegetables, cooked meats, sliced deli meats and other foods in ALL refrigerators and freezer..
  • 4-901.11(A) - Black lexan containers were found stacked while wet after cleaning and chemical sanitization.
  • 43.1-3-1(a) - Corrected During Inspection The establishment has not posted the 2007 permit to operate in a conspicuous location.
  • 43.1-3-3(a) - Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 5-205.11(B) - The handwashing station at the front counter/grill area is being used for purposes other than washing hands. Observed dirty plastic container at sink.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink. No paper towels were provided at handsink to the left of grill in kitchen.
  • 6-501.110(B) - Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.1. Employee food (raw beef) stored over vegetables at R series refrigerator2. Employee drinks with lids found on top shelves in various refrigerators.
April 09, 2007Routine59Details / Comments
  • 3-301.11(C) - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed cups being used as scoops in rice and sugar bags at dry storage shelf.
  • 4-402.11(A) - Repeat The prep sink in the kitchen on the wok line is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. CFM stated staff has tried to clean by hand but crevices and mold are still evident on sink/wall seal.
  • 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of various spices and oils in the kitchen. Mozzerla cheese and cottage cheese containers were observed being used to store salad bar items in upright refrigerator and in walk-in refrigerator.
  • 4-602.13 - Repeat The nonfood contact surfaces of the following equipment had accumulations of grime and debris: 1. Metro Flavor-view hot hold unit near mop sink
  • 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Sign missing from restroom.
November 30, 2006Follow-up05Details / Comments
  • 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed cup of water being stored in upright refrigerator.
  • 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed cups being used as scoops in rice and sugar bags at dry storage shelf.
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-501.15(A)(1)-(7) - The methods used for cooling were not adequate. The following items were found at improper temperatures at the salad bar:1. Melon- 51F2. Strawberries- 61F3. Tuna Salad- 53F4. Grilled Chicken- 52FAnd the following was found at the sandwich prep:1. Sliced Ham- 45F2. Sliced tomatoes- 49F
  • 3-501.16(A)(1) - Corrected During Inspection Critical Grilled chicken at grill hot holding at improper temperatures. Observed at 65F.
  • 3-501.17(B) - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  • 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked:1. Beef Hamburger2. Eggs
  • 4-202.16 - The nonfood contact surface of thewicker baskets is not designed or constructed to be easily cleanable.
  • 4-402.11(A) - The prep sink in the kitchen on the wok line is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 4-502.13(A) - Manufacturer containers were observed reused for the storage of various spices and oils in the kitchen..
  • 4-602.13 - The nonfood contact surfaces of the following equipment had accumulations of grime and debris: 1. Metro Flavor-view hot hold unit near mop sink
  • 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:1. Microwave in kitchenCFM stated it is for employee use only.
  • 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Sign missing from restroom.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 200ppm in wiping cloth bucket at prep line
  • 7-209.11 - Observed employee clothing stored in such a way that they could contaminate food and single service items.
November 13, 2006Routine69Details / Comments
  • 3-301.11C - Corrected During Inspection Repeat Observed a cup used as a scoop in the bread crumb container which may cause bare hand contact with the product.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over eggrolls in the Penn walk-in freezer.
  • 3-304.13 - Repeat Observed napkins in contact with eggrolls in the walk-in freezer.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in buckets filled with sanitizer solution.
  • 3-501.16A - Critical Repeat The following food items on the steam table at the buffet were observed hot holding at improper temperatures:1. barbeque chicken: 122F
  • 3-501.16B - Critical Repeat The following food items on the buffet were observed cold holding at improper temperatures:1. cut melon on buffet: 50F2. cooked chicken on prep table: 51F
  • 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed portioned/sliced deli meat in the Penn walk-in refrigeration unit was not properly dated for disposition after opening.
  • 4-202.16 - Repeat The nonfood contact surface of the side of the Delfield upright freezer is covered with a peeling sticker film and therefore is not designed or constructed to be easily cleanable.
  • 4-501.11B - Repeat The door gasket of the True 2-door reach-in prep refrigerator is torn.
  • 4-502.13A - Repeat Manufacturer containers of cottage cheese and tofu were observed reused for the storage of miscellaneous food items in the Penn walk-in refrigerator.
  • 6-301.11 - Corrected During Inspection Repeat Soap was not provided at the front hand washing sink.
  • 6-303.11C - Repeat Inadequate lighting was noted in the hoods. Observed two burnt out light bulbs in the hoods.
  • 6-501.11 - Repeat Observed the caulking missing from the handsink near the three-compartment sink, not providing a tight seal with the wall.
March 22, 2006Follow-up49Details / Comments
  • 3-301.11C - Corrected During Inspection Repeat Observed a cup used as a scoop in the bread crumb container which may cause bare hand contact with the product.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over eggrolls in the Penn walk-in freezer.
  • 3-304.13 - Repeat Observed napkins in contact with eggrolls in the walk-in freezer.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in buckets filled with sanitizer solution.
  • 3-501.16A - Critical Repeat The following food items on the steam table at the buffet were observed hot holding at improper temperatures:1. barbeque chicken: 122F
  • 3-501.16B - Critical Repeat The following food items on the buffet were observed cold holding at improper temperatures:1. cut melon on buffet: 50F2. cooked chicken on prep table: 51F
  • 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed portioned/sliced deli meat in the Penn walk-in refrigeration unit was not properly dated for disposition after opening.
  • 4-202.16 - Repeat The nonfood contact surface of the side of the Delfield upright freezer is covered with a peeling sticker film and therefore is not designed or constructed to be easily cleanable.
  • 4-501.11B - Repeat The door gasket of the True 2-door reach-in prep refrigerator is torn.
  • 4-502.13A - Repeat Manufacturer containers of cottage cheese and tofu were observed reused for the storage of miscellaneous food items in the Penn walk-in refrigerator.
  • 6-301.11 - Corrected During Inspection Repeat Soap was not provided at the front hand washing sink.
  • 6-303.11C - Repeat Inadequate lighting was noted in the hoods. Observed two burnt out light bulbs in the hoods.
  • 6-501.11 - Repeat Observed the caulking missing from the handsink near the three-compartment sink, not providing a tight seal with the wall.
March 22, 2006Follow-up49Details / Comments
  • 3-301.11C - Corrected During Inspection Repeat Observed a cup used as a scoop in the bread crumb container which may cause bare hand contact with the product.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over eggrolls in the Penn walk-in freezer.
  • 3-302.12 - Observed an unlabeled container of bread crumbs.
  • 3-304.13 - Observed napkins in contact with eggrolls in the walk-in freezer.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in buckets filled with sanitizer solution.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed boxed food items stored on the floor of the walk-in freezer and prepared food items stored on the floor of the walk-in refrigerator.
  • 3-501.15A - The methods used for cooling were not adequate. Observed food items cooling covered within refrigeration units. Also observed food items prepared from room temperature ingredients cooling within prep tops or on the buffet, where they are not receiving cold air circulation over the entire product.
  • 3-501.16A - Critical Repeat The following food items on the steam table at the buffet were observed hot holding at improper temperatures:1. grilled chicken: 118F2. barbeque chicken: 114F
  • 3-501.16B - Critical Repeat The following food items on the buffet were observed cold holding at improper temperatures:1. cut melon: 51F2. sushi: 57F3. pesto pasta: 51F4. tuna salad: 50F
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed portioned/sliced deli meat in the Penn walk-in refrigeration unit was not properly dated for disposition after opening.
  • 4-101.19A - Corrected During Inspection A wooden bowl is used as a food contact surface.
  • 4-202.16 - The nonfood contact surface of the side of the Delfield upright freezer is covered with a peeling sticker film and therefore is not designed or constructed to be easily cleanable.
  • 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed 0ppm chlorine in the wiping cloth bucket near the front handsink.
  • 4-501.11B - The door gasket of the True 2-door reach-in prep refrigerator is torn.
  • 4-502.13A - Repeat Manufacturer containers of cottage cheese and tofu were observed reused for the storage of miscellaneous food items (cooked and raw chicken, etc.) in the True 2-door reach-in prep refrigerator and the Penn walk-in refrigerator.
  • 4-602.13 - Repeat The following nonfood contact surfaces had accumulations of grime and debris:1. the lids and outside of the containers of the bulk ingredients (e.g. bread crumbs)2. the outside of the deep frier.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Cuisinart blender
  • 6-301.11 - Repeat Soap was not provided at the front hand washing sink.
  • 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for the front handsink.
  • 6-303.11C - Inadequate lighting was noted in the hoods. Observed two burnt out light bulbs in the hoods.
  • 6-501.11 - Observed the caulking missing from the handsink near the three-compartment sink, not providing a tight seal with the wall.
  • 6-501.16 - Corrected During Inspection Observed a mop in the mop sink not hung up to air dry.
March 06, 2006Routine517Details / Comments
  • 3-301.11C - Corrected During Inspection Repeat Observed a cup used as a scoop in the bread crumb container which may cause bare hand contact with the product.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over eggrolls in the Penn walk-in freezer.
  • 3-302.12 - Observed an unlabeled container of bread crumbs.
  • 3-304.13 - Observed napkins in contact with eggrolls in the walk-in freezer.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in buckets filled with sanitizer solution.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed boxed food items stored on the floor of the walk-in freezer and prepared food items stored on the floor of the walk-in refrigerator.
  • 3-501.15A - The methods used for cooling were not adequate. Observed food items cooling covered within refrigeration units. Also observed food items prepared from room temperature ingredients cooling within prep tops or on the buffet, where they are not receiving cold air circulation over the entire product.
  • 3-501.16A - Critical Repeat The following food items on the steam table at the buffet were observed hot holding at improper temperatures:1. grilled chicken: 118F2. barbeque chicken: 114F
  • 3-501.16B - Critical Repeat The following food items on the buffet were observed cold holding at improper temperatures:1. cut melon: 51F2. sushi: 57F3. pesto pasta: 51F4. tuna salad: 50F
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed portioned/sliced deli meat in the Penn walk-in refrigeration unit was not properly dated for disposition after opening.
  • 4-101.19A - Corrected During Inspection A wooden bowl is used as a food contact surface.
  • 4-202.16 - The nonfood contact surface of the side of the Delfield upright freezer is covered with a peeling sticker film and therefore is not designed or constructed to be easily cleanable.
  • 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed 0ppm chlorine in the wiping cloth bucket near the front handsink.
  • 4-501.11B - The door gasket of the True 2-door reach-in prep refrigerator is torn.
  • 4-502.13A - Repeat Manufacturer containers of cottage cheese and tofu were observed reused for the storage of miscellaneous food items (cooked and raw chicken, etc.) in the True 2-door reach-in prep refrigerator and the Penn walk-in refrigerator.
  • 4-602.13 - Repeat The following nonfood contact surfaces had accumulations of grime and debris:1. the lids and outside of the containers of the bulk ingredients (e.g. bread crumbs)2. the outside of the deep frier.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Cuisinart blender
  • 6-301.11 - Repeat Soap was not provided at the front hand washing sink.
  • 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for the front handsink.
  • 6-303.11C - Inadequate lighting was noted in the hoods. Observed two burnt out light bulbs in the hoods.
  • 6-501.11 - Observed the caulking missing from the handsink near the three-compartment sink, not providing a tight seal with the wall.
  • 6-501.16 - Corrected During Inspection Observed a mop in the mop sink not hung up to air dry.
March 06, 2006Routine517Details / Comments
  • 3-304.12 - Repeat The folowing utensils were observed improperly stored between use:1. salt and sugar scoops stored with the handle immersed in the product.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters and on cutting boards instead of in a bucket filled with sanitizer solution.
  • 3-501.16A - Corrected During Inspection Critical Repeat Chicken strips (113F) were observed hot holding at improper temperatures on the buffet.
  • 4-101.15 - Corrected During Inspection Critical Repeat Galvanized cans of beans and corn are being used in contact with foods. Observed opened cans of vegetables used to store the leftovers within the walk-in refrigerator. This may cause hte metal from the can to leach into the food product.
  • 4-502.13A - Repeat Manufacturer containers of pickle buckets were observed reused for the storage of raw chicken storage.
  • 4-602.13 - Repeat The nonfood contact surface of the sides of the deep fryer and other equipment beneath the hoods had accumulations of grime and debris.
September 19, 2005Follow-up24Details / Comments
  • 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. The CFM was unaware of the proper use of the three-compartment sink.
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a bowl used as a scoop in the bulk sugar bags.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over pre-cooked vegetable patties in the Delfield upright freezer.
  • 3-304.12 - The folowing utensils were observed improperly stored between use:1. salt scoop stored with the handle immersed in the product. 2. knives stored wedged between the prep top refrigerator and the counter. (CORRECTED)
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters and on cutting boards instead of in a bucket filled with sanitizer solution.
  • 3-501.16A - Critical Repeat Pork (119F) was observed hot holding at improper temperatures on the buffet.
  • 3-501.16B - Critical The following food items were observed cold holding at improper temperatures:1. noodles in the R Series upright ref.: 54F2. potatos in the R Series upright ref.: 49F3. chicken salad in the Continental prep top: 47F4. ham in the Continental prep top: 48F5. sushi on the buffet: 61F6. pasta on the buffet: 62F7. shrimp on the buffet: 60F8. hard boiled eggs on the buffet: 53F9. tuna on the buffet: 58F10. chicken cubes on the buffet: 46F11. chicken at room temperature at the grill: 73F, 109F12. raw beef at room temperature at the grill: 73F
  • 4-101.15 - Critical Galvanized cans of beans and corn are being used in contact with foods. Observed opened cans of vegetables used to store the leftovers within the walk-in refrigerator. This may cause hte metal from the can to leach into the food product.
  • 4-202.16 - Repeat Soda crates found used for the following: 1. to elevate a bulk rice container off the floor.
  • 4-301.11 - The following refrigeration units were observed with ambient air temperatures greater than 41F:1. Continental 2-door reach-in prep top refrigerator: 50F2. R Series upright refrigerator: 49F
  • 4-502.13A - Repeat Manufacturer containers of mayonaise, tofu and cardboard boxes were observed reused for the storage of raw and cooked chicken as well as other miscellaneous food items.
  • 4-602.13 - The nonfood contact surface of the sides of the deep fryer and other equipment beneath the hoods had accumulations of grime and debris.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Cuisinart blender.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the front.
  • 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for the handsink at the front prep area.
  • 6-501.12A - Repeat The floors beneath the equipment under the hood, especially beneath the deep fryers, noted in need of cleaning.
September 14, 2005Routine511Details / Comments
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a bowl being used as a scoop in the bulk flour and sugar containers.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered chicken in the 2-door reach-in prep refrigerator.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counter instead of in a bucket filled with sanitizing solution.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed food stored on the floor of the walk-in refrigerator.
  • 4-502.13A - Repeat Manufacturer containers of zone boxes, egg boxes and carboard gyro boxes were observed reused for the storage of other miscellaneous food in the upright freezer.
  • 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: 1. the gaskets on the walk-in refrigerator.
  • 6-501.12A - Repeat The side of the deep friers noted in need of cleaning. The floor in the wlak-in refrigerator beneath the storage racks also noted in need of cleaning.
March 21, 2005Follow-up16Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an open drink on a prep counter surface.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a bowl being used as a scoop in the bulk flour and sugar containers.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw meat over ready to eat food in the walk-in freezer and the Delfield upright freezer.
  • 3-302.11A4 - Corrected During Inspection Critical Observed uncovered croissants and lettuce.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counter instead of in a bucket filled with sanitizing solution.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed food stored on the floor of the walk-in refrigerator and the walk-in freezer.
  • 3-501.14A - Corrected During Inspection Critical Eggs (57F) and tuna salad (53F) noted not being adequately cooled to prevent the growth of harmful bacteria. Observed the food stored covered within the walk-in refrigerator.
  • 3-501.16A - Corrected During Inspection Critical Repeat The following food on the buffet was observed hot holding at improper temperatures: 1. chicken (105F). 2. pork (109F). 3. orange chicken (127F). 4. lo mein noodles (131F).
  • 4-101.111 - Repeat Several nonfood contact surfaces are lined with tin foil and therefore are not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-202.16 - Repeat The nonfood contact surface of the following items are not designed or constructed to be easily cleanable: 1. milk crate used to elevate potatos off hte floor. 2. soda crate used to store chips. 3. basket with holes used to store utensils.
  • 4-502.13A - Manufacturer containers of zone boxes and egg boxes were observed reused for the storage of other miscellaneous 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: 1. the gaskets on the walk-in refrigerator.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Cuisinart blender.
  • 6-202.11A - Repeat A light bulb in the hood is not covered by a protective shielding.
  • 6-301.12A - Observed that no paper towels were available for handsink in the back.
  • 6-303.11C - Repeat Inadequate lighting was noted in the hood. Observed two burnt out light bulbs.
  • 6-501.12A - The side of the deep friers noted in need of cleaning.
  • 7-202.12A - Corrected During Inspection Critical The sanitizer is not being used in accordance with law or the manufacturer's use directions. Observed bleach in the sanitizer bucket at 200+ ppm.
March 07, 2005Routine612Details / Comments
No violation noted during this evaluation. March 04, 2005Complaint00Details / Comments
  • 4-202.16 - Milk crate(s) found used for the following: 1. to elevate food.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed no chlorine in hte sanitize buckets or the three-compartment sink.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in all refrigeration and freezer units.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. flour containers 2. sugar containers 3. breadcrumb containers
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 3-501.16A - Critical Several foods found hot holding at improper temperatures. 1. BBQ chicken (127F) 2. fish filet (94F) 3. chicken tenders (87F)
  • 3-302.12 - Unlabeled food containers.
  • 3-501.16B - Critical Repeat The following foods were found cold holding at improper temperatures. 1. tuna salad (57F) 2. Chicken cubes (46F) 3. boiled egg (59).
  • 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed employee hair products stored with dry foods.
  • 4-101.111 - The nonfood contact surface of the foil lining baskets is not corrosion resistant, nonabsorbent, and/or smooth.
  • 6-303.11C - Inadequate lighting was noted in the hoods. Observed a few burnt out light bulbs in both hoods.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. The slicer.
  • 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment using the three compartment sink and sanitize buckets..
  • 6-202.11A - A light bulb in the back hood are not covered by a protective shielding.
  • 6-501.16 - Mops and brooms not hung up to air dry.
October 15, 2004Routine78Details / Comments
  • 3-302.11A1 - Critical Repeat Found raw beef stored over french fries in front area R/I freezer; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 3-304.14B2 - Repeat Found wiping cloths improperly stored between use on front countertops.
  • 3-501.16B - Critical Repeat Found the following foods cold holding at improper temperatures at front top deli prep:1. deli turkey at 53F;2. tuna salad at 44F;3. chicken salad at 49F;4. cheese at 52F.
March 31, 2004Follow-up21Details / Comments
No violation noted during this evaluation. March 29, 2004Follow-up00Details / Comments
  • 3-302.11A1 - Critical Repeat Found raw beef stored over RTE patties in R/I Delfield freezer; and found raw pork over cooked noodles in walkin; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 4-202.16 - Repeat Milk crate(s) found used for the following: to support shelf/cabinet in 3-comp.sink area.
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  • 3-302.11A4 - Critical Found uncovered tray of croissants in walkin freezer.
  • 6-501.12A - Observed hood grease filters with much grease and in need of cleaning; and fronts of front pre units dirty and in need of cleaning.
  • 43.1-3-3A - Critical No CFM present.
  • 3-302.11A2 - Critical Found raw shell eggs stored over raw beef in walkin refrigerator; therefore, different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 3-304.14B2 - Repeat Observed wiping cloths improperly stored between use on front prep countertops..
  • 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of the following foods:1. marinating raw chicken in sour cream bucket;2. sun-dried tomatoes in cottage cheese bucket on lower shelf of warewash area table.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Sharp carousel microwave;2. Cuisinart food processor.
  • 6-301.12A - Observed that no paper towels were available for handsinks at front area, or in kitchen.
  • 43.1-3-8 - Critical Health Department permit is hereby suspended for no CFM present during food business; and due to gas odor at cooktop where pilot lights are not working.
  • 4-501.11A - Found pilot light(s) not working/ not burning on 6-burner cooktop and noticed a gas odor; and found R series R/I refrigerator empty and not working.
March 26, 2004Routine58Details / Comments
  • 5-205.11B - Bowl of oloves in hand sink.
  • 4-502.13A - Repeat Numerous manufacturer's containers reused to store food and utensils.
  • 7-201.11B - Critical Toxic bleach on shelf with potatoes.
  • 3-501.16A - Critical Some food items like vegetables on counters, buffet and in warmer at less than required 140 F.
  • 3-501.16B - Critical Repeat Some meat, eggs etc. stored at >41F.
  • 3-202.15 - Critical Dented can around rim found (oranges)
  • 4-202.16 - Milk crates used as shelving. Milk crates are difficult to clean and block floor for cleaning.
  • 3-305.11A2 - Food containers stored on the floor.
  • 3-302.12 - Hard to identify items like sugar and salt not labeled.
  • 3-304.14B2 - Repeat Wet wipe cloths found on work surfaces.
  • 3-307.11 - Repeat Tray of food in preparation stored on trash can and when told to move, placed on other uncovered food container.
  • 2-401.11A - Critical Open employee drinks found in kitchen.
  • 4-202.11A - Critical Stainless shelves lined with foil.Bamboo strainer found, which is not easily cleanable.
  • 6-501.11 - One light out in one hood, all lights out in second hood.
  • 7-209.11 - Containers of vitamins on food storage shelves.
  • 4-601.11A - Critical Utensils stored in soiled contianer.
  • 4-602.11E - The ice machine door is heavily soiled.
  • 4-501.12 - Cutting board on prep line is scratched nd stained.
  • 4-903.11B - Single service cups and bowls not adequately protected.
  • 3-301.11B - Critical Used gloves found on cutting board.
June 26, 2003Routine812Details / Comments

August 03, 2009 (Routine)



Violations:
  • 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). A deep container of grilled chicken was observed tightly covered, cooling in the walk-in refrigerator. Smaller, deep containers of chicken salad, egg salad and tuna salad were also cooling in a similar fashion. Facility also cools items such as white rice to be used for fried rice the next day, or chicken to be used for orange chicken the next day. While most items are made every day, some items are cooled on site for next day service.
    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.
  • 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Deep containers of grilled chicken, chicken salad, tuna salad, etc. all cooling in tightly covered plastic containers.
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cottage cheese @ salad bar 46F.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. CFM stated that the ice machine had been cleaned over the weekend and had been turned back on yesterday, they are waiting for ice machine to make more ice to place at salad bar. He placed cottage cheese at refrigerator to cool and will then nestle in another container of ice to maintain temperature at 41F or below.
Comments:
The purpose of today's visit was to conduct a routine inspection.
The above violations are repeat violations that have been noted in the past. As discussed with the CFM, cooling methods must be monitored. Even if items such as the grilled chicken are made every day, if they are not cooled properly before being served they can grow spores that are heat resistant, that will not be killed even if the food is heated again when a customer orders the item. The CFM has been given information on cooling in Korean and English, a cooling sign to remind employees of temperature requirements and a cooling temperature log.
A temperature log for the salad bar (both hot and cold items) was also provided. It was also discussed with the CFM that these temperatures must also be monitored. If the temperatures are correct, the food must be either be cooled rapidly, reheated, or thrown away. Please make sure your employees are written down the corrective action if the temperature observed was higher then 41F for cold foods or lower the 135F for hot foods.
Please fax both of these logs to me after monitoring temperatures for one week. Contact me if you have any questions.
NOTES
Water Heater- AO Smith DRE 80 917
3-vat sink uses chlorine at 100ppm, test kit available.
Food thermometer was observed at 32F in ice water. CFM was shown how to calibrate in ice water to 32F.

March 20, 2009 (Follow-up)



Violation: 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.
Comments:
The purpose of today's visit was to conduct a follow-up inspection.

March 19, 2009 (Routine)



Violations:
  • 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: Tuna salad at salad bar 47F, all other items at salad bar had been served or were not PHF. Items at Left 2dr reach-in refrigerator: Turkey 53F, tuna salad 55F, chicken salad 56F, egg salad 53F.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. Items were thrown out at the end of the inspection, when establishment closed.
  • 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. Left 2dr reach-in refrigerator 48F.
    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.
Comments:
The purpose of today's visit was to conduct a routine inspection.
CFM adjusted the temperature of the left reach-in refrigerator during the inspection and initially turned the temperature up and subsequently turned the temperature down. He was instructed to not use the refrigerator until it was capable of holding foods at or below 41F. Foods from the unit were thrown away and CFM was instructed to check the temperature in the morning. If the unit has not cooled to 41F or below after adjusting the thermostat, please contact a refrigeration repairman. I will conduct a follow-up inspection tomorrow, please contact me if you need additional time.
The CFM stated that potentially hazardous items at the salad bar (meats, eggs, cheese, cut tomato, cut melon) are made in small quantities and are not saved to serve the next day. It was noted that there was a small quantity of tuna salad, holding at 47F. CFM understood that items must be maintained at 41F or below if he wishes to save for service the next day. It was observed that very few foods were left on the salad bar or the hot bar at the beginning of the inspection.
NOTES
Water Heater- AO SMith DRE 80 917
Hood- every 6mo
Pest Control- every 1mo by building management

September 02, 2008 (Routine)



Violations:
  • 3-304.14(B)(1) - Corrected During Inspection Repeat Wet wiping cloths used to clean counter tops, cutting board tops and knives were observed being stored in a solution of water, bleach and soap.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a container filled ONLY with water and bleach, at 50-100ppm.
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Chicken breast prepared on 8/29/08.
    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 Friday 8/29/08 they shall be date marked with a "use by" date not exceeding Thursday 9/4/08..
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulking at the front handsink and at the mop sink.
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the caulking or replace caukling to prevent mold growth.
  • 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. 2 bottles of spray pesticide stored in kitchen.
    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.
REMINDER:
1. Cold foods such as cut melon, cut tomatoes, tuna salad, chicken salad, etc must be cooled to 41F or below in a refrigerator or freezer BEFORE placing on salad bar. Foods must be maintained at 41F or below once they are placed at the salad bar.
2. Hot foods (including fried foods) must be heated thouroughly and be held at 135F or above at the hot salad bar.
3. Sushi (california rolls, etc) MUST be marked with the date made, the time the rice was taken out of temperature control (when rice cooked was unpluggedt) and the time the sushi will be discarded by, no longer then 4 hours.
4. It is highly suggested that you use metal (not plastic) pans in the salad bar, metal facilitates cooling and hot holding more easily then plastic.
5. It is also suggested that you encourage your employees to use the 2-vat prep sink for washing and preparing foods rather then the 3-vat sink, which is the only sink employees can use to wash dishes, pans, etc.
NOTES
Water Heater- AO SMith DRE 80 917
Hood- every 6mo
Pest Control- every 1mo by building managerment, please have building engineer provide a copy of receipt for next inspection.

October 15, 2007 (Follow-up)



Violations:
  • 2-301.12(A)-(B) - Critical Repeat Observed food employees using improper handwashing procedures.
    ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
  • 2-401.11(A) - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open cups of coffee and water were observed at prep table at the kitchen.
    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.
  • 3-303.12(B) - Repeat The following unpackaged food was found stored in direct contact with undrained ice. Most items at salad bar including cut vegetables and fruit.
    Unpackaged food may not be stored in direct contact with undrained ice. Ice must be drained.
  • 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: to wipe counters, cutting boards, knives.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-304.15(A) - Repeat 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.
  • 3-501.14(B) - Critical Repeat The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41F or less within 4 hours: Tuna salad- 52F
    Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
  • 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Hot foods cooled in tightly covered plastic containers.
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
  • 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device, even after PIC turned up heat at table: Green beans 130F; Eggroll-102F; Fried fish-102F
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: At salad bar: Cube chx-53F; hard boiled egg-48F; tuna salad-51F; tortellini salad-54F, milk-68F. At 2dr reach-in on Left- Sliced tomaot 48F; Tuna salad-52F; Ham-53F; chicken salad-51F. At walk-in refrigerator: Raw chicken-44F, 48F; Raw beef-48F; fried chicken-48F; grilled chicken-47F; rice-48F; cooked chicken in mozzarella containers-47F, 47F.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 3-501.17(A)(1) - Critical Repeat 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: Foods in the walk-in refrigerator including grilled and cooked chicken, fried chicken, rice.
    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 10/12/07 they shall be date marked with a "use by" date not exceeding 10/18/07
  • 3-501.19(C)(1)-(5) - Critical Repeat The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: Sushi at the salad bar.
    If time only, rather than time in conjunction with temperature control, up to a maximum of 6 hours, is used as the public health control: 1) the food shall have an initial temperature of 41For less when removed from temperature control and the food may not exceed 70F within a maximum time period of 6 hours, 2) the food shall be monitored to ensure the warmest portion of the food does not exceed 70Fduring the 6 hour period, 3) the food shall be marked or otherwise identified to indicate the time when the food is removed from 41F or less or, 4) the food shall be marked or otherwise identified to indicate the time that is 6 hours past the point in time when the food is removed from cold holding temperature control, 5) the food shall be discarded if the temperature exceeds 70F, or 6) the food shall be cooked and served, served if ready to eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41F or less, and 7) unmarked food containers or containers of food that exceed the 6 hour limit shall be discarded.
  • 3-602.11(B)(1)-(7) - Repeat Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: Muffins at front of grill line, for customer self-service.
    Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
  • 4-204.112(A) - Repeat The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: The thermometer in the upright refrigerator observed at the back of the refrigerator.
    In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
  • 4-204.112(B) - Repeat There was no temperature measuring device located in the following cold or hot holding equipment: Chefmate reach-in freezer
    Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  • 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Upright refrigerator at kitchen-57F with noodles inside at 59F
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
  • 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of various foods in all reach-in refrigerators and in the walk-in refrigerator.
    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.
  • 4-602.11(C) - Critical Repeat Knives used to prep food and cut sandwiches at grill line are observed soiled and were observed being cleaned with a dirty wet wiping cloth that was not stored in sanitizer.
    If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
  • 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: woks, stove and fryers at kitchen.
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Chefmate reach-in freezer at grill line.
    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.
  • 43.1-3-4(a)-(h) - The Person in Charge (PIC) possesses an expired Certified Food Manager (CFM) card issued by ORS Interactive, Inc.
    The CFM shall renew their CFM card by the time of the follow-up inspection on October 26, 2007.. Failure to provide a copy of the photo identification card will result in further enforcement action.
  • 6-501.11 - Repeat Observed that the grease trap near the 3-vat sink is not maintained in good repair, observed rusty.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Metro Flavor View at the kitchen.
    Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
  • 7-202.12(A)(1)-(4) - Critical Repeat The concentration of the bleach solution was measured in excess of 200 ppm at the wiping cloth bucket at the grill line..
    Maintain the concentration of the bleach sanitizing solution at 50-100 ppm.
Comments:
The purpose of today's follow-up inspection was to re-open the establishment after the permit was suspended on October 12, 2007, The CFM has an expired CFM card and must renew card by retaking the exam at ORS, Interactive. Contact information for ORS was provided. Continue to work on cold (41F) and hot (135F) holding temperatures at the salad bar.

October 12, 2007 (Routine)



Violations:
  • 2-301.12(A)-(B) - Critical Observed food employees using improper handwashing procedures.
    ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
  • 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open cups of coffee and water were observed at prep table at the kitchen.
    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.
  • 3-303.12(B) - The following unpackaged food was found stored in direct contact with undrained ice. Most items at salad bar including cut vegetables and fruit.
    Unpackaged food may not be stored in direct contact with undrained ice. Ice must be drained.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: to wipe counters, cutting boards, knives.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-304.15(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.
  • 3-501.14(B) - Critical The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41F or less within 4 hours: Tuna salad- 52F
    Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
  • 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Hot foods cooled in tightly covered plastic containers.
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
  • 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device, even after PIC turned up heat at table: Green beans 130F; Eggroll-102F; Fried fish-102F
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: At salad bar: Cube chx-53F; hard boiled egg-48F; tuna salad-51F; tortellini salad-54F, milk-68F. At 2dr reach-in on Left- Sliced tomaot 48F; Tuna salad-52F; Ham-53F; chicken salad-51F. At walk-in refrigerator: Raw chicken-44F, 48F; Raw beef-48F; fried chicken-48F; grilled chicken-47F; rice-48F; cooked chicken in mozzarella containers-47F, 47F.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 3-501.17(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: Foods in the walk-in refrigerator including grilled and cooked chicken, fried chicken, rice.
    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 10/12/07 they shall be date marked with a "use by" date not exceeding 10/18/07
  • 3-501.19(C)(1)-(5) - Critical The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: Sushi at the salad bar.
    If time only, rather than time in conjunction with temperature control, up to a maximum of 6 hours, is used as the public health control: 1) the food shall have an initial temperature of 41For less when removed from temperature control and the food may not exceed 70F within a maximum time period of 6 hours, 2) the food shall be monitored to ensure the warmest portion of the food does not exceed 70Fduring the 6 hour period, 3) the food shall be marked or otherwise identified to indicate the time when the food is removed from 41F or less or, 4) the food shall be marked or otherwise identified to indicate the time that is 6 hours past the point in time when the food is removed from cold holding temperature control, 5) the food shall be discarded if the temperature exceeds 70F, or 6) the food shall be cooked and served, served if ready to eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41F or less, and 7) unmarked food containers or containers of food that exceed the 6 hour limit shall be discarded.
  • 3-602.11(B)(1)-(7) - Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: Muffins at front of grill line, for customer self-service.
    Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
  • 4-204.112(A) - The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: The thermometer in the upright refrigerator observed at the back of the refrigerator.
    In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
  • 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: Chefmate reach-in freezer
    Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Upright refrigerator at kitchen-57F with noodles inside at 59F
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
  • 4-502.13(A) - Manufacturer containers were observed reused for the storage of various foods in all reach-in refrigerators and in the walk-in refrigerator.
    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.
  • 4-602.11(C) - Critical Knives used to prep food and cut sandwiches at grill line are observed soiled and were observed being cleaned with a dirty wet wiping cloth that was not stored in sanitizer.
    If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: woks, stove and fryers at kitchen.
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 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: Chefmate reach-in freezer at grill line.
    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.
  • 43.1-3-3(a) - Critical There is no Certified Food Manager present in the establishment.
    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.
  • 43.1-3-5(a)-(c) - The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: No Certified Food Manager was present at the end of the inspection.
    The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
  • 6-501.11 - Observed that the grease trap near the 3-vat sink is not maintained in good repair, observed rusty.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Metro Flavor View at the kitchen.
    Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution was measured in excess of 200 ppm at the wiping cloth bucket at the grill line..
    Maintain the concentration of the bleach sanitizing solution at 50-100 ppm.
Comments:
The purpose of today's visit was to conduct a routine inspection. All critical violations and most non-critical violations shall be corrected by the time of the follow-up inspection on October 26, 2007. A CFM was not present at the end of the inspection and the restaurant was ordered closed and the permit was suspended. You may not cook or serve food while your permit is suspended. Please call me at the number provided once a CFM arrives at the establishment, I will reopen you over the phone. A follow-up regarding the presence of a CFM will be conducted on Monday October 15, 2007.
By the time of the follow-up inspection on October 26, 2007 you must have one additional employee certified.
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held
-COLD at 41F or below or
-HOT at 135F or above.
4. Calibrate all food thermometers once a week in cup completely filled with ICE AND COLD WATER to a temperature of 32F. Replace thermometers as needed.
5. Discuss with your employees illnesses (Norovirus, Shigella, Salmonella, E.coli and Hepatitis A) and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, jaundice, etc.) See Handouts provided.
6. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
Food temperature continued:
@ Hot bar: Grilled cajun chx- 148F; Green beans- 114F corrected to 130F; Chicken brocolli 130F (135F); sausage/peppers-128F(140F); Eggroll-102F; Fried fish 102F; Beef-145F; Pork-135F; Genelar chx-165F; lomein-141F; white rice-148F; fried rice-145F;
Milk @ coffee self-serve-68F

May 24, 2007 (Follow-up)

Comments:
THe purpose of today's visit was to conduct a follow-up to a Notice of Violation letter regarding cold-holding temperatures of foods. Foods in walk-in refrigerator were within accetable range, one reach-in refrigerator had not been set-up yet and other reach-in refrigerator had minimal amounts of Potentially Hazardous Foods. At this time the establishment is in substantial compliance. Please contact me with any questions. Thank you.

May 10, 2007 (Follow-up)



Violations:
  • 3-501.14(A) - Critical (CORRECTED DURING INSPECTION) The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:1. Cooked chicken breast placed in Walk-In refrigerator more then 24 hours ago was observed at 46-47F in white plastic bucket.- discarded.
    Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F
  • 3-501.15(A)(1)-(7) - Repeat (CORRECTED DURING INSPECTION) The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:1. Cooked chicken breast observed cooling in deep bucket, tightly covered in walk in refrigerator (46-47F)-discarded
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
  • 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING THE INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Tuna Salad (made yesterday)-45F-discarded2. Chicken Salad (made yesterday)- 45F-discarded
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F. Monitor employees to make sure leftover foods are placed in the refrigerator immediately after being pulled from the salad bar at the end of lunch. Ensure that they are NOT stored in large quantities and NOT covered tightly. Check food temperatures of leftover foods the next morning and THROW AWAY foods that are not at 41F or below.
Comments:
The purpose of today's visit was to conduct a follow-up to a Notice of Violation letter. At this time the establishment is not in substantial compliance, 2 repeat violations were noted and were corrected during the inspection.
A follow-up inspection will occur on May 24, 2007. At this time ALL violations shall be corrected. Continue to monitor the methods for cooling leftover foods. Ensure that they are placed in the walk-in refrigerator in small shallow pans, covered loosely and ensure that they are at 41F or below the next morning. If they are NOT at 41F they must be thrown away.
A Notice of Informal Conference will be sent to the operator via certified mail if these violations are not corrected at the May 24, 2007 inspection. Please contact me if you have any questions. Thank you.
Educational material was provided in additional language.

April 25, 2007 (Follow-up)



Violations:
  • 3-301.11(C) - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat form.1. Manufacturer containers are being used as scoops in bag of rice at kitchen.
    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.
  • 3-501.14(A)(2) - Critical Repeat The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:At Walk-In Refrigerator1. Turkey sliced Tuesday afternoon- 45-47F2. Ham sliced Tues. 45-46F3. Chicken Salad made Tuesday- 45F4. Tuna Salad made Tuesday- 44F5. Meatballs in sauce made Tuesday- 44FAt Left 2door Reach-In refrigerator at front1. Bologna sliced Tues- 42-43F
    Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F or below.
  • 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:1. Large quantities of sliced deli meats, tightly wrapped in plastic, were found in all refrigerator units.
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:In Walk-In Refrigerator:1.Turkey- 45-47F2. Ham 45-46F3. Chicken Salad- 45F4. Tuna Salad- 44F5. Meatballs in Sauce- 44FIn Left 2-door prep refrigerator1.Bologna 42-43F
    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. ANY ITEMS THAT WERE PREPARED/SLICED MORE THEN 6 HOURS AGO MUST BE THROWN AWAY AND MAY NOT BE USED.
  • 4-502.13(A) - Repeat Manufacturer containers of mozzarella cheese, ricotta cheese, etc. were observed reused for the storage of raw vegetables, cooked meats, sliced deli meats and other foods in ALL refrigerators and freezer..
    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. THROW AWAY CONTAINERS ONCE THEY ARE EMPTY.
Comments:
The purpose of today's visit was to conduct a follow-up inspection. At this time the establishment is not in substantial compliance. Cooling and cold holding at 41F or below continues to be an issue. You will be receiving a Notice of Violation via certified mail within the next week, please read the letter carefully and correct the stated violations. A follow-up inspection will be conducted within ten (10) days of your receipt of the letter, at this time ALL stated violations MUST be corrected. Failure to corrected violations may lead to an informal conference being held at the Health Department and could result in the revocation of the permit to operate. Please contact me if you have any questions. Thank you.

April 09, 2007 (Routine)



Violations:
  • 3-301.11(C) - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat form.1. Manufacturer containers are being used as scoops in bag of rice at kitchen.
    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 Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:1. In R-series refrigerator: Employee raw beef over Ready-To-Eat vegetables.2. In walk-in freezer: Raw beef stored over bagels3. In Delfield Freezer- Raw Steak over French Toast.
    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.
  • 3-501.14(A)(2) - Critical The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:1. Cooked hamburger patties in 2-door reach-in: 47F
    Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F or below.
  • 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:1. Large quantities of sliced deli meats, tightly wrapped in plastic, were found in all refrigerator units.
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:In Walk-In Refrigerator:1.Cooked chicken breast- 44F2. Turkey- 44F3. Ham 43FIn Left 2-door prep refrigerator1.Sliced tomatoes-45F2. Chicken salad-46F3. Egg Salad- 47F4. Ham-57F, 45F, 44F5. Turkey-47F, 44FIn Right 2-door prep refrigerator:1. Chopped ham-45F2.Cooked hamburger- 47F3. Steak-35F-45F
    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. ANY ITEMS THAT WERE PREPARED/SLICED MORE THEN 6 HOURS AGO MUST BE THROWN AWAY AND MAY NOT BE USED.
  • 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: 1. Cooked hamburger @ 2-door prep unit2. Sliced turkey, ham, and other deli meats @ 2-door units and walk-in refrigerator3. Cooked chicken breast at walk-in refrigerator.
    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 4/9/07 they shall be date marked with a "use by" date not exceeding 4/15/07.
  • 4-202.16 - Soda crate(s) found used for the following purpose(s):Elevating racks of bagels at kitchen.
    Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
  • 4-502.13(A) - Repeat Manufacturer containers of mozzarella cheese, ricotta cheese, etc. were observed reused for the storage of raw vegetables, cooked meats, sliced deli meats and other foods in ALL refrigerators and freezer..
    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. THROW AWAY CONTAINERS ONCE THEY ARE EMPTY.
  • 4-901.11(A) - Black lexan containers were found stacked while wet after cleaning and chemical sanitization.
    After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
  • 43.1-3-1(a) - Corrected During Inspection The establishment has not posted the 2007 permit to operate in a conspicuous location.
    No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
  • 43.1-3-3(a) - 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.
  • 5-205.11(B) - The handwashing station at the front counter/grill area is being used for purposes other than washing hands. Observed dirty plastic container at sink.
    A handwashing sink may not be used for purposes other than hand washing.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink. No paper towels were provided at handsink to the left of grill in kitchen.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • 6-501.110(B) - Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.1. Employee food (raw beef) stored over vegetables at R series refrigerator2. Employee drinks with lids found on top shelves in various refrigerators.
    Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces. Store employee drinks and food at the BOTTOM of refrigerator unit or provide a seperate refrigerator for employee use only.
Comments:
The purpose of today’s visit was to conduct a routine inspection. A follow-up inspection will be conduct on April 23, 2007. At this time ALL critical violations and MOST non-critical violations shall be corrected. Contact me if any questions arise. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
2. Use your chlorine test kit to ensure chlorine in the wiping cloth buckets and at three-vat sink maintain a residual concentration of 50-100ppm.
3. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
4. Proper Cooling Methods:
Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
5. 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.
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held
-COLD at 41F or below or
-HOT at 135F or above.
4. Calibrate all food thermometers once a week in cup completely filled with ICE AND COLD WATER to a temperature of 32F. Replace thermometers as needed.
5. Maintain pest control services as needed. Keep records of all services provided.
6. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
7. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
-Water Heater- AO Smith; DRE 80 917; 9kW
-Dish Machine- 3-vat; bleach used; wiping cloth bucket found at 100ppm.
The Fairfax County Health Department has an Enforcement Policy aimed to bring establishments in continued and repeat and/or flagrant violation into compliance. A Notice of Violation will be sent to your establishment if:
- Critical violations cited in a routine inspection remain uncorrected at the time of a follow-up inspection
- A violation has been cited three consecutive times within an eighteen month period
To avoid further enforcement action, which may result in the revocation of the permit to operate, have all repeat and critical violations corrected at the time of a follow-up inspection or at the next routine inspection.
Food temperatures continued:
Chopped ham @ Right prep top- 47F; Cooked burger @ Right prep inside- 47F; Raw burger- 31F; Steak, cooked @ Right prep inside- 35F-45F.

November 30, 2006 (Follow-up)



Violations:
  • 3-301.11(C) - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed cups being used as scoops in rice and sugar bags at dry storage shelf.
    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.
  • 4-402.11(A) - Repeat The prep sink in the kitchen on the wok line is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. CFM stated staff has tried to clean by hand but crevices and mold are still evident on sink/wall seal.
    Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Recaulk sink so area is smooth, nonabsorbent and easily cleanable.
  • 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of various spices and oils in the kitchen. Mozzerla cheese and cottage cheese containers were observed being used to store salad bar items in upright refrigerator and in walk-in refrigerator.
    The following items shall NOT be reused for storage of other foods: 1. tofu buckets, 2. soy sauce buckets, 3. cream cheese containers, 4. mayonnaise containers, 5. salad dressing containers, 6. margarine containers, etc. Provide only NSF approved reusable food containers for your food storage needs.
  • 4-602.13 - Repeat The nonfood contact surfaces of the following equipment had accumulations of grime and debris: 1. Metro Flavor-view hot hold unit near mop sink
    NON-FOOD CONTACT SURFACES of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Sign missing from restroom.
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Advise management company to add signs to restrooms.
Comments:
The purpose of today’s visit was to conduct a follow-up inspection. All critical violationswere corrected at this time All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.

November 13, 2006 (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. Observed cup of water being stored in upright refrigerator.
    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.
  • 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed cups being used as scoops in rice and sugar bags at dry storage shelf.
    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 stored over ready-to-eat (RTE) food in the refrigeration unit.
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc.
  • 3-501.15(A)(1)-(7) - The methods used for cooling were not adequate. The following items were found at improper temperatures at the salad bar:1. Melon- 51F2. Strawberries- 61F3. Tuna Salad- 53F4. Grilled Chicken- 52FAnd the following was found at the sandwich prep:1. Sliced Ham- 45F2. Sliced tomatoes- 49F
    Cooling hot foods shall be accomplished as follows: 1. placing the food in shallow pans, 2. separating the food into smaller or thinner portions, 3. using rapid cooling equipment, 4. stirring the food in a container placed in an ice water bath, 5. using containers that facilitate heat transfer, 6. adding ice as an ingredient or, 7. other effective methods.
  • 3-501.16(A)(1) - Corrected During Inspection Critical Grilled chicken at grill hot holding at improper temperatures. Observed at 65F.
    Potentially hazadous foods (time/temperature control for safe food) shall be hot held at a temperature of 135f or above by placing in heat conducting container on the grill OR by cold holding below 41F and reheating.
  • 3-501.17(B) - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
    Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are commercially processed and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41f-45f shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 11/13/06 they shall be date marked with a "use by" date not exceeding 11/20/06. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
  • 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked:1. Beef Hamburger2. Eggs
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. 1.Items should be disclosed by stating those items "Are served raw or undercooked"2. Using a reminder statement such as "Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne ilness."
  • 4-202.16 - The nonfood contact surface of thewicker baskets is not designed or constructed to be easily cleanable.
    Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Wicker baskets may be used if single-service items and food items are placed in a solid easily cleanable container within the wicker basket.
  • 4-402.11(A) - The prep sink in the kitchen on the wok line is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
    Equipment that is fixed because it is not easily movable shall be installed so that it is: 1. spaced to allow access for cleaning along the sides, behind, and above the equipment, 2. spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, 3. sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
  • 4-502.13(A) - Manufacturer containers were observed reused for the storage of various spices and oils in the kitchen..
    The following items shall not be reused for storage of other foods: 1. tofu buckets, 2. soy sauce buckets, 3. cream cheese containers, 4. mayonnaise containers, 5. salad dressing containers, 6. margarine containers, etc. Provide only NSF approved reusable food containers for your food storage needs.
  • 4-602.13 - The nonfood contact surfaces of the following equipment had accumulations of grime and debris: 1. Metro Flavor-view hot hold unit near mop sink
    NON-FOOD CONTACT SURFACES of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 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:1. Microwave in kitchenCFM stated it is for employee use only.
    Provide sign that says for employee use only.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.
  • 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Sign missing from restroom.
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Advise management company to add signs to restrooms.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 200ppm in wiping cloth bucket at prep line
    Maintain the concentration of the chlorine at 50-100ppm
  • 7-209.11 - Observed employee clothing stored in such a way that they could contaminate food and single service items.
    All employees' personmal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
Comments:
The purpose of today’s visit was to conduct a routine inspection. All critical violations shall be corrected within ten (10) days. All remaining non-critical violations shall be corrected within ninety (90) days. A follow-up inspection will be conducted on 11/29/06, at this time ALL critical violations and MOST noncritical violations shall be corrected. Contact me if any questions arise. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
2. Use your chlorine test kit to ensure chlorine in the wiping cloth buckets and at 3-vat sink are maintained at a residual concentration of 50-100ppm.
3. Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
4. Proper Cooling Methods:
Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
5. 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.
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle read-to-eat food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above.
4. Maintain pest control services as needed. Keep records of all services provided.
5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
-Water Heater- AO SMith DRE 80 917
-Dish Machine- N/A; Cl2 strips avail
-Hood- 6/mo
-Pest Control- 1/mo
-
Temperatures continued:
Lasagne- 170F
Chx strips- 136F
Terriaki Chx- 143F
Milk @ coffee- 74F

March 22, 2006 (Follow-up)



Violations:
  • 3-301.11C - Corrected During Inspection Repeat Observed a cup used as a scoop in the bread crumb container which may cause bare hand contact with the product.
    Use a scoop with a handle to 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 stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over eggrolls in the Penn walk-in freezer.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-304.13 - Repeat Observed napkins in contact with eggrolls in the walk-in freezer.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in buckets filled with sanitizer solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.16A - Critical Repeat The following food items on the steam table at the buffet were observed hot holding at improper temperatures:1. barbeque chicken: 122F
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Turn on steam tables early to allow for ample time to heat before placing food onto the table.
  • 3-501.16B - Critical Repeat The following food items on the buffet were observed cold holding at improper temperatures:1. cut melon on buffet: 50F2. cooked chicken on prep table: 51F
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Ensure food items are at 41F or below BEFORE placing onto the buffet, which is capable of maintaining temperatures but not particularly efficient at lowering temperatures.
  • 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed portioned/sliced deli meat in the Penn walk-in refrigeration unit was not properly dated for disposition after opening.
    Mark a "CONSUME BY" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-202.16 - Repeat The nonfood contact surface of the side of the Delfield upright freezer is covered with a peeling sticker film and therefore is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Remove the sticker to expose the cleanable surface beneath.
  • 4-501.11B - Repeat The door gasket of the True 2-door reach-in prep refrigerator is torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-502.13A - Repeat Manufacturer containers of cottage cheese and tofu were observed reused for the storage of miscellaneous food items in the Penn walk-in refrigerator.
    Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 6-301.11 - Corrected During Inspection Repeat Soap was not provided at the front hand washing sink.
    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.
  • 6-303.11C - Repeat Inadequate lighting was noted in the hoods. Observed two burnt out light bulbs in the hoods.
    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.
  • 6-501.11 - Repeat Observed the caulking missing from the handsink near the three-compartment sink, not providing a tight seal with the wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal the handsink to the wall to allow for ease of cleanability.
Comments:
The purpose of today’s visit was to conduct a follow-up inspection at the above named establishment. Correct remaining critical violation within two (2) days. Maintain other critical violations corrected. Failure to maintain critical violations corrected may result in enforcement action during the next routine inspection. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. Temperature control is of the utmost importance in protecting food from biological contamination that may make people ill. It is therefore imperative that cold food items are maintained at 41F or below and hot food items are maintained at 140F or above. Food items may not remain at room temperature on counters or out of temperature control for any extended period of time (more than the time necessary for preparation) as this allows the food item to remain in the temperature danger zone (42F-139F) in which bacteria may rapidly grow and proliferate. Bacteria may release spores that are not killed by further cooking, therefore even food expected to be cooked again is to be maintained within temperature control at the correct temperatures.
2. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
3. 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.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle read-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

March 22, 2006 (Follow-up)



Violations:
  • 3-301.11C - Corrected During Inspection Repeat Observed a cup used as a scoop in the bread crumb container which may cause bare hand contact with the product.
    Use a scoop with a handle to 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 stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over eggrolls in the Penn walk-in freezer.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-304.13 - Repeat Observed napkins in contact with eggrolls in the walk-in freezer.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in buckets filled with sanitizer solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.16A - Critical Repeat The following food items on the steam table at the buffet were observed hot holding at improper temperatures:1. barbeque chicken: 122F
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Turn on steam tables early to allow for ample time to heat before placing food onto the table.
  • 3-501.16B - Critical Repeat The following food items on the buffet were observed cold holding at improper temperatures:1. cut melon on buffet: 50F2. cooked chicken on prep table: 51F
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Ensure food items are at 41F or below BEFORE placing onto the buffet, which is capable of maintaining temperatures but not particularly efficient at lowering temperatures.
  • 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed portioned/sliced deli meat in the Penn walk-in refrigeration unit was not properly dated for disposition after opening.
    Mark a "CONSUME BY" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-202.16 - Repeat The nonfood contact surface of the side of the Delfield upright freezer is covered with a peeling sticker film and therefore is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Remove the sticker to expose the cleanable surface beneath.
  • 4-501.11B - Repeat The door gasket of the True 2-door reach-in prep refrigerator is torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-502.13A - Repeat Manufacturer containers of cottage cheese and tofu were observed reused for the storage of miscellaneous food items in the Penn walk-in refrigerator.
    Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 6-301.11 - Corrected During Inspection Repeat Soap was not provided at the front hand washing sink.
    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.
  • 6-303.11C - Repeat Inadequate lighting was noted in the hoods. Observed two burnt out light bulbs in the hoods.
    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.
  • 6-501.11 - Repeat Observed the caulking missing from the handsink near the three-compartment sink, not providing a tight seal with the wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal the handsink to the wall to allow for ease of cleanability.
Comments:
The purpose of today’s visit was to conduct a follow-up inspection at the above named establishment. Correct remaining critical violation within two (2) days. Maintain other critical violations corrected. Failure to maintain critical violations corrected may result in enforcement action during the next routine inspection. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. Temperature control is of the utmost importance in protecting food from biological contamination that may make people ill. It is therefore imperative that cold food items are maintained at 41F or below and hot food items are maintained at 140F or above. Food items may not remain at room temperature on counters or out of temperature control for any extended period of time (more than the time necessary for preparation) as this allows the food item to remain in the temperature danger zone (42F-139F) in which bacteria may rapidly grow and proliferate. Bacteria may release spores that are not killed by further cooking, therefore even food expected to be cooked again is to be maintained within temperature control at the correct temperatures.
2. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
3. 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.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle read-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

March 06, 2006 (Routine)



Violations:
  • 3-301.11C - Corrected During Inspection Repeat Observed a cup used as a scoop in the bread crumb container which may cause bare hand contact with the product.
    Use a scoop with a handle to 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 stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over eggrolls in the Penn walk-in freezer.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.12 - Observed an unlabeled container of bread crumbs.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.13 - Observed napkins in contact with eggrolls in the walk-in freezer.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in buckets filled with sanitizer solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed boxed food items stored on the floor of the walk-in freezer and prepared food items stored on the floor of the walk-in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.15A - The methods used for cooling were not adequate. Observed food items cooling covered within refrigeration units. Also observed food items prepared from room temperature ingredients cooling within prep tops or on the buffet, where they are not receiving cold air circulation over the entire product.
    Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
  • 3-501.16A - Critical Repeat The following food items on the steam table at the buffet were observed hot holding at improper temperatures:1. grilled chicken: 118F2. barbeque chicken: 114F
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Turn on steam tables early to allow for ample time to heat before placing food onto the table.
  • 3-501.16B - Critical Repeat The following food items on the buffet were observed cold holding at improper temperatures:1. cut melon: 51F2. sushi: 57F3. pesto pasta: 51F4. tuna salad: 50F
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Ensure food items are at 41F or below BEFORE placing onto the buffet, which is capable of maintaining temperatures but not particularly efficient at lowering temperatures.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed portioned/sliced deli meat in the Penn walk-in refrigeration unit was not properly dated for disposition after opening.
    Mark a "CONSUME BY" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-101.19A - Corrected During Inspection A wooden bowl is used as a food contact surface.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
  • 4-202.16 - The nonfood contact surface of the side of the Delfield upright freezer is covered with a peeling sticker film and therefore is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Remove the sticker to expose the cleanable surface beneath.
  • 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed 0ppm chlorine in the wiping cloth bucket near the front handsink.
    Maintain a residual of 50-100ppm chlorine in all containers used to sanitize equipment or store wiping cloths. Check the concentration with your test strips and change water frequently.
  • 4-501.11B - The door gasket of the True 2-door reach-in prep refrigerator is torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-502.13A - Repeat Manufacturer containers of cottage cheese and tofu were observed reused for the storage of miscellaneous food items (cooked and raw chicken, etc.) in the True 2-door reach-in prep refrigerator and the Penn walk-in refrigerator.
    Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-602.13 - Repeat The following nonfood contact surfaces had accumulations of grime and debris:1. the lids and outside of the containers of the bulk ingredients (e.g. bread crumbs)2. the outside of the deep frier.
    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 - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Cuisinart blender
    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. NOTE: CFM stated equipment is not used. Remove the equipment from the establishment.
  • 6-301.11 - Repeat Soap was not provided at the front hand washing sink.
    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 the front handsink.
    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 hoods. Observed two burnt out light bulbs in the hoods.
    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.
  • 6-501.11 - Observed the caulking missing from the handsink near the three-compartment sink, not providing a tight seal with the wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal the handsink to the wall to allow for ease of cleanability.
  • 6-501.16 - Corrected During Inspection Observed a mop in the mop sink 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:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were not corrected during the inspection. A follow-up inspection will be conducted on March 20, 2006 to ensure ALL critical violations and the majority of the non-critical violations have been corrected. Ensure correction of violations to avoid further enforcement action. Contact me if any questions arise. Thank you.
IMPORTANT:
1. Temperature control is of the utmost importance in protecting food from biological contamination that may make people ill. It is therefore imperative that cold food items are maintained at 41F or below and hot food items are maintained at 140F or above. Food items may not remain at room temperature on counters or out of temperature control for any extended period of time (more than the time necessary for preparation) as this allows the food item to remain in the temperature danger zone (42F-139F) in which bacteria may rapidly grow and proliferate. Bacteria may release spores that are not killed by further cooking, therefore even food expected to be cooked again is to be maintained within temperature control at the correct temperatures.
2. Use Time as a Public Health Control rather than temperature control for your sushi as discussed. Ensure that EACH batch of sushi is labeled with the date, the time cooking has finished, and the time the food item is to be thrown away (four hours after cooking). Place this label directly on the food container. Any unlabeled sushi WILL be required to be thrown away, as safety cannot be assessed without a label. Do not save leftovers for use the following day. All remaining food must be discarded after four hours.
3. Use your test strips to ensure chlorine is used safely and effectively as a sanitizer at 50-100ppm in the three-compartment sink and in the wiping cloth buckets.
4. 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.
5. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
*Water heater: AO SMITH; DRE 80 917; 15 KW
*Dishmachine: none, chlorine at three-compartment sink at 100ppm, test kit available.
Temperatures Continued:
1. hard boiled eggs on buffet: 41F
2. grilled chicken on buffet: 118F
3. barbeque chicken on buffet: 114F
4. lasagne on buffet: 163F
5. eggroll on buffet: 135F
6. rice on buffet: 148F

March 06, 2006 (Routine)



Violations:
  • 3-301.11C - Corrected During Inspection Repeat Observed a cup used as a scoop in the bread crumb container which may cause bare hand contact with the product.
    Use a scoop with a handle to 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 stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over eggrolls in the Penn walk-in freezer.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.12 - Observed an unlabeled container of bread crumbs.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.13 - Observed napkins in contact with eggrolls in the walk-in freezer.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in buckets filled with sanitizer solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed boxed food items stored on the floor of the walk-in freezer and prepared food items stored on the floor of the walk-in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.15A - The methods used for cooling were not adequate. Observed food items cooling covered within refrigeration units. Also observed food items prepared from room temperature ingredients cooling within prep tops or on the buffet, where they are not receiving cold air circulation over the entire product.
    Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
  • 3-501.16A - Critical Repeat The following food items on the steam table at the buffet were observed hot holding at improper temperatures:1. grilled chicken: 118F2. barbeque chicken: 114F
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Turn on steam tables early to allow for ample time to heat before placing food onto the table.
  • 3-501.16B - Critical Repeat The following food items on the buffet were observed cold holding at improper temperatures:1. cut melon: 51F2. sushi: 57F3. pesto pasta: 51F4. tuna salad: 50F
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Ensure food items are at 41F or below BEFORE placing onto the buffet, which is capable of maintaining temperatures but not particularly efficient at lowering temperatures.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed portioned/sliced deli meat in the Penn walk-in refrigeration unit was not properly dated for disposition after opening.
    Mark a "CONSUME BY" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-101.19A - Corrected During Inspection A wooden bowl is used as a food contact surface.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
  • 4-202.16 - The nonfood contact surface of the side of the Delfield upright freezer is covered with a peeling sticker film and therefore is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Remove the sticker to expose the cleanable surface beneath.
  • 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed 0ppm chlorine in the wiping cloth bucket near the front handsink.
    Maintain a residual of 50-100ppm chlorine in all containers used to sanitize equipment or store wiping cloths. Check the concentration with your test strips and change water frequently.
  • 4-501.11B - The door gasket of the True 2-door reach-in prep refrigerator is torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-502.13A - Repeat Manufacturer containers of cottage cheese and tofu were observed reused for the storage of miscellaneous food items (cooked and raw chicken, etc.) in the True 2-door reach-in prep refrigerator and the Penn walk-in refrigerator.
    Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-602.13 - Repeat The following nonfood contact surfaces had accumulations of grime and debris:1. the lids and outside of the containers of the bulk ingredients (e.g. bread crumbs)2. the outside of the deep frier.
    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 - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Cuisinart blender
    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. NOTE: CFM stated equipment is not used. Remove the equipment from the establishment.
  • 6-301.11 - Repeat Soap was not provided at the front hand washing sink.
    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 the front handsink.
    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 hoods. Observed two burnt out light bulbs in the hoods.
    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.
  • 6-501.11 - Observed the caulking missing from the handsink near the three-compartment sink, not providing a tight seal with the wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal the handsink to the wall to allow for ease of cleanability.
  • 6-501.16 - Corrected During Inspection Observed a mop in the mop sink 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:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were not corrected during the inspection. A follow-up inspection will be conducted on March 20, 2006 to ensure ALL critical violations and the majority of the non-critical violations have been corrected. Ensure correction of violations to avoid further enforcement action. Contact me if any questions arise. Thank you.
IMPORTANT:
1. Temperature control is of the utmost importance in protecting food from biological contamination that may make people ill. It is therefore imperative that cold food items are maintained at 41F or below and hot food items are maintained at 140F or above. Food items may not remain at room temperature on counters or out of temperature control for any extended period of time (more than the time necessary for preparation) as this allows the food item to remain in the temperature danger zone (42F-139F) in which bacteria may rapidly grow and proliferate. Bacteria may release spores that are not killed by further cooking, therefore even food expected to be cooked again is to be maintained within temperature control at the correct temperatures.
2. Use Time as a Public Health Control rather than temperature control for your sushi as discussed. Ensure that EACH batch of sushi is labeled with the date, the time cooking has finished, and the time the food item is to be thrown away (four hours after cooking). Place this label directly on the food container. Any unlabeled sushi WILL be required to be thrown away, as safety cannot be assessed without a label. Do not save leftovers for use the following day. All remaining food must be discarded after four hours.
3. Use your test strips to ensure chlorine is used safely and effectively as a sanitizer at 50-100ppm in the three-compartment sink and in the wiping cloth buckets.
4. 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.
5. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
*Water heater: AO SMITH; DRE 80 917; 15 KW
*Dishmachine: none, chlorine at three-compartment sink at 100ppm, test kit available.
Temperatures Continued:
1. hard boiled eggs on buffet: 41F
2. grilled chicken on buffet: 118F
3. barbeque chicken on buffet: 114F
4. lasagne on buffet: 163F
5. eggroll on buffet: 135F
6. rice on buffet: 148F

September 19, 2005 (Follow-up)



Violations:
  • 3-304.12 - Repeat The folowing utensils were observed improperly stored between use:1. salt and sugar scoops stored with the handle immersed in the product.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters and on cutting boards instead of in a bucket filled with sanitizer solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.16A - Corrected During Inspection Critical Repeat Chicken strips (113F) were observed hot holding at improper temperatures on the buffet.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 4-101.15 - Corrected During Inspection Critical Repeat Galvanized cans of beans and corn are being used in contact with foods. Observed opened cans of vegetables used to store the leftovers within the walk-in refrigerator. This may cause hte metal from the can to leach into the food product.
    Discontinue use of galvanized metal as a food contact surface to prevent heavy metal contamination.
  • 4-502.13A - Repeat Manufacturer containers of pickle buckets were observed reused for the storage of raw chicken storage.
    Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-602.13 - Repeat The nonfood contact surface of the sides of the deep fryer and other equipment beneath the hoods had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
The purpose of today's visit was to conduct a follow-up inspection. All critical violations were corrected before or during today's inspection. Maintain critical violations corrected. Correct remaining violations within ninety (90) days. Contact me if any questions arise.
IMPORTANT:
1. Continue to rapidly cool food items before they are placed onto the buffet. This may require one of the following actions: 1. an ice bath for all cooked food items intended for cold service. 2. rapidly cooling in the walk-in freezer. 3. placing all ingredients into the refrigerator prior to mixing so all additives are cold. 4. prepare items the night before so they may cool overnight.
2. ensure all hot food items are maintained in direct contact with pans on the steam table to ensure they maintain 140F or above
3. Do not use metal cans for storage of leftover food items.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.

September 14, 2005 (Routine)



Violations:
  • 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. The CFM was unaware of the proper use of the three-compartment sink.
    Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a bowl used as a scoop in the bulk sugar bags.
    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 to minimize bare hand contact with ready-to-eat food items.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over pre-cooked vegetable patties in the Delfield upright freezer.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-304.12 - The folowing utensils were observed improperly stored between use:1. salt scoop stored with the handle immersed in the product. 2. knives stored wedged between the prep top refrigerator and the counter. (CORRECTED)
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters and on cutting boards instead of in a bucket filled with sanitizer solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.16A - Critical Repeat Pork (119F) was observed hot holding at improper temperatures on the buffet.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3-501.16B - Critical The following food items were observed cold holding at improper temperatures:1. noodles in the R Series upright ref.: 54F2. potatos in the R Series upright ref.: 49F3. chicken salad in the Continental prep top: 47F4. ham in the Continental prep top: 48F5. sushi on the buffet: 61F6. pasta on the buffet: 62F7. shrimp on the buffet: 60F8. hard boiled eggs on the buffet: 53F9. tuna on the buffet: 58F10. chicken cubes on the buffet: 46F11. chicken at room temperature at the grill: 73F, 109F12. raw beef at room temperature at the grill: 73F
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. NOTE: meat left at room temperature was discarded. All buffet food items were relocated to a refrigerator at 41F or below.
  • 4-101.15 - Critical Galvanized cans of beans and corn are being used in contact with foods. Observed opened cans of vegetables used to store the leftovers within the walk-in refrigerator. This may cause hte metal from the can to leach into the food product.
    Discontinue use of galvanized metal as a food contact surface to prevent heavy metal contamination.
  • 4-202.16 - Repeat Soda crates found used for the following: 1. to elevate a bulk rice container off the floor.
    Milk crates and soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-301.11 - The following refrigeration units were observed with ambient air temperatures greater than 41F:1. Continental 2-door reach-in prep top refrigerator: 50F2. R Series upright refrigerator: 49F
    Adjust, repair or replace the refrigerators so that they are able to maintain ambient air and food temperatures of 41F or below. DO NOT use the two units cited above for food storage until they have been adjusted, repaired or replaced and are able to maintain proper temperatures.
  • 4-502.13A - Repeat Manufacturer containers of mayonaise, tofu and cardboard boxes were observed reused for the storage of raw and cooked chicken as well as other miscellaneous food items.
    Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-602.13 - The nonfood contact surface of the sides of the deep fryer and other equipment beneath the hoods had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Cuisinart blender.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the front.
    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 the handsink at the front prep area.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-501.12A - Repeat The floors beneath the equipment under the hood, especially beneath the deep fryers, noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were not corrected during the inspection. A follow-up inspection will be conducted on September 20, 2005 to ensure the following are corrected: 1. ALL critical violations. 2. ALL temperature violations. 3. ALL repeat violations. 4. most non-critical violations. If these violations are still observed during the follow-up inspection, a Notice of Violation will be sent to the establishment, starting enforcement procedures. To avoid further enforcement action, have all the violations corrected at the time of the follow-up inspection. . Contact me if any questions arise. Thank you.
IMPORTANT:
1. Temperature is the most important factor with food safety. Safe temperatures for cold foods are 41F or below. Safe temperatures for hot foods are 140F of above. Potentially hazardous food items MAY NOT remain at room temperature, as this temperature is ideal for the growth and proliferation of bacteria and toxins. Not all toxins are killed by heat, so cooking is not enough to kill bacteria. Therefore, it is imperative that food items be stored at the proper temperatures, both within your refrigeration units and within the hot and cold buffet.
2. Raw food items (raw meat, raw shelled eggs, etc.) must be stored beneath ready-to-eat food items within refrigeration and freezer units to protect against cross contamination.
3. Galvanized metal containers are not acceptable for food storage once they have been opened. Remainders from opened cans should be transfered to a container made of a food grade material (plastic, steel, etc) for storage.
4. The Certified Food Manager is responsible for knowing the operations of the establishment. Familiarize yourself with the proper way to wash, rinse and sanitize within the three-compartment sink to ensure proper sanitation of all food contact surfaces.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
NOTES:
*Water heater: AO SMITH; DRE 80 917; machine states 9kw, crossed out and written 15kw. will check file for accuracy.
*Dishmachine: none. bleach used at 3.c.s., test kit available.
Temperatures Continued:
1. pork on buffet: 119F
2. beef on buffet: 147F
3. lasagne on buffet: 149F
4. sushi on buffet: 61F
5. pasta on buffet: 62F
6. shrimp on buffet: 60F
7. hard boiled eggs on buffet: 53F
8. tuna on buffet: 58F
9. chicken cubes on buffet: 47F
10. chicken on buffet: 146F
11. cheese on buffet: 44F

March 21, 2005 (Follow-up)



Violations:
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a bowl being used as a scoop in the bulk flour and sugar containers.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide a scoop with a handle.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered chicken in the 2-door reach-in prep refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counter instead of in a bucket filled with sanitizing solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed food stored on the floor of the walk-in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-502.13A - Repeat Manufacturer containers of zone boxes, egg boxes and carboard gyro boxes were observed reused for the storage of other miscellaneous food in the upright freezer.
    Discontinue the reuse of single-use containers for miscellaneous 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: 1. the gaskets on the walk-in refrigerator.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-501.12A - Repeat The side of the deep friers noted in need of cleaning. The floor in the wlak-in refrigerator beneath the storage racks also noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
The purpose of today's visit was to conduct a follow-up inspection regarding a complaint. The subject of the complaint, hot holding at the buffet, was remedied at the time of today's inspection. All critical violations were corrected before or during today's inspection. Correct remaining violations within ninety (90) days.
IMPORTANT:
1. Maintain all food covered within refrigeration and freezer units while not in use.
2. Correct repeat violations immediately
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. No evidence or activity was noted today 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).

March 07, 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. Observed an open drink on a prep counter surface.
    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 - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a bowl being used as a scoop in the bulk flour and sugar containers.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide a scoop with a handle.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw meat over ready to eat food in the walk-in freezer and the Delfield upright freezer.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.11A4 - Corrected During Inspection Critical Observed uncovered croissants and lettuce.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counter instead of in a bucket filled with sanitizing solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed food stored on the floor of the walk-in refrigerator and the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.14A - Corrected During Inspection Critical Eggs (57F) and tuna salad (53F) noted not being adequately cooled to prevent the growth of harmful bacteria. Observed the food stored covered within the walk-in refrigerator.
    Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 3-501.16A - Corrected During Inspection Critical Repeat The following food on the buffet was observed hot holding at improper temperatures: 1. chicken (105F). 2. pork (109F). 3. orange chicken (127F). 4. lo mein noodles (131F).
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
  • 4-101.111 - Repeat Several nonfood contact surfaces are lined with tin foil and therefore are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-202.16 - Repeat The nonfood contact surface of the following items are not designed or constructed to be easily cleanable: 1. milk crate used to elevate potatos off hte floor. 2. soda crate used to store chips. 3. basket with holes used to store utensils.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-502.13A - Manufacturer containers of zone boxes and egg boxes were observed reused for the storage of other miscellaneous food.
    Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 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: 1. the gaskets on the walk-in refrigerator.
    Maintain nonfood-contact surfaces of equipment clean.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Cuisinart blender.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-202.11A - Repeat A light bulb in the hood 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.
  • 6-301.12A - Observed that no paper towels were available for handsink in the back.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-303.11C - Repeat Inadequate lighting was noted in the hood. Observed two burnt out light bulbs.
    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.
  • 6-501.12A - The side of the deep friers noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 7-202.12A - Corrected During Inspection Critical The sanitizer is not being used in accordance with law or the manufacturer's use directions. Observed bleach in the sanitizer bucket at 200+ ppm.
    The bleach 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.
Comments:
Today I conducted a routine inspection in conjunction with a complaint investigation at the above named establishment. Not all critical violations were corrected during the inspection. A follow-up inspection will be conducted on March 22, 2005. If any questions arise, please contact me at (703)246-8436. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. No evidence or activity was noted today 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
NOTES:
Water heater AO SMITH, model # DRE 80 917, capacity 15KW

March 04, 2005 (Complaint)

Comments:
The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection. Complainant was concerned with hot holding temperatures on the buffet. Upon inspection, hot temperatures on buffet were almost all lower than 140F. I instructed the CFM to remove the food from the buffet for discard and informed her of the need to hold food at correct temperatures. A follow-up will be conducted on March 22, 2005 to ensure that hot hold temperatures are correct as well as the compliance of all other critical as well as many non-critical violations discovered during the routine inspection. Complaint is confirmed.

October 15, 2004 (Routine)



Violations:
  • 4-202.16 - Milk crate(s) found used for the following: 1. to elevate food.
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed no chlorine in hte sanitize buckets or the three-compartment sink.
    CORRECTED DURING INSPECTION. Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in all refrigeration and freezer units.
    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.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. flour containers 2. sugar containers 3. breadcrumb containers
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3-501.16A - Critical Several foods found hot holding at improper temperatures. 1. BBQ chicken (127F) 2. fish filet (94F) 3. chicken tenders (87F)
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 3-302.12 - Unlabeled food containers.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-501.16B - Critical Repeat The following foods were found cold holding at improper temperatures. 1. tuna salad (57F) 2. Chicken cubes (46F) 3. boiled egg (59).
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed employee hair products stored with dry foods.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
  • 4-101.111 - The nonfood contact surface of the foil lining baskets is not corrosion resistant, nonabsorbent, and/or smooth.
    Remove the foil and clean the surface underneath as needed. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 6-303.11C - Inadequate lighting was noted in the hoods. Observed a few burnt out light bulbs in both hoods.
    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.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. The slicer.
    Clean and sanitize these surfaces for food contact.
  • 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment using the three compartment sink and sanitize buckets..
    Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
  • 6-202.11A - A light bulb in the back hood are 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.
  • 6-501.16 - Mops and brooms 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:
Today I conducted a routine inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8436. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
COMMENTS:
1. Set up your three-compartment like I showed you every day and use your test papers to ensure the concentration of bleach is between 50ppm-100ppm.
2. Check buffet temperatures every hour. If hot foods are below 140F, reheat them to 165F and put them back on a functioning hot holding table. If cold foods are below 41F, put them in the refrigerator or freezer until their temperatures are below 41F and then place them back on a functioning cold holding unit. If food temperatures are not checked at least every 2 hours, foods found out of temperature at that point should be discarded.
3. Separate raw foods (put below) from ready to eat foods.
4. Date mark all open containers and leftovers with a "CONSUME BY" date.

March 31, 2004 (Follow-up)



Violations:
  • 3-302.11A1 - Critical Repeat Found raw beef stored over french fries in front area R/I freezer; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    CORRECTED DURING INSPECTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-304.14B2 - Repeat Found wiping cloths improperly stored between use on front countertops.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.16B - Critical Repeat Found the following foods cold holding at improper temperatures at front top deli prep:1. deli turkey at 53F;2. tuna salad at 44F;3. chicken salad at 49F;4. cheese at 52F.
    CORRECTED DURING INSPECTION--Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
Comments:
Today's visit was to conduct a follow-up inspection. Manager now has current CFM card. Please note the following:
1. Foods in upper prep cooler must be monitored for temperatures---and should be moved to a 41F, or below, refrigeration unit, before improper temperatures held. Use food thermometer to monitor foods' temoperatures and keep temperatures written down in a log.
2. Violations previously cited have been corrected, other than those listed above.
3. Hood filters found clean today; facility found clean and orderly.

March 29, 2004 (Follow-up)

Comments:
Today's visit was a follow-up inspection after the March 26, 2004 routine inspection.
CFM is present this morning, and CFM's card is expired.
**Obtain current CFM card within 24 hours.
**Follow-up inspection will be Wednesday, March 31, 2004.
Call (703) 246-2444 for location to get new CFM card.
Permit is hereby reinstated.

March 26, 2004 (Routine)



Violations:
  • 3-302.11A1 - Critical Repeat Found raw beef stored over RTE patties in R/I Delfield freezer; and found raw pork over cooked noodles in walkin; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    CORRECTED DURING INSPECTION--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.
  • 4-202.16 - Repeat Milk crate(s) found used for the following: to support shelf/cabinet in 3-comp.sink area.
    Milk 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.
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-302.11A4 - Critical Found uncovered tray of croissants in walkin freezer.
    CORRECTED DURING INSPECTION--Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 6-501.12A - Observed hood grease filters with much grease and in need of cleaning; and fronts of front pre units dirty and in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 43.1-3-3A - Critical No CFM present.
    CFM is required prsent at all times of food prep and/ or food business.
  • 3-302.11A2 - Critical Found raw shell eggs stored over raw beef in walkin refrigerator; therefore, different types of raw animal foods stored in such a manner that may cause cross contamination.
    CORRECTED DURING INSPECTION--Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-304.14B2 - Repeat Observed wiping cloths improperly stored between use on front prep countertops..
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of the following foods:1. marinating raw chicken in sour cream bucket;2. sun-dried tomatoes in cottage cheese bucket on lower shelf of warewash area table.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Sharp carousel microwave;2. Cuisinart food processor.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-301.12A - Observed that no paper towels were available for handsinks at front area, or in kitchen.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 43.1-3-8 - Critical Health Department permit is hereby suspended for no CFM present during food business; and due to gas odor at cooktop where pilot lights are not working.
    Do not resume food prep, or food business, until reinspection.
  • 4-501.11A - Found pilot light(s) not working/ not burning on 6-burner cooktop and noticed a gas odor; and found R series R/I refrigerator empty and not working.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
Comments:
Today's visit was to conduct a routine inspection. Facility is closed, permit suspended, due to no CFM present.
***Observed a gas odor at cooktop where two or more of the pilot lights are not working, not burning. Contact professional immediately to repair/service cooktop so that all pilot lights operate correctly.
AO Smith hot water heater, model DRE 80 917, has data plate that indicates total of 9KW which would create a hot water recovery of about 46GPH of 120F hot water at an 80F rise----***which would not be enough recovery for this facility's requirement of 60GPH (3-compartment sink) hot water recovery. Data plate on hot water heater has hand-written "15" over the 9 KW.
***Have plumbing professional verify the KW of this hot water heater and supply an approved correct, data plate reflecting the correct KW of this hot water heater.
**Correct critical violations immediately, or at least by time of follow-up inspection Monday, March 29, 2004, AM.
Correct non-critical violations.

June 26, 2003 (Routine)



Violations:
  • 5-205.11B - Bowl of oloves in hand sink.
    Keep sink clear for hand washing. CORRECTED DURING INSPECTION
  • 4-502.13A - Repeat Numerous manufacturer's containers reused to store food and utensils.
    Discard all such containers and obtain and use approved NSF or equivalent food containers.
  • 7-201.11B - Critical Toxic bleach on shelf with potatoes.
    Keep toxic items away from and below food or food relate items. CORRECTED DURING INSPECTION
  • 3-501.16A - Critical Some food items like vegetables on counters, buffet and in warmer at less than required 140 F.
    Reheat to 165 F and maintain at 140 F or greater. If at less than 140 F for over 2 hours- discard. CORRECTED DURING INSPECTION
  • 3-501.16B - Critical Repeat Some meat, eggs etc. stored at >41F.
    Discard food over 45 F for more than 2 hours. Store foods at 41F or less. CORRECTED DURING INSPECTION
  • 3-202.15 - Critical Dented can around rim found (oranges)
    Take can out of service. CORRECTED DURING INSPECTION
  • 4-202.16 - Milk crates used as shelving. Milk crates are difficult to clean and block floor for cleaning.
    Discontinue use of milk crates for storage and shelving.
  • 3-305.11A2 - Food containers stored on the floor.
    Store all food containers at least 6" off floor to prevent soiling. CORRECTED DURING INSPECTION
  • 3-302.12 - Hard to identify items like sugar and salt not labeled.
    Label containers for identification and proper use. CORRECTED DURING INSPECTION
  • 3-304.14B2 - Repeat Wet wipe cloths found on work surfaces.
    Store wet wipe cloths in sanitizer solution. CORRECTED DURING INSPECTION
  • 3-307.11 - Repeat Tray of food in preparation stored on trash can and when told to move, placed on other uncovered food container.
    Do not use refuse containers for work platform and keep food containers off other uncovered foods. CORRECTED DURING INSPECTION
  • 2-401.11A - Critical Open employee drinks found in kitchen.
    Use covered container with straw. CORRECTED DURING INSPECTION
  • 4-202.11A - Critical Stainless shelves lined with foil.Bamboo strainer found, which is not easily cleanable.
    Remove foil to take advantage of the smooth and cleanable stainless steel. CORRECTED DURING INSPECTIONDiscard bamboo strainer.
  • 6-501.11 - One light out in one hood, all lights out in second hood.
    Restore effective lighting to both hoods.
  • 7-209.11 - Containers of vitamins on food storage shelves.
    Keep personal items awy from food or utensil storage. CORRECTED DURING INSPECTION
  • 4-601.11A - Critical Utensils stored in soiled contianer.
    Keep utensils in a clean, frequently washed container. CORRECTED DURING INSPECTION
  • 4-602.11E - The ice machine door is heavily soiled.
    Clean and sanitize the ice machine door. CORRECTED DURING INSPECTION
  • 4-501.12 - Cutting board on prep line is scratched nd stained.
    Resurface or replace cutting boards to provide smooth and cleanable surface.
  • 4-903.11B - Single service cups and bowls not adequately protected.
    Cover with plastic or use dispenser or sneeze guard to protect items.
  • 3-301.11B - Critical Used gloves found on cutting board.
    Once gloves are removed, place them in trash container. CORRECTED DURING INSPECTION
Comments:
There is excessive use of single use manufacturer's food containers for food storage. These items are not effectively cleanable and not approved for such use. Discard all such containers when original containers are removed.
Temperatures on warm buffet and in some other areas were unsatisfactory. Make sure cold food is stored at 41F or less and hot foods at 140 F or more.

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