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



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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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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