Sodexo-Lake Fairfax 5, 1759 Business Center Drive, Reston, VA - Restaurant inspection findings and violations

June 16, 2009 (Routine)

Violations:

• 3-501.14(A)(2) - Corrected During Inspection Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours: sausage & gravy 51F. Item was cooled yesterday 6/15. Note: Item was discarded.
  Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
• 5-501.111 - The outside waste storage container has dented lids.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.

Comments:
The purpose of today's visit was to conduct a routine inspection.
** The sliced cheese at 64F was relocated to the freezer for rapid cooling. Maintain potentially hazardous cold foods at 41F or less.
MAINTENANCE:
Water Heater: AO Smith, DSE 30 15, 15kW
Dishmachine: n/a
** Time reflects inspection time only.**
Additional information on cooling was provided.

June 20, 2008 (Critical Procedures)

Comments:
The purpose of today's visit was to conduct a critical procedures inspection, which focuses on foodborne illness risk factors. No violations were found at this time, facility was noted to be clean and orderly, all observed temperatures were within acceptable range.
Facility is not serving tomatoes due to FDA recall, please visit www.fda.gov for updates.
Please contact me if you have any questions. Thank you.

December 18, 2007 (Routine)

Violations:

• 4-301.11 - Corrected During Inspection The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. 2door refrigerator at kitchen observed at 45F with foods inside at 42F-44F. Refrigerator repaired to 38F during inspection.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Test kit shall be able to test for 50-500ppm as facility is using Oasis 146, which can be used at a concentration of 400ppm. Facility has test kit from previous chemical.

Comments:
The purpose of today's visit was to conduct a routine inspection. One non-critical violation shall be corrected within ninety (90) days. CFM was reminded that all refrigerators and food must be at 41F or below by January 1, 2008. Please contact me with any questions.
NOTES:
-Dish Machine-N/A; 3-vat sink and buckets use QUAT; bucket observed at 200ppm; 3-vat observed at 400ppm; Facility using Oasis 146. specific test kit not available
-Hood-every 6mo; last cleaned 11/07.
-Grease Trap- under 3-vat sink; cleaned every 3 mo; last cleaned 10/07
-Pest Control- Building every 1 month; It is highly suggested that you retain a copy of report and follow recommendations.

May 31, 2007 (Routine)

Violations:

• 3-301.11(A) - Corrected During Inspection Critical Food employee failed to wash his or her hands prior putting on a new pair of gloves and engaging in food preparation.
  ALL food employees shall be washing their hands as specified under 2-301.12.
• 6-101.11(A) - The ceiling tile located in downstairs storage area is absorbent and not easily cleaned.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.

Comments:
The purpose of today's visit was to conduct a routine inspection. At this time one critical violation and one non-critical violation were observed. Facility receives most foods from commisary, including hot entrees and has a limited number of items prepared on site. Food and equipment temperatures were all within acceptable range. Facility was noted to be very clean and orderly, employees were observed washing hands and changing gloves often. Continue monitoring handwashing practices. CFM stated that food thermometers are calibrated daily, employee was able to correctly state how this is done. Temperatures of foods are chcekced at least every 2 hours, foods that are not at acceptable temperature are reheated to 165F. Please contact me if you have any questions. Thank you.
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:
-Dish Machine-N/A; 3-vat sink and buckets use QUAT; bucket observed at 200ppm; test strips avail.
-Hood-every 6mo
-Grease Trap- under 3-vat sink; cleaned every 3 mo
-Pest Control- Building every 1 month; It is highly suggested that you retain a copy of report and follow recommendations.
Food Temperatures continued: Chicken salad @ 2dr prep-35F; Egg @ hot hold-158F; Raw chx @ 2dr Ref-32F

December 06, 2006 (Routine)

Violation: 4-302.14 - There is no test kit located at kitchen for monitoring the concentration of the chemical sanitizing solution at the 3-vat sink and at wiping cloth bucket.CORRECTED- CFM found additonal test kits in downstairs storage.
A Quaternary Ammonium test kit or other device that accurately measures the concentration in Mg/L of sanitizing solutions shall be provided.
Comments:
The purpose of today’s visit was to conduct a routine inspection. No critical violations were observed at this time and non-critical violations was corrected during the inspection. Facility was noted to be very clean, units were all functioning correctly, food was at correct temperatures. Continue monitoring food temperature once removed from refrigeration units and place back in units under temperature control as soon as possible. Contact me if any questions arise. Thank you.
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- Bldg
-Dish Machine- N/A; Quat at 3-vat sink; test strips avail
-Hood- 6 mo
-Pest Control- Bldg
-Grease Trap- 3mo

May 12, 2006 (Routine)

Violations:

• 3-501.16B - Corrected During Inspection Critical Raw egg (48F) was observed cold holding at improper temperatures within the True 2-door upright refrigerator (48F).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed sliced cheese in the True 2-door reach-in prep refrigerator was not properly dated for disposition after opening. Observed the cheese marked with a preparation date instead of an expiration date.
  Mark a "USE BY" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-301.11 - Corrected During Inspection The True 2-door upright refrigerator (48F) was observed with an ambient air and food temperatures of above 41F.
  Adjust, repair or replace the refrigerator so that it is able to maintain ambient air and food temperatures of 41F or below. NOTE: Technician adjusted the unit to 42F and declining during the inspection.

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected or discussed during the inspection. Maintain critical violations corrected. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. 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.
2. Cold hold potentially hazardous food items at 41F or below within a refrigeration unit capable of maintaining proper temperatures. Use your calibrated food thermometer to ensure proper temperatures.
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 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.
NOTES:
*Water heater: building
*Dishmachine: NA, quaternary ammonium at three-compartment sink at 200ppm. Test kit available

May 12, 2006 (Routine)

Violations:

• 3-501.16B - Corrected During Inspection Critical Raw egg (48F) was observed cold holding at improper temperatures within the True 2-door upright refrigerator (48F).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed sliced cheese in the True 2-door reach-in prep refrigerator was not properly dated for disposition after opening. Observed the cheese marked with a preparation date instead of an expiration date.
  Mark a "USE BY" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-301.11 - Corrected During Inspection The True 2-door upright refrigerator (48F) was observed with an ambient air and food temperatures of above 41F.
  Adjust, repair or replace the refrigerator so that it is able to maintain ambient air and food temperatures of 41F or below. NOTE: Technician adjusted the unit to 42F and declining during the inspection.

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected or discussed during the inspection. Maintain critical violations corrected. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. 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.
2. Cold hold potentially hazardous food items at 41F or below within a refrigeration unit capable of maintaining proper temperatures. Use your calibrated food thermometer to ensure proper temperatures.
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 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.
NOTES:
*Water heater: building
*Dishmachine: NA, quaternary ammonium at three-compartment sink at 200ppm. Test kit available

October 31, 2005 (Routine)

Violations:

• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed several wet cloths stored on the cutting board of the Beverage Air 2-door reach-in prep refrigerator instead of in a bucket filled with sanitizer solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-602.11E - Corrected During Inspection Surfaces of the canopener blade and the icemachine, which come in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  Clean the surface of the ice machine and the canopener blade at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-903.11A - Corrected During Inspection A box of foam food containers were found stored on the floor in the downstairs dry storage area.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 7-102.11 - Corrected During Inspection Critical Working containers of all-purpose cleaner are not properly labeled. Observed an unlabeled spray bottle of the chemical.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All violations were corrected during the inspection. Maintain violations corrected. Contact me if any questions arise. Thank you.
IMPORTANT:
1. Maintain all bottles of chemicals labeled with the working name of the contents so that it may not become confused for another product and possibly contaminate food, equipment, utensils, single service items or linens.
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: same
*Dishmachine: none; QAT at three-compartment sink and wiping cloth buckets. Test strips available
*Grease Trap: cleaned once every three months
*Hood: cleaned once every six months
*Pest Control Services: obtained monthly. No pest activity or evidence noticed during today's visit.

October 31, 2005 (Routine)

Violations:

• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed several wet cloths stored on the cutting board of the Beverage Air 2-door reach-in prep refrigerator instead of in a bucket filled with sanitizer solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-602.11E - Corrected During Inspection Surfaces of the canopener blade and the icemachine, which come in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  Clean the surface of the ice machine and the canopener blade at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-903.11A - Corrected During Inspection A box of foam food containers were found stored on the floor in the downstairs dry storage area.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 7-102.11 - Corrected During Inspection Critical Working containers of all-purpose cleaner are not properly labeled. Observed an unlabeled spray bottle of the chemical.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All violations were corrected during the inspection. Maintain violations corrected. Contact me if any questions arise. Thank you.
IMPORTANT:
1. Maintain all bottles of chemicals labeled with the working name of the contents so that it may not become confused for another product and possibly contaminate food, equipment, utensils, single service items or linens.
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: same
*Dishmachine: none; QAT at three-compartment sink and wiping cloth buckets. Test strips available
*Grease Trap: cleaned once every three months
*Hood: cleaned once every six months
*Pest Control Services: obtained monthly. No pest activity or evidence noticed during today's visit.

April 19, 2005 (Routine)

Violations:

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed a dented can of sausage gravy stored on the same shelf as cans in good condition intended for service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-304.12 - In-use utensils improperly stored between use. Observed tongs stored on the grill handles where tehy may be easily contaminated by employee clothing. Also observed a knife stored in water at 86F.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-304.14A - Wiping cloths improperly used. Observed a wiping cloth used as traction under a cutting board.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-304.14B2 - Wiping cloths improperly stored between use. Observed a wet cloth stored on the counter instead of in a bucket filled with sanitizer solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.15A - The methods used for cooling were not adequate. Observed egg patties (49F) cooling covered within the refrigeration unit.
  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.
• 4-202.16 - Milk crates and soda crates found used for the following: 1. to stored aprons. 2. to elevate soda off the floor in the downstairs storage room.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112B - There was no temperature measuring device located in the downstairs ice cream freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11B - Repeat The door gaskets of the following units are torn and damaged: 1. True 2-door upright freezer. 2. True 2-door upright refrigerator. 3. downstairs True 2-door upright refrigerator.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-904.11A - Single service fry containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-303.11B - Inadequate lighting was noted in the True 2-door upright freezer. Observed a burnt out light bulb in the unit.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed employee jackets stored on top of soda syrups.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.

Comments:
Today I conducted a routine inspection at the above named establishment. All critical violations were corrected during the inspection. All remaining non-critical violations shall be corrected within ninety (90) days. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. Check all cans for dents. Any cans observed dented on the top seal or teh side seal shall be either discarded or segregated from other food items while awaiting return.
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.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.

December 04, 2004 (Other)

Comments:
*This inspection is on a new temporary food serving station only. Food will be prepared elsewhwere at an approved central kitchen and delivered in "ANSI" approved containers to the site. This relocation of the food service is for approximately three months while the main kitchen will be going under renovations. The approval of your new serving station is hereby granted. This inspection report shall serve as your permit until your regular permit is delivered to you.

November 08, 2004 (Routine)

Violations:

• 3-501.16B - Critical Repeat Deli meat (turkey at 48F and ham at 45F) was found cold holding at improper temperatures.
  CORRECTED DURING INSPECTION: Move the food to a unit capable of holding the foods at proper temperatures. Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - The True 2-door upright refrigerator (right) was found with an ambient air temperature of 45F.
  Provide functioning refrigerators necessary to maintain food items at 41F or below. NOTE: Manager states that renovations will occur in three weeks and the units will be replaced.
• 4-501.11B - The door gaskets of the three (3) True upright units are torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-205.11A - The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing. Observed plastic wrap box stored on top of the sink.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry. Observed a mop laying in the bucket.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3-501.18A - Critical The prepared ready-to-eat (RTE) cheese and meats in the deli prep refrigerator and the right True 2-door upright refrigerator was not discarded by the "consume by" date.
  CORRECTED DURING INSPECTION: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 2-102.11J - Critical The three compartment sink is being used in the reverse direction in regards to washing, rinsing and sanitizing. The wash basin is now separately plumbed instead of the sanitize basin.
  CORRECTED: Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities. NOTE: Manager states that renovations will occur in three weeks and the plumbing on the sink will be corrected.

Comments:
Today I conducted a routine inspection at the above named establishment. All critical violations were corrected during the inspection. All remaining non-critical violations shall be corrected within thirty (30) days. A renovation is to occur within three weeks. Ensure that all significant changes and unit changes are cleared past the Health Department. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. Food should be discarded after its use by date. Ensure that no food remains for sale in the establishment after its expiration date.
2. Ensure that food (especially deli meats in this case) are held at 41F or below at all times. Keep the meat in a unit that is capable of maintaining these temperatures.
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.).

April 19, 2004 (Routine)

Violations:

• 4-903.11A - Found coffee filters uncovered and facing upward on shelf in back area.
  CORRECTED DURING INSPECTION--Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3-501.16B - Critical Found the following foods cold holding at improper temperatures:1. deli turkey at 54F in the prep refrigerator;2. sliced cheese at 54F in the prep refrigerator;3. chicken salad at 48F in the prep refrigerator;4. 1/2 and 1/2 milk at 56F in the insulated carafe on the counter at coffee service.
  CORRECTED DURING INSPECTION--Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 6-501.16 - Observed mop not hung up to air dry in mop bucket in back area.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed deli turkey, and chicken salad, found in the prep refrigerator were found not properly dated to "use by", or "consume by" after opening.
  CORRECTED DURING INSPECTION--Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

Comments:
Today's visit was to conduct a first routine inspection. Please note the following:
1. Commercial pest company is hired by building management, and services approximately once a month.
2. Sanitizing solution used in 3-compartment sink is iodine, and was found to be at the correct concentration of 12.5 PPM.
3. ***Reminder to keep foods in upper-cooler, prep unit, at low level; cold source comes from bottom of containers holding foods. Also, keep prep unit lid closed as much as possible.
4. Use food thermometer to monitor foods' temperatures; and keep written log of temperatures, so that drifting foods' temperatures are caught as soon as possible.

March 08, 2004 (Pre-Opening)

Violations:

• 6-501.11 - Observed peepling paint on wall at mop sink.
  Repair the wall at the mop sink so that it is smooth and easily cleanable.
• 6-303.11B - Inadequate lighting was noted in the toilet room.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 4-402.11A - Observed the following equipment is not sealed to the wall:1. shelf above 3 compartment sink2. prep table in kitchen
  Seal the above areas to the adjacent walls.

Comments:
This visit was conducted to do a Change of Ownership inspection.
All violations from inspection report dated 01/08/04 have been corrected.

Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. All outstanding violations mare to be corrected within ten days but no later than the time of your first routine inspection in approximately thirty (30) days. No equipment additions/changes/replacement are allowed without Health Department approval.