October 14, 2009 (Routine)

January 29, 2009 (Critical Procedures)

• 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: buffet item (eggs) measuring at 53 degrees F, Grill cooler items (tomato, cheese) measuring at 44 and 43 degrees F, cream cheese left out of cold hold unit measured at 59 degrees F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the quaternary ammonia solution was measured in excess of 200 ppm in a wiping cloth bucket.
  Maintain the concentration of the quaternary ammonia at 200 ppm.

June 02, 2008 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: bulk flour, sugar
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: knives in standing water
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - wiping cloths stored on counters
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-501.11(B) - Repeat Several light bulbs are out at the hood system; many of the refrigerators and freezers have integral thermometers that are broken.
  Repair/replace these.
• 4-601.11(C) - Corrected During Inspection The followingg equipment was observed soiled: fan covers in the walkin refrigerator; caulk at rear sinks; utensil container (corrected), fryers
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  provide handwashing signs at all hand sinks
• 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.
  hang up or invert mops after using

November 26, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: eggs over other foods in refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: sugar and flour
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.14(B)(2) - Corrected During Inspection Wiping cloths improperly stored between use, not in chemical sanitizing solution
  Cloths in use for wiping counters and other equipment surfaces shall be laundered daily.and kept in the chemical sanitizer
• 3-306.11 - Corrected During Inspection The food on display at salad bar is not protected from contamination.
  Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
• 4-202.16 - Repeat soda crates used as dunnage racks
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-204.112(A) - Corrected During Inspection Repeat thermometers are missing or broken or put in the back of some refrigerators.
  In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit. All refrigerators must have a working thermometer
• 4-501.11(A) - many pieces of equipment are not working or are not working properly.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.Equipment must be in good repair or removed.
• 4-501.11(B) - one light bulb is out over the ovens;; pressure gauge at dish machine may not be working (uncertain if it doesn't work or pressure is too high)
  replaced the bulb
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: can opener blade; unused flat grill; utensil container in rear of kitchen.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Thermolabel does not turn; gauge indicates only 160f for sanitizing rinse (should be 180f)
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. SEND REPORT VERIFYING SERVICE CALL AND REPAIR
• 4-904.11(A) - Corrected During Inspection plastic tableware for customers is stored with handles and eating surfaces mixed; the same for metal an;d plastic utensils used by kitchen staff.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that a ceiling tile in the dishroom and a light cover in the kitchen near the three vat sink are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

May 07, 2007 (Critical Procedures)

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands after removing spilled food from the floor and before putting gloves on
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures: tilapia on steam table
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19Fill the steam table early and do not put food out until the water is hot.
• 3-501.17(B) - Corrected During Inspection Critical The date marking on the opened container of one package of cheese exceeded the serve by date marked on the cheese.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 5/1/07 they shall be date marked with a "use by" date not exceeding 5/7/07.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: eggs and hamburgers
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.

November 27, 2006 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food containers, bulk containers.
  ALL foods removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1. in the food with their handles above the top of the food and the container, 2. in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3. on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4. in running water of sufficient velocity to flush particulates to the drain, 5. in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently.
• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor and/or food stored less than 6 inches above the floor (oil)
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.15(A)(1)-(7) - The methods used for cooling were not adequate.
  Cooling hot foods shall be accomplished as follows: 1. placing the food in shallow pans, 2. separating the food into smaller or thinner portions, 3. using rapid cooling equipment, 4. stirring the food in a container placed in an ice water bath, 5. using containers that facilitate heat transfer, 6. adding ice as an ingredient or, 7. other effective methods.
• 3-501.15(B)(1)-(2) - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (cut fruit at salad bar, chicken cooling at deli and at pizza prep area, macaroni salad at rear prep area refrigerator)
  Food containers in which food is being cooled shall be: 1. arranged in the equipment to provide maximum heat transfer through the container walls and, 2. the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
• 4-202.16 - Repeat Milk crate(s) found used for the following: as dunnage racks
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single service items. Provide only NSF approved shelving units, storage units, or dunnage racks for your storage needs.
• 4-204.112(A) - The temperature measuring device in several of the refrigerators (takeout case) etc were not properly located in the coldest part of the unit, or were damaged or missing.
  Provide thermometers to all refrigerators In a mechanically cold food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of the cold food storage unit. Store the thermometer in the FRONT of the unit.
• 4-501.11(B) - Several lights are out or are malfunctioning (cook line and over pannini grill, walkin freezer) soap dispenser is damaged in the ladies' room.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.113 - The pressure gauge for the high temperature warewashing machine was above 25 PSI.
  The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 15 psi or more than 25psi as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve. Have service company check this as soon as possible.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: parts of can opener, parts of pannini grill (all surfaces of grill soiled but the equipment is not used); beverage dispensers
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(A) - Corrected During Inspection boxes of single service items in catering area found stored on the floor
  Cleaned equipment and utensils, laundered linens, and single service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 43.1-1-5(f) - Corrected During Inspection The following items are intended for household use only and are not approved for use in a commercial food establishment: Waring food processor
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-4(a)-(h) - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink. None at deli area
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - Repeat Observed that the walls in several areas of the kitchen are damaged;
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.110(B) - Corrected During Inspection 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.
  Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Unused utensils and many pieces of equipment.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - floors under the cooking equipment need cleaning; also the mens' room/locker room needs cleaning
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

May 03, 2006 (Routine)

• 2-103.11D - Not one employee was observed washing his or her hands during the inspection.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 3-302.11A4 - Critical Repeat Observed unwrapped hamburgers in #65.
  Protect food from contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14A - Wiping cloths improperly used. to stabilize cutting boards in prep area.
  Ensure cloths used for wiping food spills are not used for any other purpose. Obtain additional cutting board mats to stabilize cutting boards.
• 3-501.16B - Critical Repeat Observed the following potentially hazardous foods cold holding at improper temperatures:1. Cream Cheese - Salad Bar (ice): 51F2. Cream Cheese - Salad Bar #95: 44F3. Ham, Cheese, Sausage - Grill Prep Cold Hold: 47F, 48F, 43F
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Bury food container in ice when ice is used to maintain cold holding temperatures.
• 3-501.17A - Critical Repeat Observed that prepared ready-to-eat (RTE) foods in the refrigeration units are improperly dated for disposition. RTE foods are marked with prep dates (e.g., chili 5/1) but not consume-by dates.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.17C - Critical Repeat Observed that ready-to-eat (RTE) commercially processed foods in the refrigeration units are improperly dated for disposition after opening. Observed RTE foods marked with prep dates (e.g., deli meat 4/28, cheese 4/25) but not consume-by dates.
  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. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.18A - Corrected During Inspection Critical Repeat According to the "consume by" date on the prepared ready-to-eat (RTE) Italian Wedding Soup (4/21/2006) and the commercially processed salami (4/22/2006) in the main kithen walk-in, these foods should have been discarded 6-7 days ago.
  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.
• 4-202.16 - Milk crate(s) found used for the following: elevated storage in the main kitchen walk-in freezer.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.14 - Theexterior surfaces of the mechanical warewashing machine are soiled debris.
  Clean the exterior surfaces of the mechanical warewasher.
• 4-501.15A - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Observed that the pressure gauge is measureing between 35 and 45 psi during the final rinse cycle.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch:1. Slicer2. Can Opener3. Griddle/Grill (Entree Area)4. Food storage containers on clean storage rack
  Clean and sanitize these surfaces for food contact.
• 4-901.11A - Repeat Observed food containers stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11D - Observed single service items stored on the floor in the deli area.
  Store all single service items and equipment 6 inches off of the ground for protection.
• 43.1-3-4 - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has seven (7) business days to obtain the CFM card from ORS Interactive, Inc. located in Falls Church, VA. A legible copy of that card shall be faxed to the Food Safety Section for compliance. Failure to obtain the card within seven (7) business days may lead to further enforcement action.
• 6-303.11A - Inadequate lighting was noted in the main kitchen walk-in refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-303.11B - Inadequate lighting was noted dome of the reach-in refrigerators.
  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.
• 6-303.11C - Repeat Inadequate lighting was noted inder the hood system in the Entree Area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed that many refrigeration units are nonaoperational at this time.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12A - Critical Repeat Observed that the concentration of the quaternary ammonia sanitizer in many of the sanitizer buckets was measured at 400 ppm.
  The concentration of all quaternary ammonia sanitizer solutions shall be maintained at 200 ppm.

November 02, 2005 (Routine)

• 2-103.11B - Observed unauthorized personnel (i.e., customers) in the food preparation, food storage, or warewashing areas (i.e., salad bar).
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas. It is suggested that a physical barrier be installed as well as a sign informing customers of restricted access to the area.
• 3-202.15 - Corrected During Inspection Critical Repeat Observed a severely dented can stored with the ready to use cans in the dry storage area.
  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.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken and beef over raw eggs in Grill #65.
  Refer to notes on FOOD STORAGE in comments section.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the fish and chicken in Grill #65.
  Protect food from contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A - Corrected During Inspection Critical Observed pot pie filling on the entree line hot holding at improper temperatures (132F).
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.16B - Critical Repeat (CORRECTED DURING INSPECTION) Observed the following foods cold holding at improper temperatures:1. Cream Cheese & Butter - #952. Sliced Cheese - Grill Station
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. It was suggested that individual packages of cream cheese & butter be removed from the original cardboard boxes and relocaed to stainless steel pans while in storage. The CFM will use time as a punlic health control for the cheese on the grill. Please refer to comments for instructions.
• 3-501.17A - Corrected During Inspection Critical Observed prepared ready-to-eat (RTE) foods (i.e., soup, chili, tuna salad) in the refrigeration units are not properly dated for disposition. Some foods had prep date but not consume-by dates.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.17C - Corrected During Inspection Critical Ready-to-eat (RTE) commercially processed cheese in the refrigeration units was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.18A - Corrected During Inspection Critical Observed prepared ready-to-eat (RTE) foods in the refrigeration unit marked with prep dates, but not consume by dates (i.e., chili 10/25/05). These foods were not discarded within 7 days of preparation.
  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.
• 4-901.11A - Observed stainless steel containers stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-303.11C - Inadequate lighting was noted under the main hood. Light bulb observed out.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Observed some of the cove base throughout the eastbalishment in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Caulk all open seams throughout the facility.
• 6-501.12A - Observed the floors and cove base behind the cook line and in the dish wash room in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-201.11B - Corrected During Inspection Critical Quaternary ammonia sanitizer buckets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemical and toxic products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12A - Corrected During Inspection Critical Observed the concentration of the quaternary ammonia sanitizer in the deli area maintained at approximately 400ppm.
  Maintain the concentration of all quaternary ammonia sanitizers at 200 ppm.

November 02, 2005 (Routine)

• 2-103.11B - Observed unauthorized personnel (i.e., customers) in the food preparation, food storage, or warewashing areas (i.e., salad bar).
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas. It is suggested that a physical barrier be installed as well as a sign informing customers of restricted access to the area.
• 3-202.15 - Corrected During Inspection Critical Repeat Observed a severely dented can stored with the ready to use cans in the dry storage area.
  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.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken and beef over raw eggs in Grill #65.
  Refer to notes on FOOD STORAGE in comments section.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the fish and chicken in Grill #65.
  Protect food from contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A - Corrected During Inspection Critical Observed pot pie filling on the entree line hot holding at improper temperatures (132F).
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.16B - Critical Repeat (CORRECTED DURING INSPECTION) Observed the following foods cold holding at improper temperatures:1. Cream Cheese & Butter - #952. Sliced Cheese - Grill Station
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. It was suggested that individual packages of cream cheese & butter be removed from the original cardboard boxes and relocaed to stainless steel pans while in storage. The CFM will use time as a punlic health control for the cheese on the grill. Please refer to comments for instructions.
• 3-501.17A - Corrected During Inspection Critical Observed prepared ready-to-eat (RTE) foods (i.e., soup, chili, tuna salad) in the refrigeration units are not properly dated for disposition. Some foods had prep date but not consume-by dates.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.17C - Corrected During Inspection Critical Ready-to-eat (RTE) commercially processed cheese in the refrigeration units was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.18A - Corrected During Inspection Critical Observed prepared ready-to-eat (RTE) foods in the refrigeration unit marked with prep dates, but not consume by dates (i.e., chili 10/25/05). These foods were not discarded within 7 days of preparation.
  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.
• 4-901.11A - Observed stainless steel containers stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-303.11C - Inadequate lighting was noted under the main hood. Light bulb observed out.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Observed some of the cove base throughout the eastbalishment in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Caulk all open seams throughout the facility.
• 6-501.12A - Observed the floors and cove base behind the cook line and in the dish wash room in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-201.11B - Corrected During Inspection Critical Quaternary ammonia sanitizer buckets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemical and toxic products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12A - Corrected During Inspection Critical Observed the concentration of the quaternary ammonia sanitizer in the deli area maintained at approximately 400ppm.
  Maintain the concentration of all quaternary ammonia sanitizers at 200 ppm.

May 20, 2005 (Follow-up)

May 17, 2005 (Routine)

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed dented cans stored in the large dry storage room with ready to use cans.
  Carefully inspect cans upon delivery and when stocking. Cans with dents that may perforate the seal of the can shall not be used. Discard or return food products once the packaging is damaged or is in bad condition. Cans that will be returned must be segregated from cans that will be used. 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.
• 3-304.14A - Wiping cloths improperly used. Observed cloths used to stabilize cutting boards.
  Ensure cloths used for wiping food spills are not used for any other purpose. Use an easily cleanable material to stabilize cutting boards.
• 3-305.11A3 - Food (bagged ships, snacks) stored on the floor and/or food stored less than 6" above the floor in the coffee storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Critical Repeat Observed cheese and coleslaw in the Grill Area cold holding at improper temperatures (53-54F). Observed roast beef cold holding between 43 and 47F in an ice bath in the deli area.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Containers kept on ice must be completely surrounding by ice to ensure that the product is being evenly chilled.
• 4-101.111 - Corrected During Inspection Observed plastic wrap covering the door handles of refrigerators 28 and 29. Observed plastic wrap and cloths lining the racks in refrigerator 73.
  Remove these materials. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-301.11 - Repeat Some of the reach-in refrigerators (see temperature listings) are maintaining ambient air temperatures above 41F (below 45F). The food inside of these units was also measured between 42F and 45F.
  Service these units so that they are capable of maintaining at least 41F at all times. All potentially hazardous food inside of these units shall be maintained at 41F or less.
• 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: Can opener blade.
  Clean and sanitize these surfaces for food contact.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: equipment and utensils washed in the mechanical warewasher.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 4-903.11B - Corrected During Inspection Repeat Clean single service plates and containers were observed stored with the food-contact surface facing upward in the hot food service area.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-501.17 - Repeat There is no cover to the feminine napkin refuse container (general refuse container) in the ladies room.
  Provide a cover to the feminine napkin refuse container in the ladies room.

November 15, 2004 (Routine)

• 43.1-3-1A - Critical Permit is not posted in a conspicuous location.
  Post permit so that it is clearly visible to consumers.
• 7-201.11A - Observed sanitizer buckets stored on top of food prep surfaces.
  CORRECTED DURING INSPECTION. Separate chemicals from all food and food contact surfaces. Keep the sanitizer buckets stored below all food contact surfaces.
• 6-301.12A - Observed that no paper towels were available for all of the hand sinks used by employees.
  CORRECTED DURING INSPECTION. Provide individual, disposable paper towels at all hand sinks to encourage proper hand drying by food handlers.
• 6-202.15 - Repeat Gap still observed at bottom threshold of rear exit door (downstairs).
  Install weather stripping to prevent the entry of insects, rodents, and other pests.
• 6-303.11A - Inadequate lighting was noted in the walk-in cooler downstairs. Bulb was out.
  Replace the bulb. Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3-501.16B - Critical Food on the island buffet and in McCall 72 (Deli) was cold holding at improper temperatures.
  CORRECTED DURING INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less. When food is prepared it should be placed in coolers capable of maintaining at least 41F and kept their until the internal temperature of the food is measured at 41F. At that time the food can be placed on the buffet line.
• 4-301.11 - .McCall 72 (Deli) is holding at 47F. McCall 42 (Main Kitchen) is holding at 44
  Service these units so that they are capable of maintaining at least 41F. Do not hold potentially hazardous foods in these units until the units can keep food at or below 41F.
• 4-903.11B - Observed plastic, single service dishes stored on the prep line with the food contact surface facing upwards.
  CORRECTED DURING INSPECTION. Keep all single service items inverted to prevent contamination of food contact surfaces.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration units. Raw shell eggs in McCall 42. Frozen raw chicken and beef over bread in the walk-in freezer.
  CORRECTED DURING INSPECTION. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with linescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 6-303.11C - Inadequate lighting was noted in the under the hoods on the hot line and grill line. Bulbs were out.
  Replace the bulbs. Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3-304.12 - In-use utensils improperly stored between use. Observed tongs on the grill line stored in a sanitizer bucket with sanitizer towels.
  CORRECTED DURING INSPECTION. 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.
• 3-302.11A4 - Critical Observed cantaloupe uncovered in McCall # 30.
  CORRECTED DURING INSPECTION. Keep all food covered to prevent contamination.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored in the customer service area with the handles up.
  CORRECTED DURING INSPECTION. To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-601.11A - Critical The two meat slicers were observed soiled with dried / encrusted food.
  Clean and sanitize these surfaces immediately after use to prevent encrustation of food and potential contamination of food.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-301.11 - Soap provided in the women's restroom was not easily accessible.
  Repair the soap dispensers in the women's restroom or provide new soap dispensers with functional pumps.
• 6-501.11 - A ceiling tile in the dry storage area is missing.
  Replace the ceiling tile.
• 6-404.11 - Damaged cans for credit, redemption, or return are not being stored in a separate designated area.
  Segregate damaged cans from usable cans to avoid the mistaken use of these items. Ensure that employees are thoroughly inspecting cans upon delivery. Cans with damages to the seals shall not be used.

October 08, 2004 (Follow-up)

September 28, 2004 (Follow-up)

• 6-501.11 - Repeat Observed the following facility repairs needed:1. ceramic tiles damaged at the corner of the cookline towards the three vat sink.2. unpainted walls all over the counter servers.3. Paint peeling off behind the sprayer lower walls.4. rusted intake exhaust frames in the kitchen.
  Repair all. Maintain facility in good condition.
• 4-101.111 - Observed pieces of cardboard and unsealed wood being used to elevate the prep table and cover the exhaust grills in the dishmachine area.
  Remove all cardboard and wood.
• 6-202.14 - Observed self-closing device at the ladies room is not attached (sitting on floor).
  Reattach the service and maintain in good repair.
• 6-501.114A - Observed unnecessary items a the deli section.
  Remove the item to prevent harboring pests.
• 4-501.11A - Repeat Observed the following needs repair:1. granite damaged at the pizza section2. steam table leaking.
  Repair all of the above and maintain in good repair.
• 5-205.15A - Critical 1. Observed the three compartment sink fixtures in front of the elevator are leaking.2. No air gap observed at the sanitizing basin of the three compartment sink.
  1. Repair the faucet fixtures and maintain in good repair.2. Provide a two inch air gap.
• 5-205.15B - Repeat
  
• 4-402.11A - Repeat
  
• 6-303.11C - Repeat
  
• 4-602.11E - Repeat
  
• 6-303.11A - Repeat
  
• 4-501.11C - Repeat
  
• 6-202.11A - Repeat
  
• 4-501.11B - Repeat
  
• 6-202.15 - Repeat
  
• 3-305.11A2 - Repeat
  

August 16, 2004 (Pre-Opening)

• 6-501.11 - 1. Walls behind the hand washing sink in the hand washing sinks, conveyor belt for the dish machine, behind the preparation sink and other areas observed with chipping paint and areas not in good repair. 2. Holes observed in wall in the back food preparation area across from the preparation tables. 3. Floors of the walk in cooler in the main kitchen area observed with heavy rust build up and areas not in good repair. 4. Walls in the convenient store area observed with missing wall tiles.
  Make repairs necessary to maintain the establishment in good condition.
• 5-205.15B - 1. Hand washing sink in the back preparation area draining slow. 2. Leak observed at the faucet of the three compartment sink. 3. Leak observed at the hot water control knob of the three compartment sink. 4. Hand washing sink in the Deli section draining slow. 5. Clogged drain observed at the three compartment sink.
  1. Clogged drain at the three compartment sink corrected during the inspection. 2. Make repairs necessary to maintain all plumbing fixtures in good working condition.
• 4-402.11A - Hand washing sink in the back preparation area, on the food preparation line (next to the steamer) and in the dish room are not properly seal to wall.
  Seal all hand washing sinks to wall for easy cleaning.
• 6-303.11C - Inadequate lighting was noted in the food preparation areas ( above preparation tables with slicers and other equipment, at the vent hoods and above preparation tables with cutting boards).
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 3-305.11A2 - Cutting board for food preparation located next to the hand washing sink in the grill area.
  Install a splash guard to prevent the contamination of food products.
• 4-602.11E - 1. Door gaskets to the McCall coolers ( # 28 and # 45) observed with food and other soil build up. 2. Door gasket of the cooler at the salad bar observed with food and other soil build up.
  Clean door gaskets to prevent the contamination of food products.
• 6-303.11A - Inadequate lighting was noted in the walk in coolers and walk in freezers..
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 4-501.11C - Can opener for the food preparation table observed with heavy rust and not in good repair.
  Replace can opener to prevent the contamination of food products. (note : new can opener on order)
• 6-202.11A - 1. Lights bulb(s) in the food preparation areas ( grill area and other food preparation areas.are not covered by a protective shielding. 2. Broken light shield observed at the back food storage table. 3. Un-shielded bulb observed in the McCall cooler # 57.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 4-501.11A - 1. Inoperable walk in cooler and walk in freezer observed in the main kitchen area. 2. Inoperable McCall cooler observed in the deli section. 3. Food storage shelves in the walk in cooler and walk in freezer observed with heavy rust build up and not in good repair.
  1. Make repairs necessary to maintain all equipment in good working condition. 2. Repair/service all cooling units to maintain an ambient temperature of 41 degrees or below to prevent the growth of microorganism.
• 4-501.11B - The door gasket of the McCall coolers ( # 28 and # 29), walk in cooler and walk in freezer observed torn/damaged and not in good repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-202.15 - Gap observed at the back exit door to the dumpster area.
  Install weather stripping to prevent the entry of insects, rodents and others.
• 11-16.2 - The Food Manager has passed one of the Nationally recognized exams for Food Manager certification, however, the Food Manager has not obtained certification recognized by the Health Department.
  Take proof of passing the Nationally recognized exam to ORS, to obtain certification and issuance of photo Food Manager Certificate with : 1. Certificate Number 2. Issue Date and 3. Expiration Date, within Forty Eight (48) hours.