Springfield Pizza, 6416 Brandon Ave, Springfield, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Springfield Pizza
Address: 6416 Brandon Ave, Springfield, Virginia
Total inspections: 21
Last inspection: Jun 23, 2009

Working hours:
  • Sunday: 08:00am - 09:00pm
  • Monday: 08:00am - 09:00pm
  • Tuesday: 08:00am - 10:00pm
  • Wednesday: 08:00am - 10:00pm
  • Thursday: 08:00am - 10:00pm
  • Friday: 08:00am - 11:00pm
  • Saturday: 08:00am - 10:30pm
Accepted credit cards: Mastercard, Visa
Primary contact: James Kontzamanys
Cuisine: Pizza
Reservations: Not accepted

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 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: raw beef over cut tomatoes in the two door prep ref and raw beef hamburger patties over fully cooked shrimp in the true freezer near the waterheater.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw beef patties over raw fish in the true freezer near the waterheater
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked sausage on side of grill off heat source.
  • 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: meatsauce and cooked vegetables on prep shelf (see food temps)
June 23, 2009Critical Procedures40Details / Comments
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity that could contaminate the hands.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw ground beef over the fully cooked shrimp in the three door freezer and raw hamburger over ravioli in the reach in icecream chest (no ice cream stored in this freezer)
  • 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: cloths stored on countertops, wet, in between uses.
  • 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: observed several items at the salad bar holding at 45-50F. Time as a public health control agreement will be developed today.
  • 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: pasta salad, prepared foods, noodles, etc.
  • 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: The GE microwave oven
  • 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 6-101.11(A) - The ceiling tile located in bathrooms are absorbent and not easily cleaned.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  • 6-403.11(B) - Corrected During Inspection Observed a hat stored on the same shelf along with buns and over the icecream freezer.
  • 6-501.11 - Observed that the that the following is not maintained in good repair: 1. missing tiles on near the dishwashing area, 2. peeling ceiling tiles near the dishwashing area.
  • 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
September 17, 2008Routine48Details / Comments
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands or change gloves before engaging in food preparation, after handling raw shell eggs.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef pork over liquid eggs in the sandwich prep
  • 3-501.14(A)(2) - Critical Items from steam table (chili, meat sauce, gravy, tomato sauce, etc) are not being adequately cooled to prevent the growth of harmful bacteria.
  • 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: placing steam table items out at room temperature, wrapping and then placing in refrigeration unit
  • 3-603.11(B) - Critical Repeat The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: burgers, liver, steak
  • 7-202.12(C) - Corrected During Inspection Critical Repeat Container of RAID observed in the warewashing area on the grease trap.
April 10, 2008Follow-up51Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after handling raw shell eggs.
  • 3-301.11(B) - Corrected During Inspection Critical Food employees are handling ready to eat foods using their bare hands. (cook handling bread, arranging food on plate and pizza in box)
  • 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: raw beef hamburgers over ravioli in 3 door freezer
  • 3-403.11(A) - Corrected During Inspection Critical The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: items on steam table ( vegetable soup, noodle soup, mashed potatoes, etc)
  • 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sausage links on steam table
  • 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: pasta noodles and rice in 1 door prep, cheesecake in dessert in display case, butter and half/half in server area
  • 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: burgers, liver, steak
  • 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: 1 door prep refrigerator between the sandwich and pizza preps, dessert case
  • 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 6-301.14 - Corrected During Inspection 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. (missing in men's room)
  • 7-202.12(C) - Critical Container of RAID observed in the warewashing area.
March 27, 2008Critical Procedures102Details / Comments
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop at the drink station
  • 3-304.14(B)(1) - Repeat Wet wiping clothes observed sitting on the prep table in between use.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler.
  • 4-202.16 - Repeat Cardboard observed lining the shelf in the walk in cooler. Raw wood observed supporting shelving in the dessert case.
  • 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s): storage in the dry storage room.
  • 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: both 1 door prep units in the kitchen
  • 4-501.11(A) - Repeat The following equipment was observed damaged: glass on doors of 3 door reach in display refrigeratorleft door of 3 door reach in display refrigerator
  • 4-501.11(B) - Repeat The door gaskets of the following unit(s) are damaged:Beverage Air 2 door pizza prepTrue 1 door prep2 door prep freezer
  • 4-901.11(A) - Repeat Cups and food storage containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-903.11(B) - Repeat Clean cups in the wall mounted dispenser were observed stored uncovered.
  • 4-903.11(B) - Repeat Clean plates at the buffet and single service containers in the kitchen (corrected) were observed stored with the food-contact surface facing upward.
  • 6-202.11(A) - Repeat Light bulb(s) in the following areas are not covered by a protective shielding:inside the 3 door display reach in in the ceiling over the oven and by the mop sink
  • 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. gap observed between the wall and the faucet knobs at the mop sink2. Paint observed peeling in some areas around the kitchen handsink and behind the pizza prep unit
  • 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. (unused refrigeration equipment)
September 20, 2007Follow-up012Details / 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.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit: raw hamburger of gyro in 1 door prep unit, raw beef over lunch meat in the 1 door Artic Air freezer
  • 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop at the drink station
  • 3-304.14(B)(1) - Corrected During Inspection Repeat Wet wiping clothes observed sitting on the prep table in between use.
  • 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler.
  • 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sausage on the steam table
  • 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: butter and half/half at the server's station
  • 3-501.17A - Critical Observed that the prepared, ready-to-eat pastas and coleslaw held in the prep and walk in cooler is not properly dated for disposition.
  • 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s): storage in the dry storage room.
  • 4-202.16 - Repeat Cardboard observed lining the shelf in the walk in cooler. Raw wood observed supporting shelving in the dessert case.
  • 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: both 1 door prep units in the kitchen
  • 4-501.11(A) - Repeat The following equipment was observed damaged: glass on doors of 3 door reach in display refrigeratorleft door of 3 door reach in display refrigerator
  • 4-501.11(B) - The door gaskets of the following unit(s) are damaged:Beverage Air 2 door pizza prepTrue 1 door prep2 door prep freezer
  • 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: warewashing machine racksdoor gaskets of prep refrigeration unitsice accumulation in Artic Air reach-in freezer top of warewashing machine
  • 4-703.11(C) - Corrected During Inspection Critical When tested a low concentration of chemical sanitizer was found in the sanitize basin.
  • 4-901.11(A) - Cups and food storage containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-903.11(B) - Repeat Clean plates at the buffet and single service containers in the kitchen (corrected) were observed stored with the food-contact surface facing upward.
  • 4-903.11(B) - Repeat Clean cups in the wall mounted dispenser were observed stored uncovered.
  • 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level under the 3-vat sink is not observed.
  • 6-202.11(A) - Repeat Light bulb(s) in the following areas are not covered by a protective shielding:inside the 3 door display reach in in the ceiling over the oven and by the mop sink
  • 6-301.14 - Corrected During Inspection 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. (missing in rest-rooms)
  • 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. gap observed between the wall and the faucet knobs at the mop sink2. Paint observed peeling in some areas around the kitchen handsink and behind the pizza prep unit
  • 6-501.111(C) - Critical Repeat Two live cockroaches were observed on the wall over the mop sink.
  • 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 refrigeration equipment)
  • 6-501.16 - Observed that mops are improperly stored between use.
September 10, 2007Routine815Details / Comments
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service:tuna and cream of chicken
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw beef over bulk lunch meat in the walk in cooler)
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance:flour, sugar, etc
  • 3-303.12(A) - The following packaged food was found stored in direct contact with ice:half/halfbutter
  • 3-304.14(B)(1) - Corrected During Inspection Improper storage of wet wiping cloths in between use (observed on the counter tops)
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler.
  • 3-403.11(D) - Critical Observed facility using steam table to reheat items for hot holding (steam table water 137F):chili, vegetables, etc.
  • 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:milk, dressings, half/half, liquid egg in 3 door display refrigeratorraw chicken in True prep pasta in prep refrig
  • 4-202.16 - Milk crate(s) found used for the following purpose(s):storage/elevation in back storage roomCardboard observed being used to line shelving in the walk in cooler and being reused for storage in the 2 door 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:3 door display refrigeratorTrue 1 door prep 1 door prep -used for pasta storage Bottom of the Bev Air pizza prep
  • 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:metal shelving observed rustedmetal plate in ice machine observed rusted in some areasbottom shelving of warewashing prep table was observed rusteddoor glass observed damaged on the 3 door display refrigerator
  • 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: top of prep refrigerator, under counter grilldoor gasket of 2 door reach in freezercan opener
  • 4-903.11(B) - Clean single service containers lids and tops and plates were observed stored with the food-contact surface facing upward.
  • 4-904.11(B) - Unwrapped knives were not stored randomly at the front counter.
  • 4-904.11(C) - Unwrapped single-service items were provided at the consumer self-service counter. (stirrers at the front counter)
  • 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.
  • 5-205.15(B) - Faucet at the 3-vat sink was observed leaking.
  • 6-101.11(A) - The ceiling tile located in back storage and mop sink room are absorbent and not easily cleaned.
  • 6-202.11(A) - Light bulb(s) in the 3 door display refrigerator are not covered by a protective shielding.
  • 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in rest-rooms)
  • 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. gap observed around the pipe of the warewashing handsink2. gap observed at the floor and wall juncture of the at the warewash area3. server station counter panel is observed damaged in some areas 4. Caulking missing along the back of the 3-vat sink.
March 12, 2007Routine417Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Dented cans of chick peas and tomatoes observed on the storage rack with other items to be used for food facility.
  • 3-501.15(A)(1)-(7) - The methods used for cooling were not adequate. Whole roast observed cooling in the walk in.
  • 3-501.16(A)(1) - Critical Pizza was observed hot holding at improper temperatures at the buffet.
  • 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Wiping cloth solution was found to be 200ppm and 3-vat sink sanitizing solution was found to be below 50ppm.
  • 6-501.111(C) - Critical One live roach observed on the floor in the dining area.
September 12, 2006Critical Procedures41Details / Comments
  • 5-501.115 - Repeat Excess grease observed on the ground around the grease barrels.
  • 6-501.11 - Repeat The following is in need of REPAIR:1) 3 vat sink needs caulking to the wall. SEAL the sink to the wall with screws before caulking2) wall next to service window at dishwash area is open from ongoing repair to plumbing.
June 21, 2006Follow-up02Details / Comments
  • 3-501.16B - Corrected During Inspection Critical Repeat Pasta and other items in pizza prep unit cold holding at improper temperatures.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) pasta, prime rib and sausages in the walkin are not properly dated for disposition.
  • 4-204.112B - Repeat There was no temperature measuring device located in the sandwich prep or pizza prep units.
  • 4-501.11A - Repeat Pizza prep unit was not maintaining 41F ambient air temperature.
  • 4-501.11B - Repeat The door gaskets of the 3DR pizza prep unit are damaged beyond repair.
  • 5-501.115 - Repeat Excess grease observed on the ground around the grease barrels.
  • 6-501.11 - Repeat The following is in need of REPAIR:1) 3 vat sink needs caulking to the wall. SEAL the sink to the wall with screws before caulking2) wall next to service window at dishwash area is open from ongoing repair to plumbing.
  • 6-501.12A - Repeat The front vents of the hood are in need of cleaning.
June 13, 2006Follow-up26Details / Comments
  • 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the salad prep unit, the glass door reachin and the single door reachin freezer.
  • 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate.
  • 3-501.16B - Corrected During Inspection Critical Lasagna(47F) and other items in pizza prep unit cold holding at improper temperatures.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) pasta, prime rib and sausages in the walkin are not properly dated for disposition.
  • 4-204.112B - There was no temperature measuring device located in the sandwich prep or pizza prep units.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  • 4-501.11A - Pizza prep unit was leaking and not maintaining 41F ambient air temperature.
  • 4-501.11B - Repeat The door gaskets of the 3DR pizza prep unit are damaged beyond repair.
  • 4-502.11C - The water temperature gauge on the dishwash machine is not in good repair and/ or not accurate in the range of use. Water temped at 139F. Gauge read 115-120F.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) gaskets on 2DR McCall reachin freezer.
  • 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the water supply to the juice dispenser, the coffee maker and the cappucino machine.
  • 5-205.15B - The following plumbing repairs are needed:1) no cold water at the back handsink - faucet handle spins.2) the faucet at the 3 vat sink runs continuously
  • 5-501.115 - Excess grease observed on the ground around the grease barrels.
  • 5-501.17 - There is no cover to the refuse container in the ladies restroom stall.
  • 6-301.11 - Soap was not provided at the back handsink.
  • 6-301.12A - Observed that no paper towels were available for handsink at dishwash area.
  • 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by employees.
  • 6-501.11 - Repeat The following is in need of REPAIR:1) caulking to right and along back of 3 vat sink is mildewed and no longer cleanable.2) wall next to service window at dishwash area is open from ongoing repair to plumbing.
  • 6-501.12A - The front vents of the hood are in need of cleaning.
  • 6-501.16 - Mops and brooms not hung up to air dry.
March 07, 2006Routine417Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over shell eggs and bagged carrots.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered appetizers found in white commercial freezer.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk in cooler.
  • 3-501.16B - Corrected During Inspection Critical Salad bar items such as dolma, potato sld etc were found at 49 F and higher.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed ham deli loaf in the refrigeration unit was not properly dated for disposition after opening.
  • 4-202.16 - Milk crate(s) found used for the following:- elevating bagged potatoes.
  • 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the freezer in back of store.
  • 4-301.11 - Sld bar buffet cooler did not maintain potentially hazardous foods at required temperatures.
  • 4-402.11A - The steel table immediately right of dish machine is not fixed to the wall so that the need for cleaning is minimized.
  • 4-501.11A - Repeat Three door large refrigerator in center of kitchen is out of order.
  • 4-501.11B - Repeat The door gasket of the salad buffet unit is damaged.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- any home grade plastic containes for food items.
  • 5-205.15B - Corrected During Inspection Plumbing connections under the dish machine were leaking but repaired with tin foil paper.
  • 6-501.11 - Some wall surfaces are in need of additional resurfacing after water leak.
  • 6-501.12A - Wall underneath left side of dish machine is very dirty.
December 07, 2005Routine511Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over shell eggs and bagged carrots.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered appetizers found in white commercial freezer.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk in cooler.
  • 3-501.16B - Corrected During Inspection Critical Salad bar items such as dolma, potato sld etc were found at 49 F and higher.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed ham deli loaf in the refrigeration unit was not properly dated for disposition after opening.
  • 4-202.16 - Milk crate(s) found used for the following:- elevating bagged potatoes.
  • 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the freezer in back of store.
  • 4-301.11 - Sld bar buffet cooler did not maintain potentially hazardous foods at required temperatures.
  • 4-402.11A - The steel table immediately right of dish machine is not fixed to the wall so that the need for cleaning is minimized.
  • 4-501.11A - Repeat Three door large refrigerator in center of kitchen is out of order.
  • 4-501.11B - Repeat The door gasket of the salad buffet unit is damaged.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- any home grade plastic containes for food items.
  • 5-205.15B - Corrected During Inspection Plumbing connections under the dish machine were leaking but repaired with tin foil paper.
  • 6-501.11 - Some wall surfaces are in need of additional resurfacing after water leak.
  • 6-501.12A - Wall underneath left side of dish machine is very dirty.
December 07, 2005Routine511Details / Comments
  • 4-501.11A - Repeat Upright freezer observed not working. The unit has been worked on but will take more time to resolve the problem (unit was not in use at time of inspection).
  • 4-501.11B - Repeat The door gasket of the following observed damaged:1. pizza prep2. True reach-in3. single door reach-in
July 08, 2005Follow-up02Details / Comments
No violation noted during this evaluation. June 28, 2005Follow-up00Details / Comments
  • 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: burgers, steaks.
  • 4-101.111 - Repeat 1. Cloth observed lining the bottom of cutting boards.2. Wood observed unsealed at the hot hold buffet unit.3. Wax paper observed lining container of spoons.4. Paper observed lining tray of single service items.5. Wood shelving in back observed not sealed properly. Paint is chipping off.6. Cardboard separator observed used to separate utensils in a container.
  • 4-301.11 - Repeat Pizza prep, and upright freezer observed not working properly.
  • 4-501.11A - Repeat The following observed not working properly:1. upright freezer2. pizza prep
  • 4-501.11B - Repeat The door gaskets to the following observed damaged:1. pizza prep2. True reach-in3. single door reach-inTwo filters observed missing at the vent hood.Three comp. sink observed not sealed to wall properly.
  • 4-602.11E - Repeat Can opener blade observed soiled with accumulations of grime and debris.
  • 43.1-1-5F - Repeat The following item is intended for household use only and is not approved for use in a commercial food establishment: GE microwave (front).
  • 6-201.11 - Repeat The ceiling tiles in the restrooms observed not smooth, nonabsorbent, and easily cleanable.
  • 6-202.11A - Repeat Lights bulb(s) in the service area and kitchen are not covered by a protective shielding.
  • 6-501.11 - Repeat The following observed in need of repair:1. threshold observed damaged still at rear exit door.2. wall by grease trap observed damaged3. holes observed in wall by dishmachine.
  • 6-501.12A - Repeat The following observed in need of cleaning:1. light shielding2. ceiling tiles in kitchen3. air vent in ceiling at the rear exit
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
June 27, 2005Follow-up111Details / Comments
  • 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Ramekins observed used for scoops.
  • 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Ice scoop handle observed stored with the handle in the ice.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Wet wiping cloths observed stored on food prep surfaces.
  • 3-501.15A - Corrected During Inspection Repeat The methods used for cooling were not adequate. Pasta observed cooling in large container, tightly covered. Green beans observed cooling on counter at room temperature.
  • 3-501.16B - Corrected During Inspection Critical Repeat All foods in the walk-in, pizza prep, and tops of all prep units observed above 41F.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) pasta, tuna, and lasagna observed not properly dated for disposition.
  • 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: burgers, steaks.
  • 4-101.111 - Repeat 1. Cloth observed lining the bottom of cutting boards.2. Wood observed unsealed at the hot hold buffet unit.3. Wax paper observed lining container of spoons.4. Paper observed lining tray of single service items.5. Wood shelving in back observed not sealed properly. Paint is chipping off.6. Cardboard separator observed used to separate utensils in a container.
  • 4-204.112B - Repeat There was no temperature measuring device located in the chest freezer, True reach-in, and two door reach-in (buffet).
  • 4-301.11 - Walk-in, pizza prep, and upright freezer observed not working properly.
  • 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution at the three comp. sink was not at an acceptable concentration.
  • 4-501.11A - Repeat The following observed not working properly:1. Dessert case2. upright freezer3. walk-in4. pizza prep
  • 4-501.11B - Repeat The door gaskets to the following observed damaged:1. pizza prep2. True reach-in3. single door reach-inTwo filters observed missing at the vent hood.Three comp. sink observed not sealed to wall properly.
  • 4-502.13A - Repeat Ketchup bottles and foil containers observed reused.
  • 4-602.11E - Can opener blade observed soiled with accumulations of grime and debris.
  • 4-602.13 - Repeat The following observed in need of cleaning: interiors to all units
  • 4-901.11A - Corrected During Inspection Lexan containers observed stacked wet after cleaning and sanitizing.
  • 4-903.11A - Corrected During Inspection Pizza spatulas observed stored in a dirty container.
  • 43.1-1-5F - The following item is intended for household use only and is not approved for use in a commercial food establishment: GE microwave (front).
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 6-201.11 - Repeat The ceiling tiles in the restrooms observed not smooth, nonabsorbent, and easily cleanable.
  • 6-202.11A - Repeat Lights bulb(s) in the service area and kitchen are not covered by a protective shielding.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the back hand sink.
  • 6-301.12A - Corrected During Inspection No paper towels observed at back sink.
  • 6-303.11A - One heat lamp observed out at the pizza hot holding unit.
  • 6-501.11 - Repeat The following observed in need of repair:1. threshold observed damaged still at rear exit door.2. wall by grease trap observed damaged3. holes observed in wall by dishmachine.
  • 6-501.12A - Repeat The following observed in need of cleaning:1. light shielding2. ceiling tiles in kitchen3. air vent in ceiling at the rear exit
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 7-102.11 - Corrected During Inspection Critical Sanitizing containers observed not labeled.
  • 7-201.11A - Container of toxin observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed stored with boxes of single service items.
  • 7-202.12A - Corrected During Inspection Critical Sanitizing solution in the bucket observed at 200ppm+.
June 13, 2005Routine824Details / Comments
  • 6-501.11 - Repeat The following observed in need of repair:1. shelf observed damaged above microwave.2. floor tile observed missing by clean utensil storage shelf.3. crack observed in stainless steel backboard at the dish machine area.4. both sides of rear exit door observed damaged along the bottom threshold.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Cup observed used as a scoop for croutons and pizza sauce.
  • 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  • 3-501.16B - Corrected During Inspection Critical Repeat Foods in the pizza prep observed above 41F. The unit was not cooling properly.
  • 3-501.15A - Corrected During Inspection Repeat The methods used for cooling were not adequate. Large container of soup observed covered cooling on prep table.
  • 4-101.111 - Repeat 1. Several wood shelves observed not sealed properly (shelving above hot holding and above slicer).2. Foil observed lining basket.
  • 5-501.17 - Repeat Observed no covered refuse container in the ladies room.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 3-305.14 - Repeat Splash guard observed necessary in between the clean side of the dishmachine and hand sink.
  • 4-502.13A - Corrected During Inspection Repeat Manufacturer containers/boxes were observed reused for the storage of onions and ramekins of sauce.
  • 4-204.112B - Repeat There was no temperature measuring device located in several cooling units.
  • 4-501.11A - Repeat The pizza prep observed not holding temperature properly. The unit observed at 52F and the foods inside also observed above 41F
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: eggs, steaks, burgers.
  • 4-401.11A -
  • 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pans.
  • 5-205.15B - Leak observed at the spray hose faucet.
  • 4-602.13 - Repeat The following observed in need of cleaning:1. mildew observed at the caulk of the three comp. sink.2. fan in kitchen.
  • 6-201.11 - The ceiling tiles in the restroom observed not smooth, nonabsorbent, and easily cleanable.
  • 4-202.16 - Soda and milk crates and reused containers observed used as shelving.
  • 6-202.11A - Lights bulb(s) in the kitchen are not covered by a protective shielding.
  • 6-501.12A - Repeat Ceiling tiles in the kitchen observed in need of cleaning.
  • 4-402.11A - Table with slicer observed not sealed to wall or on casters.
  • 4-501.11B - Repeat The following observed in need of repair:1. gaskets to pizza prep2. gasket to True reach-in3. shelving observed rusted in the walk-in4. shelving at the dish area observed rusted5. gaskets to the upright freezer6. caulk at the women's restroom hand sink.7. three comp. sink observed not sealed to wall properly.
December 17, 2004Routine519Details / Comments
  • 6-501.11 - Repeat 1. Two large holes observed on both sides of the bottom threshold of the entrance to the dry storage room. 2. Holes also observed on the bottom threshold of the back exit door.3. Cracked and missing floor tiles observed by rear exit door.4. Caulking behind the front hand sink and women's restroom observed cracked and damaged.
  • 3-305.14 - Repeat Splash guard observed necessary by the back hand sink and clean side of the dishmachine.
  • 4-501.11B - Repeat 1. The door gaskets of the low profile True single door unit and single door prep unit #1 observed damaged.2. The door gasket to the walk-in observed with mildew and other soil build-up.
June 03, 2004Follow-up03Details / Comments
  • 3-501.16A - Critical Repeat Potatoes on shelf (125F) cooked about an hour prior, observed below 140F.
  • 6-501.11 - 1. Two large holes observed on both sides of the bottom threshold of the entrance to the dry storage room.2. Holes also observed on the bottom threshold of the back exit door.3. Cracked and missing floor tiles observed by rear exit door.4. Caulking behind the front hand sink and women's restroom observed cracked and damaged.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) pasta, pasta salad, and deli meats in the walk-in unit observed not properly dated for disposition.
  • 3-305.14 - Splash guard observed necessary by the back hand sink and clean side of the dishmachine.
  • 3-305.11A3 - 1. Containers of pickles and lettuce observed on the floor in the walk-in.2. Boxes of Sweet and Low and crackers observed stored on the floor by the cash register area. Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.15A - Chicken noodle soup observed cooling covered on shelf at room temperature.Meat sauce (67F) observed in large container covered, in the walk-in that had been cooked last night.
  • 5-402.11A - Critical No air gap observed at the sanitizing basin of the three compartment sink
  • 4-502.13A - Manufacturer containers of pickles observed reused for the storage of lettuce.
  • 3-304.14B2 - Repeat Wet wiping cloths observed on food prep surfaces throughout the kitchen.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration. About 10ppm of sanitizer was detected in the solution bucket.
  • 4-204.112B - Repeat No thermometers observed in any of the cooling units.
  • 6-501.12A - Repeat The wall behind the prep table observed dirty.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies restroom.
  • 4-101.111 - 1. Paper observed lining:*trays where coffee mugs and single service ramekins are stored,*the shelving above the prep table2. Cardboard observed lining shelf in three door display unit. Paper and cardboard are not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-502.11B - The food temperature measuring device was found out of calibration in the range of use. Thermometer read 20F when calibrated in ice bath.
  • 4-901.11A - Lexan containers observed stacked wet after cleaning and sanitizing.
  • 4-501.11A - Repeat The following equipment observed not operating properly:1. Buffet table2. Walk-in cooler3. Pizza prep oven
  • 4-501.11B - 1. The door gaskets of the low profile True single door unit and single door prep unit #1 observed damaged.2. The door gasket to the walk-in observed with mildew and other soil build-up.
  • 4-101.19A - Wood observed being used as shelving above prep table and in the dry storage room
  • 3-301.11C - Cup observed being used as a scoop for sugar.
  • 3-501.14A - Critical Repeat Meat sauce in walk-in observed at 67F. Sauce was prepared last night
  • 4-602.13 - Repeat 1. The exterior doors to all cooling units observed sticky to sight and touch.2. Shelving above draft beer spouts where pitchers are stored and shelving below fountain drink machine observed dirty.
  • 4-602.11E - 1. Can opener blade and mount observed soiled with accumulations of old food, grime, and debris.2. Ice machine interior panel observed with rust.3. Soda nozzles observed with a black grime build-up.
  • 6-301.14 - No handwashing sign observed at either restroom or back kitchen hand sink. A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 3-501.16B - Critical 1. Ham (47F), turkey (48F) and pasta salad (51F) observed above 41F in the walk-in.2. Egg (58F) and cottage cheese (54F) observed above 41F on/in the buffet table.
May 20, 2004Routine619Details / Comments
  • 43.1-3-3A - Critical Observed no certified food manager on site upon arrival. CORRECTED.
  • 2-401.11A - Critical Observed employee drink without lid on frontline. CORRECTED.
  • 4-602.11A - Critical The ventilation hoods over the grills dusty and greasy
  • 3-304.14B2 - There are wet-wiping cloths stored on counter
  • 4-602.13 - The following non-food contact equipment is observed unclean:1. Shelving holding spices by the walk-in refrigerator
  • 4-202.16 - Repeat There are soiled cardboard boxes holding noodles in the kitchen
  • 6-501.12A - Repeat The following physical structures are unclean with debris:1. The walls are unclean by the spice rack by the walk-in refrigerator2. Unclean floor under the dishmachine.
  • 3-501.16A - Critical The following hot-hold foods are in the temperature danger zone:1. Grilled onions on grill (74F)
  • 3-305.11A1 - There are eggs on the floor of the walk-in refrigerator
  • 4-501.11A - The following equipment is observed in a state of disrepair:1. Shelving under the juice dispenser is falling down2. Glass broken on 3-door refrigerator.3. The 3-door pizza prep refrigerator is only maintaining internal temperature of 54F, gaskets are missing/removed.
  • 4-204.112B - The following units do not have thermometers:1. No thermometer in the low profile refrigerator2. No thermometer in the low profile refrigerator3. No thermometer in the low profile refrigerator
  • 6-501.11 - Repeat The following physical structures are unclean:1. There is a hole in the wall under the shelving in dry storage2. Wallpaper falling off the wall in the women's restroom.
  • 3-501.14A - Critical Repeat Observed 12" deep plastic container holding chili sauce at 82-145F in walk-in refrigerator, it is tightly covered.
  • 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1. Steaks, hamburgers, and eggs are cooked to order according to CFM
  • 5-205.15B - Critical The grease trap was not opened during the inspection, and the manager states that it hasn't been cleaned in two months
  • 4-501.110B - Repeat Wash temperature is measured at 90F for dishmachine, and the rinse temperature is at 100F, but dataplate states that temp should be 140F
April 09, 2003Routine79Details / Comments

June 23, 2009 (Critical Procedures)



Violations:
  • 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: raw beef over cut tomatoes in the two door prep ref and raw beef hamburger patties over fully cooked shrimp in the true freezer near the waterheater.
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw beef patties over raw fish in the true freezer near the waterheater
    Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked sausage on side of grill off heat source.
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. The sausage was reheated to 168 on grill top
  • 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: meatsauce and cooked vegetables on prep shelf (see food temps)
    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. Discard
Comments:
This visit was made to conduct a critical procedure inspection. Please review the following comments:
1. All critical violations were corrected during inspection
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long. TPHC was agreed upon during inspection.
3. During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly.
5. Grease trap is located on the floor at the 3 vat sink and is cleaned every 2 weeks;, filters are changed every 2 weeks. .
6. Water heater is AO Smith BTC199930 190000 BTU. Warewasher is Cleanware I, sanitizing at 100ppm of chlorine.
7. Sanitizer for 3 vat sink is chlorine at 50PPM
8. 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/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
9. consumer advisory is applicable and noted on menu per written information available upon requesy
If you have any questions, please call 703-246-8442

September 17, 2008 (Routine)



Violations:
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity that could contaminate the hands.
    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 hand washing frequencies will help prevent foodborne illness.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw ground beef over the fully cooked shrimp in the three door freezer and raw hamburger over ravioli in the reach in icecream chest (no ice cream stored in this freezer)
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: cloths stored on countertops, wet, in between uses.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-501.16(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: observed several items at the salad bar holding at 45-50F. Time as a public health control agreement will be developed today.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 3-501.17(A)(1) - 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: pasta salad, prepared foods, noodles, etc.
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 9/17/2008 they shall be date marked with a "use by" date not exceeding 9/23/2008.
  • 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: The GE microwave oven
    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.
  • 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • 6-101.11(A) - The ceiling tile located in bathrooms are 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. Replace the ceiling tiles in the bathrooms within 90 days.
  • 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.
  • 6-403.11(B) - Corrected During Inspection Observed a hat stored on the same shelf along with buns and over the icecream freezer.
    Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
  • 6-501.11 - Observed that the that the following is not maintained in good repair: 1. missing tiles on near the dishwashing area, 2. peeling ceiling tiles near the dishwashing area.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
    Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
Comments:
This visit was made to conduct a complaint inspection for roaches observed in a mens bathroom and the customer seating area. No live roaches were observed during this visit. The manager was aware of the complaint. In addition, a routine inspection was conducted. Please review the following comments:
1. All critical violations were corrected during inspection
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long. TPHC was agreed upon during inspection.
3. During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly. .FAX A COPY OF THE LAST PEST CONTROL REPORT, TO MY ATTENTION, AT THE HEALTH DEPARTMENT WITHIN 10 DAYS.
5. Grease trap is located on the floor at the 3 vat sink and is cleaned every 2 weeks;, filters are changed every 2 weeks. .
6. Water heater is AO Smith BTC199930 190000 BTU. Warewasher is Cleanware I, sanitizing at 50ppm of chlorine.
7. Sanitizer for 3 vat sink is chlorine at 50PPM
8. 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/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
9. consumer advisory is applicable and noted on menu
***Failure to correct and maintain cited violations may result in additional corrective action being taken.*** If you have any questions, please call 703-246-8442

April 10, 2008 (Follow-up)



Violations:
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands or change gloves before engaging in food preparation, after handling raw shell eggs.
    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 hand washing frequencies will help prevent foodborne illness.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef pork over liquid eggs in the sandwich prep
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • 3-501.14(A)(2) - Critical Items from steam table (chili, meat sauce, gravy, tomato sauce, etc) are not being adequately cooled to prevent the growth of harmful bacteria.
    Cooked potentially hazardous foods (time/temperature control for safe food) shall be cooled: 1. within 2 hours from 135f to 70f and, 2. within a total time of 6 hours from 135f to 41f (45f) or below.
  • 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: placing steam table items out at room temperature, wrapping and then placing in refrigeration unit
    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.
  • 3-603.11(B) - Critical Repeat The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: burgers, liver, steak
    The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
  • 7-202.12(C) - Corrected During Inspection Critical Repeat Container of RAID observed in the warewashing area on the grease trap.
    Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
Comments:
The purpose of today's visit was to conduct follow-up inspection to the critical procedure inspection conducted on 3/27/2008. Please review the following:


1. At the time of my arrival the dessert case was observed not in use, per CFM, the unit is to be removed. The 1 door prep refrigeration has been removed out of the kitchen.
2. The only items observed on the steam table were those used for breakfast and they were found holding at the proper temperature. Per the cook, all the items are now placed reheated on the range, prior to being placed on the steam table. However, the items from the previous night, taken from the steam table were found at temperatures of 49-55F. It was determined that these items had not been properly cooled.
3. Review cooling process. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. PHF must cool from 135F to 70F within 2 hours, then from 70F to 41 F with in 4 hours.
4. 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/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
5. Per CFM, a new menu is in the process of being produced. A copy of the new menu with the consumer advisory and disclosure shall be faxed or emailed to my attention by Friday, 4/10/2008.


***Note: Thermostat was adjusted on pizza prep unit. ***

March 27, 2008 (Critical Procedures)



Violations:
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
    The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
  • 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after handling raw shell eggs.
    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 hand washing frequencies will help prevent foodborne illness.
  • 3-301.11(B) - Corrected During Inspection Critical Food employees are handling ready to eat foods using their bare hands. (cook handling bread, arranging food on plate and pizza in box)
    Except when washing fruits and vegetables, food employees may not contact ready to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
  • 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: raw beef hamburgers over ravioli in 3 door freezer
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • 3-403.11(A) - Corrected During Inspection Critical The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: items on steam table ( vegetable soup, noodle soup, mashed potatoes, etc)
    Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165F for 15 seconds.
  • 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sausage links 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 3-501.19.
  • 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: pasta noodles and rice in 1 door prep, cheesecake in dessert in display case, butter and half/half in server area
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: burgers, liver, steak
    The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
  • 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: 1 door prep refrigerator between the sandwich and pizza preps, dessert case
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
  • 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.
  • 6-301.14 - Corrected During Inspection 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. (missing in men's room)
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • 7-202.12(C) - Critical Container of RAID observed in the warewashing area.
    Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
Comments:
Food temp. cont.-
tuna in walk in - 36F, meatballs cooling in pizza prep - 86F, cheese in pizza prep - 38F, butter in server station- 63F, cheesecake in dessert case - 51F, half/half in server station- 62F, stuffed peppers in walk in - 38, noodles in walk in-36F

This visit was made to conduct a critical procedures inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately. A follow up inspection will be conducted on or about 4/7/2008.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses. ***Handouts provided***
4. Professional Pest Control Company services twice monthly.
5. Warewasher is Cleanware I, sanitizing at 50ppm of chlorine.
6. Sanitizer for 3 vat sink is chlorine.
7. 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/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

September 20, 2007 (Follow-up)



Violations:
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop at the drink station
    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) - Repeat Wet wiping clothes observed sitting on the prep table in between use.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 4-202.16 - Repeat Cardboard observed lining the shelf in the walk in cooler. Raw wood observed supporting shelving in the dessert case.
    Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s): storage in the dry storage room.
    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.
  • 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: both 1 door prep units in the kitchen
    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.
  • 4-501.11(A) - Repeat The following equipment was observed damaged: glass on doors of 3 door reach in display refrigeratorleft door of 3 door reach in display refrigerator
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
  • 4-501.11(B) - Repeat The door gaskets of the following unit(s) are damaged:Beverage Air 2 door pizza prepTrue 1 door prep2 door prep freezer
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-901.11(A) - Repeat Cups and food storage containers were found stacked while wet after cleaning and chemical sanitization.
    After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
  • 4-903.11(B) - Repeat Clean cups in the wall mounted dispenser were observed stored uncovered.
    Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
  • 4-903.11(B) - Repeat Clean plates at the buffet and single service containers in the kitchen (corrected) were observed stored with the food-contact surface facing upward.
    Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
  • 6-202.11(A) - Repeat Light bulb(s) in the following areas are not covered by a protective shielding:inside the 3 door display reach in in the ceiling over the oven and by the mop sink
    Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. gap observed between the wall and the faucet knobs at the mop sink2. Paint observed peeling in some areas around the kitchen handsink and behind the pizza prep unit
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (unused refrigeration 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.
Comments:
The purpose of today's visit was to conduct a follow-up inspection to the routine inspection conducted on 9/10/2007. Please review the following:

1. All critical violations have been addressed and were observed corrected at the time of the my visit.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long. Properly label all items on salad bar.
3. Please remember that ALL refrigeration equipment must be able to maintain an ambient air temperature and PHFs temperatures of 41F or below by January 2008.
4. Please correct all remaining violations within 80 days.

September 10, 2007 (Routine)



Violations:
  • 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit: raw hamburger of gyro in 1 door prep unit, raw beef over lunch meat in the 1 door Artic Air freezer
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop at the drink station
    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) - Corrected During Inspection Repeat Wet wiping clothes observed sitting on the prep table in between use.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sausage on the 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 3-501.19.
  • 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: butter and half/half at the server's station
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 3-501.17A - Critical Observed that the prepared, ready-to-eat pastas and coleslaw held in the prep and walk in cooler is not properly dated for disposition.
    Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
  • 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s): storage in the dry storage room.
    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.
  • 4-202.16 - Repeat Cardboard observed lining the shelf in the walk in cooler. Raw wood observed supporting shelving in the dessert case.
    Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • 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: both 1 door prep units in the kitchen
    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.
  • 4-501.11(A) - Repeat The following equipment was observed damaged: glass on doors of 3 door reach in display refrigeratorleft door of 3 door reach in display refrigerator
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
  • 4-501.11(B) - The door gaskets of the following unit(s) are damaged:Beverage Air 2 door pizza prepTrue 1 door prep2 door prep freezer
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: warewashing machine racksdoor gaskets of prep refrigeration unitsice accumulation in Artic Air reach-in freezer top of warewashing machine
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 4-703.11(C) - Corrected During Inspection Critical When tested a low concentration of chemical sanitizer was found in the sanitize basin.
    The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine.
  • 4-901.11(A) - Cups and food storage containers were found stacked while wet after cleaning and chemical sanitization.
    After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
  • 4-903.11(B) - Repeat Clean plates at the buffet and single service containers in the kitchen (corrected) were observed stored with the food-contact surface facing upward.
    Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
  • 4-903.11(B) - Repeat Clean cups in the wall mounted dispenser were observed stored uncovered.
    Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
  • 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level under the 3-vat sink is not observed.
    An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
  • 6-202.11(A) - Repeat Light bulb(s) in the following areas are not covered by a protective shielding:inside the 3 door display reach in in the ceiling over the oven and by the mop sink
    Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • 6-301.14 - Corrected During Inspection 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. (missing in rest-rooms)
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. gap observed between the wall and the faucet knobs at the mop sink2. Paint observed peeling in some areas around the kitchen handsink and behind the pizza prep unit
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111(C) - Critical Repeat Two live cockroaches were observed on the wall over the mop sink.
    Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
  • 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 refrigeration 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.
  • 6-501.16 - Observed that mops are improperly stored between use.
    Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
Comments:
Food temperatures cont:
half/half - server's station 66F;

This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately. A follow up inspection will be conducted on or about 9/20/2007.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly, last date of service was 8/9/2007.
5. Grease trap is located on the floor at the 3 vat sink and is cleaned every 2 weeks. Hood system last serviced on 7/13/2007, filters are changed every 2 weeks. .
6. Water heater is AO Smith BTC199930 190000 BTU. Warewasher is Cleanware I, sanitizing at 50ppm of chlorine.
7. Sanitizer for 3 vat sink is chlorine.
8. 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/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

March 12, 2007 (Routine)



Violations:
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service:tuna and cream of chicken
    CORRECTED DURING INSPECTION:Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw beef over bulk lunch meat in the walk in cooler)
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance:flour, sugar, etc
    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.
  • 3-303.12(A) - The following packaged food was found stored in direct contact with ice:half/halfbutter
    Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
  • 3-304.14(B)(1) - Corrected During Inspection Improper storage of wet wiping cloths in between use (observed on the counter tops)
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 3-403.11(D) - Critical Observed facility using steam table to reheat items for hot holding (steam table water 137F):chili, vegetables, etc.
    Corrected during inspection: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens.
  • 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:milk, dressings, half/half, liquid egg in 3 door display refrigeratorraw chicken in True prep pasta in prep refrig
    CORRECTED DURING INSPECTION: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 4-202.16 - Milk crate(s) found used for the following purpose(s):storage/elevation in back storage roomCardboard observed being used to line shelving in the walk in cooler and being reused for storage in the 2 door reach in freezer.
    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.Discontinue the reuse of cardboard.
  • 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:3 door display refrigeratorTrue 1 door prep 1 door prep -used for pasta storage Bottom of the Bev Air pizza prep
    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.
  • 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:metal shelving observed rustedmetal plate in ice machine observed rusted in some areasbottom shelving of warewashing prep table was observed rusteddoor glass observed damaged on the 3 door display refrigerator
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
  • 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: top of prep refrigerator, under counter grilldoor gasket of 2 door reach in freezercan opener
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 4-903.11(B) - Clean single service containers lids and tops and plates were observed stored with the food-contact surface facing upward.
    Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
  • 4-904.11(B) - Unwrapped knives were not stored randomly at the front counter.
    Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
  • 4-904.11(C) - Unwrapped single-service items were provided at the consumer self-service counter. (stirrers at the front counter)
    Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
  • 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, Inc. (see handout provided) 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.
  • 5-205.15(B) - Faucet at the 3-vat sink was observed leaking.
    A plumbing system shall be maintained in good repair.
  • 6-101.11(A) - The ceiling tile located in back storage and mop sink room are absorbent and not easily cleaned.
    Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
  • 6-202.11(A) - Light bulb(s) in the 3 door display refrigerator are not covered by a protective shielding.
    Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in rest-rooms)
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. gap observed around the pipe of the warewashing handsink2. gap observed at the floor and wall juncture of the at the warewash area3. server station counter panel is observed damaged in some areas 4. Caulking missing along the back of the 3-vat sink.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during today's inspection. All remaining refrigeration violations must be corrected immediately. Please fax a copy of the completed service report to the Health Department. Additionally, fax a copy of CFM card to the Health Department within 10 days.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. 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/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
4. Professional Pest Control Company services every 2 weeks. No activity/evidence noted today.
5. Grease trap is located on the floor under the 3-vat sink and is cleaned weekly.
6. Water heater is AO Smith BTC 199930 190000 BTU. Warewasher is Cleanware, CW-1, chlorine sanitizing (unit was tested and found to operating per manufacture specifications)
7. Sanitizer for 3 vat sink is chlorine.
8. Review reheating process. Excessive time for reheating of potentially hazardous foods for hot-holding is a contributing factor to foodborne illness. If food is not rapidly reheated in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

September 12, 2006 (Critical Procedures)



Violations:
  • 3-202.15 - Corrected During Inspection Critical Dented cans of chick peas and tomatoes observed on the storage rack with other items to be used for food facility.
    Discard or return to supplier.
  • 3-501.15(A)(1)-(7) - The methods used for cooling were not adequate. Whole roast observed cooling in the walk in.
    Slice/ reduce portion size of roast to promote rapid cooling.
  • 3-501.16(A)(1) - Critical Pizza was observed hot holding at improper temperatures at the buffet.
    Hot hold PHF's at 135F to discourage harmful bacteria growth.
  • 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Wiping cloth solution was found to be 200ppm and 3-vat sink sanitizing solution was found to be below 50ppm.
    Adjust and maintain sanitizing between 50-100 ppm.
  • 6-501.111(C) - Critical One live roach observed on the floor in the dining area.
    Maintain routine pest control service to reduce the presence of pest.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly.
5. Grease trap is cleaned weekly.
6. Water heater is same as file. Per CFM, there may a replacement of the water heater, please contact the Health Department with specifications of the new unit, prior to installation.
7. Sanitizer for 3 vat sink is chlorine. Warewash machine is the same as file, the unit was tested and found to be sanitizing at the proper concentration.
8. Review cooling process. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. PHF must cool from 140F to 70F within 2 hours, then from 70F to 41 F with in 4 hours.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

June 21, 2006 (Follow-up)



Violations:
  • 5-501.115 - Repeat Excess grease observed on the ground around the grease barrels.
    Clean the area - pressure washing is recommended.
  • 6-501.11 - Repeat The following is in need of REPAIR:1) 3 vat sink needs caulking to the wall. SEAL the sink to the wall with screws before caulking2) wall next to service window at dishwash area is open from ongoing repair to plumbing.
    1) Caulk sink.2) Repair wall.
Comments:
The purpose of this visit was to followup on an inspection from 6/14/06.
The 3DR pizza prep unit has been replaced with a Silver King 2DR pizza prep unit. A new 3DR unit is on order. The sandwich unit in the kitchen has been serviced and is maintaining ambient air temp of less than 41F. Foods on the prep top were also observed cold holding at less than 41F. Thank you for your efforts to improve the refrigeration situation.
Effective immediately, time as the public health control will be used for the pasta salads, pepperoni, bean salads, cottage cheese and dressings on the buffet. A chart will be used to indicate start and discard times, per day. The chart will match the items on the buffet. It was agreed that 10:30am will be the start time and 2:30pm will be the discard time for the listed items. If items are replaced with a new portion, those items will be listed at a new start time on the chart. Under time as the public health control process, NO LEFTOVERS will be placed in the refrigerators for re-use, either the same day or the next day.
Other suggestions:
1) store a can of tuna in the walkin overnight so ingredients of tuna salad will be cold when it is made.
2) use the freezer to cool items quickly to 41F after they were made at room temperature.
3) when cooling lasagna, soup, chili, sauces and other items to be re-heated later it is necessary to monitor the temperature and the times of cooling. Hot items must cool from 140F to 70F in TWO hours. Then they must cool to 41F in another FOUR hours. Be proactive: shallow pans, small portions, use of the freezer, use of ice baths and ice wands all are methods which can help with cooling.
The next full inspection will be in August, as a followup to some maintenance issues.

June 13, 2006 (Follow-up)



Violations:
  • 3-501.16B - Corrected During Inspection Critical Repeat Pasta and other items in pizza prep unit cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) pasta, prime rib and sausages in the walkin are not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days.
  • 4-204.112B - Repeat There was no temperature measuring device located in the sandwich prep or pizza prep units.
    Provide thermometers in ALL refrigerators and freezers.
  • 4-501.11A - Repeat Pizza prep unit was not maintaining 41F ambient air temperature.
    Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gaskets of the 3DR pizza prep unit are damaged beyond repair.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 5-501.115 - Repeat Excess grease observed on the ground around the grease barrels.
    Clean the area - pressure washing is recommended.
  • 6-501.11 - Repeat The following is in need of REPAIR:1) 3 vat sink needs caulking to the wall. SEAL the sink to the wall with screws before caulking2) wall next to service window at dishwash area is open from ongoing repair to plumbing.
    1) Caulk sink.2) Repair wall.
  • 6-501.12A - Repeat The front vents of the hood are in need of cleaning.
    Clean these vents more regularly.
Comments:
The purpose of this visit was to followup on an inspection from March 7, 2006. Some items have been corrected. Thank you.
Three refrigeration units - buffet, pizza prep and top of sandwich prep - are not maintaining foods at 41F or less. The pizza prep continues to be a problem. Repair it immediately to maintain 41F. DO NOT USE this unit until it is working properly. If the unit will not maintain 41F, replace it. Internal temperature of 55F is unacceptable. Not monitoring the temperature of unit that is not working properly is also not acceptable.
CFM/manager must be PROACTIVE in monitoring the temperatures of the foods in/on these units. Purchase MANY food thermometers. Place them in foods at the buffet unit, the pizza prep top and the sandwich prep top(right side). If the temperature is above 45F, switch the foods with items from the walkin that have been kept at 41F. It is also recommended that after the lunch rush, items on the sandwich prep and the buffet unit be replaced. Do not wait until 5pm.
There will be another followup inspection on items other than food prep - wall in dishwasher area, etc. - on August 10. At that time all facility related corrections must be completed.
The refrigeration units referred to above must be repaired immediately. There will. be a followup on those units in 7 days.

March 07, 2006 (Routine)



Violations:
  • 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties. Train employees regarding proper hot and cold holding temperatures AND proper cooling process.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the salad prep unit, the glass door reachin and the single door reachin freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate.
    Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
  • 3-501.16B - Corrected During Inspection Critical Lasagna(47F) and other items in pizza prep unit cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) pasta, prime rib and sausages in the walkin are not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days.
  • 4-204.112B - There was no temperature measuring device located in the sandwich prep or pizza prep units.
    Provide thermometers in ALL refrigerators and freezers.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
    Obtain at least three food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-501.11A - Pizza prep unit was leaking and not maintaining 41F ambient air temperature.
    Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gaskets of the 3DR pizza prep unit are damaged beyond repair.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 4-502.11C - The water temperature gauge on the dishwash machine is not in good repair and/ or not accurate in the range of use. Water temped at 139F. Gauge read 115-120F.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) gaskets on 2DR McCall reachin freezer.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the water supply to the juice dispenser, the coffee maker and the cappucino machine.
    Provide an approved backflow prevention device on the water line serving this equipment.
  • 5-205.15B - The following plumbing repairs are needed:1) no cold water at the back handsink - faucet handle spins.2) the faucet at the 3 vat sink runs continuously
    Repair the handsink faucet.Repair faucet to allow for shutoff.
  • 5-501.115 - Excess grease observed on the ground around the grease barrels.
    Clean the area - pressure washing is recommended.
  • 5-501.17 - There is no cover to the refuse container in the ladies restroom stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 6-301.11 - Soap was not provided at the back handsink.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing.
  • 6-301.12A - Observed that no paper towels were available for handsink at dishwash area.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.11 - Repeat The following is in need of REPAIR:1) caulking to right and along back of 3 vat sink is mildewed and no longer cleanable.2) wall next to service window at dishwash area is open from ongoing repair to plumbing.
    1) REMOVE old caulk and re-caulk.2) Repair wall.
  • 6-501.12A - The front vents of the hood are in need of cleaning.
    Clean these vents more regularly.
  • 6-501.16 - Mops and brooms not hung up to air dry.
    Provide a mop rack to allow mops and brooms to be hung in a position to air dry.
Comments:
The purpose of this visit was to conduct a routine inspection. The backflow prevention device(s) must be installed within 72 hours. Please contact the Health Department the installation is complete.
The following recommendations are made:
1) Provide ALL cooks/chefs with food thermometers. Temperatures must be monitored along the hot hold area as well as along the buffet and the cold hold prep areas.
2) Do not double pan at the cold buffet table. It is better to have refrigerated air around the pans(total cooling) than placing the pans on ice(bottom-only cooling).
3) Use proper cooling procedures to reduce hot food to 70F within 2 hours and to 41F in another 4 hours. See comments above for suggested methods.
4) When reheating items in the microwave, use thermometer periodically to assure that food was heated to 165F.
5) Do not use the pizza prep unit until it has been serviced to maintain 41F ambient air temperature.
There will be a followup inspection in approximately 90 days. At that time ALL violations above must be corrected. This includes the wall repair in the back room.
Water heater: A.O. Smith BTC 199 930; 190000BTU; 172.7gph recovery rate.
Dishwasher: Cleanware model CW-1; low temp; chlorine sanitizer

December 07, 2005 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over shell eggs and bagged carrots.
    Always store raw foods below produce and cooked items. See also comments section.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered appetizers found in white commercial freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk in cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16B - Corrected During Inspection Critical Salad bar items such as dolma, potato sld etc were found at 49 F and higher.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed ham deli loaf in the refrigeration unit was not properly dated for disposition after opening.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-202.16 - Milk crate(s) found used for the following:- elevating bagged potatoes.
    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 - Corrected During Inspection There was no temperature measuring device located in the freezer in back of store.
    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.
  • 4-301.11 - Sld bar buffet cooler did not maintain potentially hazardous foods at required temperatures.
    Service unit as soon as possible. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 4-402.11A - The steel table immediately right of dish machine is not fixed to the wall so that the need for cleaning is minimized.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11A - Repeat Three door large refrigerator in center of kitchen is out of order.
    Either repair unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or remove it to prevent harborage for insects.
  • 4-501.11B - Repeat The door gasket of the salad buffet unit is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- any home grade plastic containes for food items.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 5-205.15B - Corrected During Inspection Plumbing connections under the dish machine were leaking but repaired with tin foil paper.
    Plumbing systems and components shall be maintained in good repair using commercial construction materials or components.
  • 6-501.11 - Some wall surfaces are in need of additional resurfacing after water leak.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - Wall underneath left side of dish machine is very dirty.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
The purpose of this visit was to conduct a routine inspection. Temperatures of foods in refrigeration units were acceptable with the exception of the sld bar items such as dolma and potato sld. The unit will most likely need servicing as there was no locatable thermostat adjuster.
Please attend to the critical violations listed above and have them corrected at your earliest convenience. If salad buffet does not maintain items in the low 40s F then you should not have the self serve buffet operational.
If after service by a technician the unit is not operating within acceptable parameters you may choose to begin
a Time as a Public Health Control Variance pending approval from the Health Dept.
COOKING, REHEATING & HOLDING TEMPERATURES:
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – Raw Poultry
MIDDLE SHELF – Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
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. 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.
COOLING:
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.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Hot Water Heater: AOSMith, BTR 410 A; 190,000 BTUs; recovery rate is 208 Gallons per Hour.
Dishwasher: chemical dish machine
Hood System: Every 6 Months
Pest Control: Monthly
Consumer Advisory: included in menu

December 07, 2005 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over shell eggs and bagged carrots.
    Always store raw foods below produce and cooked items. See also comments section.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered appetizers found in white commercial freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk in cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16B - Corrected During Inspection Critical Salad bar items such as dolma, potato sld etc were found at 49 F and higher.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed ham deli loaf in the refrigeration unit was not properly dated for disposition after opening.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-202.16 - Milk crate(s) found used for the following:- elevating bagged potatoes.
    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 - Corrected During Inspection There was no temperature measuring device located in the freezer in back of store.
    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.
  • 4-301.11 - Sld bar buffet cooler did not maintain potentially hazardous foods at required temperatures.
    Service unit as soon as possible. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 4-402.11A - The steel table immediately right of dish machine is not fixed to the wall so that the need for cleaning is minimized.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11A - Repeat Three door large refrigerator in center of kitchen is out of order.
    Either repair unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or remove it to prevent harborage for insects.
  • 4-501.11B - Repeat The door gasket of the salad buffet unit is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- any home grade plastic containes for food items.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 5-205.15B - Corrected During Inspection Plumbing connections under the dish machine were leaking but repaired with tin foil paper.
    Plumbing systems and components shall be maintained in good repair using commercial construction materials or components.
  • 6-501.11 - Some wall surfaces are in need of additional resurfacing after water leak.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - Wall underneath left side of dish machine is very dirty.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
The purpose of this visit was to conduct a routine inspection. Temperatures of foods in refrigeration units were acceptable with the exception of the sld bar items such as dolma and potato sld. The unit will most likely need servicing as there was no locatable thermostat adjuster.
Please attend to the critical violations listed above and have them corrected at your earliest convenience. If salad buffet does not maintain items in the low 40s F then you should not have the self serve buffet operational.
If after service by a technician the unit is not operating within acceptable parameters you may choose to begin
a Time as a Public Health Control Variance pending approval from the Health Dept.
COOKING, REHEATING & HOLDING TEMPERATURES:
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – Raw Poultry
MIDDLE SHELF – Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
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. 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.
COOLING:
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.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Hot Water Heater: AOSMith, BTR 410 A; 190,000 BTUs; recovery rate is 208 Gallons per Hour.
Dishwasher: chemical dish machine
Hood System: Every 6 Months
Pest Control: Monthly
Consumer Advisory: included in menu

July 08, 2005 (Follow-up)



Violations:
  • 4-501.11A - Repeat Upright freezer observed not working. The unit has been worked on but will take more time to resolve the problem (unit was not in use at time of inspection).
    Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gasket of the following observed damaged:1. pizza prep2. True reach-in3. single door reach-in
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
Comments:
This visit was made to conduct a follow-up inspection. Please review the following comments:

1. Substantial compliance observed at time of follow-up.
2. Please correct remaining violations before the next inspection.
If you have any questions, please contact me. Thank you.

June 28, 2005 (Follow-up)

Comments:
This visit was made to conduct a follow-up inspection to verify that pizza prep has been repaired and is maintaining an ambient air temperature of 45F or below. Please review the following comments:

1. Pizza prep observed at 45F.
2. Another follow-up will be conducted on 07.05.05 to verify 100% compliance.
Correct all violations before the next follow-up.

June 27, 2005 (Follow-up)



Violations:
  • 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: burgers, steaks.
    As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
  • 4-101.111 - Repeat 1. Cloth observed lining the bottom of cutting boards.2. Wood observed unsealed at the hot hold buffet unit.3. Wax paper observed lining container of spoons.4. Paper observed lining tray of single service items.5. Wood shelving in back observed not sealed properly. Paint is chipping off.6. Cardboard separator observed used to separate utensils in a container.
    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 Pizza prep, and upright freezer observed not working properly.
    Repair all units so that the proper ambient air temperature can be achieved.
  • 4-501.11A - Repeat The following observed not working properly:1. upright freezer2. pizza prep
    Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gaskets to the following observed damaged:1. pizza prep2. True reach-in3. single door reach-inTwo filters observed missing at the vent hood.Three comp. sink observed not sealed to wall properly.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.Replace the missing filters.
  • 4-602.11E - Repeat Can opener blade observed soiled with accumulations of grime and debris.
    Clean the 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.
  • 43.1-1-5F - Repeat The following item is intended for household use only and is not approved for use in a commercial food establishment: GE microwave (front).
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-201.11 - Repeat The ceiling tiles in the restrooms observed not smooth, nonabsorbent, and easily cleanable.
    Replace tiles with ones that are.
  • 6-202.11A - Repeat Lights bulb(s) in the service area and kitchen are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 6-501.11 - Repeat The following observed in need of repair:1. threshold observed damaged still at rear exit door.2. wall by grease trap observed damaged3. holes observed in wall by dishmachine.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - Repeat The following observed in need of cleaning:1. light shielding2. ceiling tiles in kitchen3. air vent in ceiling at the rear exit
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Another follow-up will be conducted tomorrow to verify that pizza prep is working properly. Please relocate all PHF's until the unit has been repaired. Have unit repaired immediately.
Correct as many other violations as possible overnight as well.

Another follow-up may be conducted to verify 100% compliance.

CORRECT ALL VIOLATIONS SO THAT A NOTICE OF VIOLATION IS NOT NECESSARY!!

Copy of report was left with CFM, so no excuses will be accepted.

June 13, 2005 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
    A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Ramekins observed used for scoops.
    Provide scoops with the handles extended.Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Ice scoop handle observed stored with the handle in the ice.
    Store scoop in ice with the handle extended. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Wet wiping cloths observed stored on food prep surfaces.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.15A - Corrected During Inspection Repeat The methods used for cooling were not adequate. Pasta observed cooling in large container, tightly covered. Green beans observed cooling on counter at room temperature.
    Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
  • 3-501.16B - Corrected During Inspection Critical Repeat All foods in the walk-in, pizza prep, and tops of all prep units observed above 41F.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) pasta, tuna, and lasagna observed not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: burgers, steaks.
    As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
  • 4-101.111 - Repeat 1. Cloth observed lining the bottom of cutting boards.2. Wood observed unsealed at the hot hold buffet unit.3. Wax paper observed lining container of spoons.4. Paper observed lining tray of single service items.5. Wood shelving in back observed not sealed properly. Paint is chipping off.6. Cardboard separator observed used to separate utensils in a container.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-204.112B - Repeat There was no temperature measuring device located in the chest freezer, True reach-in, and two door reach-in (buffet).
    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.
  • 4-301.11 - Walk-in, pizza prep, and upright freezer observed not working properly.
    Repair all units so that the proper ambient air temperature can be achieved.
  • 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution at the three comp. sink was not at an acceptable concentration.
    Adjust solution from 0ppm to 50ppm.
  • 4-501.11A - Repeat The following observed not working properly:1. Dessert case2. upright freezer3. walk-in4. pizza prep
    Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gaskets to the following observed damaged:1. pizza prep2. True reach-in3. single door reach-inTwo filters observed missing at the vent hood.Three comp. sink observed not sealed to wall properly.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.Replace the missing filters.
  • 4-502.13A - Repeat Ketchup bottles and foil containers observed reused.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-602.11E - Can opener blade observed soiled with accumulations of grime and debris.
    Clean the 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.
  • 4-602.13 - Repeat The following observed in need of cleaning: interiors to all units
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-901.11A - Corrected During Inspection Lexan containers observed stacked wet after cleaning and sanitizing.
    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.
  • 4-903.11A - Corrected During Inspection Pizza spatulas observed stored in a dirty container.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 43.1-1-5F - The following item is intended for household use only and is not approved for use in a commercial food establishment: GE microwave (front).
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 43.1-3-3A - 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. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 6-201.11 - Repeat The ceiling tiles in the restrooms observed not smooth, nonabsorbent, and easily cleanable.
    Replace tiles with ones that are.
  • 6-202.11A - Repeat Lights bulb(s) in the service area and kitchen are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the back hand sink.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12A - Corrected During Inspection No paper towels observed at back sink.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-303.11A - One heat lamp observed out at the pizza hot holding unit.
    Replace bulb to maintain food at proper temperature.
  • 6-501.11 - Repeat The following observed in need of repair:1. threshold observed damaged still at rear exit door.2. wall by grease trap observed damaged3. holes observed in wall by dishmachine.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - Repeat The following observed in need of cleaning:1. light shielding2. ceiling tiles in kitchen3. air vent in ceiling at the rear exit
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-501.16 - 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.
  • 7-102.11 - Corrected During Inspection Critical Sanitizing containers observed not labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 7-201.11A - Container of toxin observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed stored with boxes of single service items.
    Containers of cleaners/toxins must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 7-202.12A - Corrected During Inspection Critical Sanitizing solution in the bucket observed at 200ppm+.
    Sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. Due to large number of violations, a follow-up will be conducted within the next ten days, on or about 06.23.05. Correct as many violations as possible within this time. Beware of REPEAT violations. Correct these violations immediately so that enforcement action is not necessary. All repeat violations are now flagrant and are subject to a notice of violation.
3. Refrigeration technician arrived on site to service all cooling units. He advised that the walk-in is working properly and was simply on the defrost cycle. He is going to replace the curtains to help the unit maintain its ambient air temperature.
The pizza prep is currently being worked on. He plans to repair the dessert unit and freezer tonight after the establishment closes. Neither unit was in use at time of inspection.
Recommendations were made on how to use the cold hold buffet line optimally.
Please fax copy of invoice of service to the Health Department once the units are working. Do not store any PHF's in the pizza prep until it is working properly.
4. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
5. Review cooling process. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
6. Professional Pest Control Company services twice/month. No activity/evidence noted today.
If you have any questions, please contact me. Thank you.
No change in the hot water heater or dishmachine.
REMINDERS:
Ensure that:
• employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
• employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
• food is received from approved sources at the proper temperatures and in sound condition.
• the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
• foods are rapidly cooled down within 4 hours.
• employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
• there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
• employees are properly trained in food safety as it relates to their assigned duties.
OTHER 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. All employees handling food shall wear proper hair restraints at all times.
8. Purchase chlorine test strips to ensure that the sanitize solution you use in your three compartment sink and in your sanitize buckets is 50ppm-100ppm.
IMPORTANT:
1. Store all raw meat that may come into the establishment below ready to eat food within refrigeration and freezer units.
2. Maintain all containers of toxins labeled with the name of their contents so that they may not become confused for another product.
3. Maintain all food covered within refrigeration and freezer units while not in use and while not cooling.
4. Date mark all food and opened packages kept longer than 24 hours with a "CONSUME BY" date.

December 17, 2004 (Routine)



Violations:
  • 6-501.11 - Repeat The following observed in need of repair:1. shelf observed damaged above microwave.2. floor tile observed missing by clean utensil storage shelf.3. crack observed in stainless steel backboard at the dish machine area.4. both sides of rear exit door observed damaged along the bottom threshold.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Cup observed used as a scoop for croutons and pizza sauce.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 3-501.16B - Corrected During Inspection Critical Repeat Foods in the pizza prep observed above 41F. The unit was not cooling properly.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.15A - Corrected During Inspection Repeat The methods used for cooling were not adequate. Large container of soup observed covered cooling on prep table.
    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.
  • 4-101.111 - Repeat 1. Several wood shelves observed not sealed properly (shelving above hot holding and above slicer).2. Foil observed lining basket.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 5-501.17 - Repeat Observed no covered refuse container in the ladies room.
    Provide a cover to the trash can for the disposal of feminine products.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.14 - Repeat Splash guard observed necessary in between the clean side of the dishmachine and hand sink.
    Install a splash guard.
  • 4-502.13A - Corrected During Inspection Repeat Manufacturer containers/boxes were observed reused for the storage of onions and ramekins of sauce.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-204.112B - Repeat There was no temperature measuring device located in several cooling units.
    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.
  • 4-501.11A - Repeat The pizza prep observed not holding temperature properly. The unit observed at 52F and the foods inside also observed above 41F
    Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: eggs, steaks, burgers.
    As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
  • 4-401.11A -
    Relocate this item to an area where it is not ex
  • 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pans.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 5-205.15B - Leak observed at the spray hose faucet.
    Plumbing systems and components shall be maintained in good repair.
  • 4-602.13 - Repeat The following observed in need of cleaning:1. mildew observed at the caulk of the three comp. sink.2. fan in kitchen.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-201.11 - The ceiling tiles in the restroom observed not smooth, nonabsorbent, and easily cleanable.
    Replace tiles with ones that are.
  • 4-202.16 - Soda and milk crates and reused containers observed used as shelving.
    Soda, milk crates and containers 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.
  • 6-202.11A - Lights bulb(s) in the kitchen are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 6-501.12A - Repeat Ceiling tiles in the kitchen observed 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.
  • 4-402.11A - Table with slicer observed not sealed to wall or on casters.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage or install casters.
  • 4-501.11B - Repeat The following observed in need of repair:1. gaskets to pizza prep2. gasket to True reach-in3. shelving observed rusted in the walk-in4. shelving at the dish area observed rusted5. gaskets to the upright freezer6. caulk at the women's restroom hand sink.7. three comp. sink observed not sealed to wall properly.
    Repair or replace the door gasket and shelving in accordance with the manufacturer's specifications.Reseal/caulk the sinks.
Comments:
\This visit was made to conduct a routine inspection. Please review the following comments:
1. Add the required Consumer Advisory to the menu within thirty (30) days. Fax copy of revised menu prior to mass production to the Health Department for review (703.385.9568).
Have pizza prep unit serviced. Please fax copy of invoice of service to the Health Department once the unit is capable of maintaining an ambient air temperature of 41F or below. Do not store any PHF's in the unit until it is repaired.
2. All remaining violations must be corrected before the next routine inspection.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
4. Review cooling process. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
5. Professional Pest Control Company services weekly.
6. Grease trap is cleaned every couple of months by employee.
If you have any questions, please contact me. Thank you.

No change in hot water heater or dishmachine.
Fax copy of specification for new hot water heater if one is to be installed.

June 03, 2004 (Follow-up)



Violations:
  • 6-501.11 - Repeat 1. Two large holes observed on both sides of the bottom threshold of the entrance to the dry storage room. 2. Holes also observed on the bottom threshold of the back exit door.3. Cracked and missing floor tiles observed by rear exit door.4. Caulking behind the front hand sink and women's restroom observed cracked and damaged.
    1/4. CORRECTED DURING THE INSPECTIONRepair holes, floor tiles, and caulking to maintain establishment in good sanitary condition and to allow for an easily cleanable surface. Maintain physical facility in good repair. Poor repair and maintenance compromises the functionality of the physical facility.
  • 3-305.14 - Repeat Splash guard observed necessary by the back hand sink and clean side of the dishmachine.
    SPLASH GUARD IS ON ORDER.Install a splash guard to prevent contamination of the clean utensils from splash from the hand sink.
  • 4-501.11B - Repeat 1. The door gaskets of the low profile True single door unit and single door prep unit #1 observed damaged.2. The door gasket to the walk-in observed with mildew and other soil build-up.
    1. GASKETS ARE ON ORDER. Repair or replace the door gasket in accordance with the manufacturer's specifications.2. CORRECTED. Clean and sanitize the gasket to prevent contamination of food.
Comments:
This visit was made to conduct a follow-up inspection. Please review the following comments:

1. Air gap has been provided to the sanitizing basin of the three compartment sink. All critical violations have been corrected.
2. All remaining violations are awaiting parts/on order and will be corrected once the parts arrive.
3. Thank you for your cooperation.
4. If you have any questions, please contact me. Thank you.

May 20, 2004 (Routine)



Violations:
  • 3-501.16A - Critical Repeat Potatoes on shelf (125F) cooked about an hour prior, observed below 140F.
    CORRECTED DURING THE INSPECTION. Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
  • 6-501.11 - 1. Two large holes observed on both sides of the bottom threshold of the entrance to the dry storage room.2. Holes also observed on the bottom threshold of the back exit door.3. Cracked and missing floor tiles observed by rear exit door.4. Caulking behind the front hand sink and women's restroom observed cracked and damaged.
    Repair holes, floor tiles, and caulking to maintain establishment in good sanitary condition and to allow for an easily cleanable surface. Maintain physical facility in good repair. Poor repair and maintenance compromises the functionality of the physical facility.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) pasta, pasta salad, and deli meats in the walk-in unit observed not properly dated for disposition.
    CORRECTED DURING THE INSPECTION. Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 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.
  • 3-305.14 - Splash guard observed necessary by the back hand sink and clean side of the dishmachine.
    Install a splash guard to prevent contamination of the clean utensils from splash from the hand sink.
  • 3-305.11A3 - 1. Containers of pickles and lettuce observed on the floor in the walk-in.2. Boxes of Sweet and Low and crackers observed stored on the floor by the cash register area. Food stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. Shelving should be smooth, durable, and easily cleanable.
  • 3-501.15A - Chicken noodle soup observed cooling covered on shelf at room temperature.Meat sauce (67F) observed in large container covered, in the walk-in that had been cooked last night.
    CORRECTED DURING THE INSPECTION. 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.
  • 5-402.11A - Critical No air gap observed at the sanitizing basin of the three compartment sink
    Provide a 1" air gap to the sanitizing basin of the three compartment sink to prevent the backflow of solids, liquids, and other contaminants.
  • 4-502.13A - Manufacturer containers of pickles observed reused for the storage of lettuce.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Obtain containers that are smooth, durable, and easily cleanable.
  • 3-304.14B2 - Repeat Wet wiping cloths observed on food prep surfaces throughout the kitchen.
    CORRECTED DURING THE INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use to prevent cross contamination. Chlorine sanitizing solution should be detected at 50ppm for effective sanitization.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration. About 10ppm of sanitizer was detected in the solution bucket.
    CORRECTED DURING THE INSPECTION. Adjust sanitizing solution to 50ppm for effective sanitization.
  • 4-204.112B - Repeat No thermometers observed in any of the cooling units.
    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.
  • 6-501.12A - Repeat The wall behind the prep table observed dirty.
    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.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies restroom.
    Install a covered refuse container for the disposal of feminine napkins in the ladies restroom.
  • 4-101.111 - 1. Paper observed lining:*trays where coffee mugs and single service ramekins are stored,*the shelving above the prep table2. Cardboard observed lining shelf in three door display unit. Paper and cardboard are not corrosion resistant, nonabsorbent, and/or smooth.
    Remove all cardboard and paper (wherever found). Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-502.11B - The food temperature measuring device was found out of calibration in the range of use. Thermometer read 20F when calibrated in ice bath.
    CORRECTED DURING THE INSPECTION. Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 4-901.11A - Lexan containers observed stacked wet after cleaning and sanitizing.
    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.
  • 4-501.11A - Repeat The following equipment observed not operating properly:1. Buffet table2. Walk-in cooler3. Pizza prep oven
    Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - 1. The door gaskets of the low profile True single door unit and single door prep unit #1 observed damaged.2. The door gasket to the walk-in observed with mildew and other soil build-up.
    1. Repair or replace the door gasket in accordance with the manufacturer's specifications.2. Clean and sanitize the gasket to prevent contamination of food.
  • 4-101.19A - Wood observed being used as shelving above prep table and in the dry storage room
    Repaint and reseal the wood to provide a surface that can be easily cleaned and sanitized. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
  • 3-301.11C - Cup observed being used as a scoop for sugar.
    CORRECTED DURING THE INSPECTION. Provide a scoop with the handle extended to minimize bare hand contact. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-501.14A - Critical Repeat Meat sauce in walk-in observed at 67F. Sauce was prepared last night
    CORRECTED DURING THE INSPECTION. Sauce was discarded. Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 4-602.13 - Repeat 1. The exterior doors to all cooling units observed sticky to sight and touch.2. Shelving above draft beer spouts where pitchers are stored and shelving below fountain drink machine observed dirty.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-602.11E - 1. Can opener blade and mount observed soiled with accumulations of old food, grime, and debris.2. Ice machine interior panel observed with rust.3. Soda nozzles observed with a black grime build-up.
    Clean the can opener blade, mount, interior ice machine, and soda nozzles at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.If the rust can not be removed, replace the panel.
  • 6-301.14 - No handwashing sign observed at either restroom or back kitchen hand sink. A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
    CORRECTED DURING THE INSPECTION. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3-501.16B - Critical 1. Ham (47F), turkey (48F) and pasta salad (51F) observed above 41F in the walk-in.2. Egg (58F) and cottage cheese (54F) observed above 41F on/in the buffet table.
    CORRECTED DURING THE INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. Provide the necessary air gap to the sanitizing basin of the three compartment sink within the next fourteen (14) days. A follow-up inspection will occur on or about 06.04.04. Correct as many remaining violations as possible within that time as well.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *Increase employee handwashing frequency.*
4. Review cooling process. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
5. Professional Pest Control Company services monthly. No activity/evidence noted today.
6. Grease trap is cleaned every other week.
7. If you have any questions, please contact me. Thank you.
~~Water heater information:
Model: AO Smith BTC 199.930
199,000 BTU
Recovery Rate: 172gph of 120F water @ an 80F rise.
~~Dishmachine information:
Model: Cleanware I
Chlorine @ 50ppm. Test kit on site and was verified.

Temps. Cont.:
Meat sauce in walk-in 67F
Turkey in single door prep #1 45F
Tuna in single door prep #2 45F
Ham in single door prep #2 38F

April 09, 2003 (Routine)



Violations:
  • 43.1-3-3A - Critical Observed no certified food manager on site upon arrival. CORRECTED.
    Always have a certified food manager on-site in order to ensure that food prep and handling are conducted properly.
  • 2-401.11A - Critical Observed employee drink without lid on frontline. CORRECTED.
    Always drink out of lidded cups with straws in order to prevent mouth to hand contamination.
  • 4-602.11A - Critical The ventilation hoods over the grills dusty and greasy
    Contact a professional hood cleaning company, have them clean the hoods to the roof, flue, fan, and vent baffles. Fax invoice of service to Health Department at 703-385-9568.
  • 3-304.14B2 - There are wet-wiping cloths stored on counter
    During pauses in use, store wet-wiping cloths in sanitizer solution to limit the growth of organisms of public health concern.
  • 4-602.13 - The following non-food contact equipment is observed unclean:1. Shelving holding spices by the walk-in refrigerator
    Clean the shelving so that debris does not acumulate and attract pests.
  • 4-202.16 - Repeat There are soiled cardboard boxes holding noodles in the kitchen
    Discard these cardboard boxes, they cannot be cleaned or maintained.
  • 6-501.12A - Repeat The following physical structures are unclean with debris:1. The walls are unclean by the spice rack by the walk-in refrigerator2. Unclean floor under the dishmachine.
    Clean these walls to prevent accumulation of debris which attracts pests.
  • 3-501.16A - Critical The following hot-hold foods are in the temperature danger zone:1. Grilled onions on grill (74F)
    Always keep potentially hazardous hot-hold foods at 140F or above to limit the growth of organisms of public health concern.
  • 3-305.11A1 - There are eggs on the floor of the walk-in refrigerator
    Keep foods at least 6" off the floor to prevent contamination and ensure cleanability.
  • 4-501.11A - The following equipment is observed in a state of disrepair:1. Shelving under the juice dispenser is falling down2. Glass broken on 3-door refrigerator.3. The 3-door pizza prep refrigerator is only maintaining internal temperature of 54F, gaskets are missing/removed.
    1. Suspend the shelving so that it does not fall down.2. Repair this glass door so that it can be properly cleaned and maintained.3. Discontinue use of this refrigerator until it is repaired and able to maintain 45F or below.
  • 4-204.112B - The following units do not have thermometers:1. No thermometer in the low profile refrigerator2. No thermometer in the low profile refrigerator3. No thermometer in the low profile refrigerator
    Obtain and install thermometers so that employees can maintain proper temperature.
  • 6-501.11 - Repeat The following physical structures are unclean:1. There is a hole in the wall under the shelving in dry storage2. Wallpaper falling off the wall in the women's restroom.
    1. Seal this hole to prevent entry of pests.2. Repair this wallpaper to ensure cleanability of walls.
  • 3-501.14A - Critical Repeat Observed 12" deep plastic container holding chili sauce at 82-145F in walk-in refrigerator, it is tightly covered.
    In order to cool foods properly from 140F to 70F in two hours, and from 70F to 41F in 4 hours, cool foods to depths no greater than 2-3", stir foods frequently, add ice as ingredient, place in ice bath, loosely cover, and use stainless steel metal instead of plastic to ensure efficient heat transfer.
  • 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1. Steaks, hamburgers, and eggs are cooked to order according to CFM
    As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
  • 5-205.15B - Critical The grease trap was not opened during the inspection, and the manager states that it hasn't been cleaned in two months
    Clean the grease trap to remove accumulated grease on surface. Fax record of cleaning to Health Department at 703-385-9568.
  • 4-501.110B - Repeat Wash temperature is measured at 90F for dishmachine, and the rinse temperature is at 100F, but dataplate states that temp should be 140F
    Repair dishmachine to ensure that it provides hot water at 140F for both wash and rinse cycles.
Comments:
The following measurements are recorded:

-Kitchen handsink (110F)
-Handsink by 3-vat (110F)
-Women's restroom (110F)
-Men's restroom (110F)

-Low profile refrigerator (ambient 44F, tuna 45F)
-Low profile refrigerator (ambient 36F, ham 46F)
-Steam table (gravy 140F, chicken and rice soup 148F)
-Low profile refrigerator (ambient 37F, raw hamburger 33F)
-Grilled onions (74F)
-3-door refrigerator (ambient 35F, integrated 32F, cream cheese 40F)
-Reach-in freezer (all items frozen)
-3-door pizza prep refrigerator (ambient 54F, ham 52F, counter top sausage 60F)
-True 3-door freezer (integrated 0F, all items frozen)
-Gyro on spit (146F)
-Walk-in refrigerator (integrated 40F, ambient 46F, chili 145F)
-2-door freezer (all items frozen)
-Salad bar (ambient 42F, rice pudding 44F, eggs 43F)

-Triple S Termite/Pest Control (800-457-3785) treated facility on 2/21/2003, noted some minor cockroach activity.

-Water heater is an AO Smith BTC-199-930 that uses 199,000 BTU of natural gas to generate 172 gallons of hot water per hour.

-Dishmachine is a Cleanware I that washes at 90F (50s), dwells (20s), rinses at 100F, (20 s) and dispenses 50 ppm of chlorine bleach.

-This is a routine inspection, all violations must be corrected by April 19, 2003. Questions ? 703-246-2344

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