August 14, 2009 (Routine)

• 4-903.11(A) - Repeat Observed cups and bags stored under the sink in the front service area.
  Do not store food or food related items under a sink or drain.
• 4-903.11(D) - Corrected During Inspection Observed container of single service items stored on the floor.
  Store all items at least 6" off floor.
• 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.
• 43.1-3-4(a)-(h) - Repeat 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.
• 6-501.19 - Corrected During Inspection Observed that toilet room doors are being kept open.
  Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.

March 18, 2009 (Routine)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Beef steak, chicken, tomatoes
  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.
• 4-501.11(B) - Shelving in the front refrigerator is rusted and loosing coating.
  Replace the shelving.
• 4-903.11(A) - Observed cups at cashier are stored under the front sink.
  Do not store cups or other food related items under sinks.
• 4-903.11(B) - Observed cups are not protected from possible soiling by coughing or sneezing
  PRotect the cups by wrapping or using a properly loaded dispenser.
• 6-303.11(A) - Observed burned out light in freezer.
  Replace the bulb.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed can of raid in kitchen.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

September 19, 2008 (Routine)

• 2-303.11 - Corrected During Inspection Employee wearing jewelry while making food.
  Limit jewelry to a smooth ring like a wedding ring.
• 3-305.11(A)(3) - Containers of food observed stored on the floor of the walk in freezer.
  Store all items at least 6" off the floor.
• 3-305.12(F) - Cups and plastic utensils stored under the front hand sink.
  Do not store food or food related items under sink drains.
• 4-903.11(B) - Large deli platter improperly stored with food contact surface exposed.
  Invert or cover the lid to prevent soiling.
• 4-904.11(B) - Corrected During Inspection Plastic spoons stored with lip contact surfaces exposed.
  Invert spoons to prevent hand contact with lip contact surfaces.
• 43.1-3-4(a)-(h) - Corrected During Inspection This manager has passed a national exam but does not have a certified food manager card from ORS Enterprise in Falls Church Va. The manager must obtain a Northern Virginia Certified Food Manager card within ten days and send a copy of the card to the Health Department at 703-385-9568
  Obtain the required card and fax a copy to the Health Department within 10 days at the above fax number.
• 6-202.11(A) - The light bulb in the walk in freezer is unprotected from possible breakage.
  Provide a shatterproof cover for the light.

April 18, 2008 (Routine)

• 4-204.112(A) - The temperature measuring device in the Pepsi display refrigerator holding beverages and yogurt was not properly located in the warmest part of the unit:
  the thermometer must be in the warmest part of the unit and where it can be easily seen; put a thermometer in the front of the refrigerator.
• 4-901.11(A) - plasticcontainers 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.
• 6-201.16(B) - Repeat toilet ceilings are acoustical tile
  toilet ceiling tile must be smooth, non-absorbent and easy to clean. Replace the tiles
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No signs in the bathrooms
  all hand sinks used by employees must have a handwashing sign
• 6-501.14(A) - air ducts over the customer order area are dusty
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

October 31, 2007 (Routine)

• 4-202.16 - soda crate(s) found used for the following purpose(s): as dunnage racks under beverages and boxes of tomatoes
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-204.112(B) - There was no temperature measuring device located in the Coke display refrigerator holding yogurt and milk
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-602.13 - The nonfood-contact surfaces of the following equipment was soiled: self-service beverage dispenser machine
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-201.16(B) - bathroom ceiling tiles are acoustical type
  replace the tiles with tiles that are smooth, easy to clean and non-porous
• 6-202.11(A) - Light bulb in the walkin freezer is 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.
• 6-501.12(A) - the pipes of the hand sink in the front area and the bottom of the sink and cabinet for the sink need cleaning; also the drain pipes at the three vat sink need cleaning.
  clean these

June 01, 2007 (Critical Procedures)

• 2-201.11(A)(1)-(5) - Critical the CFM is not aware of the responsibility to require employees to report GI symptoms and the "big five" illnesses
  a policy is required, (information given to CFM to establish policy)
• 2-201.11(E) - Critical employeesw have not been informated of the requirement to report the illnesses and symptoms as required by the Health Department
  notify employees of their responsibility

December 08, 2006 (Routine)

• 3-501.16(A)(1) - Corrected During Inspection Critical cream soup was hot holding at improper temperatures.
  Potentially hazadous foods (time/temperature control for safe food) shall be hot held at a temperature of 135f or above.
• 4-204.112(B) - Corrected During Inspection There was no temperature measuring device located in the cabinet type two door undercounter refrigerator in the front area.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safe food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-501.11(B) - the door to the cabinet under the front hand sink is broken
  repair the door.
• 4-903.11(A) - Corrected During Inspection plastic salad dressing cups and lids were stored under the hand sink soap dispenser where soap could drip on them.
  Cleaned equipment and utensils, laundered linens, and single service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 5-205.11(B) - Corrected During Inspection noted employee cleaning a knife at the hand sink.
  A hand washing sink may not be used for purposes other than hand washing. Also, all utenils must be washed, rinsed and sanitzed in the three vat sink
• 5-205.15(B) - Plumbing connections under the three vat sink piping are leaking.Also there is a plastic bag tied to the hose attachment at the mop sink which is apparently leaking.
  A plumbing system shall be maintained in good repair Repair these..
• 6-501.110(B) - Corrected During Inspection Observed employee clothing and other possessions stored in food storage areas.
  Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with the correct name; chemicals in the wrong bottles.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.Remind employees to use the correct spray bottle

April 10, 2006 (Routine)

• 3-305.11A3 - Repeat Food stored (soda syrup boxes) 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.
• 3-501.16C - Critical Observed the walk-in refrigerator (43F) and sandwich prep unit (i.e., roast beef 44F, cheese 45F) capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Units are not able to maintain internal items at a temperature of 41F or less. NOTE: Portioned steak and chicken in the sandwich prep were measured at 53F. It is recommedned that employees stock the sandwich prep with few portioned items. restocking as needed.
  As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: caulk at 3 compartment sink and mop sink (mildew growth).
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11A - Repeat Observed lexan containers stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-101.11A - Repeat The ceiling panels in the restrooms do not meet the requirement of amooth, nonabsorbent, and easily cleanable.
  Repalce these panels with panels that are smooth, nonabsorbent, and easily cleanable.
• 6-202.11A - Lights bulb(s) in the walk-in freezer 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.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the bottom of the rear exterior door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors (i.e., provide a door sweep). Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for the back hand sink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - Repeat Observed the cove base near the rear exterior door in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 7-202.12A - Critical The concentration of the quaternary ammonia sanitizer in the 3 compartment sink was measured at 400 ppm.
  Quaternary ammonia sanitizer used on food contact surfaces in food service establishments must be maintained at 200 ppm. It shall be noted that the manufacturer's instructions instruct operators to use the quaternary ammonia at a concentration between 150-400 ppm. This is not permitted per the Code of Federal Regulations (CFR). This sanitizer solution may still be used; however, it must be diluted to maintain a concentration of 200 ppm. Please contact me with any questions.

December 06, 2005 (Follow-up)

December 06, 2005 (Follow-up)

October 14, 2005 (Routine)

• 2-301.12A - Corrected During Inspection Critical Improper handwashing procedures observed. Observed two employees washing theor hands prior to putting on gloves and engaging in food preparation. The employees washed their hands for less than 10 seconds.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. **Discussed proper handwashing procedure with CFM.**
• 2-301.14A - Corrected During Inspection Critical Observed a food service employee use the telephone and immediately put on a pair of gloves to prepare a sub for a customer.
  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. **Spoke with CFM about handwashing procedures.***
• 3-305.11A3 - Repeat Observed a soda box stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tuna salad in the Walk-In Refrigerator was not properly dated for disposition. The tuna salad was marked with a prep date, but not a consume-by date.
  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. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.111 - The nonfood contact surface of the CARDBOARD between the safe and the Walk-In Refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112B - There was no temperature measuring device located in the 2 Door Reach-In Refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11B - Repeat The door gasket of the 2 Door Reach-In Refrigerator is damaged.
  Replace all damaged gaskets.
• 4-502.11C - The ambient air temperature gauge on the Walk-In Freezer is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11C - Observed that the caulk sealing the mop sink and the 3 compartment sink to the adjacent walls is growing mildew.
  Maintain nonfood-contact surfaces of equipment clean. Strip the old caulk and reseral this equipment to the adjacent walls.
• 4-901.11A - Observed lexan pans stacked above the 3 compartment sink while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11A - Observed single service cups stored next to the front hand sink that are exposed to water from the hand sink.
  Relocate the cups to a protected location. **The CFM noted that he was working to repair the cup dispensers.**
• 43.1-3-3A - Corrected During Inspection Critical Repeat 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.
• 43.1-3-8 - Corrected During Inspection Critical The permit to operate was suspended during the inspection because no CFM was present in the establishment. This is the third consecutive routine inspection in which a CFM has not been present.
  The CFM arrived and the permit to operate has been reinstated.
• 5-203.14A - Critical (REPEAT: Previously cited as 5-402.11A) Observed that the wastewater drain line serving the sanitize basin of the 3 compartment sink has an air break, but does not have an air gap.
  This wastewater drain line requires an air gap. Provide an air gap that is twice the diameter of the drain line and a minimim of one inch above the flood rim level of the floor sink.
• 5-502.11 - Recyclable items (i.e., cardboard boxes, soda and milk crates) are excessive in the back of the establishment (near the hot water heater) causing a pest harborage.
  Remove recyclable items from the facility at a frequency that prevent pest harborage.
• 6-101.11A - Observed that the ceiling panels in the restroom do not meet the requirement of smooth, nonabsorbent, and easily cleanable.
  Replace these panels with panels that are nonabsorbent and easily cleanable.
• 6-202.15 - Openings to the exterior of the building are present along the bottom surface of the rear exterior door. ***Replace the door sweep.***
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the Men's Restroom.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-303.11A - Inadequate lighting was noted in the Walk-In Freezer and Refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. ***It is suggested that the wattage of the light bulbs be increases to 150.***
• 6-501.11 - Observed that the cove molding between the rear exterior door and the mop sink is missing. Observed the covemolding under the 3 compartment sink and the rear hand sink is no longer attached to the adjacent wall.
  Maintain physical facilities in good repair. Repair/replace all damaged cove molding.
• 6-501.16 - Corrected During Inspection 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.

October 14, 2005 (Routine)

• 2-301.12A - Corrected During Inspection Critical Improper handwashing procedures observed. Observed two employees washing theor hands prior to putting on gloves and engaging in food preparation. The employees washed their hands for less than 10 seconds.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. **Discussed proper handwashing procedure with CFM.**
• 2-301.14A - Corrected During Inspection Critical Observed a food service employee use the telephone and immediately put on a pair of gloves to prepare a sub for a customer.
  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. **Spoke with CFM about handwashing procedures.***
• 3-305.11A3 - Repeat Observed a soda box stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tuna salad in the Walk-In Refrigerator was not properly dated for disposition. The tuna salad was marked with a prep date, but not a consume-by date.
  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. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.111 - The nonfood contact surface of the CARDBOARD between the safe and the Walk-In Refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112B - There was no temperature measuring device located in the 2 Door Reach-In Refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11B - Repeat The door gasket of the 2 Door Reach-In Refrigerator is damaged.
  Replace all damaged gaskets.
• 4-502.11C - The ambient air temperature gauge on the Walk-In Freezer is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11C - Observed that the caulk sealing the mop sink and the 3 compartment sink to the adjacent walls is growing mildew.
  Maintain nonfood-contact surfaces of equipment clean. Strip the old caulk and reseral this equipment to the adjacent walls.
• 4-901.11A - Observed lexan pans stacked above the 3 compartment sink while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11A - Observed single service cups stored next to the front hand sink that are exposed to water from the hand sink.
  Relocate the cups to a protected location. **The CFM noted that he was working to repair the cup dispensers.**
• 43.1-3-3A - Corrected During Inspection Critical Repeat 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.
• 43.1-3-8 - Corrected During Inspection Critical The permit to operate was suspended during the inspection because no CFM was present in the establishment. This is the third consecutive routine inspection in which a CFM has not been present.
  The CFM arrived and the permit to operate has been reinstated.
• 5-203.14A - Critical (REPEAT: Previously cited as 5-402.11A) Observed that the wastewater drain line serving the sanitize basin of the 3 compartment sink has an air break, but does not have an air gap.
  This wastewater drain line requires an air gap. Provide an air gap that is twice the diameter of the drain line and a minimim of one inch above the flood rim level of the floor sink.
• 5-502.11 - Recyclable items (i.e., cardboard boxes, soda and milk crates) are excessive in the back of the establishment (near the hot water heater) causing a pest harborage.
  Remove recyclable items from the facility at a frequency that prevent pest harborage.
• 6-101.11A - Observed that the ceiling panels in the restroom do not meet the requirement of smooth, nonabsorbent, and easily cleanable.
  Replace these panels with panels that are nonabsorbent and easily cleanable.
• 6-202.15 - Openings to the exterior of the building are present along the bottom surface of the rear exterior door. ***Replace the door sweep.***
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the Men's Restroom.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-303.11A - Inadequate lighting was noted in the Walk-In Freezer and Refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. ***It is suggested that the wattage of the light bulbs be increases to 150.***
• 6-501.11 - Observed that the cove molding between the rear exterior door and the mop sink is missing. Observed the covemolding under the 3 compartment sink and the rear hand sink is no longer attached to the adjacent wall.
  Maintain physical facilities in good repair. Repair/replace all damaged cove molding.
• 6-501.16 - Corrected During Inspection 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.

August 22, 2005 (Complaint)

• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.114 - The refuse containers used to store refuse/recyclables have no drain plug.
  Replace the drain plugs to the refuse containers.
• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-501.111C - Critical Methods are not being used to control pests such as flies in the refuse area.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.111D - Harborage conditions exist in the outside refuse area. Observed bags of food on the ground adjacent to the containers. Observed the pavement under the refuse containers soiled with liquid waste.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

April 19, 2005 (Routine)

• 3-305.11A3 - Corrected During Inspection 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.
• 3-501.16A - Critical Repeat Meatballs (122F - 130F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Tuna (50F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-204.112A - Corrected During Inspection Repeat The temperature measuring device in the reach-in prep unit was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-501.11B - The door gasket of the reach-in prep unit, walk-in freezer & refrigerator are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-602.11E - Surfaces of the soda nozzles was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of soda noozles 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.
• 43.1-3-3A - Critical Repeat 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. CFM returned on site during inspection.
• 5-402.11A - Critical A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment. Sanitizer sink drainage must be cut on a diagonal at least 1" above the sewage level
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-201.11 - Observed asborbent and non easily cleanable ceiling tile in the restrooms.
  Replace bathroom ceiling panels with smooth nonabsorbent tiling materials.
• 6-202.11C - Observed that a proper protective shield is not provided for the heat lamp on walk-in freezer.
  Provide protective shielding. Infrared or other heat lamps shall be protected against breakage by a shield.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-501.16 - Corrected During Inspection 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.

November 22, 2004 (Routine)

• 43.1-3-3A - Critical Repeat There was no CFM present when I arrived.
  CORRECTED DURING INSPECTION. CFM arrived during inspection. Please see comments below.
• 4-601.11C - The storange cabinent below the hand sink in the front is soiled. The drainpipe serviceing this hand sink is soiled as well.
  Maintain all storage areas clean. Clean the drainpipe as well.
• 5-501.113B - Outside receptacles were uncovered.
  Keep all doors and lids on all exterior receptacles closed to prevent attraction and harborage of rodents and other pests.
• 2-301.14A - Critical A food employee failed to wash her hands between glove use.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation and between glove use to prevent cross contamination when changing tasks.
• 4-903.11B - Clean salad containers and soup bowls were observed stored with the food-contact surface facing upward.
  CORRECTED DURING INSPECTION. Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 6-501.12A - Observed a syrup spill on the floor underneath the soda boxes.
  CORRECTED DURING INSPECTION. Maintain all floors and walls clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 4-204.112A - The thermometer in the reach-in refrigerator is not properly located in the warmest part of the unit.
  Relocate the thermometer to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees.
  CORRECTED DURING INSPECTION. Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
• 6-301.11 - Repeat Soap was not provided at the hand sink in the back.
  Hand soap must be provided at all hand sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units 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. The shelf life of foods served in this establishment is between 24 and 72 hours.

March 03, 2004 (Routine)

• 43.1-3-3A - Critical There was no CFM when I arrived at the establishment at 12:10pm
  A CFM must be a the establishment from opening to closing.The CFM arrived at 12:50pm.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the (back) handsink.
  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.
• 6-202.11A - Lights bulb(s) in the following are not covered by a protective shielding:1.Over the 3 vat sink2.Over the prep table3.In the walk-in
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 4-204.112B - There was no temperature measuring device located in the walk-in freezer.
  Corrected during inspection. 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.
• 7-102.11 - Critical Working containers of spray bottle are not properly labeled.
  Corrected during inspection. 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.
• 3-501.16A - Critical Meatballs hot holding at improper temperatures.
  Corrected during 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.
• 5-205.15B - Critical Plumbing connections under the front handsink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3-304.12 - Dispensing utensils improperly stored between use.
  Corrected during inspection. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 6-202.14 - Critical The establishment door leads to toilet room door is not provided with a self-closing door.
  Provide a self-closer door. Completely enclosed facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

February 21, 2003 (Routine)