October 19, 2009 (Risk Factor Assessment)

• 2-401.11(A) - Corrected During Inspection Critical Observed partially eaten muffin on plate on food prep line.
  Do not allow eating in kitchen.
• 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: Chili , gravy
  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 Observed chili and gravy in warmer not yet at holding temperature. These foods need to be reheated to 165 F and then held at 135 F.
  Reheat foods adequately and then maintain at 135 F or higher.
• 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: Tomatoes in both prep units at 45-47 F, provolone chease in prep unit at 45 F, Roast beef and ham in left prep units at 44 F, Hard boiled eggs in left prep unit at 45 F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.

April 23, 2009 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical Observed uncovered food in refrigeration units.
  Cover all stored foods.
• 3-501.16(A)(1) - Corrected During Inspection Critical Observed chili in warmer at 120 F
  Reheat chili to 165 F before placement in the warmer.

August 13, 2008 (Routine)

January 30, 2008 (Routine)

• 3-301.11(C) - bowl as scoop in flour
  use utensils with handles in foods, including those that are not in a ready to eat form
• 3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. The cold plate in the rear bar ice bin is not attached so ice in this container may not be used for beverage.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 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:meat loaf cooling at room temp-erature
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures items held in the top- part of the right side prep refrigertor at the cook line. (also left side temps should be lower)
  Potentially hazardous foods must be held at 41F or below
• 3-501.17B - Critical Observed that the lunch meats in the walkin are not properly dated for disposition.
  Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator between 41F and 45F after the original container is opened 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 4 days including the day that the original container is opened.
• 3-603.11(B) - Critical Repeat There is no disclosure statement for items served cooked to order. The only statement for this is for items on the back of the menu, not for the two inner pages.
  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.
• 4-202.16 - aluminum foil is used as a liner on trays and equipment.
  all equipment and materials should be smooth, easy to clean and nonabsorbent.
• 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. Beverage Air 2 door reachin refrigerator
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair or replace the refrigerator. 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(B) - one light is out in the ceiling in the dishwashing area
  replace the burned out tubes
• 4-501.17 - Corrected During Inspection solid soap container at dishmachine had been replaced with powdered soap which was not emptying into the machine.
  use the commercial soap required by this machine
• 4-502.11(A) - Repeat noted several chipped dinner plates
  discard damaged plates
• 4-602.11(E)(4) - Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Interior of ice machine needs cleaning
  Surfaces of utensils and equipment contacting food such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.12(A) - some of the cooking equipment (grills, stove tops, edges and sides also of this equipment) has carbon buildup or crumbs
  clean the cooking equip-ment
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Beverage air undercounter glass door refrigerators
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-205.15(B) - Repeat there is no hot water at the rear bar hand sink; the handle for the hot water will not turn
  repair the sink so that hot water is provided for handwashing
• 6-202.15(A)(1)-(3) - Rear door is propped open
  close the door
• 6-301.12(A) - Repeat Observed that no paper towels were available for handwashing sink at the rear bar
  provide handtowels to all sinks
• 6-501.12(A) - Observed that the wall in several places in the kitchen (dishwashing area, near the front hand sink, near the soup containers,etc)are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-202.12(B)(1)-(2) - Critical observed can of Raid insecticide which should not be used in an area with exposed food or utensils, etc.
  All insecticides must be applied by your pest control service.
• 7-209.11 - Corrected During Inspection Observed bottle of Pepto Bismol in one of the refrigerators
  All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.

August 16, 2007 (Follow-up)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat several foods in pans on the top part of the refrigerators across from the cooking equipment are not holding at the required 41f or lower. The right one uses air to cool, the left one ice under pans.
  All cold potentially hazardous foods must hold at 41f or under.8/16 cold temps in top of prep refs. are well over 41fAll cold PHFs must be held at 41f or lower. Chef will keep tomatoes and cold cuts insdie the refrigerator and will consider replacing this unit.
• 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, steaks (?) other ?
  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. Add the asterisk to the items which can be cooked to order and link it to a phrase stating "These items (or steaks and burgers, or burgers) may be cooked to order. Consuming raw or undercooked ....etc..which is already on the menu.Note: If menus are not due for reprinting this may be postponed.8/16 Consumer Advisory disclosure is not on the menu. When the menu is reprinted add the disclosure ("these may be cooked to order", "may be cooked to order", etc) with the "consuming rare, etc" statement.
• 5-205.15(B) - Repeat there is a drip at the hand sink at the dining room bar. Hot water is turned off , likely due to the drip
  repair this8/16 there is still a drip at the hand sink at the dining room bar and the hot water is turned offRepair the sink so employees can wash their hands in warm water.

July 27, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw salmon stored on top of a container of onion soup
  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.
• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. Wine stored in service ice at bar
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-501.16(A)(2)(a) - Critical several foods in pans on the top part of the refrigerators across from the cooking equipment are not holding at the required 41f or lower. The right one uses air to cool, the left one ice under pans.
  All cold potentially hazardous foods must hold at 41f or under.
• 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, steaks (?) other ?
  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. Add the asterisk to the items which can be cooked to order and link it to a phrase stating "These items (or steaks and burgers, or burgers) may be cooked to order. Consuming raw or undercooked ....etc..which is already on the menu.Note: If menus are not due for reprinting this may be postponed.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: glass door display refrigerator with salad dressings
  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.
• 4-501.11(B) - handle to Bev Air E two door refrigerator in kitchen is loose
  tighten the handle
• 4-502.11(A) - observed cracked ice scoop and two chipped plates
  discard and replace these (plates discarded)
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of other foods (catsup bottles???? and spice container)
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: tubes from cold plate at bar ice chest; silverware holder at rear of dining room; bar hand sink
  Clean these. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-903.12(A)(1)-(8) - Aprons are stored in the employee toilet room
  Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.Do not store clean linens in the toilet where they can be sprayed by water from the flushing toilet.
• 4-904.11(B) - soup spoons not stored with the handles up.
  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.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Oster blender and GE Sensor Convection 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.
• 5-202.12(A) - Corrected During Inspection Repeat the hot water is turned off at the dining room hand sink
  keep the hot water on to provide water of at least 100f for handwashing
• 5-205.11(A) - Repeat The handwashing facility located at the bar is blocked, holding a plumger (????)) preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - there is a drip at the hand sink at the dining room bar. Hot water is turned off , likely due to the drip
  repair this
• 5-501.113(B) - Repeat Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-202.15(D)(1)-(3) - Door in the dry storage room is propped open
  Either keep the door closed or put a screen on the door
• 6-301.12(A) - Repeat Observed that paper towels were not provided at each handwashing sink. None at bar sink
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.114(A) - Observed that items that seem to be unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 8-304.11(A) - The current permit is not posted
  Post the current permit where it can be seen by customers

January 08, 2007 (Routine)

• 2-301.14(A)-(I) - Critical bar hand sink is blocked, plungers stored in it so bar tender/s are not washing hands
  employees must wash hands frequently
• 4-202.16 - towels are used as liners under glasses at dining room bar.
  Use a liner that is easy to clean and sanitize and nonabsorbent.
• 4-501.11(B) - shelves in several refrigerators are rusty
  begin to replace the rusty shelving
• 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: food processor, Osterizer blender; two microwaves,(Panasonic and Magic Chef), toaster 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.
• 5-202.12(A) - hot water was turned off at the hand sink in the dining room bar.
  A hand washing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet. Keep the hot water on; if there is a drip repair it.
• 5-205.11(A) - The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  A hand washing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.113(B) - Outside refuse container doors were open
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-202.15(A)(1)-(3) - Corrected During Inspection rear door was partially open
  keep doors closed
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink; none at bar
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 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.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(C) - several light tubes in the kitchen ceiling are burned out
  replace the burned out tubes
• 6-501.11 - Observed that the ceiling tiles in the kitchen are soiled and darkened by grease; walkin floor is becoming rusty.
  repaint or replace the ceiling tiles; walkin floor will soon be needing replacement.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Please remove all items THAT ARE NOT NEEDED IN REGULAR OPERATION OF THE RESTAURANT.including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.(kitchen)
  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.
• 7-201.11(A) - Corrected During Inspection bottle of bleach stored next to scoop on top of ice machine
  do not store the bleach where it can drip into the ice or onto the scoop

April 10, 2006 (Critical Procedures)

• 2-401.11A - Critical A food handler was observed drinking from an uncovered beverage container (glass of iced tea) 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.
• 3-301.11A - Critical Food employee failed to wash his or her hands between handling raw chicken and ready-to-eat foods.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in freezer (chicken) and refrigerator (buckets of vegetables).
  Protect food from contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.15A - Single-use gloves worn during multi-tasked food preparation. Observed employee wearing the same glove to handle raw chicken and ready-to-eat foods such as taco shell bowls.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. NOTE: Discussed violation with the owner.
• 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less.
  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.
• 3-501.17A - Critical Repeat Observed that prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. Observed that many foods were marked with prep dates, but not consume-by dates. Observed some foods are not marked at all (i.e., mashed potatoes, baked chicken dish).
  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 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.
• 3-501.18A - Critical According to the "prep" date on the prepared ready-to-eat (RTE) soups (4/1, 4/3), gravy (3/28) and coleslaw (3/28) in the walk-in refrigerator, the food should have been discarded as it was prepared over 7 days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. NOTE: The owner reported that he would have an employee discard outdated items immediately.
• 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Meat Slicer..
  Clean and sanitize these surfaces for food contact. NOTE: The owner reported that an employee would break down the meat slicer and wash, rinse, and sanitize it immediately.
• 43.1-1-5A - Critical Observed employee handling ready-to-eat food on the cook line with his bare hands.
  Employees shall use gloves, tongs, or other suitable utensils when handling ready-to-eat foods. NOTE: The employee put on a glove during the inspection. Please refer to violation for more details.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Slow cooker used for chili2. Oster blender
  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.

October 14, 2005 (Routine)

• 3-202.15 - Critical Observed severely dented cans of tomato ketchup in the dry storage area.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food (lettuce) with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw salmon over chili in Walk-In refrigerator and raw chicken over sauces and raw meat in the Grill Prep RI.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of soda coils at the bar is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-303.12B - Unpackaged hard boiled, peeled eggs stored in direct contact with undrained ice/water in the Fryer Refrigerator.
  Store unpackaged food in drained ice.
• 3-305.11A3 - Repeat Food stored less than 6" above the floor
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - The methods used for cooling were not adequate. Observed chili stored approximately 8 inches deep in a tightly sealed container in the walk-in refrigerator. The chili was cooked yesterday and was holding at 49F during the inspection.
  Please refer to COOLING REQUIREMENTS notes in the comments section.
• 3-501.16B - Corrected During Inspection Critical Observed parmesean cheese and coleslaw in the Bev Air (2) and (1) undercounter refrigerators cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.16B - Critical Observed cheese cold holding at improper temperatures in the Bev Air Grill Prep refrigerator.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Keep the lids to the prep units closed at all times.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) soups in the rWalk-In refrigerator are not properly dated for disposition.
  Refer to DATEMARKING notes in comments section.
• 4-301.11 - Repeat Observed the following units uncapable of maintaining 41F (45F) or less:1. Bev Air (2) Undercounter Refrigerators (Right)2. Bev Air (1) Undercounter Refrigerator (Right)3. Service Area Refrigerator
  Service these units so that they are capable of maintaining ambient air temperatures of 41F(45F). **The manager noted that the coils may need cleaning.**
• 4-501.11A - The doors on some of the reach-in refrigerators were observed in a state of disrepair and damaged.
  Repair the doors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-501.11B - Repeat The door gaskets on the cook line refrigerators are samaged.
  Replace damaged gaskets.
• 4-502.13A - Manufacturer containers (Sour Cream) were observed reused for the storage of horse raddish.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.11B - Clean straws were observed stored with the food-contact surface facing upward.
  Store straws and utensils covered to prevent contamination of food-contact surface or obtain a straw dispensing unit.
• 4-903.11C - Coffee filters were observed stored unprotected in the service area station and main kitchen.
  Store items in the original protective package or a covered container o protect from contamination until used.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Crock Pot (slow cooker).
  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.
• 43.1-3-4 - TheCertified Food Manager (CFM) has a valid certificate of successful completion of a CFM exam but does not possess the CFM card issued by ORS Interactive, Inc
  The CFMs must obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card may lead to further enforcement action.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the the Service Area. Hand sanitizer is provided.
  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.
• 6-501.11 - Some cove molding in the kitchen is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items (unused equipment) to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

October 14, 2005 (Routine)

• 3-202.15 - Critical Observed severely dented cans of tomato ketchup in the dry storage area.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food (lettuce) with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw salmon over chili in Walk-In refrigerator and raw chicken over sauces and raw meat in the Grill Prep RI.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of soda coils at the bar is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-303.12B - Unpackaged hard boiled, peeled eggs stored in direct contact with undrained ice/water in the Fryer Refrigerator.
  Store unpackaged food in drained ice.
• 3-305.11A3 - Repeat Food stored less than 6" above the floor
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - The methods used for cooling were not adequate. Observed chili stored approximately 8 inches deep in a tightly sealed container in the walk-in refrigerator. The chili was cooked yesterday and was holding at 49F during the inspection.
  Please refer to COOLING REQUIREMENTS notes in the comments section.
• 3-501.16B - Corrected During Inspection Critical Observed parmesean cheese and coleslaw in the Bev Air (2) and (1) undercounter refrigerators cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.16B - Critical Observed cheese cold holding at improper temperatures in the Bev Air Grill Prep refrigerator.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Keep the lids to the prep units closed at all times.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) soups in the rWalk-In refrigerator are not properly dated for disposition.
  Refer to DATEMARKING notes in comments section.
• 4-301.11 - Repeat Observed the following units uncapable of maintaining 41F (45F) or less:1. Bev Air (2) Undercounter Refrigerators (Right)2. Bev Air (1) Undercounter Refrigerator (Right)3. Service Area Refrigerator
  Service these units so that they are capable of maintaining ambient air temperatures of 41F(45F). **The manager noted that the coils may need cleaning.**
• 4-501.11A - The doors on some of the reach-in refrigerators were observed in a state of disrepair and damaged.
  Repair the doors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-501.11B - Repeat The door gaskets on the cook line refrigerators are samaged.
  Replace damaged gaskets.
• 4-502.13A - Manufacturer containers (Sour Cream) were observed reused for the storage of horse raddish.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.11B - Clean straws were observed stored with the food-contact surface facing upward.
  Store straws and utensils covered to prevent contamination of food-contact surface or obtain a straw dispensing unit.
• 4-903.11C - Coffee filters were observed stored unprotected in the service area station and main kitchen.
  Store items in the original protective package or a covered container o protect from contamination until used.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Crock Pot (slow cooker).
  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.
• 43.1-3-4 - TheCertified Food Manager (CFM) has a valid certificate of successful completion of a CFM exam but does not possess the CFM card issued by ORS Interactive, Inc
  The CFMs must obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card may lead to further enforcement action.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the the Service Area. Hand sanitizer is provided.
  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.
• 6-501.11 - Some cove molding in the kitchen is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items (unused equipment) to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

August 22, 2005 (Complaint)

• 5-501.113B - Repeat Outside refuse containers were 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 container.
• 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.
• 6-501.111C - Critical Methods are not being used to control pests such as flies around the refuse containers.
  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 around the refuse container. Bags of fod were found adjacent to the containers. The pavement around the containers was also 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.

August 22, 2005 (Complaint)

• 5-501.113B - Repeat Outside refuse containers were 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 container.
• 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.
• 6-501.111C - Critical Methods are not being used to control pests such as flies around the refuse containers.
  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 around the refuse container. Bags of fod were found adjacent to the containers. The pavement around the containers was also 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.

May 13, 2005 (Follow-up)

• 3-304.12 - Repeat Dispensing utensils improperly stored between use. Ice scoops are stored directly on top of the ice machine.
  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 .
• 3-305.11A3 - Repeat Boxes of food in the walk-in freezer are stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Repeat Observed hamburgers hot holding at improper temperatures on the grill.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Potentially hazardous food must be kept at either 140F or above or 41F or below.
• 3-501.17A - Critical Repeat Some prepared ready-to-eat (RTE) food in the walk-in unit is not properly dated for disposition. Food is marked with prep dates but not consume-by dates.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days.
• 4-301.11 - Repeat The reach-in in at the server station is maintaining an ambient air temperature of 50F.
  Service this unit so that it is capable of maintaining at least 41F.
• 4-501.11B - Repeat The door gaskets on many of the reach-in refrigerators are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-501.113B - Repeat Outside refuse container was uncovered. Observed garbage overflowing from containers.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.

May 13, 2005 (Follow-up)

• 3-304.12 - Repeat Dispensing utensils improperly stored between use. Ice scoops are stored directly on top of the ice machine.
  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 .
• 3-305.11A3 - Repeat Boxes of food in the walk-in freezer are stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Repeat Observed hamburgers hot holding at improper temperatures on the grill.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Potentially hazardous food must be kept at either 140F or above or 41F or below.
• 3-501.17A - Critical Repeat Some prepared ready-to-eat (RTE) food in the walk-in unit is not properly dated for disposition. Food is marked with prep dates but not consume-by dates.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days.
• 4-301.11 - Repeat The reach-in in at the server station is maintaining an ambient air temperature of 50F.
  Service this unit so that it is capable of maintaining at least 41F.
• 4-501.11B - Repeat The door gaskets on many of the reach-in refrigerators are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-501.113B - Repeat Outside refuse container was uncovered. Observed garbage overflowing from containers.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.

April 25, 2005 (Complaint)

April 25, 2005 (Complaint)

April 19, 2005 (Routine)

• 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed dented cans stored in the dry storage area.
  Carefully inspect cans upon delivery. Any can that has a dent, even a small one, that may have perforated the seal of the can shall not be used. Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-304.12 - Dispensing utensils improperly stored between use. Observed ice scoops stored directly on top of the ice bins and with the handles laying in the ice in some locations.
  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 .
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer (boxes on a rack on the floor) and in the walk-in refrigerator (buckets).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Corrected During Inspection Repeat Observed shrimp thawing at room temperature on the side of the food prep sink.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16A - Critical Observed cooked steak and cooked salmon hot holding at improper temperatures (100F) on the grill.
  Once potentially hazardous food is cooked it must be held at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Repeat Food in the grill prep reach-in, top compartment of the stove prep reach-in, and some of the undercounter reach-ins was cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Relocate food from refrigerators that are not maintaining 41F or less to units that are capable of holding food at 41F or less.
• 3-501.17A - Critical Prepared ready-to-eat (RTE) food in the walk-in is not properly dated for disposition. *SEE COMMENTS
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.111 - The cork boards under the microwaves on the cookline are not corrosion resistant, nonabsorbent, and/or smooth. Do not line storage pans with tin foil.
  Remove these boards. 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 Bev Air 2 Door Upright, Bar Reach-in, Server station reach-in.
  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 - The following units are not maintaining ambient air temperature of at least 41F:1. Beverage Air 2 Door Upright (45)2. Beverage Air Undercounter reach-ins (49, 51, 71)3. Bev Air Prep (Stove) top compartment4. Bev Air Prep (Grill) (47)5. Server station reach-in (47)
  Service these units so that they maintain ambient air temperatures of 41F or less.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11B - The door gaskets on nearly all of the reach-in refrigerators and freezers are torn and need to be replaced.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers (sour cream, cream puffs, pickles, etc.) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - Repeat Observed the interior surfaces of the drawers in the island prep unit in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Repeat Observed mildew on interior surfaces of the ice machine in the kitchen.
  Clean the surfaces of the ice machine at a frequency necessary to preclude the growth of mildew.
• 4-903.11C - Repeat Coffee filters were observed stored unprotected.
  Store items in the original protective package to protect from contamination until used.
• 4-903.11D - Observed boxes of single service cups and napkins stored on the floor in the dry storage area.
  Elevate all single service products 6 inches off of the floor.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Toaster overn on cookline2. Three microwaves in the kitchen3. Oster blender
  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.
• 5-202.12A - Water from the hand sinks in the following locations was measured at a temperature less than 110F:1. Kitchen near walk-in2. Restrooms shared with public
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 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.
• 6-202.14 - Repeat Toilet room door in the kitchen is not provided with a self- closing door.
  Provide toilet room door that is tight fitting with a self-closing door. Completely enclosed toilet 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.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
• 6-501.11 - The following physical structures are not maintained in good repair:1. Cove molding on wall adjacent to ice machine (kitchen)2. Cove molding in employee restroom3. Hole in the walk-in refrigerator exposing food to outside contaminates
  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 chlorine in the sanitizer was measured at 200+ ppm.
  The concentration of the chlorine sanitizer shall be maintained at 50 to 100 ppm. Use a test kit to verify the concentration.

April 19, 2005 (Routine)

• 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed dented cans stored in the dry storage area.
  Carefully inspect cans upon delivery. Any can that has a dent, even a small one, that may have perforated the seal of the can shall not be used. Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-304.12 - Dispensing utensils improperly stored between use. Observed ice scoops stored directly on top of the ice bins and with the handles laying in the ice in some locations.
  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 .
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer (boxes on a rack on the floor) and in the walk-in refrigerator (buckets).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Corrected During Inspection Repeat Observed shrimp thawing at room temperature on the side of the food prep sink.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16A - Critical Observed cooked steak and cooked salmon hot holding at improper temperatures (100F) on the grill.
  Once potentially hazardous food is cooked it must be held at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Repeat Food in the grill prep reach-in, top compartment of the stove prep reach-in, and some of the undercounter reach-ins was cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Relocate food from refrigerators that are not maintaining 41F or less to units that are capable of holding food at 41F or less.
• 3-501.17A - Critical Prepared ready-to-eat (RTE) food in the walk-in is not properly dated for disposition. *SEE COMMENTS
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.111 - The cork boards under the microwaves on the cookline are not corrosion resistant, nonabsorbent, and/or smooth. Do not line storage pans with tin foil.
  Remove these boards. 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 Bev Air 2 Door Upright, Bar Reach-in, Server station reach-in.
  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 - The following units are not maintaining ambient air temperature of at least 41F:1. Beverage Air 2 Door Upright (45)2. Beverage Air Undercounter reach-ins (49, 51, 71)3. Bev Air Prep (Stove) top compartment4. Bev Air Prep (Grill) (47)5. Server station reach-in (47)
  Service these units so that they maintain ambient air temperatures of 41F or less.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11B - The door gaskets on nearly all of the reach-in refrigerators and freezers are torn and need to be replaced.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers (sour cream, cream puffs, pickles, etc.) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - Repeat Observed the interior surfaces of the drawers in the island prep unit in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Repeat Observed mildew on interior surfaces of the ice machine in the kitchen.
  Clean the surfaces of the ice machine at a frequency necessary to preclude the growth of mildew.
• 4-903.11C - Repeat Coffee filters were observed stored unprotected.
  Store items in the original protective package to protect from contamination until used.
• 4-903.11D - Observed boxes of single service cups and napkins stored on the floor in the dry storage area.
  Elevate all single service products 6 inches off of the floor.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Toaster overn on cookline2. Three microwaves in the kitchen3. Oster blender
  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.
• 5-202.12A - Water from the hand sinks in the following locations was measured at a temperature less than 110F:1. Kitchen near walk-in2. Restrooms shared with public
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 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.
• 6-202.14 - Repeat Toilet room door in the kitchen is not provided with a self- closing door.
  Provide toilet room door that is tight fitting with a self-closing door. Completely enclosed toilet 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.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
• 6-501.11 - The following physical structures are not maintained in good repair:1. Cove molding on wall adjacent to ice machine (kitchen)2. Cove molding in employee restroom3. Hole in the walk-in refrigerator exposing food to outside contaminates
  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 chlorine in the sanitizer was measured at 200+ ppm.
  The concentration of the chlorine sanitizer shall be maintained at 50 to 100 ppm. Use a test kit to verify the concentration.

November 22, 2004 (Routine)

• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Storage racks and shelves throughout the establishment 2) Storage drawers.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-301.12A - Observed that no paper towels were available for the hand sinks at the bar and the server station.
  Provide individual, disposable paper towels at all hand sinks to encourage proper hand drying by food handlers.
• 3-501.16B - Critical Food cold holding in the following units at improper temperatures: 1) Bev Air 2 Door Upright 2) Bev Air Low (Left) 3) Bev Air Grill (Right)
  CORRECTED DURING INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less.
• 5-501.113B - Outside receptacles are uncovered.
  Keep all doors and lids on all exterior receptacles closed to prevent attraction and harborage of rodents and other pests.
• 4-903.11B - Single service straws were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 3-307.11 - A door knob to the walk-in refrigerator is missing creating an open hole between the refrigeration unit and outside. The door is also unlocked allowing public access to the walk-in cooler from outside.
  Cover the hole with appropriately insulated materials. Provide a lock to the door and keep the door locked.
• 3-302.11A4 - Critical Unwrapped or uncovered sausage in the walk-in freezer.
  CORRECTED DURING INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Repeat Food stored on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-903.11C - Coffee filters were observed stored unprotected.
  Store items in the original protective package to protect from contamination until used.
• 4-602.12B - The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 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.
  Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
• 4-204.112B - Repeat Thermometers are not located in all of the reach-in units.
  Provide a thermometer in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 6-301.11 - Soap was not provided at the hand sink at the bar.
  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.
• 4-602.11E - Surfaces of the ice machines were observed soiled with accumulations of grime and debris.
  Clean the surfaces of the ice macines weekly.
• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Container observed used as flour scoop.
  Provide a scoop with a handle to dispense the flour. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-501.13 - Observed shrimp thawing in standing water.
  CORRECTED DURING INSPECTION. Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 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.

August 12, 2003 (Routine)

• 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: steak and hamburger
  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. Fax me a copy of the menu with the consumer advisory. 703-385-9568
• 3-302.11A1 - Critical Repeat Raw animal food, shell eggs, are stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  corrected during inspection. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-601.11A - Critical Repeat The following equipment was observed soiled to sight and touch: reach-in freezer.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B - The hot water handle at one of the hand sinks is leaking.
  Plumbing systems and components shall be maintained in good repair. New fixture is on site and will be installed.
• 7-201.11B - Critical Repeat Containers of windex and rubbing alcohol are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  .corrected during inspection. Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the back door in the dry storage room.
  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.
• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls in the flour containers.
  corrected during inspection. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 4-204.112B - Repeat There was no temperature measuring device located in the 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.
• 4-501.14 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
  corrected during inspection. Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 4-904.11A - Repeat Straws were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store straws in a dispenser or provide wrapped straws to prevent contamination prior to use.
• 6-101.11A - Repeat The walls in the kitchen do not meet the standard of: 1. smooth, durable and easily cleanable.
  Repair the walls.
• 6-202.14 - Repeat Employee toilet room door has a broken self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet 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.
• 3-305.11A3 - Repeat Several containers of food are stored on the floor of the walk-in freezer less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 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: shelves over the food prep tables, 3-vat sink, under the food prep tables and the can opener mount.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. One unused reach-in refrigerator.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 2-401.11B - Critical A cup of tea and a glass with a straw are on tables in the kitchen.
  corrected during inspecion. 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.
• 7-207.11B - Critical Medicine, bottle of aspirin, is not located away from food in the kitchen.
  corrected during inspection. Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 3-302.12 - Unlabeled food containers. Two flour containers.
  corrected during inspection. Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-502.13A - Manufacturer containers were observed reused for the storage of carrots.
  Discontinue the reuse of single-use containers other food storage. Provide approved reusable food storage containers designed for your food storage needs.