August 17, 2009 (Routine)

• 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: peppers observed cooling in walk-in tightly covered with condensation. It was made 1.5 hours ago.
  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.
• 4-501.11(A) - Bar dish machine is releasing water onto ground. May cause roach harborage conditions and degredation of floor tiles.
  Please repair.
• 4-501.11(B) - Gasket on ice machine needs to be replaced.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

February 09, 2009 (Critical Procedures)

• 4-702.11 - Corrected During Inspection Critical Repeat Because dish machine had run out of chlorine sanitizer, the dishes were not being sanitized after washing.
  Chlorine sanitizing solution was refilled and test strip proved dishes are now being sanitized. In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Chlorine sanitizer container to dish machine was empty.
  Dish machine chemicals shall be maintained so that they are never empty. Please check at a more regular frequency to ensure this violation is not repeated. Equipment, utensils, dish wares, glass wares, etc. shall be sanitized at a concentration of at least 50-100ppm of chlorine.

January 28, 2009 (Critical Procedures)

• 4-702.11 - Corrected During Inspection Critical items in the dishmachine at the bar are not being sanitized; there is no sanitizer being pumped into the dishmachine.
  The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. No sanitizer is being pumped into the machine.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.

August 21, 2008 (Routine)

• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: mushroom butter and other sauces on the top drawer located under the steam table on the cookline.
  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.
• 4-501.14(A)-(C) - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
• 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Frying pans
  The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue, grease , and/or other debris: Oil filtering equipment, compartments under deep fryers.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 6-501.12(A) - Observed that the floors under cooking equipment such as stoves, grills and other equipment such as refrigerators, prep tables, storage cabinets, storage shelving in thew dry storage room, are in need of cleaning. Debris and grease noted on floors at some locations.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.Maintain floors in all areas in clean condition. Clean floors thoroughly and more frequently.

January 24, 2008 (Follow-up)

January 23, 2008 (Critical Procedures)

• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Observed that the plates, cups and utensils that were put in the warewasher were not sanitized.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Observed no chlorine on the test strip after the utensils came out of the warewasher.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 5-205.15(B) - Critical Plumbing connections under the warewashing machine piping are leaking.
  A plumbing system shall be maintained in good repair.

June 15, 2007 (Routine)

• 3-304.14(B)(1) - Corrected During Inspection Improper storage of wet wiping cloths after use was noted at the cookline.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-501.11(B) - The door gaskets of the following unit(s) are damaged: Cookline refrigerators.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-601.11(C) - The external surfaces of the bulk food bins, the compartment at the fryer on the cookline, and cabinet under soda fountain at the bar were observed soiled with an accumulation of dust, food residue, and/or other debris:
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 5-205.11(A) - The handwashing facility located at the bar is blocked with an over sized trash container, 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) - Critical The faucet head at the back area 3-compartment sink is missing.
  A plumbing system shall be maintained in good repair. Replace the missing faucet head.
• 5-501.113(B) - Corrected During Inspection Outside refuse container and liquid grease containers were 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.
• 6-202.11(A) - Light bulbs on the ceiling in the pantry area and the dish machine area are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at the bar handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at the kitchen hand sink and at the 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 the signs that notifies food employees to wash their hands are not written in English language.
  Provide signs that are in English .You may add other languages as needed .
• 6-501.11 - Observed that the floor at the bar is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Corrected During Inspection Observed that the toilet fixtures in the women's' restroom were in need of immediate cleaning. The floor inside the walk-in freezer as needs cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

July 24, 2006 (Complaint)

April 04, 2006 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered ice cream at bar station.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A2 - Repeat Ice was exposed to a open hose line that could contaminate it.
  Store ice so that it is not exposed to dripping cooling line water.
• 3-501.15A - The methods used for cooling chicken wings and corn relish need improvement. The wings were stacked in closed containers at greater than 4 inches depth.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Critical Repeat Corn relish at salad station was observed at 47F. It had been prepared about three hours prior.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-701.11A - Corrected During Inspection Critical The half ham sandwich stored at 49F in china cooler was uncovered and not desirable for consumption based on temperature storage.
  Recondition or discard food that is found to be unsafe, adulterated or not honestly presented.
• 4-201.11 - The silverware portable containers have eroding plastic surfaces.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-501.11A - Repeat Teflon pan surfaces were deteriorated and no longer usable.
  Replace pans and discard those no longer usable.
• 4-501.11B - The door gasket of the walk in freezer and cooler were torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-903.11A - Clean linens in shed were uncovered and some were less than 6 inches off floor.
  Store items covered, in a clean, dry location more than 6 inches off floor.
• 6-501.111D - Harborage conditions exist in outdoor over the unfinished plywood floor.
  Eliminate harborage conditions by preventing areas where rodents can dwell.

September 23, 2005 (Routine)

• 3-101.11 - Corrected During Inspection Critical A tray of raw chicken was found at 55-68 F.
  The chicken was discarded as it was not considered to be safe.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered appetizer was seen in the walk in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.15A - Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 3-305.11A2 - Corrected During Inspection Cooling rack was located next to insect control device which could have resulted in contamination of food.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. Consider installing a splash guard between control device or handsinks and cooling rack.
• 3-306.12A - The bar cherries and stawberries condiments are not stored or dispensed in a manner to prevent contamination.
  Protect condiments by keeping them in dispensers that are covered and designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 3-501.16B - Critical The following items were held between 45-50 F:- chicken wings- gallon milk at bar unit- thawed chicken pieces.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Silver king unit and bar refrigeration units were not maintaining foods at 45 F or less.
  Adjust or recharge units. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.116 - A bucket of sanitizer had been set up without addition of chemical sanitizer.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11A - A commercial refrigeration unit used to store raw chicken was not operating.
  A technician is on site and is repairing the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - sides/tops of oil fryer- inside top panel of ice machine near office
  Maintain nonfood-contact surfaces of equipment clean.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:-rubbermaid plastic containers holding sour drink mix.
  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 handwashing sink at men's room was measured at a temperature less than 110F.
  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.
• 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the ice machine located near oooler. Backflow device at utility sink is leaking.
  ITEM HAS BEEN ORDERED. Provide an approved backflow prevention device.
• 5-501.113B - Corrected During Inspection Outside refuse container door was open.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-303.11C - Two commercial light bulbs under ventilation hood were not functioning.
  REplace bulb to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

July 26, 2005 (Complaint)

May 05, 2005 (Critical Procedures)

• 2-401.11A - Corrected During Inspection Critical An uncovered beverage container used by staff was seen 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.
• 3-305.11A3 - Corrected During Inspection Fudge topping stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11B - The door gaskets of the walk in freezer and refrigerator are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

December 15, 2004 (Routine)

• 3-501.16B - Critical Chicken was at 50 F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-301.11 - Corrected During Inspection Drawers containing chicken , cheese etc were not cooling items properly.
  Make sure all equipment is cooling foods so that internal temperatures are 41 F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered brocolli was seen outside the walk in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 5-205.15B - The hand sink by the office is missing a hot water knob.
  Plumbing systems and components shall be maintained in good repair.
• 43.1-3-4 - CFM left his card at home.
  Fax a copy of CFM card to number above ASAP.

June 16, 2004 (Follow-up)

May 10, 2004 (Follow-up)

• 4-502-11A - The surfaces of the cutting boards were noted to be in a state of disrepair and condition preventing the equipment to be used as designed or cleaned and sanitized.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanliness per Parts 4-1 and 4-2 of the Food Code.
• 5-501.16C - Repeat There is no refuse container at the area immediately adjacent to the hand sinks located in the kitchen.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 5-202.12B - Repeat A mixing valve was observed used at the handwashing sinks located in the kitchen.
  Mixing valves are not allowed for provision of water to the handsink due to the difficulty they pose in the proper procedure for washing hands. (Wash and vigorously scrub for 20 seconds) Remove and replace the mixing valve and provide a mixing valve or combination faucet capable of providing an adequate flow of constant water for proper handwashing.
• 4-601.11C - Repeat The interior upper surfaces of the dishmachine were observed accumulating limescale.
  Maintain nonfood-contact surfaces of equipment clean so the equipment is able to properly sanitize.
• 4-204.112B - Repeat There was no temperature measuring device located in the cooling unit at front service line
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Repeat The surface of the cold holding prep units did not have the designed lids or lids on food containers and was observed in a state of disrepair and damaged, making it difficult to maintain proper temperatures.
  Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.

April 08, 2004 (Routine)

• 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Observed cell phone, coats and other items stored on dishmachine and prep counters
  CORRECTED DURING INSPECTION. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
• 5-205.11B - The handwash station next to dishwashing area is being used for purposes other than washing hands. Observed food debris in the basin and it was extremely soiled.
  CORRECTED DURING INSPECTION. The handwash facility identified above is to be used for washing hands only.
• 4-502.11A - Cutting boards were observed in need of repair and in a condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 6-501.12A - The kitchen, particularly under equipment and around the cookline was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 4-501.114A - Critical Repeat Chlorine sanitizing solution used for the dishmachine was not at an acceptable concentration or not present at all.
  CORRECTED DURING INSPECTION. Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 3-304.12 - Dispensing utensils improperly stored between use. The ice scoopers were either stored on a dirty surface or in the ice with handles toucing the ice.
  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 .
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. All kitchen hand sinks did not have signs.
  CORRECTED DURING INSPECTION. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-602.11E - Repeat Surfaces of the can opener blade whic comes in contact with non-potentially hazardous food items was observed soiled with accumulations of grime and debris.
  Clean the surface of can opener 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.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the several hand sinks in the kitchen.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 4-601.11A - Critical The counter surfaces in front of and surrounding the food containers in the cold hold preparation units were observed soiled and not sanitized.
  CORRECTED DURING INSPECTION. Clean and sanitize these surfaces for food contact.
• 3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Observed beer bottles in the ice used for drinks.
  CORRECTED DURING INSPECTION. 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.
• 7-202.12A - Critical The sanitized chloring solution was not being used in accordance with law or the manufacturer's use directions. The concentration exceeded 200ppm
  CORRECTED DURING INSPECTION. The chlorine sanitizing solution must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. (50ppm minimum ---100ppm maximum)
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  CORRECTED DURING INSPECTION. 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.
• 4-904.13A - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 5-202.12B - A mixing nozzle valve was observed used at the handwashing sinks located making it difficult to properly wash hands.
  mixing valves are not allowed because they make it difficult to properly wash hands. Remove and replace the mixing valve and provide a faucet capable of providing an adequate CONSTANT flow of water at 110F and above.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. The interior and exterior of dishmachine.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-204.112B - Repeat There was no temperature measuring device located in several cooling units
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-304.14B2 - Wiping cloths improperly stored between use. Cloths were stored on top of countertops and not in sanitized solution.
  CORRECTED DURING INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.14D - Heavily soiled wiping cloths in use.
  CORRECTED DURING INSPECTION. Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-501.16B - Critical Repeat Boiled eggs, sour cream and other items on the surface part of the cold prep unit were observed cold holding at improper temperatures. (58F)
  CORRECTED DURING INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 4-501.11A - The prep refrigeration units were observed in need of repair or damaged. The covers for surface units were missing making it difficult to keep items at proper temperatures. Also the baffles for the dishmachine were not installed properly.
  Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.

September 22, 2003 (Follow-up)

September 20, 2003 (Complaint)

April 04, 2003 (Follow-up)

• 3-304.12 - In-use utensils improperly stored between use. Knife wedged between units at bar.
  Corrected during inspection. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 4-501.11A - Under counter unit (UCU) at bar was observed cold holding at 55F - 68F.
  Repair the UCU to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-904.13A - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-3-3A - Critical No certified food manager present.
  Corrected during inspection. During all operational hours a certified food manager shall be present. Upon the next violation of this code section the facility will be closed for a 24 hour time period.

April 03, 2003 (Routine)

• 4-402.11A - Repeat The prep area 3 vat sink and warewashing machine are not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. remove existing caulking and recaulk with new sealant.
• 4-904.11A - Unwrapped straws were provide throughout establishment.
  Provide wrapped straws to prevent contacting lip contact surface for single service item.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Corrected during inspection.
• 6-202.11A - Lights bulb(s) in the dry storage area are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed foodclean equipment, utensils, linens or unwrapped single-service and single-use articles.
• 6-202.11A - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the dry storage area.
  Provide end caps to completely enclose the light tubes and prevent collapse of the bulb in the event of breakage.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
  Corrected during inspection
• 4-501.113 - The pressure gauge for the high temperature warewashing machine was above 25 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-602.11E - Surfaces of the ice machine and can opener blade was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Bar star test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-901.11A - Plastic and metal lexans were not found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-501.11B - The door gasket of the following are damaged:bar under counter unit, drawers units on the cookline, and lowboy unit.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  Corrected during inspection. Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3-501.16B - Critical Repeat Raw and cooked chicken cold holding at improper temperatures.
  Corrected during inspection.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Corrected during inspection.
• 4-501.12 - The cutting board(s) along the sandwich prep unit by office are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 43.1-1-5A - Critical Observed bare hand contact with bread and potato after touching raw food item.
  Corrected during inspection. Provide gloves, tongs, deli tissue or other effective means to prevent bare hand contact with ready-to-eat food items.
• 4-501.110A - The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 160F while the actual temperature was 135F.
  Discontinue the use of the warewashing machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-204.112B - There was no temperature measuring device located in the bar counter top unit.
  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.
• 4-101.11D - Observed broken and damaged plastic lexans.
  Discard damaged lexans, they no longer meet the requirements of being easily cleanable.
• 2-401.11B - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Corrected during inspection.
• 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Corrected during inspection.