October 08, 2009 (Follow-up)

• 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: untesils in sitting room temperature water.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 6-501.11 - Repeat Observed that the walls is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

August 13, 2009 (Routine)

• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken over beef
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: prep unit, up rights, walkin
  Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: untesils in sitting room temperature water.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-305.11(A)(3) - Food stored on the floor. milk crate of cabbage and bag of onions.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-202.11(A)(1)-(5) - Corrected During Inspection Critical The food-contact surface of the following equipment contains cracks, chips, or pits and can not be easily cleaned: cabbages stored in milk crates.
  Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
• 6-501.11 - Observed that the walls is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(B) - The premises is not being routinely inspected for the presence of insects, rodents, and other pests. The facility is now recieved pest control. The facility should have had a monthly pest control service.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

February 05, 2009 (Critical Procedures)

• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: prep unit and reachin
  Foods shall remain covered at all times.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed household only spray can of pesticide.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

November 20, 2008 (Routine)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using abbreviated handwashing technique without soap
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, and clean equipment
• 3-301.11(B) - Corrected During Inspection Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands - potato or yucca and green herbs
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows :- shrimp stored over uncovered corn in freezer, - beef and chicken stored over whole lettuce/cabbage as well as covered container of dough
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. See also storage chart.
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: corn under shrimp in freezer.
  Foods shall remain covered at all times to prevent potential contamination
• 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice at side of microwave at 90F
  Reheat product to 165F then maintain at 135F or above.
• 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: beef and chicken in cooler at 45F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth.
• 4-301.11 - The cooler and Raetone units are not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 7-201.11(A) - Corrected During Inspection Observed that chemical products stored over boxed vinegar.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

September 04, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain responsibility in preventing transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
  The Person in Charge or certified food manager is responsible for educating his/her employees on when they can and can not come to work. This person shall be knowledgeable in the symptoms and diseases that are transmissible from a food handler into food during food preparation.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food.
• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: lettuce.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: various foods in the reach in coolers and walk in cooler were uncovered.
  Foods shall remain covered at all times.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed a can of commercial pesticide on the premises.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. The can was discarded during the inspection.

February 21, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw shrimp and chicken over frozen corn in the Whirlpool chest freezer.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw shrimp in the whirlpool chest freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Several precooked meats, sauces and vegetables in the reach in refrigerators
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: The cloths were ovserved stored on counters and not in sanitizer solution
  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 Raetone freezer and refrigerator damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-602.11(E)(1) - Corrected During Inspection Surfaces of the canopener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The gaskets of the walk in units AND the gaskets on the Raetone refrigerator and freezer ,.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 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:1. The Whirlpool chest freezer
  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.
• 5-205.11(A) - The handwashing facility located at the front serve line is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.11(B) - The handwashing stations in the facility were observeed being used for purposes other than washing hands.
  A handwashing sink may not be used for purposes other than hand washing.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.

April 19, 2006 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food, chicken, stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  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.
• 7-202.12A - Corrected During Inspection Critical Repeat The cans of home-use Raid insecticide are not being used in accordance with law or the manufacturer's use directions.
  The insecticide 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. Use an insecticide approved for a commercial food service establishment.
• 7-207.11B - Corrected During Inspection Critical Repeat Medicine, 2 bottles of vitamins, are located on a shelf with packaged foods.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 7-208.11B - Corrected During Inspection First aid supply, jar of vasoline, is being stored on a shelf with the packaged foods.
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.

November 03, 2005 (Routine)

• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Corrected During Inspection Unlabeled food containers. Salt and sugar
  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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.16 - Milk crates found used for the following: containers for food and paper products.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11A - The following equipment was observed in a state of disrepair and damaged: plastic containers and lids, rusty shelves in reach-in units, melted handles of knives.
  Repair/discard the 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.
• 4-501.11B - The door gasket of the reach-in refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  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 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves, inside and outside warmer, top of refrigeration units.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-904.11A - Paper towels were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store them with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-303.11B - Inadequate lighting was noted in the ceiling over the dish machine and 3-vat sink.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-303.11C - Inadequate lighting was noted in the ceiling over food prep areas.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Walls and ceiling in kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111D - Harborage conditions exist. Several live roaches were seen in the kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Continue to discard old boxes, as discussed.
• 6-501.12A - Floor, walls and ceiling in kitchen 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.
• 7-102.11 - Corrected During Inspection Critical Working container of degreaser is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-202.12A - Corrected During Inspection Critical The home-use Raid insecticide is not being used in accordance with law or the manufacturer's use directions.
  The insecticide 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. Provide an insecticide approved for a commercial food establishment.

November 03, 2005 (Routine)

• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Corrected During Inspection Unlabeled food containers. Salt and sugar
  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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.16 - Milk crates found used for the following: containers for food and paper products.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11A - The following equipment was observed in a state of disrepair and damaged: plastic containers and lids, rusty shelves in reach-in units, melted handles of knives.
  Repair/discard the 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.
• 4-501.11B - The door gasket of the reach-in refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  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 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves, inside and outside warmer, top of refrigeration units.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-904.11A - Paper towels were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store them with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-303.11B - Inadequate lighting was noted in the ceiling over the dish machine and 3-vat sink.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-303.11C - Inadequate lighting was noted in the ceiling over food prep areas.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Walls and ceiling in kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111D - Harborage conditions exist. Several live roaches were seen in the kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Continue to discard old boxes, as discussed.
• 6-501.12A - Floor, walls and ceiling in kitchen 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.
• 7-102.11 - Corrected During Inspection Critical Working container of degreaser is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-202.12A - Corrected During Inspection Critical The home-use Raid insecticide is not being used in accordance with law or the manufacturer's use directions.
  The insecticide 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. Provide an insecticide approved for a commercial food establishment.

April 25, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in and one reach-in refrigeration units.
  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.
• 7-207.11B - Corrected During Inspection Critical Medicines are located on shelves with foods.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

April 25, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in and one reach-in refrigeration units.
  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.
• 7-207.11B - Corrected During Inspection Critical Medicines are located on shelves with foods.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

January 04, 2005 (Complaint)

January 04, 2005 (Complaint)

December 07, 2004 (Follow-up)

December 07, 2004 (Follow-up)

December 06, 2004 (Routine)

• 7-207.11B - Critical Repeat Medicines are not located separate from food on shelves.
  corrected Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  corrected Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-501.11B - Repeat The door gaskets of the reach-in refrigerator and freezer are damaged).
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 6-501.12A - Repeat Floor under equipment, walls and ceiling tiles in kitche4n 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.
• 4-501.12 - Repeat The cutting board on the table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 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 in kitchen, top of reach-in units, inside warmer cart.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11B - Repeat Clean pots 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.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  corrected Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-303.11C - Repeat Inadequate lighting was noted in the ceiling over one prep table.
  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.
• 7-102.11 - Critical Working containers of windex and degreaser are not properly labeled.
  corrected Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 6-501.11 - Repeat Ceiling tiles and walls in kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged: rusty shelves in reach-ins, melted handles on knives.
  Repair/replace them 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.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-204.112B - Repeat There was no temperature measuring device located in 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.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment inside and outside.
  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.
• 4-904.11A - Paper cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store them with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  corrected 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.
• 3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  corrected Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Call me when it has been repaired.
• 4-703.11C - 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)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Call me when the dish machine has been repaired.

December 06, 2004 (Routine)

• 7-207.11B - Critical Repeat Medicines are not located separate from food on shelves.
  corrected Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  corrected Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-501.11B - Repeat The door gaskets of the reach-in refrigerator and freezer are damaged).
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 6-501.12A - Repeat Floor under equipment, walls and ceiling tiles in kitche4n 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.
• 4-501.12 - Repeat The cutting board on the table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 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 in kitchen, top of reach-in units, inside warmer cart.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11B - Repeat Clean pots 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.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  corrected Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-303.11C - Repeat Inadequate lighting was noted in the ceiling over one prep table.
  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.
• 7-102.11 - Critical Working containers of windex and degreaser are not properly labeled.
  corrected Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 6-501.11 - Repeat Ceiling tiles and walls in kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged: rusty shelves in reach-ins, melted handles on knives.
  Repair/replace them 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.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-204.112B - Repeat There was no temperature measuring device located in 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.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment inside and outside.
  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.
• 4-904.11A - Paper cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store them with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  corrected 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.
• 3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  corrected Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Call me when it has been repaired.
• 4-703.11C - 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)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Call me when the dish machine has been repaired.

March 30, 2004 (Follow-up)

• 2-401.11A - Critical Open drinking containers, cups of coffee, are stored in a manner that may contaminate food, food contact surfaces or utensils.
  corrected during inspection Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned. The exhaust hood and fire supression system activators are also not being cleaned.
  Clean intake and exhaust air ducts, exhaust hood and fire supression system activators and change filters so they are not a source of contamination by dust, dirt and other materials. A professional company is scheduled to clean the hood tonight.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  corrected during inspection Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-501.11B - Repeat The door gaskets of the reach-in refrigerators and freezers are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-501.12A - Several ceiling tiles and areas of the wall in the kitchen are 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.
• 4-301.13 - Repeat There is on drainboard located at the end of the dish machine where the clean dishes are located.
  corrected during inspection Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
• 4-501.12 - Repeat The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 7-207.11B - Critical Medicines, vitamins, rubbing alcohol and Vicks, are not located separate from food prep, food storage and paper product storage.
  corrected during inspection Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 4-601.11C - The nonfood-contact surface of the following equipment was observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelf above the steam table.
  corrected during inspection Maintain nonfood-contact surfaces of equipment clean.
• 6-501.111D - Harborage conditions exist. Roaches are in a box of ceiling lights.
  discarded during inspection Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 20, 2004 (Routine)

• 4-903.11B - Clean pots were not found stored in a position that allows for air-drying.
  Store pots and pans in a self-draining position that allows air-drying.
• 6-501.110A - Employees are not using hangers and other facilities provided to keep their personal clothing.
  CORRECTED DURING INSPECTION. Employees should use the hangers, dressing room, or lockers provided.
• 6-501.12A - The floor under the cooking equipment is not clean.
  Clean the affected area . Maintain floors in all areas in clean condition at all times.
• 6-501.14A - The hood filters and other surfaces under the hood have heavy build up of grease.
  Clean these area thoroughly and more often.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-601.11B - The stove and grill and oven top are in need of clean. These surfaces have grease build-up.
  Clean surfaces of cooking equipment including ovens, frequently .
• 4-501.14 - The surfaces of the motor and other equipment under the ware washing /dish washing machine are dusty.
  Clean the dish machine more often.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  CORRECTED DURING INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 6-303.11C - Inadequate lighting was noted in the entire kitchen area. Several ceiling light bulbs have burned out.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-501.11A - Repeat The wire shelves in the some of the reach-in refrigerators are rusty.
  Resurface the shelves or replace them.
• 4-903.11A - Exposed styro foam containers were stored on soiled shelving under the prep table in the kitchen.
  CORRECTED DURING INSPECTION. Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-501.11B - The rubber gaskets on the doors of the reach-in refrigerators and freezers are torn.
  Replace or repair these broken gaskets.
• 4-601.11C - The shelf located under the microwave oven table is not clean. It is coated with debris and imbedded with old dirt,
  Clean this shelf properly and repaint it.
• 4-204.112B - There was no temperature measuring device located in the reach-in refrigerators i n the serving and cooking areas..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 6-501.11 - The ceiling tiles and the ceiling light fixture covers or shields are very stained with smoke/ grease deposit
  Clean, and repaint the tiles or replace them. Clean the light fixtures or relace them.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  CORRECTED DURING INSPECTION. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-101.11 - Critical Observed a dented canned food in the food preparation area .
  Ensure food is safe, unadulterated, and honestly presented. Do not served damaged canned food to your customers. Removed damaged canned foods and label them to be returned and keep them in separate area.
• 4-301.13 - There is no drainboard /utensil racks/storage tables located at one end of the dish machine to accommodate all soiled and cleaned items.
  Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
• 4-501.12 - Repeat The cutting board in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .

February 20, 2004 (Complaint)

May 02, 2003 (Complaint)

• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food. Observed lettuce and cooked beans uncovered at the steam table.
  Corrected during inspection. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed eggs stored on top of lettuce in the Walkin cooler.
  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.
• 3-501.16A - Critical Repeat Observed cooked chicken hot holding at 112F at steam table.
  Corrected during inspeciton. Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 4-501.114A - Critical Dishwasher is sanitizing at 10 ppm.
  Operator called the dishwasher serviceman, who is on his way to the establishment.

March 07, 2003 (Routine)

• 3-501.16B - Critical Repeat Observed foods in the Walkin cooler holding at 48F: raw chicken 48F, shredded chicken 48F, etc.
  COrrected. Hold cold potentially hazardous foods at 41F or below to inhibit the growth of harmful organisms. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 3-501.16A - Critical Repeat Observed hot holding at improper temperatures.
  Corrected. Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 3-301.11C - Excessive bare hand contact with exposed food that is in a ready-to-eat (RTE) form. OBserved an employee touching baked cake with bare hands.
  Corrected. Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the prep cooler and in the display case.
  Corrected. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-204.112A - A temperature measuring device in the display case was not properly located in the warmest part of the unit.
  Locate a temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-203.11A - The food temperature measuring device located in the Walkin cooler and in the prep cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 1 degree Celsius in the intended range of use.
• 4-602.13 - The nonfood contact surfaces of the following had accumulations of grime and debris:1. gaskets of the prep cooler is soiled with old food debris.2. interior of counters behind service line is soiled with dust and old debris.3. shelving units in the Walkin cooler are soiled with accumulation of dust.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 43.1-1-5F - The following item is intended for household use only and are not approved for use in a commercial food establishment: Sharp Carousel microwave.
  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.
• 4-501.12 - The cutting board at the 3-vat sink is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Corrected. Replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-501.11A - Observed the Walkin cooler at 48F.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Adjust the unit at 41F.
• 6-301.11 - Soap was not provided at the handsink behind service line
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Observed that no paper towels were available for handsink at service area .
  COrrected. Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-202.15 - Openings to the exterior of the building are present along the back door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.