Terra E Mare Bar & Grill, 6108 Arlington Blvd, Falls Church, VA - Restaurant inspection findings and violations

October 16, 2009 (Follow-up)

October 14, 2009 (Follow-up)

October 06, 2009 (Risk Factor Assessment)

• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present in the establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. at 6316 Castle Place Falls Church [703-533-7600] issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CLOSE facility until arrival of CFM card
• 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 putting on gloves.
  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: plaintan
  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.
• 3-402.11(A) - Critical No documentation provided from supplier indicating that the mahi mahi was frozen to prescribed parameters.
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: chicken, ground beef and yucca.
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by 4 pm

June 04, 2009 (Routine)

• 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  Employees shall visibly observe the foods to determine that they are from approved sources, and delivered at the required temperatures of 41F or less
• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
• 3-305.11(A)(3) - Food stored on the floor including prepackaged drinks.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: rice
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 4-501.11(A) - The dish machine has not functioned for a few days and has been turned off.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-501.116 - Test papers have not been located in the facility to test the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-502.11(B) - The food temperature measuring device was found out of calibration in the range of use.
  Food thermometers shall be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F
• 4-903.11(C) - Observed single use cups that were not stored in original packaging.
  Single-service items shall be stored in a clean, dry location at least 6 inches off the floor on approved shelving units
• 5-205.11(A) - The handwashing facility 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.
• 5-205.15(B) - A hand sink basin was slow to drain.
  A plumbing system shall be maintained in good repair.
• 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.
• 6-501.11 - Observed tile floor near walk in freezer had become damaged.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 7-201.11(A) - Critical Observed cleaning products adjacent to juices and sodas
  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. Relocate chemicals or move juices to shelf immediately above

March 25, 2009 (Critical Procedures)

• 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: wrapped bacon stored over cooked ham in 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.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: empanada
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: ceviche, entrees with fried eggs
  The Consumer Advisory shall include a reminder statement that includes asterisking (*) any animal-derived foods requiring disclosure to a footnote that states one of the following "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dishware run through dish machine
  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.
  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

March 03, 2009 (Follow-up)

January 16, 2009 (Follow-up)

January 16, 2009 (Follow-up)

• 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:Observed no disclosure present on the menu
  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.
• 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Observed ceviche, churracsco a lo pobre, bistek a la limena,
  The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
• 43.1-3-3(a) - Critical Repeat There is no Certified Food Manager present in the establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 43.1-3-8 - Critical The establishment has been ordered to close due to the lack of a certified food manager.
  The Director shall order the closure of any food establishment which is operated without a certified food manager being in control of the food establishment. Upon receipt of satisfactory proof of compliance with the written requirements the Director shall immediately issue a written rescission of the order.

December 01, 2008 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-102.11(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
  Within 24 hours of notification that an employee has been diagnosed with one of the Big Five Foodborne Illnesses, the PIC or CFM must contact the Health Department..
• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service:Observed two number ten cans of sweet potatoes, best if used by 2000, that were leaking
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:Observed employee placing lettuce on plate with bare hands
  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)(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 salmon stored over ready-to-eat corn
  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)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:Observed sliced ham, in the walk in, uncovered
  Foods shall remain covered at all times.
• 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:Observed sliced tomato at 65F, on the Starmetal prep top
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-603.11(A) - Corrected During Inspection Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:No consumer advisory is on the menu for ceviche, steak or eggs
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 3-701.11(A) - Corrected During Inspection Critical The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned:Observed ricotta cheese, with the date marking of June 2008, that was moldy
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Observed Steramide quaternary ammonia tablets stored on a shelf with milk caramel spread and baking soda above vinegar and oil containers
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

April 14, 2008 (Follow-up)

• 3-304.14(A) - Repeat Wiping cloths improperly used for the following activity: Observed cloths under cutting boards
  Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
• 3-307.11 - Repeat The drain stoppers on the 3-vat sink were not working correctly. In addition to the drain stoppers towels were used to stopped the water from draining fron the sink.
  Obtain properly fitted drain stoppers.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Observed the Starmetal prep unit at 49F and the Beverage Air refrigerator at the bar at 50F. 3.24.08 The temperature of the Starmetal prep unit is 53F. THROW OUT ALL FOOD STORED IN THIS PREP REFRIGERATOR, DISCONTINUE THE USE OF IT UNTIL IT IS FIXED AND HOLDING FOOD INSIDE AT 41F OR BELOW.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators. DISCONTINUE USE OF THESE UNITS UNTIL THEY ARE FIXED AND ARE CAPABLE OF HOLDING FOOD PRODUCTS AT 41F OR BELOW.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be 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: Observed a Panasonic microwave and Oster blender
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.111 - Repeat The waste storage container for restaurant has a missing side, sliding door.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-303.11(C) - Repeat Observed that inadequate lighting was provided in the food preparation areas.Observed 2 lights out over the cooktop.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.

March 28, 2008 (Follow-up)

• 3-304.14(A) - Repeat Wiping cloths improperly used for the following activity: Observed cloths under cutting boards
  Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
• 3-307.11 - Repeat The drain stoppers on the 3-vat sink were not working correctly. In addition to the drain stoppers towels were used to stopped the water from draining fron the sink.
  Obtain properly fitted drain stoppers.
• 3-402.11(A) - Critical Repeat Raw squid for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4 or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4 or below for a minimum of 24 hours.
• 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Observed steak, eggs, and ceviche
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Observed the Starmetal prep unit at 49F and the Beverage Air refrigerator at the bar at 50F. 3.24.08 The temperature of the Starmetal prep unit is 53F. THROW OUT ALL FOOD STORED IN THIS PREP REFRIGERATOR, DISCONTINUE THE USE OF IT UNTIL IT IS FIXED AND HOLDING FOOD INSIDE AT 41F OR BELOW.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators. DISCONTINUE USE OF THESE UNITS UNTIL THEY ARE FIXED AND ARE CAPABLE OF HOLDING FOOD PRODUCTS AT 41F OR BELOW.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be 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: Observed a Panasonic microwave and Oster blender
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.111 - Repeat The waste storage container for restaurant has a missing side, sliding door.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-303.11(C) - Repeat Observed that inadequate lighting was provided in the food preparation areas.Observed 2 lights out over the cooktop.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.

March 24, 2008 (Follow-up)

• 3-304.14(A) - Repeat Wiping cloths improperly used for the following activity: Observed cloths under cutting boards
  Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches above the floor. Observed a container of chimchurri sauce stored on the floor of the Amerikooler walk in.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-307.11 - Repeat The drain stoppers on the 3-vat sink were not working correctly. In addition to the drain stoppers towels were used to stopped the water from draining fron the sink.
  Obtain properly fitted drain stoppers.
• 3-402.11(A) - Critical Repeat Raw squid for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4 or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4 or below for a minimum of 24 hours.
• 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Observed steak, eggs, and ceviche
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Observed the Starmetal prep unit at 49F and the Beverage Air refrigerator at the bar at 50F. 3.24.08 The temperature of the Starmetal prep unit is 53F. THROW OUT ALL FOOD STORED IN THIS PREP REFRIGERATOR, DISCONTINUE THE USE OF IT UNTIL IT IS FIXED AND HOLDING FOOD INSIDE AT 41F OR BELOW.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators. DISCONTINUE USE OF THESE UNITS UNTIL THEY ARE FIXED AND ARE CAPABLE OF HOLDING FOOD PRODUCTS AT 41F OR BELOW.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be 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: Observed a Panasonic microwave and Oster blender
  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.
• 43.1-3-3(a) - Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 43.1-3-8 - Critical The establishment has been closed and the permit to operate suspended due to the lack of a certified food manager.
  The Director shall order the closure of any food establishment which is operated without the permit required by Section 43.1-3-1 or is operated without a certified food manager being in control of the food establishment. The closure order shall be in writing, shall specify the compliance requirements necessary to have the order revoked, The Sheriff of the County shall enforce the closure order until it is rescinded by the Director in writing. Upon receipt of satisfactory proof of compliance with the written requirements set forth in the closure order, the Director shall immediately issue a written rescission of the order.
• 5-205.15(B) - Critical Repeat Plumbing connections at the handsink across from the walk in freezer leaked when turned on.
  A plumbing system shall be maintained in good repair.
• 5-501.111 - Repeat The waste storage container for restaurnat has a missing side, sliding door.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-303.11(C) - Repeat Observed that inadequate lighting was provided in the food preparation areas.Observed 2 lights out over the cooktop.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.

March 18, 2008 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 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 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 Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered empanadas in the walk in freezer.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: Observed scoop used for the rice was stored in 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.
• 3-304.14(A) - Wiping cloths improperly used for the following activity: Observed cloths under cutting boards
  Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches above the floor. Observed a container of chimchurri sauce stored on the floor of the Amerikooler walk in.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-307.11 - The drain stoppers on the 3-vat sink were not working correctly. In addition to the drain stoppers towels were used to stopped the water from draining fron the sink.
  Obtain properly fitted drain stoppers.
• 3-402.11(A) - Critical Repeat Raw squid for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4 or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4 or below for a minimum of 24 hours.
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Observed tilapia filets were sitting on the prep top, in a stainless steel container, thawing.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Observed cooked rice held at 131F
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed cut tomatoes on the Starmetal prep top at 51F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Observed steak, eggs, and ceviche
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 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. Observed the Starmetal prep unit at 49F and the Beverage Air refrigerator at the bar at 50F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators. DISCONTINUE USE OF THESE UNITS UNTIL THEY ARE FIXED AND ARE CAPABLE OF HOLDING FOOD PRODUCTS AT 41F OR BELOW.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: Observed the meat slicer had product dried to its surfaces.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Observed the utensils and equipment run thru the warewasher.
  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(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)Observed that the warewasher did not turn the thermolabel black.
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
• 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: Observed a Panasonic microwave and Oster blender
  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.
• 43.1-3-3(a) - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located in the kitchen, opposite the walk in freezer was blocked with a mop bucket, 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 Plumbing connections at the handsink across from the walk in freezer leaked when turned on.
  A plumbing system shall be maintained in good repair.
• 5-501.111 - The waste storage container for restaurnat has a missing side, sliding door.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas.Observed 2 lights out over the cooktop.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Observed that the wall behind the 3-vat sink has a hole in it .
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.
  When not in use, hang mops to air dry.

June 13, 2007 (Follow-up)

June 12, 2007 (Critical Procedures)

• 3-302.11(A)(1) - Critical Raw chicken stored over calamari in walk in cooler. Raw seafood stored over bread and other foods in upright 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.
• 3-402.11(A) - Critical Repeat There was no documentation confirming that he following fish offered for service or sale in the ready-to-eat form was frozen according to mandated protocol to ensure parasite destruction: mahi mahi, shrimp and scallops.
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: eggs [48F], lengua [46F] and fish [46F}
  Potentially hazardous foods shall be held cold at a temperature of 41F or below.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: lengua and meat roll.
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: ceviche de pescado, ceviche mixto and various steaks.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods. Place an asterisk (*) next to each item that may be ordered undercooked or raw. Place an asterisk (*) on menu bottom with the consumer advisory text reading as follows"Consuming raw or undercooked meats, eggs, or seafood may increase your risk of foodborne illness".
• 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: strainer in handsink near rear exit.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 43.1-3-3(a) - Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. The facility is required to cease food service and sales until arrival of manager. Contact me at the number provided to reopen.

December 21, 2006 (Routine)

• 3-302.11(A)(2) - Corrected During Inspection Critical Observed raw chicken stored over raw seafood products in walk in cooler.
  Raw 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 chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
• 3-302.11(A)(4) - Critical Uncovered bar ice supply observed.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Dispensing bowls for dry products were improperly stored between use.
  Replace with a utensil that has a handle and 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),
• 3-402.11(A) - Critical Raw mahi mahi used in ceviche used in the ready-to-eat form was not frozen to ensure parasite destruction.
  Before service or sale in ready to eat form, raw or partially cooked fish shall be: 1. frozen and stored at a temperature of -4f or below for a minimum of 7 days in a freezer or, 2. frozen at -31f or below until solid and stored at -31f or below for a minimum of 15 hours or, 3. frozen at -31f or below until solid and stored at -4f or below for a minimum of 24 hours.
• 3-402.12(A)-(B) - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked mahi mahi used in ceviche entrees that are served or sold in ready-to-eat form.
  If raw or partially cooked fish are served or sold in ready to eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
• 3-501.13(A)-(D) - Corrected During Inspection Observed raw beef and fish thawing at room temperature in a prep sink.
  Potentially hazardous foods (time/temperature control for safe food) shall be thawed using one of the following methods: 1. under refrigeration that maintains the food temperature at 41f or less or 45f or less, 2. completely submerged under running water at a water temperature of 70f or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41f or 45f or less or, 3. as part of a cooking process.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Boiled eggs and sauce observed at 47F.
  Potentially hazardous foods shall be held cold at a temperature of 41f or below.
• 4-202.16 - The nonfood contact surface of the cardboard used to line beer kegs is not designed or constructed to be easily cleanable.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-204.113(A)-(C) - There data plate on the warewashing machine was not readable as lettering had faded.
  A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: 1. temperatures required for washing, rinsing, and sanitizing, 2. pressure required for the fresh water sanitizing rinse, 3. conveyor speed for conveyor machines or cycle time for stationary rack machines.
• 4-301.11 - Reach in unit opposite the stoves was observed wtih ambient temperature of 47F.
  Equipment for holding cold food shall be maintained at 41F consistently.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions used in sanitizing buckets.
  A BLEACH/QUAT/IODINE test kit or other device that accurately measures the concentration in Mg/L of sanitizing solutions shall be provided.
• 4-402.11(A) - The mop sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Equipment that is fixed because it is not easily movable shall be installed so that it is: 1. spaced to allow access for cleaning along the sides, behind, and above the equipment, 2. spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, 3. sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: interior of an ice machine at the bar was soiled with old cigarette butts.
  Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of water or beer: interior of reach in beer coolers at bar.
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 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:Oster and CuisineArt brands blender and food processor.
  Food equipment in a food establishment shall be NSF certified of classified by an ANSI accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-301.12(A) - Observed that paper towels were not provided at bar handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(C) - Observed that inadequate lighting was provided under ventilation hood due to burnt bulb.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-403.11(B) - Observed that medicinal supplements are stored on small shelf over food preparation station.
  Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
• 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.

July 07, 2006 (Follow-up)

• 4-204.113 - Repeat Data plate on the warewashing machine is illegible.
  Replace data plate.
• 4-302.14 - Repeat 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 - Repeat The door gasket of the 2 door beer cooler is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 43.1-3-1A - Critical Repeat Permit posted in bar area expired on 12/31/2004.
  Post permit to operate for the current calendar year.
• 6-101.11A - Repeat The ceiling tile located in rest-room, dry storage room and some areas of the kitchen does not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
  Replace ceiling tiles with ones that are nonabsorbent and easily cleanable.