The Chart House, 1 Cameron St, Alexandria, VA - Restaurant inspection findings and violations

August 14, 2009 (Routine)

Violations:

• 2-401.11(A) - Corrected During Inspection Critical A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Also, numerous containers were observed in rear prep area that did not have a lid and straw.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
• 5-205.11(B) - Corrected During Inspection Handwashing sink located at cookline was being used for other purposes (dirty container stored in the handwashing sink).
  Ensure that handwashing sinks are only used for handwashing.
• 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees (3 handwashing sink observed with this problem; one sticker provided by AHD).
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 5-205.11(A) - The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing (handwashing sink at the bar is blocked by a trashcan).
  A hand washing sink shall be maintained so that it is accessible at all times for employee use.
• 3-402.11(A) - Critical No parasite destruction letter provided on site for the smoked salmon that is served during Sunday brunch.
  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.
• 4-601.11(A) - Corrected During Inspection Critical Various items near the dishwasher were observed to be soiled with food (possibly because the trash can is stored adjacent to these cleaned/sanitized items).
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 3-501.16(A)(2) - Corrected During Inspection Critical Various items observed cold holding above 41F: clam chowder/52F; breaded shrimp/48F; canteloupe/46~51F; lobster rolls/50F;
  Based on information provided by the operator (i.e. time prepared); rapidly cool these items to 41F. All items were moved to the walk-in cooler, with the exception of the canteloupe, which was discarded at the end of the inspection.
• 3-603.11(B) - Critical Sunday brunch menu does not contain a disclosure for the smoked salmon.
  Correct within 2 weeks by either disclosing the smoked salmon on the menu, or providing a table-tent placard near the smoked salmon at the bar. 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.
• 3-501.15(A) - Corrected During Inspection Clam chowder located in the freezer (for cooling pruposes) was not being cooled adequately (it was still about 95~130F after 1 hour. Also, rib meat was cooked, sliced, placed into plastic bags and placed in the top of the prep unit at the oyster bar (93F).
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 4-204.112(B) - No thermometer provided in the ice cream box (salad/desert prep station).
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 2-303.11 - Repeat Employees observed wearing jewelry on their arms and hands while preparing food (typically watches).
  Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
• 3-304.14(B)(1) - Some wiping cloths are not being stored 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.
• 3-304.12(A)-(F) - Ice scoop located in salad/desert prep area was stored with the handle touching the ice; various utensils stored in the rear kitchen area (near walk-in) in water not maintained at 135F.
  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.
• 4-601.11(C) - Large ice machine (center machine) observed to be soiled along the inside (possibly mold).
  Ensure that the ice machines are broken down on a regular basis and cleaned to prevent the growth of mold, or accumulation of other debris.
• 5-103.12 - No cold water available at the handwashing sink in the bar area (near the register).
  Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.

Comments:
This visit was made to conduct a routine inspection. Please note the following items:
1) Correct menu dissclosure within 2 weeks for smoked salmon on brunch menu.
2) Develop plan to address cold holding issues at self-service area for melon/canteloupe. Provide copy of this plan to AHD within 2 weeks.
3) Provide parasite destruction letter for smoked salmon within 2 weeks.
4) Good hot holding temperatures observed.
5) Good cooking temperatures and very good date marking observed.
6) Operator must educate employees about proper use of beverages in kitchen areas (i.e. not around prep areas, and drinks shall have a lid and straw).
7) Heat sanitizing dishware worked, as indicated by heat strip; Chemical dishwaher at bar area worked (50ppm chlorine); corrected from previous inspection.
8) Time spent at cook line in front kitchen area was less than usual due to busy lunch period.
9) Provided a sample parasite disclosure letter to operator.
If you have any questions, please call me at 703 838 4400 x 250.

May 18, 2009 (Routine)

Violations:

• 2-303.11 - Corrected During Inspection Repeat Employees wearing jewelry on their arms and hands while preparing food (chef prepping tomatoes)
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form (bowls used to dispense food items).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (raw fish above RTE in prep line RIR)
  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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food (items in the desert station were uncovered; some items in prep line cooler were uncovered).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers (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.
• 3-304.12A - Repeat In-use utensils improperly stored between use (metal utensils used to shape rice stored in water not maintained at 135F or higher).
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 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, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.16A1 - Corrected During Inspection Critical Repeat Sauted mushrooms hot holding at 122F.
  Discard item. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Following items cold holding at improper temps: Garlic butter/65F; squid/51F; melon/52F
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112B - Repeat There was no temperature measuring device located in the ice cream freezer (desert station).
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.114A - Corrected During Inspection Critical The chlorine sanitizing solution used in the bar dishwasher was observed at 0ppm.
  Discontinue use of the dishwasher and use the heat sanitizing dishwasher to clea bar utensils and glasses. Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
• 4-602.13 - The nonfood contact surface of the ice machine had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: slicer and can opener.
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored @LOCATION@ with the handles up (desert station).
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-501.11 - Wood above cook line has seperated from the ceiling. Also, drywall in dry storage area (basement) was removed during a repair and should be replaced; missing ceiling tile in room used to store and prep potatoes.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
This visit was made to conduct a routine inspection. Please note the following:
1) Shellstock tags maintained in chronological order.
2) During prep process for shrimp, unprepped and prepped shrimp should be maintained in an ice bath to keep items cold while they are out of cold storage (observed temperature of shrimp at 67F).
3) I suggest placing signs in English/Spanish on all cold storage units describing the proper storage of food and the proper temperatures.
4) PIC able to provide employee health information that had been given during previous inspection/meeting.
5) Good demonstration of handwashing by employee in back kitchen.
6) While not observed, PIC indicated that temperatures were not neccessarily taken when receiving PHF items (such as fish). It is important during the delivery to take temperatures so as to avoid receiving temperature-abused food.
If you have any questions, please call me at 703 838 4400 x 250.

February 02, 2009 (Routine)

Violations:

• 2-301.12 - Corrected During Inspection Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with
• 2-301.14H - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles.
• 2-303.11 - Repeat Employees wearing jewelry on their arms and hands while preparing food (cook in front kitchen).
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 3-203.12A - Critical Tags missing from the oyster container at the bar (when removed from the bag, tag placed with old tags).
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the cook line cooler and WIC.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12A - Repeat In-use utensils improperly stored between use (wisk stored in water not maintained at 135F or higher; knives stored in crevice between two tables; other utensils stored in water not maintained at 135F or above)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 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, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.16A1 - Corrected During Inspection Critical Mushrooms and scallions hot holding at 112F-122F.
  Discard item. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Canteloupe at salad bar cold holding at 51F; soups cold holding in WIC at 44~45F; diced tomatoes cold holding in WIC at 45F; items in Randel RIR (under salad bar) cold holding at 49F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Repeat Randell 2-door RIR at salad bar unable to maintain 41F of below.
  Repair 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.
• 4-501.12 - Repeat Cutting board(s) (cookline) 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 .
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles up (kitchen implements and consumer utensils)
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-202.11A - Repeat The light bulb above the oven in the rear of the kitchen was not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped 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 handwashing lavatories used by food employees (employees restroom).
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.

Comments:
This visit was made to conduct a routine inspection. Please note the following:
1) When the executive chef / sous chef is performing a temperature check in the morning, I would strongly suggest that he/she records ambient temperatures of refrigeration units and food temperatures using the thermometer. This would be more accurate than recording the temperature as displayed on the thermometer gauge.
2) Good cooling of soup observed.
3) GIven the amount of use that the primary walk-in cooler gets, I would suggest moving the PHF items towards the rear of the cooler, away from the door. Place non-PHF items by the door.
4) Menu has been corrected.
5) I would suggest reviewing handwashing procedures (how to wash and when to wash) with employees on a weekly basis. 6) Please ensure all items are addressed/corrected prior to the next inspection.
If you have any questions, please call me at 703 838 4400 x 250.

November 21, 2008 (Routine)

Violations:

• 2-303.11 - Employees wearing bands/bracelets on their wrist (one employee) while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form (onions that will later be cooked).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Employee put on gloves.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (raw breaded chicken located over fries in the Bev Air Freezer on the cook line; ground beef over sauce and raw shrimp in the 3-door RIR on the cook line)..
  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. Operator reorganized these items to comply with this requirement.
• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use (utensils on cook line stored in water (97F); knife for cheese stored in sanitizer solution container in the back kitchen; ice scoops for middle ice machine stored on top of ice machine).
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 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, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-306.11 - Repeat The food on display is not protected from contaminatio (crackers at salad bar).
  Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
• 3-501.14A - Corrected During Inspection Critical Clam chowder noted not being adequately cooled to prevent the growth of harmful bacteria (observed temp of 47~51F for soup made day before)
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth Operator discarded soup. .
• 3-501.16A2 - Corrected During Inspection Critical The following items were observed to be cold-holding at improper temperatures: Salsa/45 and cod/45; tomatoes on the serving line/44~47; salmon/45
  Based upon information provided by the operator, implement the following action: Rpaidly cool the above-mentioned items. Ensure that all PHF items are maintained at 41F or below in the future. Operator implemented these actions.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form (certain items are disclosed that are not served raw or undercooked, such as steamed mussels, and certain items that may be served raw or undercooked are not disclosed).
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
• 4-204.112B - There was no temperature measuring device located in the Beverage Air unit in the salad prep area. .
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.12 - The cutting board(s) along the chef's cook line are 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 .
• 4-703.11B - 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)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing
• 6-202.11A - The light bulbs in the hood (rear kitchen) were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (no signage at bar handwashing sink).
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Sanitarian provided handwashing sign for operator).

Comments:
2-103.11 M - Person in Charge (Employee Health Policy)
Observation: FOOD EMPLOYEES and CONDITIONAL EMPLOYEES
not informed of their responsibility to report in accordance
LAW, to the PERSON IN CHARGE, information about their
and activities as they relate to diseases that are transmissible
through FOOD, as specified under ¶ 2-201.11(A).
Action: Ensure that food employees are informed of their responsibility to
report illnesses and diagnoses to the person-in-charge. Please use the information
provided to develop an employee health policy that complies with the reporting requirements
in addition to exclusion/restriction criteria, and reinstatement criteria.
This visit was made to conduct a routine inspection. Please note the following:
1) Operator was provided with employee health information (decision tree and information about reporting illnesses and diagnoses).
2) The mechanical dishwasher shall not be used until it is able to properly sanitize items, and the Health Dept has returned to verify that it is working properly. Until then, items should be washed, rinsed, and sanitized in the 3-comp sink.
3) The chef will contact me via phone or email to discuss a time-frame for correcting the the disclosure and reminder on the menu.
4) All remaining critical items must be corrected today.
5) All non-critical items must be corrected by the next routine inspection.
6) Excellent organization of shellfish tags (the best I have seen). Also good organization of the walk-in units and good date-marking. Cooling methods appear to be adequate when used correctly (ice wands in the WIF for the crab soup). However, when the cooling process is not followed up on, there can be problems, as evident with the clam chowder in the WIC 2.
contact me at 703 838 4400 x 250 when the dishwasher is repaired, or email me.

August 11, 2008 (Routine)

Violations:

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-306.11 - Several items on the salad bar food on display are not protected from contamination.
  Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
• 3-307.11 - Corrected During Inspection Soda in customer ice.
  Protect food from miscellaneous sources of contamination.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Roast beef @ 45F, shrimp @ 55F, tuna @ 53F. (discarded)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-602.12A - Critical 2 items without consumer advisory on the menu; salmon and chart house cut prime rib. Several menu items marked but not undercooked and items do not require a consumer advisory.
  If required by law, consumer warning shall be provided.
• 4-204.117B - The warewashing bar machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 4-501.11A - 2 refrigeration units were not holding foods at 41F or below and observed in a state of disrepair and damaged.
  Repair the units 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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: ice scoop in use.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the soda dispenser holsters at the bar had accumulations of grime and debris. Filters on upstairs ice m achine are dirty.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A2 - Plates not inverted on the cook line.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-301.12 - No disposable towels, clean towels, or heated air hand drying devices were provided at the hand washing facility at 2 bar handsinks.
  Hand drying devices such as (a) individual disposable paper towels, (b) Continuous towel system that supplies the user with a clean towel or (c) heated air hand drying device must be provided at all hand washing lavatories to encourage proper handwashing.
• 6-303.11A - Inadequate light was noted in the walk-in freezer due to water condensate inside the light fixture.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.11 - Soda dispenser holster at the bar is not on a hook to prevent it from dragging into customer ice. Floor is in disrepair in dry storage. One of the 2 compartment sinks and one of the 3 compartment sinks do not hold water. Both of the compartments of another 2 compartment sinks do not hold water.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111D - Harborage conditions exist. Flies in rear kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Caulking is moly in the kithen and above 2 compartment sink Service bar area floors were noted in need of cleaning. Walls in riping room were dirty.
  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.

May 13, 2008 (Routine)

Violations:

• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. Prime ribs in the cooling process observed wrapped and sealed.
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
• 3-501.16A2 - Corrected During Inspection Critical Pasta holding at 50* F at the salad bar. Crab Meat holding at 45*F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Slicer.
  Clean and sanitize these surfaces for food contact.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:]
1. All noted violations were corrected during the inspection.
2. Please conduct detail cleaning to floors, walls, ceiling, vents, exterior of equipment and other areas throughout the facility.
3. The overall facility in good condition. Good food safety practices observed throughout facility.
4. If you have any questions, please contact me.

January 14, 2008 (Routine)

Violation: -

Comments:
This visit was made to conduct a routine inspection/training with the new certified food manager, with the focus on critical violations. Please review the following comments:

1. There were no critical violations observed during the inspection.
2. The certified food manager demonstrated good knowledge of foodborne illness prevention, employee health and food safety practices.
3. Please conduct the following: 1. Replace all stain/score cutting boards. 2. replace rusty shelves in the walk in cooler. 3. Replace rusty storage shelves at in the cooler at the oyster bar. 4. Repair the leak at the garbage disposal. 5. Remove all unnecessary articles from down stairs/and clean/organize the area properly. This will help with cleaning and monitoring for pest. 6. Replace/repair damaged floors, walls and ceiling as needed throughout the facility. Contractor on site currently working on structure repairs throughout the facility. 7. Clean the exterior of the door gasket and replace door gaskets as needed on cooling units. 8. Repair doors to cooling unit on the front cook line.
4. If you have any questions, please contact me.

August 30, 2007 (Follow-up)

Comments:
A follow was conducted on the repairs/replacing the sprinkler head in the walk in cooler. I was advised by the certified food manager, the part has been placed on order and will follow up with the repair company.

August 30, 2007 (Routine)

Violations:

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the storage room.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-204.112B - Corrected During Inspection There was no temperature measuring device located in a number of cooling units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - 1. Condensation build up observed in the cooler in the wait station area. 2. Cooling fan in the reach in cooler in the wait station area observed with heavy dust build up. 3. Broken glass door observed on the wine cooler down stairs.
  Make repairs necessary to maintain all equipment in good condition.
• 4-602.11E - Critical Surfaces of the equipment was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. (can opener, door gaskets of cooling units, interior of cooling units, interior frames of cooling units, interior of alto shaam and others)
  Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Please correct all remaining violations by the next routine inspection. All violations discussed in detail with the certified food manager.
2. There was no food preparation on going at the time of the inspection. Therefore, this inspection primarily focus on closing procedures and training with the certified food manager.
3. Overall good closing procedures observed throughout the facility. Good date marking and the CFM demonstrated good knowledge of food safety.

March 27, 2007 (Routine)

Violations:

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the dry storage.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Eggs cold holding at 48 F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Pantry unit is at 49F.
  Repair the unit 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.
• 6-305.11B - Corrected During Inspection Lockers or other suitable facilities are not provided for employees' clothing and other possessions. (pantry)
  Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
• 6-501.11 - Repeat Physical structure are not maintained in good repair:1. Wash area near the drain floor2. Walk-in floor entrance to the walk-in3.Bar floor drain area
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 12, 2006 (Routine)

Violations:

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the dry storage( bulk foods).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Roast beef and Tuna cold holding at 47F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no temperature measuring device located in the Reach-in unit at the front counter.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Repeat The cold drawer is not holding 41F or below and the bar dishmachine failed the Chlorine strip test.
  Repair both units 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.
• 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: Meat slicer
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the smalll walk-in unit flooring, and ice machine exteriors had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B2 - Corrected During Inspection Clean large Lexan containers were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-402.13 - Critical Floor drain in the kitchen is emitting foul odor.
  Clean and maintained the floor drain to prevent the odor.
• 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. Panini grill at the front counter not located under the hood.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

September 26, 2006 (Routine)

Violations:

• 4-101.111 - Repeat The nonfood contact surface of the wooden splash guard near the handsink by the front cookline is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-501.11A - Repeat The following needs repair:1. Ice cream chest freezer lids2.Bar dishmachine
  Repair both units 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.
• 5-205.15B2 - The sink basin at the hallway is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.11 - Repeat Cookline handsink area needs new caulking
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - The premises are not being routinely inspected for evidence of pests. Presence of fruit flies and flies.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

June 21, 2006 (Routine)

Violations:

• 3-307.11 - missing splash guard by the coffee are handsink.
  Protect food from miscellaneous sources of contamination.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Trout in the drawer cold holding at 48F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.* Items are not identified at the Lounge Menu book.
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
• 4-501.11A - Repeat Bar dishmachine failed the chlorine strip test.
  Call for service and test the machine for chlorine concentration.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Ice machine interiors.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris.All ice machine exteriors
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: due to dishmachine failure at the bar.
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 4-903.11C - Repeat drinking straws are unprotected at the bar area.
  Store items in the original protective package to protect from contamination until used.
• 5-205.15B1 - Plumbing connections (faucet knobs for the back bar handsink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.11A - The light bulbs in the @location@ were not properly shielded, coated, or shatter-resistant.1. small dry storage2. Over the prep area by the dishmachine is damaged
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-501.11 - Repeat Physical structure is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.113B - Corrected During Inspection Cleaning tool was/were not stored in an orderly manner.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items shall be stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.

April 03, 2006 (Routine)

Violations:

• 3-302.11A1 - Corrected During Inspection Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs.
  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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the @LOCATION@1.Dry storage next tot the walk-in2.Dry storage next to the ice machine.(bulk containers)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-101.111 - The nonfood contact surface of the wood cabinet door under the handsink is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-501.11A - Repeat Bar dishmachine failed the chlorine test strip.
  Call for service and maintain in good repair.
• 5-205.11B1 - The handwashing station at the @LOCATION@ is being used for purposes other than washing hands.1.Bar2.coffee station
  The handwashing facility identified above is to be used for washing hands only.
• 6-301.11 - Corrected During Inspection No soap provided at the abck handsink.
  Provide soap at all time so employees may wash their hands properly.
• 6-501.11 - Repeat Floor infront of the Kolpack walk-in where the oysters are stored is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The dry storage floor was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

December 28, 2005 (Routine)

Violations:

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the dry storage area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Oysters and mussels cold holding at 45.7 and 44F.
  Discard the food andensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Chest freezer in the kitchen needs repair.
  Repair the freezer and maintained in good condition.
• 4-903.11C - Repeat Drinking straws were observed stored unprotected at the bar area.
  Store items in the original protective package to protect from contamination until used.
• 5-205.15B2 - The sink basin at the hallway front service is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.11 - Repeat Physical structure are not maintained in good repair:1.Damaged counter at the hallway sink2.Hole on the ceiling above the coffee station prep line3.The whole counter for the coffee maker station top and bottom4.Kitchen floors (water retention)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - Repeat The premises are not being routinely inspected for evidence of pests.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.111D - Harborage conditions exist.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Repeat Physical structure in the kitchen was noted in need of cleaning and drain floors.
  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.

Comments:
1.Turn on the hood system as soon as you start using the cooking equipment's.
2. The facility was treated for pest last Dec.6, 2005
3.Call pest company
4.Follow the advice of the pest company to prevent harboring
5.Facility repairs will start around Jan.4, 2006

October 17, 2005 (Routine)

Violations:

• 3-501.16A2 - Corrected During Inspection Critical Repeat Several foods in the main walk-in cold holding at 45F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.112A - Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 145F.
  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.
• 4-501.11A - The following equipments need repairs:1.The main walk-in unit is not holding 41F or below.2.Dishmachine failed the thermolabel strip.3.The third ice machine gaskets shoots is hanging inside.
  Repair 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.
• 4-602.13 - Repeat The nonfood contact surface of the 2 ice machines had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11C - Repeat Drinking straws were observed stored unprotected at the bar area..
  Store items in the original protective package to protect from contamination until used.
• 6-304.11 - Corrected During Inspection Repeat Ventilation is not sufficient to keep rooms free of excessive heat. Panini grill not located under the hood.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 6-501.11 - Repeat Physical structure are not maintained in good repair:1.Counter door and frame under the ice bin at the coffee staion.2.Handsink counter at teh dining/salad bar area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Physical structure was noted in need of cleaning:1.Knobs and drawers at the coffee station.2.Walk-in interiors23.Floor drain- emitting foul odor.
  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.

July 26, 2005 (Routine)

Violations:

• 3-203.12A - Corrected During Inspection Critical Tags missing from the oysters containers.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the:1.Walk-in2.Dry storage
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.(walk-in)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17A - Critical The prepared, refrigerated RTE held more than 24 hours is not properly date marked.(walk-in).
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-204.112B - There was no temperature measuring device located in the :1. Two door unit where oysters are being stored.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.112A - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read below 160F.
  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.
• 4-501.12 - Repeat The cutting board(s) along the fry station and bar are 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 .
• 4-602.13 - The nonfood contact surface of the 2 ice machines interiors had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: All utensils and plates are not sanitized since the dishmachine failed the thermolabel test strip.
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 4-903.11B1 - Repeat Clean lexan containers were not observed stored in a position to allow air-drying.
  Storeall containers in a self-draining position that allows air-drying.
• 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected at the coffee station and no covered straws provided.
  Store items in the original protective package to protect from contamination until used and provide covered straws.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.11B1 - Corrected During Inspection Repeat The handwashing station at the bar is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 6-202.11A - The light bulbs in the walk-in were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-501.11 - Repeat Facilityl structure are not maintained in good repair:1.Dry storage ceiling tiles and frames2.Prep line, splash guard damaged3.Prep line, handsink side frame unsealed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - The premises are not being routinely inspected for evidence of pests. Mice droppings in the dry storage.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
1. Call for repair for the dishmachine
2.Set-up the 3 vat sink for sanitizing
3.Call for pest control
4.Remove/clean the mice droppings.

May 12, 2005 (Routine)

Violations:

• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor.( walk-in freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Corrected During Inspection Critical Chicken breast and beverage mixes cold holding at 54F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.12 - The cutting board(s) along the kitchen area are 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 .
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Ice machine interior.
  Clean and sanitize these surfaces for food contact.
• 4-903.11B1 - Corrected During Inspection Clean metal trays were not observed stored in a position to allow air-drying.
  Store metal trays in a self-draining position that allows air-drying.
• 4-903.11B2 - Corrected During Inspection Clean cups for sauces were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-903.11C - Covered straws are not provided.
  Store items in the original protective package to protect from contamination until used.
• 5-205.11B1 - The handwashing station at the following area is being used for purposes other than washing hands:1.Main kitchen2.Main bar
  The handwashing facility identified above is to be used for washing hands only.
• 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive heat.1.Panini grill
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 6-501.11 - Repeat Employee lounge(mens) is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Kitchen ceiling was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

February 17, 2005 (Routine)

Violations:

• 3-202.15 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Dented can goods observed on the food storage shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 4-501.11A - 1. Door to the walk in freezer not closing properly. ( not tight fitting) 2. Gap observed at the door frame of the cooler across from the grill. 3. Storage shelves under the preparation tables observed rusty and not in good repair.
  Make repairs necessary to maintain all equipment in good condition.
• 4-601.11A - Corrected During Inspection Critical Dicers observed with old food and other soil build up.
  Clean dicer more frequently to prevent the contamination of foods.
• 4-901.11A - Equipment and utensils were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-501.11 - Repeat 1. Damaged floor tiles observed in the dish room. 2. Missing ceiling tiles observed in the linen storage room.
  Make repairs necessary to maintain the establishment in good condition.
• 6-501.111D - Repeat Old mice dropping observed under the storage shelf, next to the wall in the down stairs storage room.
  1. Contact your Professional Pest Control Company to advise. 2. Remove old dropping and clean/sanitize all areas properly.
• 6-501.12A - 1. Walls behind the dish washer observed with mildew and other soil build up. 2. Vent above the ice machine up stairs observed with heavy dust and other soil build up.
  Conduct cleaning details necessary to maintain the establishment in good sanitary condition.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Critical violations corrected on site at the time of the inspection.
2. Remaining violations must be corrected by the next routine inspection.
3. Designate a hand washing sink in the O bar ( for hand washing only)
4. Please conduct detail cleaning to storage shelves, counter tops, exterior of coolers, hot holding units, exterior of freezer and others.
5. The overall facility was in good condition. Good date marking and food safety practices.
6. If you have question, please contact me.

November 15, 2004 (Routine)

Violations:

• 3-302.12 - Unlabeled food containers. Food containers observed without labels to identify the food product.
  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.
• 5-205.11B1 - The handwashing station at the cook and service line is being used for purposes other than washing hands. Dirty utensils and equipment observed in hand washing sinks.
  Corrected during the inspection. The handwashing facility identified above is to be used for washing hands only.
• 4-501.11B - Door gasket of the Beverage Air cooler at the oyster bar observed torn/damaged and not in good repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3-307.11 - Bottle of wine observed in ice bin with ice that will be used for consumption.
  Corrected during the inspection. Store wine container in separate ice containers to prevent the contamination of food products.
• 4-602.11C - Critical Dicers observed with food and other soil build up.
  Corrected during the inspection. Clean dicer more frequently to prevent the contamination of food products.
• 5-203.14A - Critical Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the dish washer.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device.
• 4-204.112A1 - A number of cooling units observed without thermometers.
  Corrected during the inspection. Provide thermometers for all cooling units to monitor the ambient temperature of the unit.
• 3-306.11 - The food on display at the salad bar observed unprotected from contamination.
  Corrected during the inspection. Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
• 6-202.11A - The light bulbs in the back food preparation area and at the vent hood for the dish washer were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-501.11 - 1. Ceiling tiles missing above the food storage shelf in the dry storage room. 2. Holes observed in wall behind the hand washing sink in the ware washing area.
  Make repairs necessary to maintain the establishment in good condition.
• 4-601.11B - Vent hood for the dish washer observed with heavy dust build up.
  Clean vent hood more frequently to prevent the contamination of clean utensils and equipment.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
• 6-501.111D - Old mice dropping observed next to the wall/floor juncture in the down stairs linen room.
  1. Contact your Professional pest control company for a follow up inspection. 2. Seek the advice of your Professional pest control company. 3. Remove old dropping and clean/sanitize all areas properly.
• 3-202.15 - Critical Food from damaged packaging offered for sale or service. Dented can of Tomato paste observed on the food storage shelf.
  Corrected during the inspection. Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments;

1.Remaining critical violation must be corrected within Ten (10) days.
2. Remaining non-critical violations must be corrected by the time of the next routine inspection. (approximately 60 days).
3. Recommend a cleaning and maintenance schedule to help maintain the establishment in good condition.
4. Please designate an area for the storage of damaged can goods.
5. Good job with date marking, food protection, food handling and personal hygiene practices. The overall facility was in good condition at the time of the inspection.
6. The Certified Food Manager on duty demonstrated great knowledge of food protection. Thank You
7. If you have any question, please contact me.

August 04, 2004 (Follow-up)

Violation: 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. The consumer advisory is improved but not yet completely clear.
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
Comments:
Follow-up on the menu consumer advisory. The lunch and brunch menus contain all required consumer advisory information. On the dinner menu, the reminder is acceptable. The only missing requirement is an asterisk next to each steak or menu item cooked to order. This should be corrected by the end of the day. Correct this as soon as possible and implement these menus.

July 22, 2004 (Routine)

Violation: 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. The consumer advisory is improved but not yet completely clear.
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
Comments:
Consumer advisory recommendations: 1. At the bottom of the menu, instead of stating, "Chart House cooks all items...", state, "Chart House cooks all steak and fish to your specification." OR 2. Put an asterisk at the beginning or end of prime rib, new york strip, filet mignon, filet, and all fish cooked to order, AND change, " Chart House cooks all items...", to "Chart House cooks these items...". Provide consumer advisory on all menus. Correct within 2 weeks or $50.00 citation may be issued and $100.00 citation issued for each subsequent violation. Thank you.

July 07, 2004 (Follow-up)

Violations:

• 3-603.11 - Critical Repeat Consumer advisory for all menus not completed. Include both reminder and disclosure statements for all cuts of beef cooked to customer specification. The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. CORRECT WITHIN 2 WEEKS OR CIVIL FINES MAY BE ISSUED AT A RATE OF $50.00 PER DAY PER OCCURRENCE.
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
• 3-501.16A2 - Critical Repeat Fish in refrigerated drawers was not cold enough at 50 degrees F and above. The fish was moved or discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-903.11A1 - Repeat Wrapped silverware was stored outside. No food or food equipment may be stored outside. This was corrected.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-202.11A - The light bulbs in the wait station area over the exposed ice bin were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 4-501.11A - Critical Repeat The refrigerated drawers under the main grill were not keeping foods cold enough and were observed in a state of disrepair and damaged.
  Repair or replace the unit 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.

Comments:
Observed unclean food contact surfaces had been cleaned since the last inspection, the quat sanitizer was 200ppm, the PVC used for food contact had been removed, the slicer was resealed to the table, and the croutons lid was replaced. Thank you. CORRECT REMAINING VIOLATIONS WITHIN 2 WEEKS.

June 28, 2004 (Routine)

Violations:

• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Raw oysters, and cooked to order steaks do not have disclosures.
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. cutting boards and cutting board shelves2. the slicer in the prep area3. the insides of some of the ice storage bins (ice makers)
  Clean and sanitize these surfaces for food contact.
• 4-501.112A - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. This was corrected during the inspection.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 4-903.11A1 - Soup cups were found stored under the warewashing machine drain rack. This was corrected.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-602.13 - The nonfood contact surface of the table under and around the slicer had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-402.12D - The slicer in the prep area is no longer properly sealed to the table. Clean and reseal or install 4 " legs.
  Alter the installation of the equipment to allow easy cleaning under the equipment. Make one of the following corrections. 1. Remove the equipment from the establishment 2. Elevate the equipment at least 4" off the table 3. Seal the equipme
• 4-501.114C1 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 400ppm. This was corrected during the inspection.
  Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness
• 4-502.11A2 - The lid for the croutons container in the storeroom was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 6-501.11 - Paint is peeling from the wall in the salad prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-304.12A - In-use utensils improperly stored between use. Scoops for rice and potatoes were stored in standing water. This was corrected.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 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, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 4-501.12 - The cutting board(s) along the cook line were stained, 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 .
• 4-903.11A3 - Repeat Cases of equiment and food were stored on the floor in the downstairs storage area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-501.11A - Critical Salad prep line refrigerator across from the range was 48 degrees F inside.
  Repair the unit 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.
• 3-501.16A2 - Critical Some fish in the refrigerated drawers was 46 degrees F.
  Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.11A - Critical The food contact surface of the PVC piping used in the salad prep area is not safe.
  Discontinue using PVC piping for food contact, or provide documentation stating that PVC is safe to use for foods. Use equipment that is constructed from safe materials.
• 5-501.113B - Repeat Outside refuse grease container was uncovered. This was corrected. Several plastic trash cans outside do not have lids.
  Provide covers for all waste containers. Cover all waste containers when not in continuous use.

Comments:
Correct critical violations as soon as possible or within 1 week. Correct non-critical violations within 30 days.

January 23, 2004 (Routine)

Violations:

• 6-501.12A - The following physical structures were noted in need of cleaning:1. floor under the main bar warewashing machine
  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.
• 4-903.11B2 - Clean plates at the oyster bar were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. soda gun holsters at the bars2. inside and outside of microwaves3. shelf under the slicer in the kitchen4. cutting board storage shelving5. the unused toaster stored upstairs
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-204.112B - There was no temperature measuring device located in the wait station 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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the oyster bar refrigerator. This was corrected.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: spaces in between cooking equipment on the cook line.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside of one of the wait station refrigerators. The slicer in the kitchen was not properly cleaned after last use. The cutting boards stored on the soiled shelving were not clean.
  Clean and sanitize these surfaces for food contact.
• 4-501.14A - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 4-903.11A3 - Some equipment was stored on the floor downstairs.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-501.113B - Outside refuse container (small trash can) was uncovered. One grease barrel was left uncovered. One container of grease was left uncovered.
  Cover all waste containers when not in continuous use.
• 7-201.11B - Critical Container of cleaning chemical was stored in the salad bar cabinet with food. This was corrected.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the cook line area. Spices were left uncovered. Some foods were left uncovered in the oyster bar refrigerator. This was corrected.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

October 07, 2003 (Routine)

Violations:

• 5-205.15B1 - Plumbing connections under the bar warewashing machine piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the cook line refrigerators. This was corrected.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-501.114C1 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 300ppm. Quat must be 200ppm at all times.
  Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness
• 4-501.12 - The cutting board(s) along the cook line was 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 .
• 6-501.111B - The premises are not being routinely inspected for evidence of pests. Observed roaches in the linen storage room.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Repeat The following physical structures were noted in need of cleaning:1. floor under the bar warewashing machine2. space between the refrigerator and equipment on the cook line3. floor under the second bar prep refrigerator4. floor in the oyster refrigerator
  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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. the slicer in the kitchen2. plates at the salad bar3. souffle dishes in the warewashing area
  Clean and sanitize these surfaces for food contact.
• 4-501.11B - The fan cover to the freezer cooling unit was missing.
  Repair or replace the fan cover in accordance with the manufacturer's specifications.
• 4-602.13 - The nonfood contact surface of the shelving in the oyster refrigerator had accumulations of grime and debris. The soda gun holsters at the bar were in need of cleaning. The shelving for cutting boards storage was not clean.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 4-904.13 - Preset tableware was observed unprotected from contamination and exposed, unused settings were not removed when a new customer was seated.
  Discontinue the practice of presetting tables or protect preset tableware from contamination by keeping items wrapped, covered, or inverted. Or all exposed, unused settings shall be removed when a consumer is seated. Or exposed, unused set
• 4-903.11A2 - Critical Utensils were stored outside and were found where they were exposed to splash, dust, or other contamination in the outside dining area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-501.11 - Repeat The wall next to the ice machine is not maintained in good repair. Some ceiling panels in the first floor were not installed properly. The floor in the main walk-in is deteriorated and needs to be replaced.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
The warewashing machine was properly sanitizing at 180F. Observed that food equipment was stored outside. Food and food equipment may not be stored outside and there should not be an outside "wait station". Food and food equipment must be protected from contamination.

May 13, 2003 (Routine)

Violations:

• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside of the upstairs ice machine.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat The following physical structures are not maintained in good repair:1 floor in the main walk-in refrigerator2. hole in the wall in the small room next to the main walk-in.These repairs have been scheduled and should be complete by the next routine inspection.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
All critical and non-critical violations from the last inspection on 5/2/2003, except those listed above, have been corrected. The warewashing machine was properly sanitizing at 180F. Food storage and preparation outside has been discontinued. Employees have been briefed on bare-hand contact with ready-to-eat foods requirements and drinking container requirements. Cone shaped cups with dispensers have been installed. The establishment has an approved system for keeping track of shellfish removed from original shipping containers. Cooling requirements were reviewed with the chefs. All spray bottles of cleaning chemicals have been labeled. Foods in storage were covered. Two CFM's need to obtain updated cards within 30 days (Jeanan and Dan).
Thank you for correcting these violations in a timely manner!

May 02, 2003 (Routine)

Violations:

• 3-305.14 - Critical Drinks poured outside. Ice bin stored outside. Food is subject to environmental sources of contamination during preparation.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 3-305.11A2 - Critical Observed food stored outside at an outside bar set-up. Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 5-501.113B - Refuse container at the outside bar was uncovered. One of the dumpsters was left uncovered.
  Cover all waste containers when not in continuous use.
• 4-903.11A1 - Plates, cups and other food service equipment was found stored outside. Racks for glasses and a cutting board were stored on the floor at the main bar.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 7-102.11 - Critical Working containers of cleaning chemicals stored in spray bottles are not properly labeled throughout the establishment.
  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.
• 6-501.12A - The following areas were noted in need of cleaning:1. floor under the main bar
  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
• 5-205.11A - Repeat The handwashing facility located at the oyster bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the oyster bar and some foods in the large dry storage room.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and debris:1. refrigerator gaskets on most refrigerators2. spaces between equipment at the cook line
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3-203.12A - Critical Tags missing from the oyster containers.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the bar and oyster bar.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 6-101.11A3 - The floor in parts of the wait station area were covered with carpet which is not nonabsorbent.
  Materials for indoor wall, floor, and ceiling surfaces under conditions of normal use shall be nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food es
• 6-101.11A1 - The floor under the refrigerator at the salad prep area is bar concrete and is not smooth, durable, and easily cleanable.
  Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be smooth, durable, and easily cleanable.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. inside of the far beer cooler at the main bar2. soda gun holsters at the main bar3. plates stored in the plate refrigerator at the salad bar4. inside the middle ice machine on the first floor5. inside the ice machine on the second floor
  Clean and sanitize these surfaces for food contact.
• 3-501.14A - Critical Prime rib roast noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing fac
• 6-501.11 - The following items were not maintained in good repair:1. one of the urinals in the guest restroom2. the flooring in the large walk-in refrigerator3. wall in the room next to the large walk-in had a hole in it
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-303.11C - Inadequate light was noted in the kitchen food prep areas located near the large walk-in.
  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.
• 6-202.11A - One of the light bulbs in the cook line hood was not properly shielded, coated, or shatter-resistant. There was a light shield missing in the sink area by the large window in the kitchen.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected
• 4-501.112A - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F.
  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.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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 items.

Comments:
Reinspection in 1 week. CFM was valid but did not have a Northern VA picture ID as required. Obtain this card within 30 days.

February 06, 2003 (Routine)

Violations:

• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the pe
• 5-205.11A - The handwashing facility located at the raw bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 4-204.112B - There was no temperature measuring device located in one of the raw bar units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-203.11B - The food temperature measuring device located in the raw bar unit is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the raw bar unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-602.13 - The nonfood contact surface of the bar soda gun holster had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3-304.12A - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of th
• 4-501.11A - One of the wait station refrigerator doors was observed in a state of disrepair and damaged.
  Repair 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. Prio
• 4-903.11B2 - Clean plates were observed stored uncovered or with the food contact surface facing upward in the salad unit refrigerator.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3-302.12 - Unlabeled food containers.
  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.
• 6-202.11A - The light bulb in the walk-in freezer was not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be p
• 7-201.11B - Critical Containers of sanitizing chemicals at the warewashing machine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 6-201.12A - Utility service lines and pipes in the basement storage area were unnecessarily exposed.
  Utility service lines and pipes shall not be unnecessarily exposed.
• 6-501.11 - Floor threshold in the dry stores room is not maintained in good repair. Ceiling panels were missing downstairs. Walls need repair downstairs.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-501.113B - Repeat Outside grease refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment (refrigerator downstairs).
  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 inse
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing 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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside of the salad prep unit, inside of the upstairs ice machine.
  Clean and sanitize these surfaces for food contact.

Comments:
The warewashing machine was properly sanitizing at 180F. Wiping cloth solutions were properly maintained at 200ppm quat. The bar warewashing machine was properly sanitizing at 50ppm chlorine.