Vespucci Italian Sea Food & Grill, 10579 Fairfax Boulevard, Fairfax, VA - Restaurant inspection findings and violations

July 10, 2009 (Critical Procedures)

• 3-302.11(A)(4) - Critical Uncovered food was noted on the buffet and salad bar. The salad bar and buffet do not have sneeze guard protection,.
  Foods shall remain covered at all times. Install a sneeze guard on the buffet and salad bar to protect the food from contamination.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cut tomatoes roasted chicken = 118-F.
  (Discarded) Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. (Relocated)
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Feta cheese=47-F, cut tomatoes=46-F.
  (Relocated) Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 6-501.111(C) - Critical Live roach noted on cookline prep table. Effective methods are not being used to control pests.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.

January 07, 2009 (Follow-up)

• 5-501.115 - Repeat Trash and litter were observed within the fenced area adjacent to the refuse container outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-303.11(C) - Repeat Observed that inadequate lighting was provided in the food preparation areas. At salad preparation area near second 3-compartment
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Repair the electrical problem and install more lighting in this area.

January 06, 2009 (Routine)

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: Knives stored between two refrigerated equipment on the cookline.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in coolers. .
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: pasta, soups, sliced cooked turkey.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/5/09 they shall be date marked with a "use by" date not exceeding 1/11/09.
• 4-202.16 - Milk crate(s) found used for the following purpose(s): Racks for elevating supplies above the floor.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: walk-in freezer broken.
  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. Replace or repair he broken thermometer.
• 4-501.11(B) - The door gaskets of refrigerated units on the cookline are torn.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the broken rubber gaskets.
• 4-601.11(B) - Accumulated grease deposits and/or other soil deposits were observed on the interior surfaces of the convectional ovens.
  The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: top of he two hot water heaters were dusty.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Frequently clean the surfaces of the hot water heater and other equipment.
• 4-602.11(E)(1) - Surfaces of the can opener blade and stand were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 43.1-3-3(a) - Critical There is no Certified Food Manager present at the beginning and end of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: Sewage backup at grease trap inside the kitchen.
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
• 43.1-3-8 - Critical The establishment has been ordered to close due to the lack of a certified food manager.
  Provide a certified food manager immediately. One is required to be on premises at all times during operation.
• 5-402.13 - Critical Observed improper disposal of sewage at the grease trap located near the 3-compartment sink in the cooking area.
  Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law. Obtain professional service to properly clean the grease trap to ensure that the pipes are cleaned and unclogged, preventing the backing up of sewage.
• 5-501.113(B) - Corrected During Inspection Outside grease container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 5-501.115 - Trash and litter were observed within the fenced are adjacent to the refuse containers outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Clear and clean the area within the dumpster fence more frequently to prevent rodent and other pest infestation..
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back door entrance.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of he back doors t prevent entry of pest into the facility.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. Burned out light bulbs noted under the hood.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. replace the burned out bulb to provide better lighting.
• 6-501.12(A) - Observed that the floor under cooking equipment at the hood and under other stationary equipment is in need of cleaning. Debris and grease build-up noted under the stove and deep fryers.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

April 03, 2008 (Follow-up)

• 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous foods.
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in hot holding and 2) being cooled.
  The Person in Charge or certified food manager shall know the following: 1) Hot foods shall be held at 135F or above and 2) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Observed a food employee wash hands for less than 20 seconds and fail to use the papertowel to turn off the faucet at the end of handwashing activities.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: unapproved buffet. Note: See comments section for additional notes.
  Foods shall remain covered at all times.
• 3-501.16(A)(1) - Critical Repeat The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1) Buffet: fish, 128F; eggplant, 107F; pasta, 121FNote: The buffet was observed being set up at the beginning of the inspection. See comments regarding Time as a Public Health Control.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) Buffet: cut melon, 59F and 60F. Note: Melon observed prepared at the beginning of the inspection. See comments regarding Time as a Public Health Control.2) Walk-in: marinara, 48-66F; chicken stock, 44, 52F. Note: Marinara made the day prior. All items discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: soups and sauces. Note: Discarded due to improper cold holding.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods are prepared on 4/3 they shall be date marked with a "use by" date not exceeding 4/9.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: knives on the knife magnet at the cookline.
  Store food contact surfaces clean in storage.

March 27, 2008 (Follow-up)

March 26, 2008 (Critical Procedures)

• 2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-102.11(C) - Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  Guidance sheet provided to person in charge regarding requirements for restriction, exclusion and reporting.
• 2-102.11(C) - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. It was stated that the slicer is washed and rinsed only.
  The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil, then rinsed with clean water and finally sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria.
• 2-102.11(C) - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous foods.
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 2-102.11(C) - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding, 3) being cooled and/or 4) being reheated.
  The Person in Charge or certified food manager shall know the following: 1. Cold foods shall be stored at 41F or below, 2. Hot foods shall be held at 135F or above, 3. Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, 4. Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed.
• 2-102.11(C) - Critical The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease.
  The Person in Charge or certified food manager shall be aware that foodborne illness can be caused by temperature abuse of foods, especially if left out at room temperature for extended periods of time. Cold foods shall remain at 41F or below and hot foods at 135For above.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed a food employee wash their hands without using soap.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-202.15 - Critical The following food items from damaged packaging were found offered for sale or service: dented and rusted cans stored in the outside storage unit.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-203.12(A) - Critical Repeat The tags for the molluscan shellfish are not available. It was stated that they are in a locked desk. Hold tags will be placed on the shellfish until the appropriate tags can be provided.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed the following stored improperly: raw fish over precooked shrimp in the walk-in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw ground beef in the walk-in refrigerator.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: unapproved buffet.
  Foods shall remain protected from contamination at all times.
• 3-304.11(A)-(B) - Corrected During Inspection Critical The following food items were found stored in contact with soiled equipment: cannoli filling spilling out of the piping bag directly onto the interior refrigerator surface.
  Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: meatballs, 103-119F; chicken, 121F. Note: Both items found on the buffet. Discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Buffet: cut melon, 63F, 62F; grape leaves, 65F; cottage cheese, 50F; hardboiled eggs, 49F; shredded cheese, 52F2) Walk-in: tomato sauce prepared yesterday, 64-71F; soup, 57F; brown sauce, 64F; asparagus soup, 55F; tomato sauce, 61F; mozzarella, 58F; turkey, 55F; tenderloin, 55F; ricotta, 51F; ground beef, 54F; chicken, 56F; shrimp, 50F.3) Ice bath at cookline: brown sauce, 47F; tomato sauce, 55FNOTE: Discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: sauces and soups. NOTE: Discarded due to temperature abuse.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods are prepared on 3/20 they shall be date marked with a "use by" date not exceeding 3/26.
• 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: turkey. NOTE: Discarded due to temperature abuse.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 3/20 they shall be date marked with a "use by" date not exceeding 3/26.
• 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: salmon and swordfish not linked to consumer advisory.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: slicer, knives on knife magnet, plates in storage.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 7-201.11(B) - Corrected During Inspection Critical Repeat Observed chemicals stored over beverages on shelving by the backdoor.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

October 15, 2007 (Routine)

• 3-203.12(A) - Corrected During Inspection Critical Tags missing from the molluscan shellfish containers.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days.
  The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw shell eggs stored over lettuce and raw shellfish/pork over pasta in the walk-in and raw shell eggs over sauce in the reach-in prep unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: with handle in contact with the product and in 100F stagnant water.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-305.11(A)(3) - Food stored less than 6 in the walk-in freezer.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: shrimp in a container of stagnant water.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat soups held in the walk-in is not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 4-202.16 - Repeat Milk crates found used for the following purpose: elevation.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-601.11(A) - Critical Repeat (CORRECTED DURING INSPECTION): The following equipment/utensils were observed soiled to sight and touch: 1. Unclean plates/platters on shelving by dishmachine2. Knife in unclean crevice3. Slicer
  Maintain all food contact surfaces clean in storage.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: floor in walk-in freezer.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 46-36(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
• 5-501.113(B) - Corrected During Inspection Outside refuse container was observed with the side doors left open.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee's restroom.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-202.11(A) - Light bulbs over the prep line are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-202.15(A)(1)-(3) - Window (pass through from the salad station to the patio) is kept open for ventilation and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink (employee restroom).
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.111(C) - Critical Adequate methods are not being used to control pests. Observed an abundance of house flies, fruit flies and small gnat-like flies.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.12(A) - Observed that the following is in need of cleaning:1. Floor under the soda syrup area and front 3 vat2. Drains3. Ceiling in front of hood due to dust accumulation
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-201.11(B) - Corrected During Inspection Critical Repeat Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a container of roach pesticide stored over boxes of glasses on shelving by the back door.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

April 04, 2007 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the 2 door reach-in prep unit at the cookline.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.16(A)(2)(a) - Critical The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cream sauce on top of ice bath at cookline, 54F. Note: container was nestled into ice for cooling.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: soups.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 4/4 they shall be date marked with a "use by" date not exceeding 4/10.
• 4-601.11(A) - Critical (CORRECTED DURING INSPECTION): The following equipment/utensils were observed soiled to sight and touch: 1. Utensils with food debris in container by the slicer2. Slicer3. Plates with debris on the shelving by the dishmachine4. Knives stored in unclean crevices between prep tops throughout the facility
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed soap stored above pans downstairs.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• 7-202.12(C) - Critical Pesticides are not being applied by a certified applicator. Observed homeuse pesticides in the facility.
  Pesticides shall only be applied by a certified applicator.

September 05, 2006 (Routine)

• 3-203.12A - Critical The tags for the shellfish are not available or are discarded immediately after the container is empty.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over RTE items in the reach-in at the cookline.
  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.
• 3-305.11A3 - Food stored on the floor in the walk-ins.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.111 - The nonfood contact surface of the wooden wine box used for elevation of the soda syrups 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.
• 4-101.11B - Observed wooden crates used for storage of onions and other produce.
  Obtain containers that are smooth, easily cleanable and nonabsorbent for food contact.
• 4-202.16 - Repeat Milk crate(s) found used for the following: elevation
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-302.12 - Repeat The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a QAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: knives stored in the unclean crevices between equipment at the cookline
  Clean and sanitize these surfaces for food contact.
• 4-602.11E - Surfaces of the ice machine and can opener blade was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of the equipment at any time when contamination may have occurred or per manufacturer specifications.
• 4-602.12B - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the gaskets along the cookline had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: CuisinArt food processor
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-501.113B - Repeat Outside refuse container was uncovered (side doors on the dumpster and grease barrel cover).
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-202.14 - Employee restroom door is not provided with a working self-closing door.
  Provide a self-closer for the toilet room door. A toilet room shall be completely enclosed and provided with a tight fitting and self-closing door to minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-202.15 - Openings to the exterior of the building are present along the sliding window in the prep room. No screen installed.
  Install a tight fitting screen to prevent the entry of pests or keep the window closed.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11A - Inadequate lighting was noted in the back storage/prep room.
  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.
• 6-501.12A - Drains under the sinks were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
• 6-501.16 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-102.11 - Corrected During Inspection Critical Observed spray bottles of cleaning agents that are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-202.12C - Corrected During Inspection Critical Pesticides are not being applied with a certified applicator. Observed homeuse pesticides.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

February 17, 2006 (Routine)

• 3-302.11A1 - Critical Raw animal food (e.g. beef, chicken) stored over ready-to-eat (RTE) food (e.g. cooked items, fresh foods) in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (e.g. walk-in refrigerator).
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-304.12 - Corrected During Inspection Scoops within ice bins were observed stored with handle laying in the ice.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - Corrected During Inspection Improper use of wet wiping cloths. Observed wiping cloths being stored underneath the cutting boards.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods in the walk-in refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed foods (e.g. sliced deli meats) in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.16 - Milk crate(s) found used for the following: Storage and Elevation (throughout the entire kitchen)
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.17 - A observed 1-gallon water and milk containers stored in the ice bin of the ice machine.
  Relocate containers to prevent contamination stored ice.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quatanery ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-904.11B - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored with the handles up (e.g. dish washing 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.
• 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry. FYI: Mop rack has now been installed.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 12, 2006 (Follow-up)

January 11, 2006 (Pre-Opening)

• 3-302.11A4 - Critical Splash guards on both sides of bar hand washing sink and at the left side of the food preparation sink have not been installed.
  Install the missing two splash guards..
• 4-603.13 - The mechanical dish washing machine is not ready for operation and is not inspected or tested during this inspection.
  Make the mechanical dish washing machine operational.
• 5-501.114 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-301.11 - soap dish dispensers have not been installed at hand washing sinks.
  Install the missing soap dispensers at hand sinks.
• 6-301.12A - Observed that no paper towel dispensers were available at several handsinks.
  Provide dispensrs for individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Inadequate lighting was noted at food preparation area..
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.16 - Mops and brooms not hung up to air dry. A mop rack has not been installed.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.