June 09, 2009 (Critical Procedures)

• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: dented can on bottom seam
  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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw meat store over cooked chicken wings
  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) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw tomato kabob and cheese
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. The unit was frozen this morning so it was adjusted. The unit must be set to be below 41F.
• 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: yogurt sauce
  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.
• 7-207.12(B) - Corrected During Inspection Critical Observed pills and vitamins stored in food storage and food prep areas.
  Medicine, vitamins and similar personal care items must to stored away for food and food prep areas.

November 24, 2008 (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 or hair nets to effectively keep their hair from contacting exposed food, and clean equipment
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - raw meat stored over cooked, wrapped chicken
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-304.14(C) - The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
  Cloths in use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
• 3-501.17(A)(1) - Corrected During Inspection 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: Chicken soup, yogurt sauces.
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 4-302.12(A) - The facility could not provide a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch - tomato dicer.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-903.11(C) - Take out containers were not stored in original packaging.
  In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:
  Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program,or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - Critical Three compartment sink does supply consistent flow of water
  A plumbing system shall be maintained in good repair. Conduct repairs promptly and contact EHS to ensure use for wash, rinse and sanitize steps.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.12(A) - Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-201.11(A) - Corrected During Inspection Critical Observed cleaning solution stored over ice machine.
  All poisonous and toxic materials shall be stored to prevent contamination of food, and equipment by separating the poisonous and toxic materials by spacing or partitioning.

October 22, 2007 (Follow-up)

• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Observed the 4 door refrigeration unit was holding a temperature of 55F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators. DISCONTINUE THE USE OF THIS UNIT FOR ANY PHF UNTIL IT IS SERVICED AND IS CAPABLE OF HOLDING FOODS AT 41F OR BELOW.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Observed a noncommercial Haler chest freezer and GE microwave.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.

October 10, 2007 (Routine)

• 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.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed chickpeas were in an uncovered container,
  Foods shall remain covered at all times.
• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: Observed salt stored in an unlabeled container.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken 55F and cut tomatoes 78F
  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.
• 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat noodles held in the 3-door glass refrigerator 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.
• 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat salsa, ranch dip and pesto held in the 3 door glass refrigerator is not properly dated for disposition.
  Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened 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 that the original container is opened.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Observed the 4 door refrigeration unit was holding a temperature of 55F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators. DISCONTINUE THE USE OF THIS UNIT FOR ANY PHF UNTIL IT IS SERVICED AND IS CAPABLE OF HOLDING FOODS AT 41F OR BELOW.
• 4-502.13(A) - Corrected During Inspection Manufacturer containers were observed reused for the storage of sugar and chickpea mixture.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed the gaskets, door guides, doors of the 3-door refrigerator had extensive accumulation of grime.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the gaskets and glass doors.
• 4-903.11(B) - Corrected During Inspection Clean cooking utensils were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Observed a noncommercial Haler chest freezer and GE microwave.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-4(a)-(h) - Critical The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
• 6-202.15(A)(1)-(3) - Repeat Openings to the exterior of the building are present along the the bottom of the door.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink. Observed that hand soap was not provided at the back handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink. Observed that handtowels were not provided at the back 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. Observed one of the lightbulbs, on the cookline, was burnt out.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-404.11 - Corrected During Inspection Products for credit, redemption, or return are not being stored in a separate designated area. Observed dented can of pineapple.
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
• 6-501.11 - Repeat Observed that the ceiling tiles were missing in several locations.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed books behind the grease trap and plastic tubs containing a mixture of items.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the floor contained flour and the wall the under the hood contained grease.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-207.11(A) - Corrected During Inspection Critical Medicines that are not necessary for the health of employees are being stored in the establishment. Observed Advil and DayQuil on a shelf stored with spices.
  Medicines that are not necessary for the health of employees present an unjustified risk to the health of other employees and consumers and shall be removed from the establishment.

April 06, 2007 (Routine)

• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: In the reach in display case observed raw chicken skewers stored over raw lamb and raw beef.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 4-904.11(A) - Corrected During Inspection lids to cups and paper plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.

March 20, 2007 (Follow-up)

• 6-202.11(A) - Corrected During Inspection Light bulb(s) under the hood 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) - Openings to the exterior of the building are present along the top and bottom of the front glass door and near the bottom of the inner wood door from the front foyer area. Note: The CFM has purchased weather stripping I observed during inspection and is planning to install this in a day.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-501.11 - Observed that the cove moulding along the 3-vat sink and under the prep sink is missing and also that there is a hole under the counter near the cash register and is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Repeat Observed that the floor, observed soiled with flour and food debris under and near the reach in freezer at the back of the facility, AND under the water heater is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

December 13, 2006 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Observed raw beef stored over ready to eat cooked chicken breast and vegetables.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready to eat foods, washed produce, etc.
• 3-501.16(A)(1) - Corrected During Inspection Critical Rice in rice cooker (125F) hot holding at improper temperatures.
  Potentially hazadous foods (time/temperature control for safe food) shall be hot held at a temperature of 135f or above.
• 3-501.17(A)(1) - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cooked beef in the refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site 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 left over soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on Dec 1, 2006 they shall be date marked with a "use by" date not exceeding Dec 7, 2006 BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Observed excessive boxes and equipment around the dumpster. Note: The facility is in a shopping center.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-501.12(A) - Observed that the facility is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-201.11(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 a bottle of windex stored above utensils.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 200ppm.
  Maintain the concentration of the chlorine between 50-100ppm

March 10, 2006 (Critical Procedures)

• 2-401.11A - Corrected During Inspection Critical Open drinking container, cup of coffee, 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 and single-use articles.
• 7-207.11B - Corrected During Inspection Critical Medicine, bottle of Nyquill, is located on a shelf with paper products.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

March 10, 2006 (Critical Procedures)

• 2-401.11A - Corrected During Inspection Critical Open drinking container, cup of coffee, 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 and single-use articles.
• 7-207.11B - Corrected During Inspection Critical Medicine, bottle of Nyquill, is located on a shelf with paper products.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

September 06, 2005 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food, chicken and shell eggs, stored over ready-to-eat (RTE) food in the reach-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.
• 3-501.16B - Corrected During Inspection Critical Rice that was cooked yesterday is 75F and cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-202.16 - The wood pallet under the mixer is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Remove it and provide a pad that is easily cleanable.
• 4-204.112B - There was no temperature measuring device located in the refrigerated display case.
  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.
• 4-601.11C - The nonfood-contact surface of the following equipment was observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: around the mixer.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11B - Repeat Inadequate lighting was noted in the ceiling over the 3-vat sink.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Wall in kitchen 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 - Corrected During Inspection Floor under equipment in kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

September 06, 2005 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food, chicken and shell eggs, stored over ready-to-eat (RTE) food in the reach-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.
• 3-501.16B - Corrected During Inspection Critical Rice that was cooked yesterday is 75F and cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-202.16 - The wood pallet under the mixer is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Remove it and provide a pad that is easily cleanable.
• 4-204.112B - There was no temperature measuring device located in the refrigerated display case.
  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.
• 4-601.11C - The nonfood-contact surface of the following equipment was observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: around the mixer.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11B - Repeat Inadequate lighting was noted in the ceiling over the 3-vat sink.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Wall in kitchen 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 - Corrected During Inspection Floor under equipment in kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 13, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the reach-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 7-201.11B - Corrected During Inspection Critical Repeat Containers of paint, cleaning products and paint brushes are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners and paint must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12A - Corrected During Inspection Critical The container of home-use only insecticide is not being used in accordance with law or the manufacturer's use directions.
  The insecticide must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Use insecticides approved for a commercial food establishment.

April 13, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the reach-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 7-201.11B - Corrected During Inspection Critical Repeat Containers of paint, cleaning products and paint brushes are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners and paint must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12A - Corrected During Inspection Critical The container of home-use only insecticide is not being used in accordance with law or the manufacturer's use directions.
  The insecticide must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Use insecticides approved for a commercial food establishment.

November 23, 2004 (Routine)

• 7-201.11B - Critical Repeat Containers of bleach are not stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  corrected Containers of bleach must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 6-305.11B - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  corrected Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 7-209.11 - Tooth paste and tooth brushes are stored in such a way that they could contaminate equipment in the kitchen.
  corrected All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at the kitchen.
  corrected Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11B - Repeat Inadequate lighting was noted in the reach-in refrigerator and in the ceiling over the 3-vat sink.
  corrected for reach-in Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
  corrected Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Flour with tray in it.
  corrected Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.

November 23, 2004 (Routine)

• 7-201.11B - Critical Repeat Containers of bleach are not stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  corrected Containers of bleach must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 6-305.11B - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  corrected Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 7-209.11 - Tooth paste and tooth brushes are stored in such a way that they could contaminate equipment in the kitchen.
  corrected All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at the kitchen.
  corrected Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11B - Repeat Inadequate lighting was noted in the reach-in refrigerator and in the ceiling over the 3-vat sink.
  corrected for reach-in Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
  corrected Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Flour with tray in it.
  corrected Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.

June 22, 2004 (Complaint)

June 15, 2004 (Routine)

• 7-207.11B - Critical Medicines are located on a shelf with the foods.
  corrected during inspection Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 7-102.11 - Critical Working container of all purpose cleaner is not properly labeled.
  corrected during inspection 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.
• 2-401.11A - Critical Open drinking container, bottle of water, is stored in a manner that may contaminate food, food contact surfaces or utensils.
  corrected during inspection Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 7-201.11B - Critical Container of soap is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  corrected during inspection Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3-302.12 - Unlabeled food containers. Flour and water.
  corrected during inspection 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.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Purse on a shelf with the foods.
  corrected during inspection Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at the hand sink.
  corrected during inspection Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11B - Inadequate lighting was noted in the reach-in refrigerator.
  corrected during inspection Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

April 07, 2004 (Follow-up)

• 4-901.11A - A shelf above the 3 compartment sink is not provided for air drying of utensils.
  Provide a shelf above the 3 compartment sink for the air drying of utensils.
• 4-501.11B - Observed some of the filters for the hood were missing.Observed rusted, peeling shelves in 5 door refrigerator in dishwashing area.
  Install all hood filters.Replace rusted, peeling shelves in 5-door refrigerator.

April 07, 2004 (Pre-Opening)

• 4-901.11A - A shelf above the 3 compartment sink is not provided for air drying of utensils.
  Provide a shelf above the 3 compartment sink for the air drying of utensils.
• 5-204.11A - Critical There is no handwash lavatory at dishwashing area, preventing routine handwashing by food workers.
  Install an additional handwash lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 6-202.15 - A self closing device is not provided for rear exterior door.
  Provide a self closing device for rear exterior door.
• 6-301.11 - Soap was not provided at the hand washing lavatories
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Observed that no paper towels were available for handsinks.
  Provide individual, disposable paper towels at the handsinks to encourage proper hand drying by food handlers.
• 6-303.11C - Inadequate lighting was noted under hood. Light bulb is missing.
  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. CORRECTED DURING INSPECTION.
• 4-401.11A - Observed the following equipment in the corridor leading to restroom:1. storage shelf2. two door McCall refrigerator
  Remove the above equipment from corridor and relocate in an enclosed area.
• 43.1-3-3A - Critical A certified food manager was not present.
  Provide a manger who has a Northern Virginia Certified Food Manager's card.i
• 4-501.11B - Observed some of the filters for the hood were missing.Observed rusted, peeling shelves in 5 door refrigerator in dishwashing area.
  Install all hood filters.Replace rusted, peeling shelves in 5-door refrigerator.