July 08, 2009 (Follow-up)

March 11, 2009 (Follow-up)

• 6-201.11 - Repeat ceilings in the bathrooms are acoustical type tile
  ceiling tiles in rooms exposed to splash must be smooth, easy to clean and non-absorbent
• 6-202.14 - Repeat Toilet room doors are not provided with a self-closing door.
  Provide a self-closing hinge or closing mechanism for the toilet room door.
• 6-303.11(C) - Repeat Observed one set up ceiling lights was out in the kitchen.
  replace burned out light tubes.
• 6-501.12(A) - Repeat Observed that the pizza oven, the drain pipes of the three vat sink, the floors under equipment in the kitchen are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.3/11 some cleaning still remains to be done: pizza oven, shelves in the walkin,

February 11, 2009 (Routine)

• 3-301.11(C) - Corrected During Inspection ice scoop is lying on top of the ice
  put the scoop in the ice with the handle up to keep hands out of the ice
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in several locations.
  Foods shall remain covered at all times.
• 3-303.11 - Corrected During Inspection observed beverage glass holding creamers in the ice machine.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. Note: risk of glass chipping into the ice!
• 3-501.16(A)(1) - Critical Repeat pizzas at buffet lower than 135f
  hold pizzas at 135f and over or else use time as public health control
• 3-501.16(A)(2)(a) - Critical cold foods in the refrigerator (large prep refrigerator) are cold holding at improper temperatures.
  ALL COLD POTENTIALLY HAZARDOUS FOODS MUST HOLD AT 41F OR BELOW.
• 3-501.19(A) - Critical pizza is held below 135f at the buffet but there is no documentation of the time.
  pizzas must be held at135f or above or they must be served or discarded in four hours; written documentation must be used (labels or other method with time pizza is put out and when it must be discarded)
• 4-202.16 - cardboard liners are used on shelving in the walkin and cardboard boxes are used to hold utensils, equipment, in the kitchen.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.Remove the cardboard in the walkin and replace cardboard boxes used for storage of equipment, etc with cleanable containers
• 4-204.112(B) - There was no temperature measuring device located in the several refrigerators
  Put thermometers in all refrigerators holding cold potentially hazardous foods. Put them in the front for easy viewing
• 4-301.11 - The large prep refrigerator is not sufficient to meet the food storage demands of the establishment.
  Adjust or repair the refrigerator so it can hold foods at 41f or lower.
• 4-501.16(A) - The kitchen hand sink is not being used and the three vat sink instead is being used for handwashing.
  A warewashing sink may not be used for hand washing.
• 4-502.11(A) - many of the pizza screens have a thick layer of baked on or carbonizedc dough and oil, They are also stored on containers on the floor or in a box at the pizza oven.
  1. Discard damaged or uncleanable pizza screensl2. Use a decarbonizer soak on screens and pans.3. Do not store pizza pans on the floor or in cardboard boxes.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: fryer, pizza oven, shelves in the walkin refrigerator, sticky shelves at beverage station, the cutting board and shelving at large prep refrigerator.
  clean these.l 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(A) - supplies and equipment (pots, containers) stored on the floor
  All cleaned equipment and utensils, laundered linens, and single-service items must be stored in a clean, dry location at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 43.1-1-5(f) - The GE microwave oven is intended for household use only and are not approved for use in a commercial food establishment:
  Food equipment in a food establishment must be NSF or the equivalent. or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-4(a)-(h) - Repeat 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.
• 5-205.15(B) - cold water is turned off at bar hand sink (corrected) and all water is off at the kitchen hand sink
  repair the kitchen hand sink so both hot and cold water are provided
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room .
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-201.11 - ceilings in the bathrooms are acoustical type tile
  ceiling tiles in rooms exposed to splash must be smooth, easy to clean and non-absorbent
• 6-201.15 - cardboard is used as a mat on the floor of the walkin; it is wet and soiled
  remove the cardboard
• 6-202.14 - Toilet room doors are not provided with a self-closing door.
  Provide a self-closing hinge or closing mechanism for the toilet room door.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink. None at kitchen hand 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. None at bar sink or kitchen hand sink
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (corrected at bar, not in kitchen)
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(C) - Observed one set up ceiling lights was out in the kitchen.
  replace burned out light tubes.
• 6-304.11 - portable propane grill is used for cooking in kitchen without ventilation.
  move the grill under the hood or remove it. there must be mechanical ventilation over all cooking equipment
• 6-501.111(C) - Critical Methods are not being used to control pests.Major cleaning is needed to remove food supply for roaches.Observed roaches at dishmachine area.
  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.
• 6-501.111(D) - Harborage conditions exist. Cardboard boxes are used for storage. Pots, pans and other equipment are stored on the floor. Open food containers.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.Store all food and supplies and equipment off the floorRemove cardboard mats, liners and boxes used to store utensils, etc
• 6-501.12(A) - Observed that the pizza oven, the drain pipes of the three vat sink, the floors under equipment in the kitchen are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

January 11, 2008 (Routine)

• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 2-103.11(L) - Employees are not properly trained in food safety as it relates to their assigned duties.
  The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: food in the pizza prep unit
  Foods shall remain covered at all times.
• 3-304.14(D) - Heavily soiled wiping cloths in use.
  Dry and wet wiping cloths shall be free of food debris and visible soil.
• 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: 121F- pizza
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. The wiping clothes solution was at 10 ppm.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The pizza oven, the cooler unitsw shevles.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 43.1-3-4(a)-(h) - 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.
• 6-201.16(B) - Repeat The ceiling tile in the bath room used by the employees and the comsumers is absorbent.
  The ceiling tile shall be replaced with nonabsorbent tiles.
• 6-303.11(A) - Repeat Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.

June 12, 2007 (Critical Procedures)

December 18, 2006 (Routine)

• 3-302.11(A)(4) - Critical Observed uncover washed and cut lettuce under shelves with debris.
  Foods shall remain covered at all times.
• 3-304.14(A) - Observed clothes used to prevent food from getting under the microwave and it was soiled.
  Dry clothes can only be used to wiping a spill and shall be cleaned.
• 3-501.16(A)(2)(a) - Critical Food in the walk-in cooler is cold holding at improper temperatures.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below. Food was throw away.
• 3-501.17(B) - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli meat and cheese in the refrigeration unit was not properly dated for disposition after opening.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe 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 12/18/06 they shall be date marked with a "use by" date not exceeding 12/24/06. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 4-301.11 - The Walk-in Refrigerator is not currently operating as required to hold food at a temperature of 41f or below. The temperate observed ranged for 54-61-F.
  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.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: the slicer and the pizza oven.
  Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1 the shelving in the walk-in refrigerator2. The floor mixer3. the prep table.
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 6-201.16(B) - The ceiling tile in the bath room used by the employees and the comsumers is absorbent.
  The ceiling tile shall be replaced with nonabsorbent tiles.
• 6-202.11(A) - Lights bulb in the walk-in cooler is 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(D)(1)-(3) - Corrected During Inspection Observed the back door left open.
  The door shall remain closed, closed after use, or a screen door may be added.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at the kitchen handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the kitchen handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in refrigerators.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.11 - Repeat Observed that the cove modeling by the floor mixer is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(C) - Critical Methods are not being used to control pests. Observed at many fruit flies in the facility.
  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. Pest control should included the remove of the fruit flies.
• 6-501.12(A) - Observed that the falicity is in need of cleaning in the following areas:1. The area behind and next to the floor mixer. 2. the walls and floors by the 3-vat sink3. The floor in the walk-in refrigerator4. the floor under the prep tables.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed three different cans of RAID in the facilty.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

February 07, 2006 (Critical Procedures)

• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods (chicken over beef, chicken along with spinach) stored in such a manner that may cause cross contamination in a reach in freezer.
  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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor (ten boxes of cheese inside the walk-in refrigerator).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Meatball (46F) and Chicken breast (47F) cold holding at improper temperatures inside the pizza make station.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) Lasagnea and Spagetti in the WI 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.
• 4-204.112B - There was no temperature measuring device located in the pizza make 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.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Pizza make station bottom shelf.
  Maintain nonfood-contact surfaces of equipment clean.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Kenmore Microwave oven in the kitchen.
  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.
• 5-203.14A - Corrected During Inspection Critical Observed a hose attached to a faucet fixture prior to dish washer. The hose extended below the flood rim level of the sink basin.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at the kitchen 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.
• 5-501.17 - Repeat 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.
• 6-101.11A - Repeat The employee toilet room ceiling (men's and women's) do not meet the standard of: 1. smooth, and easily cleanable.
  Replace the existing ceiling tiles with the one that has smooth and easily cleanable surface.
• 6-303.11C - Inadequate lighting was noted in the kitchen room (30 ft candles).
  Replace 4 burnt tube lights. Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Follwing physical structure is not maintained in good repair: (1) coving at the side of dough mixer is falling off, (2) no ceiling tile above the dough mixer.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Corrected During Inspection Mop not hung up to air dry in the kitchen.
  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.

February 07, 2006 (Complaint)

November 15, 2005 (Routine)

• 3-304.14D - Corrected During Inspection Heavily soiled wiping cloths in use at two places.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Lasagnea and Pasta 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.
• 4-601.11C - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Table mounted can opener.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Surfaces of the soda dispensing nozzle was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of soda dispensing nozzle 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.
• 43.1-1-5F - Corrected During Inspection The following items are intended for household use only and are not approved for use in a commercial food establishment:
  Remove (or if it is for employee use only - identify it accordingly) the household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11A - The handwashing facility located at the back of the kitchen 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.
• 5-501.17 - 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.
• 6-101.11A - Repeat The toilet room ceiling (men's and women's) do not meet the standard of: 1. smooth, and easily cleanable.
  Replace the existing ceiling tiles with the one that has smooth and easily cleanable surface.
• 6-501.11 - Corrected During Inspection Observed four burnt tube lights in the kitchen ceiling.
  Replace with good one. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 15, 2005 (Routine)

• 3-304.14D - Corrected During Inspection Heavily soiled wiping cloths in use at two places.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Lasagnea and Pasta 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.
• 4-601.11C - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Table mounted can opener.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Surfaces of the soda dispensing nozzle was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of soda dispensing nozzle 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.
• 43.1-1-5F - Corrected During Inspection The following items are intended for household use only and are not approved for use in a commercial food establishment:
  Remove (or if it is for employee use only - identify it accordingly) the household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11A - The handwashing facility located at the back of the kitchen 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.
• 5-501.17 - 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.
• 6-101.11A - Repeat The toilet room ceiling (men's and women's) do not meet the standard of: 1. smooth, and easily cleanable.
  Replace the existing ceiling tiles with the one that has smooth and easily cleanable surface.
• 6-501.11 - Corrected During Inspection Observed four burnt tube lights in the kitchen ceiling.
  Replace with good one. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 16, 2005 (Follow-up)

• 6-101.11A - Repeat The toilet ceiling tiles do not meet the standard of: 1. smooth, and easily cleanable.
  Replace restroom ceiling tiles with that of smooth, and easily cleanable.
• 6-201.13A - Repeat Observed missing coving (black strip at the wall/floor joint).near to the handwash sink at the kitchen.
  Affix the plastic strip aling the wall firmly so that the pest harborage condition is eliminated.

June 16, 2005 (Follow-up)

• 6-101.11A - Repeat The toilet ceiling tiles do not meet the standard of: 1. smooth, and easily cleanable.
  Replace restroom ceiling tiles with that of smooth, and easily cleanable.
• 6-201.13A - Repeat Observed missing coving (black strip at the wall/floor joint).near to the handwash sink at the kitchen.
  Affix the plastic strip aling the wall firmly so that the pest harborage condition is eliminated.

June 06, 2005 (Routine)

• 3-202.15 - Corrected During Inspection Critical Observed an marked severly dented can kept along with good ones in the can 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.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food (steak) stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-305.11A3 - Corrected During Inspection Observed an onion bag kept on the floor in the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Observed blue cheese (50F) and ranch (51F) cold holding at improper temperatures at the buffet table..
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed ham, salami and turkeu in the walk-in 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.
• 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the reach-in freezer.
  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.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level under the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 5-205.15B - Observed plumbing connection of the handwash sink at the kitchen and at the men's room is not working properly.
  Plumbing systems and components shall be maintained in good repair.
• 6-101.11A - The toilet ceiling tiles do not meet the standard of: 1. smooth, and easily cleanable.
  Replace restroom ceiling tiles with that of smooth, and easily cleanable.
• 6-201.13A - Observed missing coving (black strip at the wall/floor joint).near to the handwash sink at the kitchen.
  Affix the plastic strip aling the wall firmly so that the pest harborage condition is eliminated.

June 06, 2005 (Routine)

• 3-202.15 - Corrected During Inspection Critical Observed an marked severly dented can kept along with good ones in the can 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.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food (steak) stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-305.11A3 - Corrected During Inspection Observed an onion bag kept on the floor in the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Observed blue cheese (50F) and ranch (51F) cold holding at improper temperatures at the buffet table..
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed ham, salami and turkeu in the walk-in 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.
• 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the reach-in freezer.
  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.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level under the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 5-205.15B - Observed plumbing connection of the handwash sink at the kitchen and at the men's room is not working properly.
  Plumbing systems and components shall be maintained in good repair.
• 6-101.11A - The toilet ceiling tiles do not meet the standard of: 1. smooth, and easily cleanable.
  Replace restroom ceiling tiles with that of smooth, and easily cleanable.
• 6-201.13A - Observed missing coving (black strip at the wall/floor joint).near to the handwash sink at the kitchen.
  Affix the plastic strip aling the wall firmly so that the pest harborage condition is eliminated.

January 03, 2005 (Follow-up)

• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored on the kitchen table 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.
• 3-501.16A - Corrected During Inspection Critical Pizza hot holding at improper temperatures (see temp above).
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 6-501.11 - Observed a missing heating light in the pizza hot-holding station.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-402.12 - Observed cleaning supplies stored on top of grease trap preventing easy access for cleaning.
  Remove the item obstructing easy access to the grease trap.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the backs of the kitchen 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.
• 6-403.11A - Observed employee keeping their lunch boxes on the food storage shelf in the walk-in refrigerator.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the front desk area 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.
• 4-202.16 - Soda crate found used for elevating flour bags in the kitchen.
  Soda 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.

December 20, 2004 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Uncovered food (cut open can of pineapple and tomato sauce) in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use in the kitchen.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-904.13A - Preset tableware was observed unprotected (exposed front part of fork and knife) from contamination on the dining area.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 4-202.11A - Corrected During Inspection Critical Observed ready-to-eat food covered with cotton towel in the salad preparation area.
  Discontinue the practice of using absorptive and non-smooth material to cover ready-to-eat food to prevent buildup of food debris.

May 03, 2004 (Complaint)

• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food (cheese mozz.) with their bare hands while preparing subs.
  CORRECTED DURING INSPECTION: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.

May 03, 2004 (Routine)

• 3-301.11B - Critical Observed employees portioning ready-to-eat (RTE) (cheese) with their bare hands.
  CORRECTED DURING INSPECTION: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 5-205.15B - Observed one of the hand sink basin infront of pizza furnace is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.12A - Observed floor at the following locations noted in need of cleaning(1) Under the glass door and 2-door BeverageAir reach in refrigerator behind the counter.(2) At the back room dry food storage room - under and around 3-comp sink.
  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.
• 3-305.11A3 - Food (3-boxes of chips; one of them was open) stored on the floor and/or food stored less than 6" above the floor.
  CORRECTED DURING INSPECTION: Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.114A - Facility is storing unnecessary item (N-Imperail Freezer) to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.16 - Mops and brooms 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.

September 12, 2003 (Follow-up)

September 11, 2003 (Routine)

• 4-202.16 - Rubber trays/containers were observed used as storage racks near the back room hand sink.
  These trays or containers are not designed to be used as storage racks, replace them with approved racks. Do not reuse these items for elevation in the foodservice establishment.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in cooler. Several containers of food such as vegetables, crotons, and other prepared foods were found uncovered in the cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 43.1-3-3A - Critical A certified food manager with a valid food sanitation certificate was not on premises when I arrived for inspection. When the certified manager arrived he only had an Experior Assessment's certificate but not he Northern Va, Food Sanitation Certificate.
  A certified food manager with a No. Va, Food Sanitation certificate must be on premises at all times during operation of the restaurant. Provide the approved certificate by tomorrow. A follow-up to verify compliance will be con ducted tomorrow. Failure to fully comply could lead to the close of your restaurant.
• 4-602.11E - The can opener surface which come in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener 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.
• 6-202.15 - Openings to the exterior of the building are present along the back of the restaurant. The back door entrance to the kitchen was found opened.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.You may install screen on the back door for protection of food and food contact surfaces.
• 4-601.11C - Repeat The canned food rack is soiled and in need of cleaning. The can opener holder was also dirty. The inverted to hold red rubber container near the mixing machine is not clean.
  Remove the food cans and properly clean the rack. Maintain the rack and other equipment surfaces in clean condition at all times.
• 3-304.14B2 - Repeat Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination. Bags and containers of flour were stored next to the hand sink in the back prep sink area.
  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.

March 31, 2003 (Routine)

• 6-501.18 - Handwashing facilities are unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-101.11B - A CARDBOARD IS BEING USED AS A BACKBOARD TO THE PREP UNIT
  DISCONTINUE THIS PRACTICE AND REPLACE WITH A NON ABSORBENT, SMOOTH AND EASILY CLEANABLE MATERIAL SUCH AS PLEXIGLAS OR STAINLESS STEEL
• 6-301.11 - Soap was not provided at the hand washing lavatory in the front and in the bathroom
  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. Corrected during inspection
• 7-102.11 - Critical Working containers of sanitizing solution is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Corrected during inspection
• 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests. Corrected during inspection
• 4-501.11B - The handle on the sandwich station is missing
  Replace as needed
• 4-601.11B - Repeat Food debris were observed on the food contact surfaces of the following equipment: can opener
  Clean and sanitize food-contact surface of equipment
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hot holding unit, cooler's door, internal surfaces of the prep station and the pizza conveyor
  Maintain nonfood-contact surfaces of equipment clean.