July 20, 2009 (Critical Procedures)

• 4-202.11 - Critical Some food containers and lids are not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints.
  Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches; this does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes. The purpose of the requirements for multiuse food-contact surfaces is to ensure that such surfaces are capable of being easily cleaned and accessible for cleaning. Food-contact surfaces that do not meet these requirements provide a potential harbor for foodborne pathogenic organisms. Surfaces which have imperfections such as cracks, chips, or pits allow microorganisms to attach and form biofilms. Once established, these biofilms can release pathogens to food. Biofilms are highly resistant to cleaning and sanitizing efforts. The requirement for easy disassembly recognizes the reluctance of food employees to disassemble and clean equipment if the task is difficult or requires the use of special, complicated tools [replace].
• 4-601.11A - Corrected During Inspection Critical The pizza peels and prep refrigerator cutting boards are not clean to sight and touch.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.

February 17, 2009 (Routine)

• 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Cases of wine stored on floor in dry storage.
  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.
• 3-501.16A2 - Critical Pasta noodles holding at 60oF in 2 drawer prep.Sausage holding at 46oF in pizza prep refrigerator.Garlic and Oil mixture holding on counter at room temperature.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-402.12 - The caulk at the 3 part sink , the ware washing table, and the hand washing sink next to it is missing and deteriorated.
  Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 15 centimeter (6 inch) clearance between the floor and the equipment. If no part of the floor under the floor-mounted equipment is more than 15 centimeters (6 inches) from the point of cleaning access, the clearance space may be only 10 centimeters (4 inches). This section does not apply to display shelving units, display refrigeration units, and display freezer units located in the consumer shopping areas of a retail food store, if the floor under the units is maintained clean. The inability to adequately or effectively clean areas under equipment could create a situation that may attract insects and rodents and accumulate pathogenic microorganisms that are transmissible through food. The effectiveness of cleaning is directly affected by the ability to access all areas to clean fixed equipment. It may be necessary to elevate the equipment. When elevating equipment is not feasible or prohibitively expensive, sealing to prevent contamination is required.
• 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in the hot water mechanical operations by being cycled through equipment that is properly set up and/or achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator.
  After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up as specified under sections 4-501.15, 4-501.112, and 4-501.113 and achieving a utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator. When surface temperatures of utensils passing through warewashing machines using hot water for sanitizing do not reach the required 71C (160F), it is important to understand the factors affecting the decreased surface temperature. A comparison should be made between the machine manufacturer's operating instructions and the machine's actual wash and rinse temperatures and final rinse pressure. The actual temperatures and rinse pressure should be consistent with the machine manufacturer's operating instructions and within limits specified in sections 4-501.112 and 4-501.113. If either the temperature of pressure of the final rinse spray is higher than the specified upper limit, spray droplets may disperse and begin to vaporize resulting in less heat delivery to utensil surfaces. Temperatures below the specified limit will not convey the needed heat to surfaces. Pressures below the specified limit will result in incomplete coverage of the heat-conveying sanitizing rinse across utensil surfaces.
• 6-202.11 - The light bulbs in the ware washing area are not shielded, coated, or otherwise shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
• 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink. Hand soap dispenser at bar is not working.
  Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
  A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
• 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food on prep line.
  The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.14 - Intake and exhaust air ducts are not clean and/or filters are not changed. Exhaust vent in men's restroom is dirty.
  Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.

September 17, 2008 (Follow-up)

September 15, 2008 (Follow-up)

September 09, 2008 (Follow-up)

September 08, 2008 (Follow-up)

September 04, 2008 (Follow-up)

August 28, 2008 (Follow-up)

August 27, 2008 (Critical Procedures)

• 3-501.16A2 - Critical Repeat The following observed cold holding above 41F:- all foods in pasta station (alfredo, 55F; raw shrimp, 47F; chicken, 47F).- chicken in salad prep refrigerator, 57F- all pasta in pasta drawer unit (65-67F). Unit was unplugged. Pasta was discarded.- tomatoes in Delfield pizza prep three door, 56F- all foods in walk-in (chicken, 62F; sausage, 59F; meatball, 59F) recommended all foods be discarded.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-601.11A - Critical Repeat The interior panel of the ice machine observed with build-up of pink mold.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
• 5-202.12 - No hot water at service hand sink.
  CORRECTED.The water had been turned off.Make the necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 6-301.11 - Soap dispenser does not work at bar.
  Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
• 6-301.12 - No paper towels at bar and service hand sink.
  Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials.

April 17, 2008 (Routine)

• 3-501.16A2 - Critical Repeat Cooked noodles at 50oF in 2 drawer pasta prep. Cooked chicken at 50oF, raw chicken at 47oF in Delfield 2 dr reach in. Sausage at 46oF, chicken at 46oF in 3 door pizza prep. Tilapia at 47oF in 1 door pizza prep.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-203.12 - No temperature measuring device in the pasta prep refrigerator.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 4-402.11 - The ware wash machine table is not sealed to the wall.
  Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests.
• 4-601.11A - Critical Repeat The interior of the ice machine observed with build up of pink mold.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
• 4-903.11 - Single-service and/or single-use articles are improperly stored. Cases of food stored on the floor of the walk in freezer. A rack of utensils stored on the floor at the bar.
  Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
• 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food. Kitchen line observed at 10 c/ft with light meter.
  The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 8-304.11 - The permit is not posted in a location in the food establishment that is conspicuous to consumers.
  Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.

December 10, 2007 (Critical Procedures)

• 2-102.11C - Critical CFM on duty was not aware of the "big five" reportable diseases (e-coli, shigellosis, Hepatitis A, salmonella, noro-virus)
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (PHF) [time/temperature control for safety food (TCS)] and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for the safe cooking of PHF (TCS) including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of PHF (TCS); (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair; (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation; (10) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (15) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the food establishment; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority; and (17) Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
• 3-304.12 - Corrected During Inspection Critical In-use utensils improperly stored between use. Utensils being stored in a standing water mixture of sanitizer at 400ppm +
  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 140oF and the container.
• 3-501.16A2 - Critical The following foods were cold holding at improper temperatures:cheese mixture 54 F (pizza prep unit)cut tomatoes 45 F (pizza prep unit)tomatoe sauce 46 F (pizza prep unit)diced tomatoes 52 F (pizza prep unit)pasta 63 F (pasta unit)raw beef 58 F (Delfield 2 drawer unit)
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.
• 4-501.112 - Critical The water temperature in the manifold servicing the high temperature warewash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 120 F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 4-601.11A - Critical The ice machine, ice scoops, and ice scoop holder was observed soiled to sight and touch (slime build-up).
  Clean and sanitize these surfaces for food contact.

April 11, 2007 (Routine)

• 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Wet cloths observed on food prep surfaces. There was no sanitizer in the wiping rag bucket.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-202.16 - The nonfood contact surface of the bread crates used to elevate food off of the floor in the walk in freezer are not easily cleanable.
  Alter or replace this item to provide an approved surface that is free of unnecessary ledges, projections, and crevices that provides at least a 6" elevation.
• 4-204.112 - Corrected During Inspection Repeat There was no temperature measuring device located in the 1-dr pizza prep refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-402.11 - The counter in the women's rest-room needs to be resealed to the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - Repeat The walk in freezer needs to be defrosted..
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration (for the bar glass cleaners).
  Obtain a test kit for the bar glass cleaner to ensure the sanitizing solution is maintained at the proper solution.
• 4-501.12 - Repeat The cutting board(s) along the prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-903.11 - Corrected During Inspection Repeat Lids for the plastic cups were stored in the same container as the ice scoop.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-202.12 - Repeat Water from the hand washing sinks at rest-rooms were measured at a temperature less than 100F.
  Make the necessary adjustments to valves and lines serving the hand sink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.

September 21, 2006 (Routine)

• 2-401.11 - Corrected During Inspection Critical Repeat The dishwasher is drinking from an uncovered container in the warewashing area.
  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.
• 3-301.11 - Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands. Sprinkled powdered cheese onto a salad with no gloves on.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-301.11 - Corrected During Inspection Critical An improper scoop (scoop with no handles) was found in the balsamic vinegar and the semolina.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Mussels stored over cooked and breaded veal in the walk in freezer.
  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.
• 3-302.12 - Containers of semolina observed not properly labeled to identify their contents.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.11 - Critical Food in contact with soiled equipment or utensils. Knives used to cut open cardboard boxes were then used on food.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. Wet cloths observed on food prep surfaces. The sanitize bucket did not have enough quaternary sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-204.112 - Corrected During Inspection Repeat There was no temperature measuring device located in the 1-door pizza prep refrigerator..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Repeat The prep refrigerator used to store pasta was observed in a state of disrepair and damaged. Ice build up on the floor in the walk in freezer.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.12 - Repeat The cutting board(s) along the pizza prep are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-703.11 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) Test paper did not turn blackafter running it through the machine 4 times.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink with wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 4-903.11 - Corrected During Inspection The knife and cutting board used at the bar were found where they were exposed to splash, dust, or other contamination behind the faucet for the handwashing sink.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11 - Repeat Dishracks were found not stored 6 inches above the floor in the warewashing room.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11 - Repeat Clean plates and bowls were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-202.12 - Repeat Water from the handwashing sink at the women's rest-room and the right hand sink in the men's room was measured at a temperature less than 100F.
  Make the necessary adjustments to valves and lines serving the hand sink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 6-202.15 - Corrected During Inspection The outer opening of the food establishment is not protected against the entry of insects and rodents. Both front doors were open upon my arrival.
  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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (at wait station).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 7-102.11 - Critical Working containers of soap are not properly labeled. The soap attached at the bar handwashing station were stored in a bottle labelled windex.
  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.

April 10, 2006 (Routine)

• 2-401.11 - Corrected During Inspection Critical The dishwasher is drinking from an uncovered container in the dishwashing area.
  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.
• 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Waitress observed handling appetizer bread with her bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-303.12 - Unpacked food is being stored in direct contact with undrained ice (Broccoli).
  Store unpacked food in drained ice.
• 3-304.12 - In-use stored wedged in between the prep refrigerators.
  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 140oF and the container.
• 3-304.14 - Wiping cloths improperly stored between use. Of the 4 wiping rag buckets only the wiping rag bucket at the bar has sanitizing solution in it.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Boxes of wine stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-204.112 - Repeat There was no temperature measuring device located in the Delfield pizza prep refrigerator and the ice cream 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.
• 4-204.112 - The temperature measuring device located in the 3-door Delfield pizza prep unit is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 4-501.11 - Repeat The prep refrigerator used to store pasta was observed in a state of disrepair. The 3-door Delfield pizza prep unit was cold holding at 46 F. Ice build up on the floor in the walk in freezer.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.18 - The in-use wash water in the warewashing sink was observed to be heavily soiled or contaminated.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 4-903.11 - Clean plates were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-903.11 - To go boxes and dish trays were found stored on the floor in the kitchen.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-202.12 - Water from the handwashing sink at men's and women's rest-room was measured at a temperature less than 100F.
  Make the necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.11 - Corrected During Inspection The handwashing station at the dishwashing machine is being used to store rags.
  The handwashing facility identified above is to be used for washing hands only.
• 5-205.11 - Corrected During Inspection The handwashing facility located at the grill next to the walk in freezer is blocked (with a tray), preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B - The spray nozzle hot water handle by the dishwashing machine is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113 - The outside cardboard refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-501.110 - Backpack was stored on a food storage shelf in the back.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 8-406.11 - The permit holder failed to correct the non- critical violations of the inspection report by the date agreed or within 90 days of the inspection.
  All non- critical violations are to be corrected by the date agreed upon or within 90 days of the inspection.
• 9.2-3.3 - Critical There is no NOVA certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 9.2-3.3 - Critical The food manager is not properly training the food service personnel in sanitary food-handling techniques.
  The food manager is responsible for training food service personnel in sanitary food-handling techniques and proper methods of food protection, and for ensuring that good public health and food protection practices and sanitary techniques in manufacturing, storing, serving and transporting foods are used at all times on the premises under his/her control.

October 26, 2005 (Routine)

• 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 2-401.11 - Critical Repeat Open drinking containers were 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.
• 3-302.11 - Critical Uncovered sugar stored in dry storage room.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A2 - Critical Garlic and oil mixture are standing at room temperature and need to be refrigerated.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 4-204.112 - Repeat There was no temperature measuring device located in the @EQUIPMENT@.bar frefrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Repeat There is ice build up on the walk in freezer floor. The ice cream freezer needs to be defrosted.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.12 - Repeat The cutting board(s) throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:underside of soda dispenser
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Clean spoons were found where they were exposed to splash, dust, or other contamination in the wait station under the paper towel dispenser. the oven door was also left on the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-904.11 - Unwrapped spoons were not stored at the carry out station with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.11 - The handwashing station at the wait station is being used to clean equipment and utensils.
  The handwashing facility identified above is to be used for washing hands only.
• 5-205.15B - The three compartment sink had plastic saran wrap around the knob for cold water and the other faucet was leaking. Te hand sink at the dish washing station was missing its cold water knob.
  Repair the plumbing fixtures so that they are in good operating condition.
• 5-205.15B - The sink basin at the bar hand washing sink is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 5-205.15B - Plumbing connections under the 3 compartment sinks piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the wait station.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-303.11 - Repeat Inadequate light was noted in the 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.
• 6-501.12 - Repeat Caucking in the dishwashing area was moldy and was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.13A - Dustless methods are not being used when cleaning the floor (corn husk broom at bar).
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds.

October 26, 2005 (Routine)

• 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 2-401.11 - Critical Repeat Open drinking containers were 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.
• 3-302.11 - Critical Uncovered sugar stored in dry storage room.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A2 - Critical Garlic and oil mixture are standing at room temperature and need to be refrigerated.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 4-204.112 - Repeat There was no temperature measuring device located in the @EQUIPMENT@.bar frefrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Repeat There is ice build up on the walk in freezer floor. The ice cream freezer needs to be defrosted.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.12 - Repeat The cutting board(s) throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:underside of soda dispenser
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Clean spoons were found where they were exposed to splash, dust, or other contamination in the wait station under the paper towel dispenser. the oven door was also left on the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-904.11 - Unwrapped spoons were not stored at the carry out station with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.11 - The handwashing station at the wait station is being used to clean equipment and utensils.
  The handwashing facility identified above is to be used for washing hands only.
• 5-205.15B - The three compartment sink had plastic saran wrap around the knob for cold water and the other faucet was leaking. Te hand sink at the dish washing station was missing its cold water knob.
  Repair the plumbing fixtures so that they are in good operating condition.
• 5-205.15B - The sink basin at the bar hand washing sink is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 5-205.15B - Plumbing connections under the 3 compartment sinks piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the wait station.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-303.11 - Repeat Inadequate light was noted in the 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.
• 6-501.12 - Repeat Caucking in the dishwashing area was moldy and was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.13A - Dustless methods are not being used when cleaning the floor (corn husk broom at bar).
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds.

August 08, 2005 (Routine)

• 2-301.14 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 2-401.11 - Corrected During Inspection Critical Open drinking container was 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.
• 2-402.11 - 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.
• 3-301.11 - Critical Repeat Using bowl to dispense flour.( Use a scoop).
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.12 - Repeat Container of flour not labeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.17 - Critical Repeat Some prepared, refrigerated ready-to-eat food (chicken, sauces...) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-202.16 - Dish racks used as shelving in walkin freezer.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112 - There was no temperature measuring device located in the ice cream 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.
• 4-501.12 - Repeat All the cutting boards are stained and heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener and the bar soda gun holder.
  Clean and sanitize these surfaces for food contact.
• 4-703.11 - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink with wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 5-501.16 - Repeat There is no refuse container at the area immediately adjacent to the cook line hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-301.12 - Corrected During Inspection Paper towel stuck in dispenser at one of the front handsink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.12 - Repeat Caulkings moldy at dish machine and at food prep sink.Ceiling vents dusty.
  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.
• 6-501.16 - Mops hanger in disrepair.
  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.

August 08, 2005 (Routine)

• 2-301.14 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 2-401.11 - Corrected During Inspection Critical Open drinking container was 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.
• 2-402.11 - 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.
• 3-301.11 - Critical Repeat Using bowl to dispense flour.( Use a scoop).
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.12 - Repeat Container of flour not labeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.17 - Critical Repeat Some prepared, refrigerated ready-to-eat food (chicken, sauces...) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-202.16 - Dish racks used as shelving in walkin freezer.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112 - There was no temperature measuring device located in the ice cream 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.
• 4-501.12 - Repeat All the cutting boards are stained and heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener and the bar soda gun holder.
  Clean and sanitize these surfaces for food contact.
• 4-703.11 - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink with wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 5-501.16 - Repeat There is no refuse container at the area immediately adjacent to the cook line hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-301.12 - Corrected During Inspection Paper towel stuck in dispenser at one of the front handsink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.12 - Repeat Caulkings moldy at dish machine and at food prep sink.Ceiling vents dusty.
  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.
• 6-501.16 - Mops hanger in disrepair.
  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.

March 31, 2005 (Routine)

• 3-301.11 - Critical Repeat An improper scoop was found in the flour.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.12 - Unlabeled food containers. Salmolina flour not labelled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - In-use utensils improperly stored between use. Handles of scoops stored in the flour.
  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 140oF and the container.
• 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Freshly baked bread stored next to handsink. Move rack further away from handsink.
  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.
• 4-204.114 - The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination.
  Provide baffles, curtains, or other means to prevent cross contamination between the wash and rinse tanks of the warewashing machine.
• 4-501.11 - Repeat Walk in Freezer condenser dripping on floor and boxes of food.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: soda gun holster in bar and ice maker.
  Clean and sanitize these surfaces for food contact.
• 4-703.11 - Corrected During Inspection Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink with wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 4-903.11 - Tool used to get rid of air bubbles on cooking pizzas stored on top of brick oven with food contact on the bricks.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11 - Corrected During Inspection Dishracks stored on floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11 - The handwashing facility located at the dish washing station is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.11 - The handwashing station at the bar is being used as a dump station.
  The handwashing facility identified above is to be used for washing hands only.
• 5-501.16 - Corrected During Inspection There is no refuse container at the area immediately adjacent to the cookline handsink hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-301.11 - Soap was not provided at the handwashing facility in the server drink station in kitchen.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-303.11 - Repeat Inadequate light was noted in the pizza prep 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.
• 6-303.11 - Inadequate light was noted in the beer refrigerator in the bar. Light bulb didn't work. Fixture might not work anymore.
  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, and toilet rooms.
• 6-501.110 - Jacket stored on shelf in dry storage and over glasses in bar.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. Storing unused equipment in the ceiling above the Walk in Cooler.
  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.
• 6-501.12 - Floor under the grill was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 31, 2005 (Routine)

• 3-301.11 - Critical Repeat An improper scoop was found in the flour.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.12 - Unlabeled food containers. Salmolina flour not labelled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - In-use utensils improperly stored between use. Handles of scoops stored in the flour.
  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 140oF and the container.
• 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Freshly baked bread stored next to handsink. Move rack further away from handsink.
  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.
• 4-204.114 - The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination.
  Provide baffles, curtains, or other means to prevent cross contamination between the wash and rinse tanks of the warewashing machine.
• 4-501.11 - Repeat Walk in Freezer condenser dripping on floor and boxes of food.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: soda gun holster in bar and ice maker.
  Clean and sanitize these surfaces for food contact.
• 4-703.11 - Corrected During Inspection Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink with wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 4-903.11 - Tool used to get rid of air bubbles on cooking pizzas stored on top of brick oven with food contact on the bricks.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11 - Corrected During Inspection Dishracks stored on floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11 - The handwashing facility located at the dish washing station is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.11 - The handwashing station at the bar is being used as a dump station.
  The handwashing facility identified above is to be used for washing hands only.
• 5-501.16 - Corrected During Inspection There is no refuse container at the area immediately adjacent to the cookline handsink hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-301.11 - Soap was not provided at the handwashing facility in the server drink station in kitchen.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-303.11 - Repeat Inadequate light was noted in the pizza prep 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.
• 6-303.11 - Inadequate light was noted in the beer refrigerator in the bar. Light bulb didn't work. Fixture might not work anymore.
  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, and toilet rooms.
• 6-501.110 - Jacket stored on shelf in dry storage and over glasses in bar.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. Storing unused equipment in the ceiling above the Walk in Cooler.
  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.
• 6-501.12 - Floor under the grill was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

October 26, 2004 (Routine)

• 9.2-3.3 - Critical Manager , Timothy Makel, had the ServSafe Certificate on 2/25/2003, exp. date: 2/25/2008, but did not have the Certified Food Manager card. Call ORS Interactive at (703) 236-5014 to obtain the picture ID.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 3-501.17 - Critical The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 3-501.17 - Critical Repeat The cheese in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 4-501.11 - Walkin freezer floor icing up.
  Defrost and clean the floor.
• 3-501.16A2 - Critical Dressing on top portion of prep refrigerator at 50oF.Meat ball on top portion of pizza refrigerator at 51of.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 6-501.16 - Repeat Mops and brooms are 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.
• 4-903.11 - Wrapped pizza boxes were found where they were exposed to splash, dust, or other contamination in the @LOCATION@.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-501.12 - Repeat The cutting boards along the prep refrigerators are stained and heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-301.11 - Critical Repeat An improper scoop was found in the flour container.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 6-501.12 - Dish machine caulking moldy.
  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.
• 6-303.11 - Repeat Inadequate light was noted in the front pizza prep 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.
• 4-703.11 - Critical Dish machine did not turn tape.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink with wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.

October 26, 2004 (Routine)

• 9.2-3.3 - Critical Manager , Timothy Makel, had the ServSafe Certificate on 2/25/2003, exp. date: 2/25/2008, but did not have the Certified Food Manager card. Call ORS Interactive at (703) 236-5014 to obtain the picture ID.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 3-501.17 - Critical The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 3-501.17 - Critical Repeat The cheese in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 4-501.11 - Walkin freezer floor icing up.
  Defrost and clean the floor.
• 3-501.16A2 - Critical Dressing on top portion of prep refrigerator at 50oF.Meat ball on top portion of pizza refrigerator at 51of.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 6-501.16 - Repeat Mops and brooms are 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.
• 4-903.11 - Wrapped pizza boxes were found where they were exposed to splash, dust, or other contamination in the @LOCATION@.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-501.12 - Repeat The cutting boards along the prep refrigerators are stained and heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-301.11 - Critical Repeat An improper scoop was found in the flour container.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 6-501.12 - Dish machine caulking moldy.
  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.
• 6-303.11 - Repeat Inadequate light was noted in the front pizza prep 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.
• 4-703.11 - Critical Dish machine did not turn tape.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink with wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.

May 18, 2004 (Routine)

• 3-304.12 - In-use utensils improperly stored between use. The pizza paddles were stored against the wall and the ice scoop was in a bin.... both were on unclean surfaces.
  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 140oF and the container.
• 5-205.11 - Repeat The handwashing station at the back is being used for purposes other than washing hands.the A container was stored in the sink.
  The handwashing facility identified above is to be used for washing hands only.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at one of the sinks in the bar.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-301.11 - Critical An improper scoop was found in the flour.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 6-303.11 - Critical Repeat Inadequate light was noted in the food prep area. Only 10 foot candles of light was found in many food prep areas.
  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.
• 6-501.12 - Repeat The walk-in freezer near the front food prep area needed cleaning. It had ice build-up on the floor and shelves. Racks were used to store food instead of some the food being stored on the shelves 6 inches.
  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.
• 3-501.16A2 - Critical Chicken was found cold holding at 50.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.12 - The cutting board(s) along the prep table was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .

May 18, 2004 (Routine)

• 3-304.12 - In-use utensils improperly stored between use. The pizza paddles were stored against the wall and the ice scoop was in a bin.... both were on unclean surfaces.
  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 140oF and the container.
• 5-205.11 - Repeat The handwashing station at the back is being used for purposes other than washing hands.the A container was stored in the sink.
  The handwashing facility identified above is to be used for washing hands only.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at one of the sinks in the bar.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-301.11 - Critical An improper scoop was found in the flour.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 6-303.11 - Critical Repeat Inadequate light was noted in the food prep area. Only 10 foot candles of light was found in many food prep areas.
  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.
• 6-501.12 - Repeat The walk-in freezer near the front food prep area needed cleaning. It had ice build-up on the floor and shelves. Racks were used to store food instead of some the food being stored on the shelves 6 inches.
  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.
• 3-501.16A2 - Critical Chicken was found cold holding at 50.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.12 - The cutting board(s) along the prep table was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .

February 12, 2004 (Routine)

• 2-401.11 - Critical Repeat The employee is drinking from an uncovered container in the food preparation area.
  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.
• 3-301.11 - Critical An improper scoop was found to be in used to dispense Parmesan cheese.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 5-205.11 - Repeat The handwashing facility located at the prep area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.11 - Repeat The handwashing station at the pasta prep area is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 4-901.11 - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 7-201.11 - Critical Containers of cleaners are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 6-501.16 - Mops and brooms are 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.
• 6-501.12 - Floors under equipment and at corners was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 12, 2004 (Routine)

• 2-401.11 - Critical Repeat The employee is drinking from an uncovered container in the food preparation area.
  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.
• 3-301.11 - Critical An improper scoop was found to be in used to dispense Parmesan cheese.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 5-205.11 - Repeat The handwashing facility located at the prep area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.11 - Repeat The handwashing station at the pasta prep area is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 4-901.11 - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 7-201.11 - Critical Containers of cleaners are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 6-501.16 - Mops and brooms are 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.
• 6-501.12 - Floors under equipment and at corners was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 16, 2003 (Routine)

• 5-501.16 - Repeat Refuse containers are not adjacent to all handsinks through out the facility.
  Refuse containers shall be adjacent to all handsinks through out the facility.
• 5-205.11 - The handsink by the pizza oven had a container full of water inside its basin.
  Keep all handsinks clear and easily accessible for easy and frequent handwashing.
• 4-601.11A - Critical The can opener blade is not kept clean.
  Food contact surfaces like these must be washed-rinsed-and sanitized at least once every 4 hours after use.
• 6-501.11 - The air conditioning system is leaking from the ceiling in areas of the facility.
  Maintain the physical facilities in good repair.
• 2-401.11 - Critical Open drinking containers were 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.
• 4-101.111 - Repeat Aluminum foil is used to line the equipment at the grill.
  Equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-901.11 - Containers were found stacked while still wet.
  All equipment must be allowed to air dry prior to being stacked to allow the evaporation of the chemical sanitizer and/or discourage microbial growth.
• 9.2-3.3 - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 4-903.11 - Repeat Dish machine racks were found stored on the floor.
  Store items in a clean, dry location where they are not exposed to splach, dust , or other contamination and are at least 6 inches above the floor.
• 3-304.14 - Wet wiping cloths were found on the counter tops.
  Store wet wiping cloths in a sanitizing solution of the proper strength. (200ppm of quaternary)
• 5-205.15B - The water pressure at the handsink to the left of the walk-in freezer is low. The cold water handle to the handsink to the left of the kitchen 3-vat sink is missing.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. (The front door was found propped open.)
  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.
• 6-301.11 - There was no hand cleanser at the bar handsink.
  Provide and maintain hand cleanser at all handsinks.
• 4-202.16 - Repeat The crate on the floor used as shelving in the dry storage room closet is not designed or constructed to be easily cleanable.
  Do not use bread, milk, or soda crates as shelving. Equipment must provide a surface that is free of unnecessary ledges, projections, and crevices. Shelves must have minimum 6 inch legs or casters.
• 6-303.11 - Repeat Inadequate light was noted in the Pizza prep 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.

June 16, 2003 (Routine)

• 5-501.16 - Repeat Refuse containers are not adjacent to all handsinks through out the facility.
  Refuse containers shall be adjacent to all handsinks through out the facility.
• 5-205.11 - The handsink by the pizza oven had a container full of water inside its basin.
  Keep all handsinks clear and easily accessible for easy and frequent handwashing.
• 4-601.11A - Critical The can opener blade is not kept clean.
  Food contact surfaces like these must be washed-rinsed-and sanitized at least once every 4 hours after use.
• 6-501.11 - The air conditioning system is leaking from the ceiling in areas of the facility.
  Maintain the physical facilities in good repair.
• 2-401.11 - Critical Open drinking containers were 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.
• 4-101.111 - Repeat Aluminum foil is used to line the equipment at the grill.
  Equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-901.11 - Containers were found stacked while still wet.
  All equipment must be allowed to air dry prior to being stacked to allow the evaporation of the chemical sanitizer and/or discourage microbial growth.
• 9.2-3.3 - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 4-903.11 - Repeat Dish machine racks were found stored on the floor.
  Store items in a clean, dry location where they are not exposed to splach, dust , or other contamination and are at least 6 inches above the floor.
• 3-304.14 - Wet wiping cloths were found on the counter tops.
  Store wet wiping cloths in a sanitizing solution of the proper strength. (200ppm of quaternary)
• 5-205.15B - The water pressure at the handsink to the left of the walk-in freezer is low. The cold water handle to the handsink to the left of the kitchen 3-vat sink is missing.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. (The front door was found propped open.)
  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.
• 6-301.11 - There was no hand cleanser at the bar handsink.
  Provide and maintain hand cleanser at all handsinks.
• 4-202.16 - Repeat The crate on the floor used as shelving in the dry storage room closet is not designed or constructed to be easily cleanable.
  Do not use bread, milk, or soda crates as shelving. Equipment must provide a surface that is free of unnecessary ledges, projections, and crevices. Shelves must have minimum 6 inch legs or casters.
• 6-303.11 - Repeat Inadequate light was noted in the Pizza prep 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.