August 31, 2009 (Follow-up)

Violation: 43.1-5-1 - Repeat Observed no ventilation system present and the evidence of grease producing foods had been cooked - grease ladened pans, grease ladened cardboard on shelves in the dry storage area, odoriforous scent of cooked food.
Whenever a food establishment is constructed or remodeled or whenever an existing structure is converted to use as a food establishment, plans and specifications for such contruction, remodeling, or conversion shall be submitted to the Director for review and approval prior to commencement of such construction, remodeling or conversion. The Director shall verify that the plans and specifications conform to the requirements of this Chapter and the FDA Food Code. The plans and specifications shall include the intended menu, anticipated volume of food to be stored, prepared, and sold or served, the proposed layout and arrangement of the facilities, plumbing plans, mechanical plans, electrical plans, finish schedules, lighting schedules, and the types, model numbers, locations, dimensions, performance capabilities, and installation specifications of proposed fixed equipment and facilities. The Director may require additional plans or information, as needed, depending on the nature and extent of the proposed construction, remodeling, or conversion. The Director shall approve the plans and specifications if they meet the requirements of this Chapter and the FDA Food Code. The Director's approval of any plans or specifications shall not be viewed to be a determination that said plans or specifications are free from error. The owner shall have final responsibility for the accuracy and completeness of the plans and specifications, as well as for subsequent construction and installation. No food establishment shall be constructed, remodeled, or converted except in accordance with plans and specifications approved by the Director. Whenever plans and specifications are required to be submitted and approved, the Director shall inspect the food establishment prior to its beginning operation to determine compliance with the approved plans and specifications and with the requirements contained in this Chapter. A fee of $240 shall be paid to the Director upon submission of plans.
Comments:
The purpose of this visit was to conduct a follow-up inspection to determine compliance with the requirements of a Notice of Violation issued on August 19, 2009.
The violations cited as repeat observations indicate noncompliance with the requirements of the Notice of Violation at the time of this inspection. The violation 43.1-5-1 was present at the beginning of the inspection and will require further enforcement action.
This inspection report and supporting documentation will be reviewed by the Health Department. You will be notified in writing of possible further enforcement action.

August 14, 2009 (Follow-up)

Violation: 43.1-5-1 - Repeat The food establishment does not have a ventilation system and it was observed that grease producting foods were being cooked at the facility.
Whenever a food establishment is constructed or remodeled or whenever an existing structure is converted to use as a food establishment, plans and specifications for such contruction, remodeling, or conversion shall be submitted to the Director for review and approval prior to commencement of such construction, remodeling or conversion. The Director shall verify that the plans and specifications conform to the requirements of this Chapter and the FDA Food Code. The plans and specifications shall include the intended menu, anticipated volume of food to be stored, prepared, and sold or served, the proposed layout and arrangement of the facilities, plumbing plans, mechanical plans, electrical plans, finish schedules, lighting schedules, and the types, model numbers, locations, dimensions, performance capabilities, and installation specifications of proposed fixed equipment and facilities. The Director may require additional plans or information, as needed, depending on the nature and extent of the proposed construction, remodeling, or conversion. The Director shall approve the plans and specifications if they meet the requirements of this Chapter and the FDA Food Code. The Director's approval of any plans or specifications shall not be viewed to be a determination that said plans or specifications are free from error. The owner shall have final responsibility for the accuracy and completeness of the plans and specifications, as well as for subsequent construction and installation. No food establishment shall be constructed, remodeled, or converted except in accordance with plans and specifications approved by the Director. Whenever plans and specifications are required to be submitted and approved, the Director shall inspect the food establishment prior to its beginning operation to determine compliance with the approved plans and specifications and with the requirements contained in this Chapter. A fee of $240 shall be paid to the Director upon submission of plans.
Comments:
The purpose of this visit was a follow up on a complaint received June 17, 2009. Upon investigation, grease producing food continues to be cooked at the facility. Cease the cooking of grease producing foods immediately.
Fax to Plan Review the cut sheet for the ventless hood you are planning on purchasing along with a drawing, including measurements of the location you would like to locate the ventless hood. This information should be received by the Health Department on August 18, 2009.
The complaint is confirmed for the follow up visit.

May 27, 2009 (Follow-up)

Violation: 3-603.11(A) - Critical Repeat Observed a customer served raw meat
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
Comments:
The purpose of the follow up visit was to verify the correction of the critical violation 3-603.11(A). Presently the violation is not corrected.

May 19, 2009 (Critical Procedures)

Violations:

• 3-201.11(B) - Corrected During Inspection Critical The following food item(s) is prepared in a private home, an unapproved food source, is distributed or offered for sale to the public:Observed Ayeb- cheese offered for sale and not made in the establishment or from an approved source
  Food prepared in a private home may NOT be used or offered for human consumption in a food establishment.
• 3-603.11(A) - Critical Observed a customer served raw meat
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 3-701.11(A) - Corrected During Inspection Critical The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned:Observed moldy Ayeb - cheese
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.

Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During inspection observed that the current permit is posted in a place where customers can view.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
1. 43.1-5-1 Observed a walk in refrigerator in the facility. When it was permitted no walk in refrigeration unit was present in the facility. Whenever a food establishment is remodeled plans shall be submitted to the Director for review and approval.
Hot water heater: ES50-6-G1
Pest Control service: as needed and with school regular visits
Consumer Advisory: not in place
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.