May 29, 2009 (Routine)

• 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Pork shoulders, recently taken out of ove, were individually wrapped in foil and then all placed in same container in walk-in refrigerator to cool
  Food was split into two containers to cool.Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 6-501.12(A) - Repeat Observed that the caulking around the 3-vat sink is moldy and is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

November 17, 2008 (Critical Procedures)

• 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Most foods in walk-in refrigerator including pulled chicken, whole beef brisket, soup, chilli, collard greens, potato salad.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on Saturday November 15, 2008 they shall be date marked with a "use by" date not exceeding Friday November 21, 2008.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.

February 14, 2008 (Routine)

• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: between steam table and work table.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-501.17A - Critical Repeat Observed that the prepared, ready-to-eat collard greens and cooked meats that are not used within a day of preparation are not dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 3-501.17B - Critical Observed that the commercially processed, ready-to-eat opened package of turkey meat and hot dogs are not properly dated for disposition.
  Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day that the original container is opened.
• 4-402.11(A) - Observed gap between pipe next to roasting oven and wall that is around the pipe.
  Seal this gap to prevent entry of pests.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of various foods.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: fan above 3 vat sink, drip pan under hood.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-3-1(a) - Repeat The establishment has posted a health permit that exprired in 2006.
  Please post current health permit.
• 5-402.11(A) - Critical A direct connection exists between the drain line of the wash and rinse basin of the 3-compartment sink and the sewer line.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
• 6-501.11 - Observed damaged floor tiles at cookline and near walk in cooler.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed mildew and food on wall at 3 vat sink.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

August 20, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled and being reheated.
  The Person in Charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41F or below, 2) Hot foods shall be held at 135F or above, 3) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: pork barbecue 119 F.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. (was reheated)
• 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat collard greens ande ribs held in the walk in cooler are not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.

March 05, 2007 (Routine)

• 2-102.11(C) - Critical The person in charge failed to name the Big 5 reportable foodborne diseases.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 3-301.11(C) - Cups with no handles are provided to scoop macaroni and spice mix.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: coleslaw, cooked ribs, pork, chicken.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3/5 they shall be date marked with a "use by" date not exceeding 3/11.
• 4-202.16 - Soda crate(s) found used for the following purpose(s): elevation in wif.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-204.112(A) - The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: true prep unit.
  In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
• 4-204.112(B) - Corrected During Inspection There was no temperature measuring device located in the following cold or hot holding equipment: arctic air freezer.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-502.13(A) - Manufacturer containers (pork bbq containers) were observed reused for the storage of various foods.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: black and decker toaster.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-1(a) - The health permit that is posted expired in 2004.
  No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-301.12(A) - Observed that paper towels were not provided at handwashing sink in kitchen.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at kitchen and ladies room handwashing sinks.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.

August 03, 2006 (Critical Procedures)

• 2-301.14A - Corrected During Inspection Critical A food employee failed to wash her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers, cups of water, 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. Drink from a cup with a lid and a straw.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food, shell eggs, stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen by the dish machine.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 7-102.11 - Corrected During Inspection Critical Working container of degreaser is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

July 11, 2006 (Complaint)

June 30, 2006 (Complaint)

March 03, 2006 (Routine)

• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their 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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Critical French fries not directly under the heat lam were hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) tuna salad, chicken salad, and other foods in the refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-501.11B - Repeat The door gaskets of the make table refrigerated unit are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - The ambient air temperature gauge on the walk-in refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-502.13A - Manufacturer containers for sour cream and other items were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Repeat The interior of the upright freezer was observed soiled to sight and touch. Debris was noted on the bottom storage section inside this unit.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the can opener base or stand were observed soiled with an accumulation of dirt, food residue, and/or other debris
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11C - Repeat Clear plastic bowls on the dry storage shelving in the back work area and in the dry storage room were observed stored unprotected or not covered.
  Store items in the original protective package to protect from contamination until used.
• 4-903.12A - Clean single service plastic cups were found stored on the drain board at the 3-compartment sink at the bar
  Discontinue storage of clean single service utensils in a location subject to contamination.
• 6-501.11 - Repeat The floor in the kitchen is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-102.11 - Critical Repeat Unmarked spray bottles of toxic cleaning chemicals are not properly labeled.
  Working containers and bottles of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-201.11B - Critical Bottles of cleaning chemical (windex) is not properly stored to prevent the contamination of food, equipment or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 09, 2005 (Routine)

• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Critical The potato salad on the sandwich table is cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) salads in the refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed salad dressings in the refrigeration unit were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-602.11C - Unmarked containers of bulk spices are not labeled.
  Prominently display a label on bulk food bins in plain view to identify contents
• 4-202.16 - Beverage crates found used as racks for the storage of food supplies above the floor inside the walk-in freezer.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine concentration in the wet wiping towel solution exceeded 200ppm
  Immediately discontinue the use of the solution, discard, and prepare a new sanitizing solution. Use the available test kit to monitor the chlorine concentration in the solution.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11A - The white upright freezer was observed in a state of disrepair and damaged. This unit is not properly freeze-holding food.
  Repair the freezer 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The door gaskets of the sandwich prep table refrigerator on the cook-line are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Critical Repeat The interior of the white upright freezer and the chest refrigerator in the serving area were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The catch tray at the back of the sandwich table, and the top of the hot water heater .
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Surfaces of the can opener blade was observed soiled with accumulations of grime and debris.
  Clean the surface of can opener blade at any time when contamination may have occurred or at least every 24 hours.
• 4-903.11C - Exposed clear plastic containers were stored unprotected on a shelf in the dry storage room.
  Store these items in the original protective package to protect from contamination until used.
• 5-205.11B - The handwash station/sink near the 3-compartment sink in the back area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 5-501.112A - Discarded cardboard boxes fare being stored on the shrubbery area outside at the back of the restaurant
  Maintain the back area in clean condition at all times for proper rodent control.
• 6-501.11 - The floor in the cooking area and the wall at he prep sink are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-102.11 - Critical An unmarked spray bottle of a green chemical solution was not labeled.
  Working containers and spray bottles 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.

August 09, 2005 (Routine)

• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Critical The potato salad on the sandwich table is cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) salads in the refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed salad dressings in the refrigeration unit were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-602.11C - Unmarked containers of bulk spices are not labeled.
  Prominently display a label on bulk food bins in plain view to identify contents
• 4-202.16 - Beverage crates found used as racks for the storage of food supplies above the floor inside the walk-in freezer.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine concentration in the wet wiping towel solution exceeded 200ppm
  Immediately discontinue the use of the solution, discard, and prepare a new sanitizing solution. Use the available test kit to monitor the chlorine concentration in the solution.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11A - The white upright freezer was observed in a state of disrepair and damaged. This unit is not properly freeze-holding food.
  Repair the freezer 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The door gaskets of the sandwich prep table refrigerator on the cook-line are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Critical Repeat The interior of the white upright freezer and the chest refrigerator in the serving area were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The catch tray at the back of the sandwich table, and the top of the hot water heater .
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Surfaces of the can opener blade was observed soiled with accumulations of grime and debris.
  Clean the surface of can opener blade at any time when contamination may have occurred or at least every 24 hours.
• 4-903.11C - Exposed clear plastic containers were stored unprotected on a shelf in the dry storage room.
  Store these items in the original protective package to protect from contamination until used.
• 5-205.11B - The handwash station/sink near the 3-compartment sink in the back area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 5-501.112A - Discarded cardboard boxes fare being stored on the shrubbery area outside at the back of the restaurant
  Maintain the back area in clean condition at all times for proper rodent control.
• 6-501.11 - The floor in the cooking area and the wall at he prep sink are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-102.11 - Critical An unmarked spray bottle of a green chemical solution was not labeled.
  Working containers and spray bottles 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.

January 13, 2005 (Critical Procedures)

• 2-401.11A - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  CORRECTED DURING INSPECTION. A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  CORRECTED DURING INSPECTION. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) tuna salad, chicken salad, roasted chicken and other prepared food in the refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed mayonaise, pepper, mustard, and other canned ready-to-eat food in the refrigeration unit were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-601.11A - Critical The bottom storage compartments of the interior of the reach-in refrigerator and white freezer are soiled to sight and touch.
  Clean these surfaces more frequently to prevent dirt build-up.

July 01, 2004 (Follow-up)

June 23, 2004 (Complaint)

March 26, 2004 (Routine)

• 4-204.112A - The temperature measuring device in the reach-in refrigerators were not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest front part of the refrigeration unit to properly represent the ambient air temperature.
• 6-501.12A - The floor at the hood area is soiled and in need of cleaning. The wall behind the oven is in need of cleaning also. The floor inside the walk-in refrigerator and freezer are not clean.
  Maintain floors, walls and ceiling clean at all times.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-601.11B -
  
• 4-602.11E - Repeat The can opener blade and the holder at stand which come in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
  CORRECTED DURING INSPECTION. Clean the surface of can opener and it stand or holder at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-601.11A - Critical Repeat The inside of the upright white refrigerator is soiled.
  Clean inside this equipment more frequently to prevent dirt build--up and food contamination.
• 4-501.11B - The door gaskets of the prep-line refrigerator and the white upright refrigerator are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-102.11 - Critical Spray bottles of cleaning chemicals are not labeled.
  Working containers and spray bottles 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.
• 6-501.11 - The floors inside the walk-in refrigerator and freezer are damaged . Some of the ceiling tiles have been damaged by moisture. The wall base at the back of the oven is damaged.
  repair the damaged walls and ceiling. Replace the floor covering inside the walk-in coolers.