March 10, 2009 (Follow-up)

February 19, 2009 (Routine)

• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wiping towels were noted on cutting boards and work table and not in sanitizing solution .
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 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: Sauces on kitchen serving table.
  (Reheated) 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.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: dressing at wait station refrigerator, dressings at kitchen serving line.
  (Relocated) Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-302.14 - There is no quaternary ammonium compound test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(B) - The door gaskets of the pizza prep table refrigerator are broken
  Repair or replace the torn rubber gaskets/seals.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-501.14(A)-(C) - Corrected During Inspection The top of the warewash machine has some debris. The interior of he ware wash machine has some lime build-up.
  Clean he exterior surfaces of the warewash machine more frequently. Delime he interior and exterior rims of he machine to remove the lime build-up.
• 5-205.15(B) - Critical One set of faucets on the three compartment sink are missing and remaining faucet cannot reach third sink to fill it with water.
  Reinstall the missing faucet and ensure that the faucet are capable of reaching all of the compartments.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink at the bar.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink in the bar.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.12(A) - Corrected During Inspection Observed that the floor in the walk-in freezer was in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked pray bottles containing cleaning chemicals were not labeled.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle containing cleaning chemicals were found hung or stored next to food and single service forks and knives.
  (Relocated) All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

April 16, 2008 (Follow-up)

April 09, 2008 (Follow-up)

October 12, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed the following raw animal food stored over ready-to-eat food in the refrigeration unit: raw shell eggs over lemons in the walk-in and raw shell eggs and raw chicken over RTE items in the 2 door reach-in.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Left prep top: burger, 49-51F; cheese, 52F; ham, 52F; salmon, 52F2. Inside left Victory 2 door reach-in unit: burger, 53F; spaghetti, 54F; hot dogs, 46F3. 3 door reach-in prep top: diced tomatoes: 43-48FNote: All items discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: left Victory 2 door reach-in prep observed with an ambient air temperature of 45F and food temperatures 46F-54F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. . Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-502.11(A) - (CORRECTED DURING INSPECTION): The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: 1. Knife with chips in the blade2. Pizza cutter with badly melted handle
  Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: unclean knives in a knife rack.
  Maintain all food contact surfaces clean in storage.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Interior of ice machine chute2. Interior of server reach-in 3. Surfaces of the hood (ie-under grease drip pan)
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-904.11(A) - Corrected During Inspection Single service containers were found handled, displayed or dispensed with the food contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 46-37(a)-(h) - The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
  Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
• 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink (bar).
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Repeat Observed that paper towels were not provided at each handwashing sink (bar).
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(C) - Repeat Observed that inadequate lighting was provided in the hood due to burned out light bulbs.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 7-102.11 - Corrected During Inspection Critical Repeat Observed an unlabeled spray bottle of a cleaning solution.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the bleach solution was measured in excess of 100 ppm.
  Maintain the concentration of the bleach between 50-100 ppm.

June 12, 2007 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an open employee beverage stored on the shelf over the prep top.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-202.15 - Corrected During Inspection Critical The following food item from damaged packaging were found offered for sale or service: dented can stored with undamaged items.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw shell eggs over produce in the walk-in refrigerator and raw chicken and turkey over tortilla chips in the upright freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-304.11(A)-(B) - Corrected During Inspection Critical The following food items were found stored in contact with soiled equipment or utensils: sliced onion sitting directly on unclean shelving in the reach-in prep refrigeration unit.
  Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items.
• 3-501.14(A) - Critical (CORRECTED DURING INSPECTION): The following cooked food items are not being adequately cooled according to the time and/or temperature requirements of 135F to 70F within 2 hours: ground beef at room temperature near the toaster, cooling 2 hrs, 93F.Note: product discarded.
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F or below.
• 3-501.17(B) - Corrected During Inspection Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: deli meats labeled for 8 days use and leftover turkey loaf unlabeled.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 6/11 they shall be date marked with a "use by" date not exceeding 6/17.
• 3-603.11(B) - Critical Repeat The following raw and/or undercooked foods are provided on the menu without proper disclosure: burgers and steaks
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 3-701.11(A) - Critical (CORRECTED DURING INSPECTION): The following food item was observed unsafe: spoiled milk due to improperly functioning refrigeration unit at the server station (53F).Note: milk discarded
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-601.11(A) - Critical Repeat (CORRECTED DURING INSPECTION): The following equipment/utensils were observed soiled to sight and touch:1. Utensils in the drawer under the toaster with food debris on the surface2. Knives stored in the unclean crevice between prep surfaces
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 46-36(a) - Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
• 7-102.11 - Corrected During Inspection Critical Observed an unlabeled spray bottle of sanitizer solution.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution in the sanitizer bucket was measured in excess of 200 ppm.
  Maintain the concentration of the bleach solution between 50-100 ppm.

January 09, 2007 (Follow-up)

• 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use. Observed tongs stored on the oven handle between use.
  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), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently.
• 3-501.17(B) - Corrected During Inspection Critical Repeat (REPEAT): The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening. Observed the prep date only marked on items.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are commercially processed and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41f-45f shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 3-603.11(B) - Critical Repeat The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement for hamburgers, steaks and salmon
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 4-202.16 - Repeat Dishrack found used for the following: elevation of grease pump at the fryers
  Milk crates, soda crates, and/or bread/dish racks are not designed to store or elevate food, equipment, utensils, clean linens, and single service items. Provide only NSF approved shelving units, storage units, or dunnage racks for your storage needs.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A Quat test kit or other device that accurately measures the concentration in Mg/L of sanitizing solutions shall be provided.
• 5-205.15(B) - Repeat Observed the following plumbing concerns:1. leak under the handsink in the employee restroom2. missing tank lid on the toilet in the employee restroom
  A plumbing system shall be maintained in good repair.
• 6-202.14 - Repeat Toilet room door (employee restroom) is not provided with a self-closing door.
  Provide a self-closing hinge or closing mechanism for the toilet room door.
• 6-301.12(A) - Repeat Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(C) - Repeat Observed that inadequate lighting was provided in the food preparation areas due to a burned out bulb in the hood.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.

December 21, 2006 (Routine)

• 2-102.11(C) - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding, 3) being cooled and 4) 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, 4. Foods shall be reheated to an internal temperature of above 165f if prepared on site or above 135f if commercially processed.
• 2-401.11(A) - Corrected During Inspection Critical (REPEAT): Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical (REPEAT): Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw meat stored over RTE items in the walk-in freezer and upright freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in freezer.
  Foods shall remain covered at all times.
• 3-302.12 - Unlabeled food containers (flours).
  ALL foods removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food at the bar. Observed bottles of beer stored in ice used for consumption.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use. Observed tongs stored on the oven handle between use.
  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), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently.
• 3-304.14(B)(1) - Corrected During Inspection Observed wet wiping cloths stored on the counter in between use instead of in a container of sanitizer solution.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - (REPEAT): Food stored on the floor in the walk-in freezer and refrigerator.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.14(A)(1) - Corrected During Inspection Critical Noodles and ground beef are not being adequately cooled to prevent the growth of harmful bacteria. Note: noodles discarded and meat reheated
  Cooked potentially hazardous foods (time/temperature control for safe food) shall be cooled: 1. within 2 hours from 135f to 70f and, 2. within a total time of 6 hours from 135f to 41f (45f) or below.
• 3-501.15(A)(1)-(7) - Observed the following inadequate methods used for cooling:1. tightly covered2. plastic containers3. room temperature for extended periods of time
  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.
• 3-501.17(A)(1) - Critical (REPEAT): The prepared ready-to-eat (RTE) meat sauce in the refrigeration unit is not properly dated for disposition. Observed items marked with the dates of preparation. It was stated that items are held for 2-4 days.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like left over soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 3-501.17(B) - Critical (REPEAT): The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening. Observed no dates on the items and it was stated that they are held for more than 24 hours.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are commercially processed and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41f-45f shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 3-603.11(B) - Critical (REPEAT): The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement for hamburgers, steaks and salmon
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 4-101.19 - The nonfood contact surface of the aluminum foil lining shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbant, and smooth material.
• 4-202.16 - Dishracks found used for the following: elevation of grease pump at the fryers
  Milk crates, soda crates, and/or bread/dish racks are not designed to store or elevate food, equipment, utensils, clean linens, and single service items. Provide only NSF approved shelving units, storage units, or dunnage racks for your storage needs.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A Quat test kit or other device that accurately measures the concentration in Mg/L of sanitizing solutions shall be provided.
• 4-502.11(A) - Corrected During Inspection A knife was observed in a state of repair and condition preventing effective maintenance and easy cleaning. Observed handle repaired with duct tape and chips in the blade. Note: knife discarded
  Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
• 4-502.11(B) - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use. Thermometer measured 20F in an ice bath.
  Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32f or calibrated in a pot of boiling water at 212f.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: 1. slicer2. unclean knife stored in a drawer with clean utensils
  Equipment and utensils shall be clean to the sight and touch.
• 4-602.11(E)(1) - Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of mildew.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safe food) shall be cleaned at any time when contamination may have occurred.
• 4-602.13 - The nonfood contact surfaces of the following equipment had accumulations of grime and debris: 1. Pepsi reach-in (dessert)2. shelving/drawers throughout
  Non-food contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-903.11(A) - The following were found stored on the floor: linens and box of glasses
  Cleaned equipment and utensils, laundered linens, and single service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 4-904.11(A) - Corrected During Inspection Single service containers were found handled, displayed or dispensed with the food contact surface facing upward.
  Single service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 46-33(1) - Corrected During Inspection Critical Observed a scoop with the handle immersed in the product, thus encouraging barehand contact with the sauce.
  Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
• 46-36(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
• 5-203.14(B) - Critical Observed the obstruction of an approved backflow prevention device on the water supply system at the mop sink due to the electrical tape placed over the entire hose bibb.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
• 5-205.15(B) - Observed the following plumbing concerns:1. leak under the handsink in the employee restroom2. missing tank lid on the toilet in the employee restroom3. rightmost handsink at the bar is falling off of the wall
  A plumbing system shall be maintained in good repair.
• 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered due to the doors left open.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-202.14 - Toilet room door (employee restroom) is not provided with a self-closing door.
  Provide a self-closing hinge or closing mechanism for the toilet room door.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees - restrooms.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(C) - (REPEAT): Observed that inadequate lighting was provided in the food preparation areas due to 2 burned out bulbs in the hood.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises:1. exercise equipment at the front2. extra items stored in the back room near the employee restroom
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the following areas are in need of cleaning:1. floor by the soda syrup2. drain at the 3 compartment sink3. floor under the fryers4. floor at the bar
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  Clean intake and exhaust air ducts at regulary intervals ro prevent them from becoming sources of contamination.

June 14, 2006 (Routine)

• 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after after engaging in any activity which may have contaminated his/her hands (e.g. handling raw chicken and then handling RTE foods with bare 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 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.
• 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  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 - Corrected During Inspection Critical The food handler was observed eating a boiled egg along the cookline in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All food handlers who wish to eat must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in freezer and the 2-dr Victory prep unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor (e.g. walk-in refrigerator).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Critical Sliced Ham (47F) Sliced Turkey (64F) Sausage (51F) Pepperoni (51F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food (e.g. potato salad, pasta, etc) in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed food (e.g. meatballs) in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:- Hamburgers- Steaks
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the 2-dr victory prep units and the pepsi display refrigeration unit.
  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.
• 4-301.11 - 3-Dr Victory prep unit (60F) did not meet the food storage demands of the establishment.
  Provide additional equipment necessary to maintain food items at 41F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-402.11A - The hand sink closet to dishwasher is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  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.
• 4-501.11B - Repeat The door gasket of the 2-dr prep units in the kitchen are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 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 drawer of the Prep Table closet to the Pepsi Display refrigeration unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11C - Critical Repeat Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.11E - Corrected During Inspection Repeat Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 5-202.12A - Repeat Water from the handwashing sink in the women's restroom (83F) was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-202.12C - When timed, the automatic shut off faucet at the handwashing sink located in the women's restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  Adjust or replace the faucet to provide water tempered to at least 110F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
• 5-205.11A - Corrected During Inspection The handwashing facility located closet to the dishwasher is blocked (e.g. trash can), 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.
• 5-205.11B - Repeat The handwash station across from the cookline is being used for purposes other than washing hands (e.g. observed boiled eggs being stored in sink).
  The handwash facility identified above is to be used for washing hands only.
• 6-303.11B - Inadequate lighting was noted in the in the Hoshizaki 2-Dr Refrigerator and Freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-303.11C - Repeat Inadequate lighting was noted in the under the hood system (e.g. blown light bulbs).
  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.
• 6-501.16 - Corrected During Inspection 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.
• 7-202.12A - Corrected During Inspection Critical The chlorine within the wiping cloth buckets were too strong in concentration measuring at 200ppm when tested.
  Maintain chlorine concentrations at 50ppm - 100ppm to prevent the contamination of food, equipment, utensils, linens or single service items.

November 29, 2005 (Routine)

• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (e.g. fresh salad).
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-304.14B2 - Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (e.g. observed boxes of food stored on the walk-in freezer floor).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed food (e.g. sliced ham/turkey) in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.111 - Corrected During Inspection Repeat The aluminum foil lining the nonfood contact surfaces within the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 4-501.11B - The door gasket of the the victory prep (cookline) is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-602.11C - Critical Repeat Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.11E - Corrected During Inspection Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 5-202.12A - Repeat Water from the handwashing sink at the women's restroom was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.11B - Repeat The handwash station near the dishwasher is being used for purposes other than washing hands (e.g. observed kitchen items stored in sink).
  The handwash facility identified above is to be used for washing hands only.
• 6-301.14 - Corrected During Inspection Repeat 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.
• 6-303.11C - Repeat Inadequate lighting was noted in the under the hood system (e.g. blown light under the hood system).
  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.
• 6-501.12A - Corrected During Inspection Flooring under the drying rack is 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.

November 29, 2005 (Routine)

• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (e.g. fresh salad).
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-304.14B2 - Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (e.g. observed boxes of food stored on the walk-in freezer floor).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed food (e.g. sliced ham/turkey) in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.111 - Corrected During Inspection Repeat The aluminum foil lining the nonfood contact surfaces within the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 4-501.11B - The door gasket of the the victory prep (cookline) is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-602.11C - Critical Repeat Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.11E - Corrected During Inspection Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 5-202.12A - Repeat Water from the handwashing sink at the women's restroom was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.11B - Repeat The handwash station near the dishwasher is being used for purposes other than washing hands (e.g. observed kitchen items stored in sink).
  The handwash facility identified above is to be used for washing hands only.
• 6-301.14 - Corrected During Inspection Repeat 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.
• 6-303.11C - Repeat Inadequate lighting was noted in the under the hood system (e.g. blown light under the hood system).
  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.
• 6-501.12A - Corrected During Inspection Flooring under the drying rack is 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.

May 17, 2005 (Routine)

• 2-301.12A - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-304.15A - Soiled single-use gloves still in use.
  Discard gloves once soiled.
• 3-305.11A3 - Repeat Food stored on the floor (walk-in freezer) and/or food (burritto wraps) stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-101.111 - Aluminum foil on the grill and prep line is not corrosion resistant, nonabsorbent, and/or smooth.
  Remove all aluminum foil. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 5-202.12A - Water from the handwashing sinks located in the consumer men's/women's restroom was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.11B - Repeat The handwash station in kitchen prep area is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-301.14 - Corrected During Inspection 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.
• 6-303.11C - Repeat Inadequate lighting was noted under the hood system.
  Replace blown light bulbs under hood. 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.

December 14, 2004 (Routine)

• 6-305.11B - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.1.Walk-in unit (freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch:1.Ice scoop holder.
  Clean and sanitize these surfaces for food contact.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1.Hamburgers any style
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 6-202.11A - Corrected During Inspection Lights bulb(s) in the walk-in are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 7-201.11B - Critical Containers of sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.1.Raw meats
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers 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.
• 6-303.11C - Inadequate lighting was noted under the hoods.
  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.
• 6-501.113B - Corrected During Inspection Observed cleaning tools stored next to the handsink.
  Store all cleaning tools at the mop sink.
• 6-501.111B - Premises are not being routinely inspected for evidence of pests.1.Fruit flies
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-204.112B - There was no temperature measuring device located in both the reach-in units.
  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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 5-205.11B - Corrected During Inspection The handwash station at the bar station is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the bar station.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Observed that no paper towels were available for handsink at the bar station.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-903.11B - Corrected During Inspection Clean deep trays were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the shared room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-501.11 - @Physical structure@ is not maintained in good repair.1.Handsink pulling away from the wall inside the employee restroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-402.13 - Critical Observed the grease trap is not maintained properly.
  Maintained a record keeping for the cleanng schedules.
• 4-602.13 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris:1.Hood 2.Push cart3.Food debris inside the walk-in freezer3.Exterior of the cooling units.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

April 30, 2004 (Follow-up)

April 26, 2004 (Pre-Opening)