Bungalow Billiards & Brewing Co, 2766 S Arlington Mill Dr, Arlington, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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July 20, 2009 | Critical Procedures | - | - | Details / Comments |
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January 14, 2009 | Routine | 3 | 7 | Details / Comments |
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September 16, 2008 | Critical Procedures | 5 | 0 | Details / Comments |
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May 29, 2008 | Routine | 1 | 7 | Details / Comments |
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January 24, 2008 | Critical Procedures | 3 | 0 | Details / Comments |
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August 23, 2007 | Routine | 1 | 1 | Details / Comments |
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July 24, 2007 | Routine | 3 | 17 | Details / Comments |
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December 11, 2006 | Routine | 5 | 18 | Details / Comments |
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June 27, 2006 | Routine | 1 | 6 | Details / Comments |
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March 07, 2006 | Routine | 1 | 15 | Details / Comments |
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July 28, 2005 | Routine | 2 | 7 | Details / Comments |
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July 28, 2005 | Routine | 2 | 7 | Details / Comments |
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March 25, 2005 | Routine | 4 | 11 | Details / Comments |
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March 25, 2005 | Routine | 4 | 11 | Details / Comments |
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October 07, 2004 | Routine | 2 | 14 | Details / Comments |
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October 07, 2004 | Routine | 2 | 14 | Details / Comments |
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May 13, 2004 | Routine | 2 | 6 | Details / Comments |
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May 13, 2004 | Routine | 2 | 6 | Details / Comments |
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January 09, 2004 | Routine | 4 | 9 | Details / Comments |
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January 09, 2004 | Routine | 4 | 9 | Details / Comments |
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August 05, 2003 | Routine | 2 | 5 | Details / Comments |
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August 05, 2003 | Routine | 2 | 5 | Details / Comments |
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March 20, 2003 | Routine | 5 | 11 | Details / Comments |
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March 20, 2003 | Routine | 5 | 11 | Details / Comments |
July 20, 2009 (Critical Procedures)
Violations:
- 3-301.11 - Corrected During Inspection Critical Employees observed contacting ready-to-eat (tomatoes) food with their bare hands.
Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. - 3-501.16A1 - Critical Potatoes on counter holding at the improper temperature of 65 F. Sausage on counter holding at the improper temperature of 105 F.>>Foods were placed in refrigerator.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 3-501.16A2 - Critical Repeat Roast beef cold holding at the improper temperature of 57 F in the 3 door prep unit (piled too high in container to maintain proper temperature).
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
January 14, 2009 (Routine)
Violations:
- 3-301.11C - Ramekin observed used as a scoop for pepper.
CORRECTED.Food employees shall minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.- Raw clams and oysters observed over ready-to-eat vegetables in walk-in.
CORRECTED.Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food. - 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.- Chlorine sanitizer in the bucket observed at 200ppm+.
CORRECTED.Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit. - 3-501.16A2 - Critical Repeat Turkey in six drawer prep unit observed at 49F.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-204.112 - The Continental pizza prep and Delfield three door prep are not 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.
CORRECTED.Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible. - 4-602.11E - Interior panel if ice machine observed in need of cleaning.
Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment. - 4-901.11 - Lexan and stainless steel containers are stacked while wet.
After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils. - 6-202.15 - Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents.Gap observed along the bottom threshold of front doors (outer and inner doors).
Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. - 6-301.12 - No paper towels observed at bar hand sink.
CORRECTED.Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. - 7-102.11 - Critical Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
CORRECTED.Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Big five foodborne illness info sheet was already posted at time of inspection.
September 16, 2008 (Critical Procedures)
Violations:
- 2-102.11C - Corrected During Inspection Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food). - 2-102.11C - Corrected During Inspection Critical The CFM was unfamiliar with the Big Five foodborne illnesses.
Review over the Big Five foodborne information packet provide to CFM in both English and Spanish. Post this information for food handlers to review. - 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands. - 3-302.11 - Critical (CORRECTED DURING INSPECTION): Food is not in packages, covered containers, or wrappings.>>Roast beef and cooked potatoes observed not covered in the walk-in cooler.
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock. - 3-302.11 - Critical (CORRECTED DURING INSPECTION): Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.>>Raw shell eggs observed stored over prime rib in the Delfield 2-door upright (storage room)
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas; - 3-501.16A2 - Critical Repeat The following foods observed cold holding at the improper temperature:1. Grilled sliced chicken at 50F2. Sliced deli turkey at 46F>Do not over stack your plastic container bins to maximize cold holding.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 7-202.12 - Critical (CORRECTED DURING INSPECTION): A restricted use pesticide is not applied by a certified applicator.>>A canister of insecticide was being used at the bar to control fruit flies by the management. The canister said it was toxic and to remove all food from the area and to use in a well ventilated area, due to fumes. (Pesticides / insecticides are to be applied and administered by a pest control service).
A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a person under the direct supervision of a certified applicator. Because of the toxicity of restricted use pesticides, they can only be applied by certified operators. A certified operator would be aware of the dangers involved in the contamination of food and food-contact surfaces during the application of these materials. Improperly applied pesticides present health risks to employees as well as consumers and special precautions must be taken when restricted use pesticides are applied.
A small amount of fruit flies observed at the bar (concentrated in one area).
Shellfish tags observed. Clams are delivered every week and oysters are delivered twice a month.
Last Pest Control control conducted on 07/28/08, done twice a month. The CFM could not find a more current pest control inspection. A current pest control inspection will be faxed to the Environmental Health Bureau immediately to ensure the food establishment is under active pest control management.
May 29, 2008 (Routine)
Violations:
- 3-304.13 - (CORRECTED DURING INSPECTION): Linens and/or napkins are used in contact with food (cheese in the pizza prep unit).
Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. Because of their absorbency, linens and napkins used as liners that contact food must be replaced whenever the container is refilled. Failure to replace such liners could cause the linens or napkins to become fomites. - 3-304.14 - Corrected During Inspection Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.
Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit. - 3-501.16A2 - Critical Repeat The following foods were observed cold holding at the improper temperature:1. Cooked chicken at 44F2. Raw hamburger at 47F3. Sliced pepperoni at 51F4. Tomato sauce at 48F
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-501.11 - The gasket to the 1-door chest freezer (in dry storage area) was observed torn/broken.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures. - 4-602.11E - The following equipment were observed in need of cleaning:1. The interior of the Continental 1-door freezer2. The fan guards in the walk-in cooler3. The fan guards in the walk-in beer cooler (produce in the cooler)4. The beer lines on the ceiling of the beer walk-in cooler (hangs above produce)5. The 1-door reach-in freezer needs defrosting
Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment. - 5-205.11 - The handwashing station at the bar is being used as a dump station.
The handwashing facility identified above is to be used for washing hands only. - 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents.>>A air gap exist between the threshold of the two outer doors and the bottom of the two inner doors.
Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. - 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food.>>A light under the fume hood was observed burnt out.
The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
Pest Control inspection completed bi-weekly.
Fresh clams and oysters served as a weekly special---shellfish tags observed and retained for 90 days (in office file)
Typed inspection will be mailed to food establishment c/o CFM
Environmental health information about Big Five foodborne and health policy will be mailed to CFM
January 24, 2008 (Critical Procedures)
Violations:
- 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.
Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. - 3-501.16A2 - Critical Repeat Raw beef, spinach artichoke dip, cooked beef, deli meats, and sliced cheese in walk-in cooler cold holding at the improper temperatures of 44 to 47 degrees F. Deli meats piled to high in 6 drawer cooling unit to maintain temperatures of 41 F or below (holding at 42 to 53 degrees F. Wings in bottom of 2 drawer prep unit holding at 55 F.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 7-102.11 - Critical Working containers (spray bottles) used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
August 23, 2007 (Routine)
Violations:
- 4-501.114 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 0ppm.
CORRECTED.Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF, have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions, and be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer. - 6-202.11 - Repeat The infrared or heat lamp is not protected against breakage by a proper shield.
Lights are on order.An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
This visit was made to conduct an enforcement routine inspection to an NOV that was issued on 07.24.07. Substantial compliance observed. Establishment will now return to normal inspection frequency.
A new dishmachine and Continental drawer prep were installed/purchased.
Thank you.
July 24, 2007 (Routine)
Violations:
- 3-301.11 - Critical Repeat Ramekins observed used as scoops for spices and bacon.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-302.12 - Repeat Containers of flour, sugar, and bread crumbs observed not properly labeled to identify their contents.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-304.12 - In-use utensils improperly stored between use.1. Utensils observed stored in standing water at room temperature.2. Knives observed stored in between prep tables.
CORRECTED.Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-304.14 - Repeat Wiping cloths improperly stored between use. Wet cloths observed on food prep surfaces.
CORRECTED.Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.- Buckets of pickles observed on floor in walk-in.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-307.11 - Stickers (datemarking) observed stuck on lexan and stainless steel containers.
Remove stickers.Protect food from miscellaneous sources of contamination. - 3-501.16A1 - Critical Ribs observed hot holding in Hatco warmer at 108F.
CORRECTED.Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above to limit bacterial growth and/or toxin production. - 3-501.16A2 - Critical Repeat The following observed cold holding above 41F:1. wing in bottom part of Continental drawer prep2. all foods in the 6 drawer prep.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production. - 4-101.111 - Repeat 1. Wood observed used as shelving below pizza oven.2. A piece of wood used as a support for mop storage observed exposed, not sealed.
1. Remove wood as shelving.2. Paint/seal exposed wood at mop sink.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-204.112 - Repeat There was no temperature measuring device located in the following:1. chest freezer2. Continental one door freezer on line3. beer cooler w/ milk.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-204.113 - There is no data plate on the warewashing machine.
Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. - 4-501.11 - Repeat Continental drawer prep and 6 drawer prep observed at 48F. - Foods in the bottom part of the Continental prep observed above 41F.- All foods in 6 drawer prep observed above 41F.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-501.11 - Repeat The following observed in need of repair:1. knob missing to steam table2. gaskets to undergrill drawer unit3. bottom gasket to Continental drawer prep4. caulk at exhaust hood observed missing/damaged/peeling5. caulk at the warewash machine drain board.
Repair or replace the knob, gaskets, and caulk in accordance with the manufacturer's specifications. - 4-502.11 - Repeat Several lexan container lids observed cracked/damaged and in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:- bread trays under toaster- soda gun holders- caulk around dish machine drain board.
Maintain nonfood-contact surfaces of equipment clean. - 4-903.11 - Repeat Dish racks observed on the floor in the ware wash area.
CORRECTED.Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 5-202.14 - No backflow device observed on coffee machine.
Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. - 5-205.15B - 1. Leak observed at prep sink faucet.2. Leak observed at the hot water faucet at three comp. sink.
Repair the plumbing fixtures so that they are in good operating condition. - 6-202.11 - Repeat The infrared or heat lamp is not protected against breakage by a proper shield.
An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-301.12 - Repeat No paper towels at bar hand sink.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. - 6-501.12 - Repeat Dust observed at the ceiling vent in women's restroom.
Physical facilities shall be cleaned as often as necessary to keep them clean.
Due to large number of REPEAT violations, an NOV will be issued.
Joint inspection w/ L.R.
December 11, 2006 (Routine)
Violations:
- 3-301.11 - Critical 2. Scoop handles for flour and bread crumbs observed in direct contact w/ the food.
CORRECTED.Food employees shall minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 3-301.11 - Critical 1. An improper scoop was found in the sugar.
CORRECTED.Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-302.12 - Containers of flour, sugar, and bread crumbs observed not properly labeled to identify their contents.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-304.14 - Repeat Wiping cloths improperly stored between use. Wet cloths observed on food prep surfaces.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-501.15B - Food container of mashed potatoes was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
CORRECTED.When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. - 3-501.16A2 - Critical The following observed cold holding above 41F:1. all foods in the six drawer unit #12. corn in six drawer unit #2.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production. - 3-501.17A - Critical Beef and other foods prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Be sure to datemark w/ the date of discard, which is seven days from the date of preparation, including the date of preparation. - 3-501.17B - Critical Deli meats and cheeses prepared and packaged by a food processing plant that was opened was not clearly marked at the time the original container was opened in the food establishment and/or if the food is held for more than 24 hours is not indicated with the date or day by which the food shall be consumed on the premises, sold, or discarded.
Be sure to datemark w/ the date of discard, which is seven days from the date of preparation, including the date of preparation. - 4-101.111 - A piece of wood used as a support for mop rack storage observed exposed, not sealed.
Paint/seal wood.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-201.11 - The equipment used to marry ketchup is not commercial nor is it designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-204.112 - Repeat There was no temperature measuring device located in the following:1. Continental two drawer prep2. chest freezer3. six drawer unit #14. six drawer unit #25. Continental reach-in freezer on line6. both beer cooler reach-in's.
CORRECTED.Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-501.11 - 8. Six drawer unit #1 observed not working properly. All foods the unit contained observed above 41F. Another refrigerator is on site to replace this one.
Repair the equipment immediately to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-501.11 - The following observed in need of repair:1. gasket to two drawer unit2. gasket to Continental two drawer prep3. gasket to six drawer unit #14. gasket to six drawer unit #25. caulk at the vent hood6. caulk at both kitchen hand sinks7. caulk at the ware wash machine drain board.8. two drain tubes observed missing to soda guns at the bar.
Repair or replace the gaskes, caulk, and drain tubes in accordance with the manufacturer's specifications. - 4-502.11 - Several lexan container lids were observed cracked/damaged and in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. soda gun holders.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. interiors of both ice machines.
Clean and sanitize these surfaces for food contact. - 4-903.11 - Repeat Dish racks observed on floor in warewash area.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 5-205.15B - Hot water faucet at the mop sink observed to leak.
Plumbing systems and components shall be maintained in good repair. - 6-202.11 - The light bulbs in the dry storage room were not properly shielded, coated, or shatter-resistant (shields observed w/o end caps).
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-202.11 - Repeat The heat lamp in the kitchen was not protected against breakage by a proper shield.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-301.11 - Repeat Soap was not provided at the handwashing facility in the bar.
CORRECTED.Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.12 - Repeat No paper towels observed at the bar hand sink.
CORRECTED.Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-303.11 - 1. Inadequate light was noted in the dry storage room.2. Light bulb observed out in the beer walk-in. CORRECTED.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 6-501.11 - A few small holes observed in wall behind the clean utensil storage shelf.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - The following observed in need of cleaning:1. ceiling vent in ALL restrooms, including employee restroom2. floor under the dish machine and where the cleaners are stored. Elevate cleaners if necessary to maintain the floor in clean and sanitary condition.3. ceiling in beer walk-in.
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. - 8-304.11 - Repeat The permit is not posted in a location that is conspicuous to consumers.
Post the permit in a location that is conspicuous to consumers.
Be sure to transfer all foods in the six drawer unit #1 (closest to kitchen entrance) to another refrigerator until the unit has been serviced or replaced. Do not store potentially hazardous foods in this unit until repaired/replaced. Maintain all cold potentially hazardous foods at 41F or below.
June 27, 2006 (Routine)
Violations:
- 3-301.11 - Corrected During Inspection Critical A shaker was found in the ice at the bar.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 4-903.11 - Repeat Dishrack at the dishwasher is stored on the floor.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 4-903.12 - The coffee station in the kitchen is stored under the mechanical insect light zapper. Equipment stored under sewer lines in the dry storage room with refrigerators.
Discontinue storage of clean equipment and utensils under sources of possible contamination or in other areas subject to contamination. - 6-301.11 - Corrected During Inspection Repeat Soap was not provided at the handwashing facility in the bar.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-501.11 - Because of the heavy rain this past week, there is a leak from the ceiling in the dry storage room.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - The ceiling and walls of the walk in beer refrigerator is dusty/moldy. The wall under the dishwasher is dirty. The ceiling tiles in the kitchen are discolored.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
March 07, 2006 (Routine)
Violations:
- 3-302.11 - Critical Repeat Raw animal food (hamburger) was stored over ready-to-eat (RTE) food (potatoes) in the walk-in refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-304.14 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. --walk-in refrigeration units
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-305.12 - The "drystorage" room has an unfinished ceiling with numerous sewer lines above the food, food articles and three refrigeraation units. Food storage under sewer lines.
Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. - 4-101.11 - The food contact surface of the linen stored under the cutting boards are not durable, or nonabsorbent. You may use rubber mats to prevent slipping.
Repair or replace the @EQUIPMENT@ so that it is durable, corrosion resistant, and nonabsorbent. - 4-204.112 - Repeat There was no temperature measuring device located in the refrigeration unit listed above.
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. - 4-602.13 - The nonfood contact surface of the ice machine door had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-205.11 - Repeat The handwashing station at the bar is being used as a dump station.
The handwashing facility identified above is to be used for washing hands only. - 5-205.15B - The employee restroom toilet was stopped up.
Repair the plumbing fixtures so that they are in good operating condition. - 6-201.18 - The "drystorage" area ceiling is not finished. Three refrigeration units are stored in this area. Either remove all the refrigeration units or put in a finished ceiling.
Studs, joists, and rafters shall not be exposed to areas subject to moisture. - 6-202.11 - The heat lamp on the cooking line was not protected against breakage by a proper shield.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-301.11 - Soap was not provided at the handwashing facility in the bar.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the bar.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-501.110 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 6-501.12 - There was mold on the walls in the dishwashing area.
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. - 8-304.11 - The permit is not posted in a location that is conspicuous to consumers.
Post the permit in a location that is conspicuous to consumers.
July 28, 2005 (Routine)
Violations:
- 3-305.11 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor in beer walk in cooler.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.16A2 - Critical Guacomole cold holding at 50oF.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: soda gun holsters in bar; inside ice machines.
Clean and sanitize these surfaces for food contact. - 4-903.11 - Repeat Dishracks were found not stored 6 inches above the floor in the dishwashing area.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 5-205.11 - Repeat The handwashing station at the bar is being used as a dump station.
The handwashing facility identified above is to be used for washing hands only. Use a compartment of the bar 3 compartment sink as a dump sink. - 6-303.11 - Repeat Inadequate light was noted in the dry storage room near chest freezer and in back corner.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 6-501.11 - Repeat Floor in back dry storage room cracked.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111 - Fruit flies observed during inspection.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Repeat Floor under cookline in need of cleaning.Floor under shelves in dry storage 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.
July 28, 2005 (Routine)
Violations:
- 3-305.11 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor in beer walk in cooler.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.16A2 - Critical Guacomole cold holding at 50oF.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: soda gun holsters in bar; inside ice machines.
Clean and sanitize these surfaces for food contact. - 4-903.11 - Repeat Dishracks were found not stored 6 inches above the floor in the dishwashing area.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 5-205.11 - Repeat The handwashing station at the bar is being used as a dump station.
The handwashing facility identified above is to be used for washing hands only. Use a compartment of the bar 3 compartment sink as a dump sink. - 6-303.11 - Repeat Inadequate light was noted in the dry storage room near chest freezer and in back corner.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 6-501.11 - Repeat Floor in back dry storage room cracked.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111 - Fruit flies observed during inspection.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Repeat Floor under cookline in need of cleaning.Floor under shelves in dry storage in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
March 25, 2005 (Routine)
Violations:
- 2-102.11 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (3) Cooling: 140-70°F within 2 hrs., 70-41°F within 4 hrs.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled. - 3-302.11 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Eggs stored above red meat in 2 door refrigerator in storage room.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-304.12 - In-use utensils improperly stored between use. Handles of scoops in the flour and other dry products in the kitchen.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor in Walk in Cooler (celery) and in Beer walk in cooler (vegetables - Corrected During Inspection).
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-204.112 - There was no temperature measuring device located in the pre refrigerator holding the guacomole.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-501.11 - Soda gun holster in bar was was observed in a state of disrepair and damaged.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: soda gun holsters in the bar and crushed ice machine ceiling (Corrected During Inspection).
Clean and sanitize these surfaces for food contact. - 4-904.11 - Corrected During Inspection Spoons on server side of cookline were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store spoons with food or lip-contact surface facing downward to prevent contamination prior to use. - 5-205.11 - The handwashing station at the bar is being used as a dump station.
The handwashing facility identified above is to be used for washing hands only. - 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the men's restroom.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-303.11 - Inadequate light was noted near the chest freezer in dry storage.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 6-303.11 - Repeat Inadequate light was noted in the hood system - light bulb out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-501.11 - Women's restroom middle stall toilet runs continuously.Floor is dry storage room cracked.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111 - Harborage conditions exist. Mouse droppings in dry storage was observed.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Floor in storage in need of cleaning.Floor under fryers and inside of fryers 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. - 7-102.11 - Critical Repeat Working containers of glass cleaner and other chemicals are 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.
March 25, 2005 (Routine)
Violations:
- 2-102.11 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (3) Cooling: 140-70°F within 2 hrs., 70-41°F within 4 hrs.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled. - 3-302.11 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Eggs stored above red meat in 2 door refrigerator in storage room.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-304.12 - In-use utensils improperly stored between use. Handles of scoops in the flour and other dry products in the kitchen.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor in Walk in Cooler (celery) and in Beer walk in cooler (vegetables - Corrected During Inspection).
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-204.112 - There was no temperature measuring device located in the pre refrigerator holding the guacomole.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-501.11 - Soda gun holster in bar was was observed in a state of disrepair and damaged.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: soda gun holsters in the bar and crushed ice machine ceiling (Corrected During Inspection).
Clean and sanitize these surfaces for food contact. - 4-904.11 - Corrected During Inspection Spoons on server side of cookline were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store spoons with food or lip-contact surface facing downward to prevent contamination prior to use. - 5-205.11 - The handwashing station at the bar is being used as a dump station.
The handwashing facility identified above is to be used for washing hands only. - 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the men's restroom.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-303.11 - Inadequate light was noted near the chest freezer in dry storage.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 6-303.11 - Repeat Inadequate light was noted in the hood system - light bulb out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-501.11 - Women's restroom middle stall toilet runs continuously.Floor is dry storage room cracked.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111 - Harborage conditions exist. Mouse droppings in dry storage was observed.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Floor in storage in need of cleaning.Floor under fryers and inside of fryers 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. - 7-102.11 - Critical Repeat Working containers of glass cleaner and other chemicals are 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.
October 07, 2004 (Routine)
Violations:
- 6-501.11 - There are a couple of holes in the back hallway of the restaurant. There is a missing ceiling tile in the employee rest-room. There is a moldy ceiling tile in the back hallway. There are some crevices in-between the baseboard tiles and the wall to the left of the "Continental" 2-door freezer in the kitchen.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: a peeler in the kitchen counter prep drawer, a couple of cutting boards with black mold in the cut marks, and in the interior of the ice machine ceiling.
Clean and sanitize these surfaces for food contact. - 6-403.11 - Purses and jackets were observed hanging/stored on the kitchen dry storage racks.
Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination. - 4-204.112 - Repeat There was no working temperature measuring device located in the salad prep refrigerator, "Continental" counter 1-door freezer, and the pizza prep refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 3-304.14 - Repeat A wiping cloth was observed improperly stored between use on the cutting board.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 6-202.11 - The light bulbs at the bar over the ice bins were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 4-903.11 - Dish machine trays and equipment in the storage room were found where they were exposed to splash, dust, or other contamination on the floor.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 3-305.11 - Food (ice) stored in a location where it is subject to splash, dust or other contamination (at the bar in the ice bin under a soda gun holder that is missing its drain line and at the server station ice bin where the lid is missing).
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (one of the main entrance doors was found propped open and when it was closed there is an air gap in the middle of the two doors).
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 4-903.12 - Clean equipment/utensils were found stored under unprotected sewer lines in the storage room.
Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination. - 4-602.13 - The nonfood contact surface of the cabinet shelves where the soda syrup is stored at the server station had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-303.11 - Inadequate light was noted in the kitchen ceiling where some light bulbs are burnt out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-303.11 - Inadequate light was noted in the electrical room.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 6-501.112 - A dead mouse was found in the control device and/or on the premises in the electrical room (clean floor).
Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests. - 7-102.11 - Critical Repeat Working containers of some chemicals in spray bottles are 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. - 3-304.12 - In-use utensils improperly stored between use (server station ice scoop handle found laying in the ice).
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer (wings at 88oF in the walk-in refrigerator were found stacked and the bottom container was completely covered with its lid).
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food (do not stack containers of warm foods).
October 07, 2004 (Routine)
Violations:
- 6-501.11 - There are a couple of holes in the back hallway of the restaurant. There is a missing ceiling tile in the employee rest-room. There is a moldy ceiling tile in the back hallway. There are some crevices in-between the baseboard tiles and the wall to the left of the "Continental" 2-door freezer in the kitchen.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: a peeler in the kitchen counter prep drawer, a couple of cutting boards with black mold in the cut marks, and in the interior of the ice machine ceiling.
Clean and sanitize these surfaces for food contact. - 6-403.11 - Purses and jackets were observed hanging/stored on the kitchen dry storage racks.
Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination. - 4-204.112 - Repeat There was no working temperature measuring device located in the salad prep refrigerator, "Continental" counter 1-door freezer, and the pizza prep refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 3-304.14 - Repeat A wiping cloth was observed improperly stored between use on the cutting board.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 6-202.11 - The light bulbs at the bar over the ice bins were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 4-903.11 - Dish machine trays and equipment in the storage room were found where they were exposed to splash, dust, or other contamination on the floor.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 3-305.11 - Food (ice) stored in a location where it is subject to splash, dust or other contamination (at the bar in the ice bin under a soda gun holder that is missing its drain line and at the server station ice bin where the lid is missing).
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (one of the main entrance doors was found propped open and when it was closed there is an air gap in the middle of the two doors).
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 4-903.12 - Clean equipment/utensils were found stored under unprotected sewer lines in the storage room.
Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination. - 4-602.13 - The nonfood contact surface of the cabinet shelves where the soda syrup is stored at the server station had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-303.11 - Inadequate light was noted in the kitchen ceiling where some light bulbs are burnt out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-303.11 - Inadequate light was noted in the electrical room.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 6-501.112 - A dead mouse was found in the control device and/or on the premises in the electrical room (clean floor).
Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests. - 7-102.11 - Critical Repeat Working containers of some chemicals in spray bottles are 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. - 3-304.12 - In-use utensils improperly stored between use (server station ice scoop handle found laying in the ice).
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer (wings at 88oF in the walk-in refrigerator were found stacked and the bottom container was completely covered with its lid).
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food (do not stack containers of warm foods).
May 13, 2004 (Routine)
Violations:
- 3-501.13 - Improper methods used to thaw beef, (in standing water).
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process. - 4-501.12 - Repeat The cutting boards along the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 3-501.16A2 - Critical Repeat Beef at 51 F, Roast beef at 54 F, Turkey 54 F, Chicken at 60 F, (discard).
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 6-303.11 - Repeat Inadequate light was noted under the kitchen hood, one light out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 4-501.11 - The large ice machine is rusted in the inside.
Repair the ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-602.11 - Critical The two reach-in freezer need cleaning in the inside. The small ice machine is moldy in the inside.
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 3-305.12 - Repeat The dry storage room ceiling has waste water pipes unshielded above dry food containers and some single items.
Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
May 13, 2004 (Routine)
Violations:
- 3-501.13 - Improper methods used to thaw beef, (in standing water).
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process. - 4-501.12 - Repeat The cutting boards along the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 3-501.16A2 - Critical Repeat Beef at 51 F, Roast beef at 54 F, Turkey 54 F, Chicken at 60 F, (discard).
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 6-303.11 - Repeat Inadequate light was noted under the kitchen hood, one light out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 4-501.11 - The large ice machine is rusted in the inside.
Repair the ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-602.11 - Critical The two reach-in freezer need cleaning in the inside. The small ice machine is moldy in the inside.
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 3-305.12 - Repeat The dry storage room ceiling has waste water pipes unshielded above dry food containers and some single items.
Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
January 09, 2004 (Routine)
Violations:
- 3-304.14 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 6-303.11 - Repeat Inadequate light was noted under the hood,two lights out.
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. - 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band. - 3-501.16A2 - Critical Repeat Roast beef at 54 F inside of the holding tray.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below. - 4-204.112 - Repeat There was no temperature measuring device located in the prep table cooling 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. - 4-501.12 - Repeat The cutting boards along the prep table units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 4-402.11 - The two hand sink are loose from the wall.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 3-304.12 - Repeat In-use utensils improperly stored between use, storing cutting knife in between tables.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-301.11 - 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. - 6-501.16 - Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 7-102.11 - Critical Repeat Working container of cleaning chemical was 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. - 4-602.13 - The nonfood contact surface of the dishwasher machine table wall juncture is moldy.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-501.114 - Critical The chlorine sanitizing solution used was at 0 ppm, dishwasher machine is not ejecting sanitizer..
Chlorine sanitizing solutions shall be at 1.)25ppm at 120 F 2.)50 ppm at 100 F 3.)50 ppm at 75 F, or 4.)100 ppm at 55 F.
January 09, 2004 (Routine)
Violations:
- 3-304.14 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 6-303.11 - Repeat Inadequate light was noted under the hood,two lights out.
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. - 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band. - 3-501.16A2 - Critical Repeat Roast beef at 54 F inside of the holding tray.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below. - 4-204.112 - Repeat There was no temperature measuring device located in the prep table cooling 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. - 4-501.12 - Repeat The cutting boards along the prep table units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 4-402.11 - The two hand sink are loose from the wall.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 3-304.12 - Repeat In-use utensils improperly stored between use, storing cutting knife in between tables.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-301.11 - 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. - 6-501.16 - Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 7-102.11 - Critical Repeat Working container of cleaning chemical was 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. - 4-602.13 - The nonfood contact surface of the dishwasher machine table wall juncture is moldy.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-501.114 - Critical The chlorine sanitizing solution used was at 0 ppm, dishwasher machine is not ejecting sanitizer..
Chlorine sanitizing solutions shall be at 1.)25ppm at 120 F 2.)50 ppm at 100 F 3.)50 ppm at 75 F, or 4.)100 ppm at 55 F.
August 05, 2003 (Routine)
Violations:
- 7-102.11 - Critical Repeat Working containers of chemical spray bottles were 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. - 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. (boxes of misc. items are stored on the floor in the storage room)
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents (especially cardboard/paper on the floor). - 4-703.11 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine at the bar, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. - 6-303.11 - Inadequate light was noted in the kitchen. (2 hood lights were out and 6 ceiling light bulbs were out.)
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 4-903.12 - Repeat Clean equipment/utensils were found stored under unprotected sewer lines.
Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination. - 3-305.12 - Repeat Food storage under sewer lines.
Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. - 3-304.12 - In-use utensils improperly stored between use. (The ice scoop handles were found in contact with the ice.)
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
August 05, 2003 (Routine)
Violations:
- 7-102.11 - Critical Repeat Working containers of chemical spray bottles were 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. - 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. (boxes of misc. items are stored on the floor in the storage room)
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents (especially cardboard/paper on the floor). - 4-703.11 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine at the bar, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. - 6-303.11 - Inadequate light was noted in the kitchen. (2 hood lights were out and 6 ceiling light bulbs were out.)
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 4-903.12 - Repeat Clean equipment/utensils were found stored under unprotected sewer lines.
Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination. - 3-305.12 - Repeat Food storage under sewer lines.
Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. - 3-304.12 - In-use utensils improperly stored between use. (The ice scoop handles were found in contact with the ice.)
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
March 20, 2003 (Routine)
Violations:
- 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (Hamburgers and eggs are cooked-to-order)
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms. - 3-501.16A2 - Critical Hard boiled eggs and blue cheese cold holding at 51oF inside the top portion of the salad prep refrigerator.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-501.12 - The cutting board along the salad prep refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 3-304.12 - In-use utensils improperly stored between use. (flour & seasonings)
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-501.16 - Critical Baked potatoes hot holding at 109oF in the smoker. (Corrected-on-site)
Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period. - 7-102.11 - Critical Spray bottles of chemicals are 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. - 3-305.11 - Food stored (bread and soda syrup boxes) on the floor and/or food stored less than 6" above the floor. (Corrected-on-site)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-703.11 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine at the bar, glasses are not sanitized after cleaning. (See 4-501.114)
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (bar, employee restroom, and one handsink in the kitchen) (Corrected-on-site)
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the salad prep refrigerator and the bar soda gun nozzle holders.
Maintain nonfood-contact surfaces of equipment clean. - 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (A large container of hot chicken wings were found stacked on top of other food containers and was found covered with its lid.) (Corrected-on-site)
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Do not stack containers of food while still >41oF. - 6-301.12 - No disposable towels were provided at the hand washing facility in the bar.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-303.11 - Inadequate light was noted in the kitchen "Continental" 2-door freezer. (Corrected-on-site)
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 4-903.12 - Single service items were found stored under unprotected sewer lines in the storage room.
Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination. - 4-204.112 - There were no temperature measuring devices located in the bar beer bottle refrigerator where dairy products are stored and in the salad prep refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 3-305.12 - Food storage under sewer lines in the storage room.
Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
March 20, 2003 (Routine)
Violations:
- 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (Hamburgers and eggs are cooked-to-order)
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms. - 3-501.16A2 - Critical Hard boiled eggs and blue cheese cold holding at 51oF inside the top portion of the salad prep refrigerator.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-501.12 - The cutting board along the salad prep refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 3-304.12 - In-use utensils improperly stored between use. (flour & seasonings)
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-501.16 - Critical Baked potatoes hot holding at 109oF in the smoker. (Corrected-on-site)
Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period. - 7-102.11 - Critical Spray bottles of chemicals are 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. - 3-305.11 - Food stored (bread and soda syrup boxes) on the floor and/or food stored less than 6" above the floor. (Corrected-on-site)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-703.11 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine at the bar, glasses are not sanitized after cleaning. (See 4-501.114)
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (bar, employee restroom, and one handsink in the kitchen) (Corrected-on-site)
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the salad prep refrigerator and the bar soda gun nozzle holders.
Maintain nonfood-contact surfaces of equipment clean. - 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (A large container of hot chicken wings were found stacked on top of other food containers and was found covered with its lid.) (Corrected-on-site)
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Do not stack containers of food while still >41oF. - 6-301.12 - No disposable towels were provided at the hand washing facility in the bar.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-303.11 - Inadequate light was noted in the kitchen "Continental" 2-door freezer. (Corrected-on-site)
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 4-903.12 - Single service items were found stored under unprotected sewer lines in the storage room.
Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination. - 4-204.112 - There were no temperature measuring devices located in the bar beer bottle refrigerator where dairy products are stored and in the salad prep refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 3-305.12 - Food storage under sewer lines in the storage room.
Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
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