September 30, 2009 (Routine)

• 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: preparaing sandwiches.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 4-904.13(A) - Silverware not inverted.
  Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Caulking above the 3 compartment sink is in disrepair.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-204.117(A)-(B) - The warewashing machine is not equipped with a device to warn of low detergent level.
  A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
• 6-501.12(A) - Observed that the caulking behind the 3 compartment sink is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

June 18, 2009 (Routine)

• 3-203.12A - Critical Tags missing from the shellfish containers.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 4-501.11B - Front kick panels on 3 refrigeration units are missing.
  Repair or replace the panels in accordance with the manufacturer's specifications.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles up in 2 locations.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-501.11 - Coping by double door True refrig. unit is in disrepair. Handsink in rear dhiswashing room is not working. Ceiling panels in the basement are missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 19, 2009 (Routine)

• 4-402.12A - Use of improper shelves.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2.Install casters 3. Elevate the equipment to a minimum of 6" off the floor 4. Seal the equipment to the floor
• 4-501.11A - True glass door refrigerator not maintaining 41F or below.
  Repair the refrigerator 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.
• 4-901.11A - Food pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.

December 17, 2008 (Routine)

• 3-305.11A3 - Food utensils stored on the floor and/or food stored less than 6" above the floor.
  Elevate food utensil storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Repeat sliced egg plant was being held at room temperature of 78, oysters at 86, tomatoes at 46, provolone at 46, tierra masu at 48, gouda cheese at 47 all coldholding above 41 degrees F.
  Out of temperature items were voluntarily thrown out.

September 03, 2008 (Routine)

• 3-501.13A - Improper methods used to thaw FISH/SEAFOOD in a pan of water with no running water. Meal may have been personal.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 3-501.14A - Critical Cooked potatoes noted not being adequately cooled to prevent the growth of harmful bacteria. They were cooling at room temp on an open sheet pan and were at 86 degrees F.
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth.
• 3-501.16A1 - Corrected During Inspection Critical Cooked green beans on range hot holding at 126 degrees F..
  Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Critical Repeat tomatoes at 48 noodles at 43, tierra masu cake at 47 and cheese cake at 48, cooked potatoes left at room temp. at 86 degrees F. cold holding at temperatures above 41..
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared, refrigerated RTE soup stock, and sliced meats were held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. In the basement, behind the ice machine there is a hole in the wall with daylight coming through that could allow the entry of vermin.
  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.

July 31, 2008 (Follow-up)

• 3-501.16A2 - Corrected During Inspection Critical Repeat Sliced tomatos at 45.1 degrees F., sliced cheese at 51.4 degrees F., and tierra masu (containing raw egg) at 46.5. cold holding.
  Discard theTierra masu and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. The sliced tomatos and sliced cheese were to be quickly cooled below 41 prior to use. Manager removed them from the open-top unit for placement in a better working refrigeration unit.
• 8-304.11I - The permit holder failed to comply with the Health Department directive to train employees to monitor food temperatures, to set up a temperature log and to designate a supplemental sink large enough for submersion sanitization of the largest utensils in use..
  Comply with the Health Department directives including time frames for corrective action specified in inspection reports, notices, orders, warnings, and other directives.

June 04, 2008 (Routine)

• 3-302.11A6 - Critical Food in the Kenmore freezer is covered with great amounts of ice built up from a lack of proper maintenance and defrosting.
  Defrost and clean the unit, discard any possibly contaminated foods.
• 3-304.14A - Wiping cloths improperly used for many tasks and not stored in sanitizer between uses..
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-305.11A1 - various spices were stored on a tray with old shellfish tags and 3 dead cockroaches.
  Store food supplies in clean locations.
• 3-305.11A3 - Drink bottles were stored directly on the floor of the basement surrounded by 10's of thousands of dead insects... Rice was stored on the steps in the basement with non-food supplies.
  Store all food items off the floor at least 6 inches.
• 3-305.12A - Food stored in locker rooms. Bags of bread was stored in the locker room outside of the restrooms. Additionally, bread was stored under personal items and lotions.
  Cease food storage in locker rooms.
• 3-501.16A2 - Critical Repeat Foods on and in the open top unit and the corner True unit were out of temperature including sausage at 52, garlic bread spread 74, cheese 59, goat cheese 58, proschutto 53, cheese 51, and fish in breading at 74. When asked to point out something that was "in" temperature, the manager noted shredded cheese that was above proper temperature at 48 degrees F.
  The out of temperature potentially hazardous foods were voluntarily thrown out. Repeat from Novice of Violation and inspections of 12-14-07, 8-10-07 and 4-29-08.
• 4-501.11A - Repeat The door gaskets and lid of the Montgomery Ward home styule freezer was still bad, missing and in a state of disrepair and damage.
  Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Repeat from Notice of Violation and from 12-14-07 and 4-29-08.
• 4-601.11A - Critical Repeat There were many containers of utensils that were not clean and held utensils that were not clean or stored in dirty storage areas.
  Assure that there is sanitary storage of food contact areas for utensils
• 4-602.13 - Repeat The nonfood contact surfaces on and under the cooking equipment and storage shelves and front window shelves had accumulations of old residual material, old dead insects,grime and debris (wine corks, plastic ware, straws, rotting pieces of food). In the basement, there was old residual material and food built up under the True sliding door 2-door cooler.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Repeat fron Notice of Violation, 12-14-07 and 4-29-08.
• 4-603.16A1 - Repeat A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed for utensils larger than the facilitie's small 3-compartment sink.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 4-903.11A1 - Single service ware was found stored in boxes in the basement open to contamination and covered with dead insects.
  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.
• 6-202.11A - Repeat Unsheilded light bulbs ere in the scullery area and in the basement food storage areas
  All bulbs should be break resistant or sheilded.
• 6-303.11A - Repeat Inadequate light was noted in the scullery area due to burned ut lights. Additionally, bulbs were missing from the basement food storage areas lights.
  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 The wall behind the grease trap has a hole in it and it is not maintained in good repair. In the basement, there are rotted out and rodent gnawed edges of wallboard exposing possible rodent entry ways into the basement food storage areas. There were missing ceiling panels in the basement storage areas.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.110A - Employees are not using the dressing rooms or lockers provided. Thre were shoes and socks stored on the floor of the basement next to stored single service goods an surrounded by numerous dead insects.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.111D - There were 10's of thousands of small dead flying insects all over the basement floor around stored food and single service goods. There were also numerous glue boards covered with dead insects that had not been discarded. Harborage conditions exist.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.112 - Repeat There were numerous glue boards covered with dead insects that had not been removed. There were numerous dead insects covering the floor of the basement storage areas.
  Remove dead insects promptly to ensure clean and sanitary facilities.
• 6-501.114A - Repeat There was old residual material and food build-up under the True sliding 2-door cooler. There was also old glueboards covered with many old, dead insects behind theTrue unit.
  Clean and rid the area of unnecessary items and filth.

April 29, 2008 (Routine)

• 11-2-24A - Corrected During Inspection Critical Repeat There is no certified food manager on duty until most of the way through the inspection..
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 2-102.11C10 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  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 contr
• 2-103.11I - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and
• 2-301.12 - Corrected During Inspection Critical Manager was observed washing hands in a mop sink and not using towels to dry them.
  Retrain manager and employees.
• 2-401.11A - Critical Repeat The kitchen employeeis drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.
• 3-301.11A - Critical Repeat Employee was observed handling dirty collander and pans with gloved hands and then pick up clean containers of food without washing hands or changing gloves.
  Train employees better.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food, including bread in dirty containers to be used for bread crumbs in the basement and in the kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.15A - Lettuce and potatoes were being preped and washed in a dirty 3-compartment sink. There was no sanitizer available.
  Use prep sinks for foods or properly wash and sanitize sinks if they are to be used.
• 3-501.16A2 - Critical Repeat In the sandwich prep unit, cheese was at 45 degrees, butter was at 46, calamari was at 44, prucitto was at 45, ,
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-302.12A - Five refrigeration units in the basement and two upstairs had no required thermometers for monitoring temperatures.
  Provide thermometers for each refrigeration unit.
• 4-401.11A1 - Personal coats and lunches were stored on single service supplies
  Designate an area for the storage of personal items.
• 4-501.11A - Repeat The door gaskets and lid of the Montgomery Ward home style freezer were bad, missing or borken, and were observed in a state of disrepair and damaged. The freezer was completely iced up as was freezer #11 in the basement. The meat slicer was not properly cleaned and the can opener was not cleaned.
  Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. jProperly clean meat slicer and can opener.
• 4-601.11A - Critical Repeat Numrous food utensils were stored in dirty boxes and storage areas.
  Clean all areas that tough clean food contact surfaces.
• 4-602.13 - Repeat There was old residual food under the ovens, behind the single door true reach-in and behind the 2 door reach in.
  Clean such areas often.
• 4-603.16A1 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 4-903.11A3 - Repeat Single service articles stored on the floor down stairs, and on dirty surfaces in the kitchen.
  Clean areas for storage.
• 5-205.11A - The handwashing facility located at the scullery are blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-202.11A - Lights throughout the facility were not properly sheilded against breakage.
  Repair or purchase light sheilds.
• 6-301.12 - Critical Repeat No disposable towels, clean towels, or heated air hand drying devices were provided at the hand washing facility at the pot wash area. Employees were observed drying hands on dirty uniforms.
  Hand drying devices such as (a) individual disposable paper towels, (b) Continuous towel system that supplies the user with a clean towel or (c) heated air hand drying device must be provided at all hand washing lavatories to encourage proper handwashing.
• 6-303.11A - A number of lights were missing from the basement causing dry storage areas to be too dark to conduct proper pest control.
  Replace Lights.
• 6-501.11 - Repeat Damaged ceiling tiles in basement, loose floor tiles under cooking ovens, holes through walls in back of basement.
  Repair these areas.
• 6-501.112 - Repeat Old glueboards behind the ovens, and in the basement covered with dead bugs. Fly paper hanging in pot wash with old dead flies on it.
  remove dead bugs and glue boards, replacing with fresh glue boards.
• 6-501.114A - Food storage areas in the basement are littered with old equipment and old supplies.
  Clear out unused supplies and maintain area.

March 17, 2008 (Routine)

• 2-303.11 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 2-401.11A - Corrected During Inspection Critical Repeat Employee observed eating and drinking in an area other than designated break area while preparing/handling foods.
  All employee's who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Gloves provided at the time of the inspection.
• 3-302.11A4 - Corrected During Inspection Critical Food products observed unprotected on the storage shelves.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Corrected During Inspection Unlabeled food containers observed throughout the facility.
  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.
• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use.
  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 storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. Food observed covered in the cooling process.
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Slicer observed with accumulation of old food build up.
  Clean and sanitize these surfaces for food contact.
• 4-602.11E - Critical Drink nozzles observed with heavy accumulations of old food build up.
  Clean the drink nozzles more frequently to prevent the contamination of foods.
• 4-903.11A3 - Single service articles observed on the floor down stairs.
  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.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the back ware washing area.
  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.
• 6-501.11 - Damaged ceiling tiles observed above the ice machine down stairs.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.112 - Dead bugs observed on the sticky traps down stairs.
  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 Working containers of cleaning toxic observed without labels to identify the products.
  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.

December 14, 2007 (Routine)

• 11-2-24A - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager. A $100 ticket was written for this repeat item.
• 2-401.11A - Critical Employees were eating while preparing food for customers. hands were not washed prior to touching RTE foods and employees were sitting on food prep surfaces.
  Retrain employees on proper sanitation procedrues.
• 3-301.11A - Critical Food employee failed to wash his or her hands.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-305.11A3 - Repeat In the basement, food including macaroni boxes, drinks raw potatoes, open bags of rice, and spices were stored directly on the floor.
  Move all food items so they are on shelves.. A ticket was written for this repeat violation.
• 3-501.16A1 - Critical Beef bural was hot holding at 117, meat balls were at 122
  These items were to be reheated to above 165 and properly held at 135 or above.
• 3-501.16A2 - Critical Repeat Chicken was cold-holding in the front refrigerator at 47 degrees F., pasta was at 60, veal was at 49, Panettta sauce was at 70, brown sauces was at 46., egg plant was at 53, dumplings were at 55, down stairs cheesee was at 44 and creamers were at 43.
  All out of temperature foods were voluntarily destroyed and denatured. A ticket was written for this repeat violation.
• 4-301.11 - Critical Refrigeration units throughout the facility were overstocked and not sufficient in number or capacity to meet the food storage demands of the establishment. A number of the home-style refrigeration units in the basement were not holding foods at safe temperatures. The hand sink in the womans restroom was loose on the wall, and could fall off.
  Provide additional refrigeration of a quality necessary to maintain food items at 41 degress or below. Overstocked or under performing equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to food poisoning. Repair sink.
• 4-501.11A - Critical The door gaskets of the Montgomery Wards, home style freezer were bad or missing and the plastic top was held in place with duct tape
  Repair or replace freezer unit.
• 4-602.13 - Repeat There were large amounts of old food and residue under the 2-door refrigerator, under the cabinets holding the coffee machines and on tin foil covered shelves under front window area, around the perimeter of the basement food storage area and on the floor used to store food on.
  Clean up all food and non-food contact areas in the facility. this wass a repeat item and a ticket was written.
• 4-702.11 - Critical Three was again no sanitizer being used in the 3rd compartment sink. Large utensils stil are not accomodated with a proper wash method allowing proper sanitizing. Food prep food contact areas were not sanitized before use, including those being sat upon by employees.
  Retrain employees in proper sanitation procedures, obtain properly sized sink for jobs being done.
• 6-501.11 - There were several ceiling tiles and light guards missing from areas in the basement food areas..
  Repair lights and ceiling areas.
• 6-501.111B - The premises are not being routinely inspected for evidence of pests. Several areas of the basement had edges of wall board rodent gnawed exposing entry ways for further rodent activity.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

August 13, 2007 (Follow-up)

August 10, 2007 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 2-103.11L - Critical There was no CFM present to train employees in food safety. One employee attempted to save out of temperature food that was to be thrown out.
  Employee was again directed to not use out of temperature food.
• 3-305.11A3 - Repeat Bread was stored on the floor behind the counter.
  Store on racks.
• 3-501.13A - Repeat Fish was thawing at room temperature in a small container of stagnant water.
  Must be thawed under refrigeration or under cold running water.
• 3-501.16A2 - Critical Veal, Egg plant, lasagna and calamari were all stored out of temperature above 41 degrees F. A number of refrigeration units were not working at required temperatures, including the true one-door upstairs, and the basement produce box, the GE upright, the 2 door True and the Hot Point upright.
  Some items were thrown out while others were moved to better working boxes. Refrigerators that are not working correctly must be repaired.
• 3-701.11A - Corrected During Inspection Critical The calamari in the open top unit was unsafe. It smelled spoiled and looked slimy.
  Recondition or discard food that is found to be unsafe, adulterated or not honestly presented. It was thrown out.
• 4-301.12B - Repeat The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
  Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned
• 4-602.13 - Repeat The nonfood contact surface of the equipment had accumulations of grime and debris. There was old food including old onion rings under the ovens and residual manterial on much of the hot equipment.
  Clean areas better.

April 12, 2007 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food on the front service line and down stairs.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers observed in a box and on storage shelf down stairs.
  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.
• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. Ice scoop observed with the handle in contact with 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 storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-305.11A3 - Food observed on the floor - front cook line and down stairs.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13A - Corrected During Inspection Beef observed thawing at room temperature.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 4-204.112B - There was no temperature measuring device located a number of cooling units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-301.12B - Repeat The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
  Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: vent hood, filters to vent hood, stove, deep fryer and other cooking equipment.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.13 - Repeat The nonfood contact surface of the equipment had accumulations of grime and debris. (exterior of cooling units, door track to display cooler, cooler converted to storage unit and others)
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-703.11C - Critical Employee observed washing and rinsing, but not sanitizing equipment and utensils.
  All equipment and utensils must be properly washed, rinse and sanitized, before use.
• 4-903.11A3 - Single service articles (cups, food containers and others) observed on the floor down stairs.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-904.11B - Spoons and knives observed with the food contact end exposed.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.15B1 - Leak observed from ceiling next to the ice machine (down stairs)
  Repair leak to maintain all plumbing in good working condition and to prevent the contamination of foods.
• 6-202.11A - Repeat The light bulbs in the food prep area and ware washing area 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.
• 6-303.11C - Repeat Inadequate light was noted on the front food preparation line.
  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 - Repeat 1. Walls in the rest room observed not in good repair. 2. Floors throughout the facility observed not in good repair. 3. Hand sink on the front service line not seal to wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment. (down stairs)
  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
• 7-202.11 - Containers of raid spray were found in the establishment and are not required for the maintenance and operation of the food establishment. Label advised for household use only.
  Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

December 22, 2006 (Routine)

August 18, 2006 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food observed on the back storage shelf (ware washing area).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.12F - Food storage under sewer lines. Prep table and ice machine observed under water and sewer lines down stairs.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 4-301.12B - Repeat The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
  Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Can opener and Drink nozzles observed with heavy accumulation of food and other soil build up.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the equipment had accumulations of grime and debris. Exterior of ice machine and storage shelf under the microwave observed with food and other soil build up.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.11A - The light bulbs in the back prep/ware washing area 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.
• 6-303.11C - Inadequate light was noted in the front and back prep areas.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat 1. Damaged and cracked floor tiles observed on the front prep/service line. 2. Damaged base coving (not seal to wall) observed on the front service line, behind equipment. 3. Hand washing sinks (front line and rest rooms) not seal to wall for easy cleaning. 4. Holes observed in wall behind the three compartment sink. 5. ceiling tiles missing above equipment down stairs (ice machine, coolers, prep table and others
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat 1. Floors under the ice machine and true coolers observed with food and other soil build up. 2. Floors under oven and cooking equipment observed with food and other soil build up. 3. Walls behind cooking equipment observed with food and other soil build up.
  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.

May 22, 2006 (Follow-up)

• 4-202.15 - Repeat The can opener blade is not easily removable and dull.
  Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
• 4-301.12B - Repeat The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
  Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned
• 5-205.15B1 - Repeat Leak observed at the faucet of the three compartment sink.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.11 - Repeat 1. Damaged floor tiles observed on the front line service/cook area. 2. damaged walls/floors observed in the rest rooms (cracks/opening)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 20, 2006 (Routine)

• 2-303.11 - Corrected During Inspection Employees 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.
• 3-302.11A1 - Corrected During Inspection Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Ham stored with under raw salmon.
  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.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the up right refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-307.11 - Repeat Montgomery ward freezer stored in the hall, across from the rest rooms. Freezer easily accessible
  Protect food from miscellaneous sources of contamination. Secure freezer to prevent the possible contamination by customers.
• 3-602.11B - No label provided for pre-package breads.
  Ensure all food packaged in the establishment is labeled with the following 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order.
• 4-202.15 - The can opener blade is not easily removable. Dull blade observed on the can opener.
  Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
• 4-204.112B - There was no temperature measuring device located in the Roper refrigerator and GE refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-301.12B - Repeat The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
  Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned
• 4-502.11C1 - Broken thermometer observed in the True egg cooler (down stairs)
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11A - Critical Interior of cooling units observed with food and other soil build up
  Clean and sanitize these surfaces for food contact.
• 5-205.15B1 - Leak observed at the faucet of the three compartment sink.
  Plumbing systems and components shall be maintained in good repair.
• 6-305.11A - Repeat Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 6-501.11 - Repeat 1. Damaged floor tiles observed on the front cook line, ware washing area, under equipment and throughout the facility. 2. Damaged base coving observed throughout the establishment (coving not seal to wall). 3. Walls and floors in the rest room not in good repair. (cracks and opening)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - 1. Floors throughout the establishment observed with food, grease and other soil build up. 2. Walls throughout the establishment observed with food and other soil build up. 3. Floors under all cooking equipment observed with food and grease build up.
  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.

December 20, 2005 (Routine)

• 3-203.12A - Critical Tags missing from the clams and mussel containers.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food (chicken) stored over ready-to-eat (RTE) food in the 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.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the true cooler and master bilt freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers observed on the food storage shelf.
  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.
• 3-307.11 - Montgomery ward freezer stored across from the rest room (unsecured)
  Remove the freezer or secure the freezer to prevent the tampering of foods by customers.
• 3-501.15A - The methods used for cooling were not adequate. Sauce observed being cooled in a large sealed container.
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
• 3-501.16A1 - Corrected During Inspection Critical Onions holding at 62*F and egg plant holding at 58*F
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. Products reheated to the proper temperature and placed on the steam table.
• 4-301.12B - The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
  Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: vent hood and filters observed with heavy accumulation of food, grease, dust and other soil build up.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 6-202.11A - The light bulbs in the ware washing area 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.
• 6-303.11C - Inadequate light was noted on the front line cooking/prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive condensation. (ceiling heavy stain and vapor/smoke throughout the cooking area).
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 6-501.11 - Floors, walls and ceiling throughout the facility observed not in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 12, 2005 (Routine)

July 14, 2005 (Routine)

• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. Ice scoop observed with the handle in contact with 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 storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-307.11 - Repeat Montgomery ward freezer located across from the rest room and is easily accessible.
  Secure the unit so it is not easily accessible by the public or remove the unit.
• 3-602.11B - No labels provide for prepackage bread for sale.
  Ensure all food packaged in the establishment is labeled with the following 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order.
• 4-502.11A2 - Broken thermometer observed in the True egg cooler down stairs.
  Replace the thermometer to monitor the ambient temperature of the unit.
• 4-601.11A - Critical Can opener observed with heavy accumulation of food and other soil build up.
  Clean can opener more frequently to prevent the contamination of foods.
• 4-601.11B - Repeat Vent hood observed with heavy accumulation of dust and other soil build up.
  Clean vent hood more frequently to prevent the contamination of food and a fire hazard.
• 5-205.15B1 - Repeat Leak observed at the faucet of the three compartment sink.
  Make repairs necessary to maintain all plumbing fixtures in good working condition.
• 6-202.11A - Repeat The light bulbs in the ware washing area (across from the food storage shelf) and the down stair area 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.
• 6-303.11B - Repeat Inadequate light was noted in the ware washing area.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-303.11C - Repeat Inadequate light was noted on the front line cook/prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 6-501.11 - Repeat 1. Cracked/damaged floor tiles observed throughout the facility. 2. Chipping paint observed on walls in the rest room and front cook line. 3. Damaged ceiling tiles observed down stairs. 4. Opening observed at the wall/floor juncture in the rest room. 5. Hand washing sinks not seal to wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Inoperable hussmann cooler observed in the dine area.
  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 (note: good improvements observed down stairs).
• 6-501.12A - Repeat 1. Stained ceiling tiles observed on the front cook/prep line. 2. Floors and walls throughout the facility observed with food, grease and other soil build up. 3. Drain under the three compartment sink observed with soil build up.
  Conduct more frequent cleaning to maintain the establishment in good sanitary condition. Recommend a cleaning schedule.
• 6-501.16 - Corrected During Inspection 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.

April 05, 2005 (Routine)

• 3-302.11A1 - Corrected During Inspection Raw animal food stored over ready-to-eat (RTE) food in the 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.
• 3-302.12 - Food containers observed without labels to identify the food product.
  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.
• 3-307.11 - Montgomery ward freezer observed in the hall to the rest room.
  Secure freezer or re-locate freezer to prevent the possible contamination by customers/others.
• 3-501.16A1 - Corrected During Inspection Critical Cooked onions holding at 80*F on the cook line storage shelf.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared and refrigerated RTE foods held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-502.13A2 - Single-service items were observed reused for the storage of foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Vent hood, filters at the vent hood, pizza oven, stoves and other equipment observed with heavy food and grease build up.
  Clean and sanitize food-contact surface of equipment to prevent the contamination of foods.
• 4-602.11E - Critical 1. Drink nozzles observed with heavy food and other soil build up. 2. Can opener observed food and other soil build up. 3. Food storage shelves observed with food and other soil build up.
  Clean all food contact surfaces to prevent the contamination of foods.
• 4-903.11A3 - Single service articles observed on the floor down stairs.
  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.
• 5-205.15B1 - Leak observed at the faucet of the three compartment sink.
  Repair leak to maintain all plumbing fixtures in good working condition.
• 6-202.11A - The light bulbs in the down stairs storage area 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.
• 6-303.11A - Inadequate light was noted in the down stairs storage area.
  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.
• 6-303.11B - Inadequate light was noted in the ware washing area.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-303.11C - Inadequate light was noted on the front cook line and back food preparation area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat The physical facility is not maintained in good repair. 1. Damaged floor tiles observed under cooking equipment. 2. Damaged/cracked floor tiles observed throughout the facility. 3. Walls on the front line observed with chipping paint. 4. Walls behind the three compartment sink observed with large holes. 5. Damaged ceiling tiles observed down stairs. 6. Hand washing sinks not seal to wall. 7. Opening observed at floor junctures under the hand sink in the rest room. 8. Opening observed at wall/floor junctures in the rest room. 9. Chipping paint observed on walls in the rest room. 10. Bare wood/unfinished wood observed throughout the establishment. 11. Damaged storage shelf observed above the three compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Make repairs necessary to maintain the establishment in good condition.
• 6-501.110A - Corrected During Inspection 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.
• 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (down stairs)
  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
• 6-501.12A - 1. Stained ceiling tiles observed above the vent hood. 2. Floors under cooking equipment observed with heavy food and other soil build up.
  Conduct more frequent cleaning to maintain the establishment in good sanitary condition.
• 7-209.11 - Corrected During Inspection Personal care items stored with food and utensils.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food contact items, equipment, utensils, linens, single-service and single-use articles.

December 27, 2004 (Routine)

September 08, 2004 (Routine)

• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-501.112 - Dead bugs were found in the basement.
  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.
• 6-501.114A - Repeat The facility is storing unnecessary items (children's bike, drum set, etc.) to the operation or maintenance of the establishment in the basement.
  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
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1. door rail and interior of the 2-door True display cooler.2. exterior of Pepsi cooler.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-204.112B - Repeat There was no temperature measuring device located in the following areas:1. True 2-door display.2. Pepsi display.3. 2-door upright cooler."4. Montgomery Ward freezer.5. Cake display cooler.
  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.
• 6-201.11 - The stairway wood is chipped.
  The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable. Repaint the stairway.
• 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.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-501.11 - Physical structure is not maintained in good repair:Floor tiles are damaged in the back kitchen.Walls under the 3-vat sink are damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11A - Repeat Observed shelving units are rusted in the back kitchen.
  Repair the shelving units 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.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-901.11A - Clean food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3-203.12A - Critical Tags missing from the clams containers.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 3-501.17A - Critical The prepared, refrigerated RTE food (lasagna) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 3-304.14B2 - 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.
• 4-903.11B2 - Clean utensils were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

May 24, 2004 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager. CORRECTED.
• 4-501.11A - Repeat True display cooler was observed in a state of disrepair and damaged. It was registering at 68F.
  Repair the unit 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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. interior of the 2-door MB freezer2. gaskets at Hobart cooler.
  Clean and sanitize these surfaces for food contact.
• 4-501.11B - Repeat The door gaskets are torn at True display cooler.
  Repair or replace the cooler in accordance with the manufacturer's specifications.
• 6-501.111C - Critical Observed dead roaches and one live roach in the basement.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-903.11A3 - Repeat Boxes of single service items were found not stored 6 inches above the floor in the basement.
  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.
• 6-303.11B - Inadequate light was noted in the True 1-door display case in the basement.
  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.
• 3-501.16A2 - Critical Repeat Potentially hazardous foods cold holding at improper temperatures. See temperature log above.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Corrected by the CFM.
• 4-204.112B - Repeat There was no temperature measuring device located in the True display case in the basement.
  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.

February 12, 2004 (Routine)

• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment.
  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
• 6-303.11A - Repeat Inadequate light was noted in the basement.
  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.
• 6-202.11A - Repeat The light bulbs in the basement 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.
• 4-904.11A - Observed single service items handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store single service items with food or lip-contact surface facing downward (or one direction when laid flat) to prevent contamination prior to use.
• 5-205.11B1 - The handwashing station at the main food prep area is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 3-302.11A1 - Critical Repeat Raw animal food (eggs) stored over ready-to-eat (RTE) food in the 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. CORRECTED.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. gaskets at Hobart cooler.2. interior of the True display case in the basement.
  Clean and sanitize these surfaces for food contact.
• 4-202.16 - Repeat The nonfood contact surface of the milkcrate is not designed or constructed to be easily cleanable. Observed milkcrates used as shelving in the basement.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots and pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-204.112B - There was no temperature measuring device located in many cooling units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-501.11B - Repeat The door gaskets at some cooling units (Pepsi display case, etc.) are torn.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 6-501.12A - Repeat The hood system was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

December 15, 2003 (Routine)

• 4-202.11A1 - Critical The food contact surface of plastic containers is chipped.
  Replace the damaged containers with new ones to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.
• 3-501.13A - Observed frozen meats thawed at room temperature (54F).
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity.
• 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
• 2-401.11A - Critical Repeat Open drinking containers (at the pizza station) stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
• 4-101.111 - Repeat Observed aluminum foil used as liner. The nonfood contact surface of the aluminum foil is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 6-501.111B - Repeat The premises are not being routinely inspected for evidence of pests. Observed one live giant cockroach under the Pepsi display case in the basement.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: cooking equipment (pots, pans, etc.)
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 3-301.11C - Critical Excessive bare hand contact with exposed food that is in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination. CORRECTED.
• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Observed raw fish stored over spaghetti inside the Pepsi display case.
  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.
• 4-501.11A - Repeat True 2-door reach in cooler was observed at 50F.
  Repair the cooler 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.
• 3-501.16A2 - Critical Observed meats inside True prep cooler cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. CORRECTED.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Observed a gap at the back door in the basement.
  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.
• 4-903.11A3 - Observed boxes of single service items (forks, napkins, etc.) were found 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.
• 4-202.16 - Repeat Observed milkcrates used as shelving units. The nonfood contact surface of the milkcrates is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-303.11A - Repeat Inadequate light was noted in the basement.
  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.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-501.12A - Repeat Floors, especially behind equipment, was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. gaskets inside the Hobart cooler.2. ice bucket inside the ice machine.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat Observed floor tiles damaged in the main kitchen prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 25, 2003 (Routine)

• 6-501.111B - The premises are not being routinely inspected for evidence of pests. Observed small brown ants at the drink station in the kitchen.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
• 6-501.12A - Repeat Walls in the open kitchen/cooking area was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 4-601.11C - In conjunction with 4-602.13: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. exteriors of equipment such as microwave oven, convection ovens, gas ranges, grills, other ovens.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. interior of microwave oven, 2. door gaskets on refrigerators and freezers, 3. inside the Master Bilt 2-door freezer, 4. inside the True produce refrigerator.
  Clean and sanitize these surfaces for food contact.
• 4-501.11B - Repeat The door gaskets are torn on the following units: 1. Pepsi upright refrigerator, 2. Master Bilt freezer.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored with the handles facing the employee.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
• 4-903.11B2 - Clean equipment such as dish ware on open shelves were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. skillets, 2. metal sheet trays/pans, 3. roasting pans, 4. cooking pots.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-903.11B1 - Repeat Clean equipment were not observed stored in a position to allow air-drying.
  Store cleaned/sanitized equipment in a self-draining position that allows air-drying. Do not stack equipment on top of each other while wet. Remove excess water.
• 3-302.12 - Repeat Unlabeled food container of flour.
  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.
• 6-201.11 - Repeat The ceiling panels in the basement are not designed, constructed, or installed so that they are smooth and easily cleanable.
  The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
• 6-501.11 - Missing ceiling panels in the basement; therefore, not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-303.11A - Repeat Inadequate light was noted in the basement storage area(s).
  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.
• 6-202.11A - The light bulbs in the basement storage area(s) 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.
• 4-202.16 - The nonfood contact surface of the reused milk and soda crates to elevate items off the floor in the basement are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Replace any reused milk and soda crates with NSF approved shelving units or dunnage racks.
• 6-303.11B - Repeat Inadequate light was noted inside the following units: 1. Pepsi upright refrigerator, 2. True produce refrigerator (basement), 3. inside one restroom.
  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.
• 4-501.12 - The cutting boards 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 .
• 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.
• 3-302.11A1 - Repeat Raw animal food (shelled eggs) stored over ready-to-eat (RTE) food in the refrigeration units.
  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.

June 17, 2003 (Routine)

• 6-301.14 - No signs or posters are provided at hand sinks reminding employee's to wash their hands.
  Provide signage that simply states "employee's shall wash their hands before returning to work."
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
• 4-904.11B - Unwrapped plastic knives, forks, or spoons were not stored properly in their organizers.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-204.112B - There was no temperature measuring device located in the following units: 1. dessert/beer refrigerated case, 2. True sliding door refrigerator in the basement, 3. Montgomery Ward chest freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 6-303.11C - Inadequate light was noted at the exhaust hood (one burnt out light bulb).
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12A - Cook line area walls, floors, and ceiling panels noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule is recommended.
• 4-101.111 - Card board found lining the inside of the refrigerated dessert/beer case.
  Remove the card board to maintain smooth, easily cleanable, non-absorbant surfaces.
• 3-302.11A1 - Raw animal food stored over ready-to-eat (RTE) food in the Hobart 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.
• 3-302.12 - Unlabeled food containers for flour.
  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.
• 4-903.11B1 - Clean equipment were not observed stored in a position to allow air-drying.
  Store clean equipment in a self-draining position that allows air-drying. Do not stack clean equipment on top of each other while wet. Remove excess water using paper towels as needed.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. metal sheet trays/pans, 2. roasting pans, 3. skillets, 4. large cooking pots.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. Eventual replacement of carbonized items.
• 4-501.11A - Hobart 2-door refrigerator is registering 47F and was observed in a possible state of disrepair and damaged.
  Check the refrigerator 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. Refrigerators shall be capable of holding at 41F or below.
• 4-501.11B - Torn/damaged door gasket seen on the Master Bilt freezer.
  Replace the torn/damaged door gasket.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. inside the microwave oven, 2. door gaskets on refrigerators and freezers, 3. slicer, 4. food processor, 5. inside the Master Bilt freezer (floor), 6. True sliding door refrigerator in the basement (produce storage).
  Clean and sanitize these surfaces for food contact.
• 6-201.11 - In conjunction with 6-501.11: The ceiling panels in the basement storage area are not designed, constructed, or installed so that they are smooth and easily cleanable and there are several missing.
  The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable and shall be intact.
• 3-304.12A - Repeat In-use utensils improperly stored between use. Observed improper storage of the ice scoop (lying in the ice machine).
  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 storage container. 3) Under running water. 4) In a clean, dry container. 5) In an approved holster.
• 6-303.11B - Inadequate light was noted inside some refrigeration units (burnt out light bulbs).
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-303.11A - Inadequate light was noted in the basement storage areas (burnt out light bulbs).
  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.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food (washed vegetables) 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.

March 13, 2003 (Routine)

• 4-602.13 - Piping hood system dirty.
  
• 3-304.12A - Ice scoop handle in ice.
  corrected
• 3-305.11A3 - Bread stored on the floor in paper bags.