July 15, 2009 (Follow-up)

Violations:

• 6-501.111(D) - Corrected During Inspection Repeat Harborage conditions exist. More than a daily amount of boxes stored on premises. Various items such as hoses and extra pans were stored on floor under shelving units. Unnecessary items that were easily carried were taken to the dumpsters. An unusable equipment prep refrigerator and an upright freezer not in use need to be removed from premises within 30 days.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 7-202.11(A) - Corrected During Inspection Critical Repeat Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. Observed 3 home insect sprayers in various shelving units, 4 additional foggers, and more than 12 non-commercial roach baits under equipment. These items were thrown in the trash at the request of the EHS.
  Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers.

Comments:
The purpose of today's visit is a follow-up to open after a closure for a roach infestation on 7/14/09. The permit to operate is reinstated. Continue to clean the premises frequently and aggressively.
Remove any insect traps, sprayers, foggers not placed by your current pest control company from premises. These may interfere with the effectiveness of your new treatment plan and are illegal to spray in a food facility without a pesticide applicator's license. Upon reviewing the report left by the pest control service company yesterday they are using sprays, insect growth regulators and cockroach bait gels targeted for cracks and crevices. I do not expect to see any motel style traps unless they are listed on the report left by the company.
Sweep entire kitchen floor after lunch service, after dinner service(or at closing) and as necessary including areas under equipment every day. Mop the floor after dinner service (or at closing everyday). It is easiest to mop after sweeping in the evening because the equipment is already moved.
Remove dead cockroaches immediately. They attract more pests. This means areas under equipment, storage areas, light fixtures should be checked daily for the presence of pests.
This facility may be referred to an enforcement team due to repeat critical and non-critical violations in existence over the last 18 months. It is important to TRAIN and MONITOR employees to ensure that violations remain corrected.
Buildings with readily available food and water are havens for cockroaches. Cockroaches can carry disease from garbage and bathrooms to food. The EHS recommends the proper sanitation measures such as the following help to prevent severe infestation:
� Correct sources of free moisture such as plumbing leaks and ventilate areas where condensation occurs. Make sure that all faucets are turned off promptly after each use.
� Eliminate harborage areas. Garbage should be thrown away in bags then placed in containers with tight fitting lids. Remove boxes, trash, rags, old unused equipment and other unnecessary items that provide hiding places and homes for the cockroaches.
� Vacuum in cracks and crevices to remove cockroaches, shed skins, and egg capsules that might attract more insects to the area. Seal any holes or cracks to prevent entry into these harborage areas. The presence of dead roaches may attract more pests to that area.
� Store food in insect proof containers such as plastic containers with tight-fitting lids. Food and equipment should be stored at least 6 inches off the floor to allow easy cleaning of spilled food.
� Cleanup up spills and food immediately. Any food debris lying around is competition for the bait applied by your pest control company.
� Inspect supplier shipments immediately including the transport vehicle. Refuse any shipment where infestation is observed.
� Preventative pest control service should be performed by a professional on a regular basis. Licensed commercial operators are trained to target pest harborage areas and use chemicals properly in food storage areas. Keep these records on premises for inspection by the Health Department. Failure to do so may be considered a critical violation under 6-501.111C for failure to use effective pest control when needed.
� Do not try to treat a pest control problem yourself. It is against Virginia law to apply pesticides in a restaurant if you do not have a pesticide applicator’s license. Any treatment you apply yourself reduces the effectiveness of the commercial pest service you are already paying for and creates a liability for contamination of food from the toxic chemicals.
� Grease traps can become a harborage area for cockroaches if not cleaned frequently. In addition, preventative cleaning of grease traps will eliminate sewage backup problems. Maintain a log at your facility that records when your grease trap is cleaned.

July 14, 2009 (Critical Procedures)

Violations:

• 2-102.11(B) - Critical 3 critical violations related to pest control and use of toxins found during inspection,
  The Person-In-Charge should train and monitor employees to ensure that no critical violations which could result in the service of unsafe food and cause a foodborne illness are present.
• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to a cockroach infestation. Observed 5 live roaches along wall. Numerous dead roaches under equipment and in traps.
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
• 7-202.11(A) - Critical Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. Observed 2 cases of Real Kill Indoor Fogger in dry storage shelf. One can of Real Kill Indoor Fogger found in Kitchen . Numerous residential Hot Shot roach motels found throughout kitchen.
  Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers.
• 7-202.12(C) - Critical Pesticides are not being applied by a certified applicator. Found open can of Indoor Fogger in kitchen area.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

Comments:
The purpose of today's visit was a critical procedures inspection.
The permit on your facility was suspended during the inspection due to a roach infestation. You will not be allowed to reopen until the EHS inspects the premises after the necessary pest control services.
1. Clean entire facility. Make sure to get rid of any grime or food debris on the floor or walls. The pest control will not be effective if there is grime present.
2. Have pest control treatment for roaches completed. Management says treatment will take place at 4:30 PM today. Keep records at the facility so that the health inspector can verify treatment is complete.
3. Clean and sanitize all equipment at least 18 hours after pest treatment. According to PIC you will not come in to clean up until Thursday morning. I expect to be notified that you are ready to inspect Thursday afternoon.
4. Contact the health department before reopening. You are not permitted to operate without health department approval.
-The food labeled under Time as a Public Health Control that was on display should be thrown out since it was not maintained under temperature control after 12:00
-Frequent and aggressive cleaning of floors, especially under equipment allows current pest control services to be more effective. Adequate cleaning prevents competition for the baits used by the pest control service to control pests. You have signed a new agreement with a pest control company. Someone must be present to allow service technician in the facility during the contract. Keep records of any pest control service completed on site as proof of using effective methods to control pests when pests are found. Please increase the frequency of service to weekly until this issue is completely under control.

March 13, 2009 (Routine)

Violations:

• 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed employee touch cooked chicken was going to be refried.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: The ducks in WIC were hanging over a box of raw squid tubes.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical Observed that whole roasted pig, duck and chicken were not labeled for service or discard. Corrected by discussing an effective method for labeling on a daily basis using a clock picture rather than a temperature log.
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 5-205.11(B) - The handwashing station at the back near the WIC is being used for purposes other than washing hands. Observed storage of steel wool in back handink. Observed an employee rinse out washcloth in front handsink.
  Hand sinks should be used for the sole purpose of washing hands to encourage handwashing and prevent contamination of cleaned hands.
• 5-205.15(B) - Plumbing connections under the food scraping sink area are leaking.
  A plumbing system shall be maintained in good repair to prevent food contamination and prevent slip and fall injuries to employees.
• 6-303.11(A) - Corrected During Inspection Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. There was no working light bulb in the walk-in freezer.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials. Observed that hood missed regularly scheduled cleaning that was due in Nov 2008.
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination and to prevent fire hazards.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution in sanitizing buckets was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine at 50-100 ppm.

Comments:
The purpose of today's visit was a routine inspection. Thank you for addressing all critical violations during the inspection.
**Staff have done a lot of work to correct previously cited violations. Continue to TRAIN and MONITOR employees so that the violations remain corrected.
Observed one employee wash hands during inspection. Please monitor and encourage the handwashing of employees to prevent foodborne illness
Handwashing Reminder:
Food employees must wash hands with soap for at least 20 seconds
BEFORE: food preparation, putting on gloves, working with clean equipment, utensils, unwrapped single-service or single-use items;
AFTER: handling trash, using the restroom, smoking, eating, coughing, sneezing, handling dirty equipment, handling raw meat or poultry;
DURING: food preparation as often as necessary and to prevent cross contamination
** Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Discard gloves when they become damaged or soiled.
Water Heater: Vanguard 6E744A; 36 KW
Dish Machine: Jackson ES 2000, chlorine @ 50 ppm
Grease Trap: N/O
Hood System: Missed Service due 11/15/08
Pest Control: Monthly, last service 2/27/09, no activity noted during inspection

March 27, 2008 (Follow-up)

Violations:

• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw pork in the walk in cooler
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.19(B)(1)-(4) - Critical Repeat Roasted pig, duck, etc (held in display case)for which time rather than temperature is being used as a control was labeled with the time the items were removed from temperature control, however based upon the time of my arrival at the facility, some of the items should have been discarded. (Prep times were observed at 10:30, 10:50 and 11:15 am.)
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1. the food shall have an initial temperature of 41f or less if removed from cold holding temperature or, 2. the food shall have an initial temperature of 135f or above if removed from hot holding temperature control, 3. the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4. the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control and, 5. the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 43.1-3-4(a)-(h) - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.

Comments:
The purpose of today's visit was to conduct a follow-up inspection to the critical procedures inspection conducted on 3/18/2008. Please review the following:
1. Upon my arrival at the facility roasted pig, duck and pork were observed hanging in the display glass window. These item were subsequently removed prior to my entrance into the kitchen. The facility was observed with labels on the hanging rods, inside of the display glass. The label contained the prep time only. It was explained to the CFM the labels must include the date, time the item was cooked or removed from temperature control and the time the item must be discarded. ***These items were observed discarded in the outside dumpster.***
2. During the inspection of the walk in cooler, raw chicken was observed improperly stored over raw pork. At my request, food storage in the walk in cooler was corrected.
3. All other critical violations previously cited were corrected.
4. Please fax a copy of CFM card to the Health Department within 10 days.
A review of the facility's inspection report will be conducted. Facility may receive a Notice of Violations to address the violations observed at the start of the inspection.

March 18, 2008 (Critical Procedures)

Violations:

• 3-301.11(B) - Critical Food employees are handling ready to eat foods using their bare hands. (cook observed arranging food with bare hands on the plate)
  Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). (raw eggs over produce in the walk in cooler, raw chicken over water cress in the walk in cooler, raw bacon over vegetables in the display refrig)
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready to eat foods, washed produce, etc.
• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical Repeat Roasted pig, duck, etc (held in display case)for which time rather than temperature is being used as a control was not labeled with the time the items were removed from temperature control and the time the items must be discarded by.
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1. the food shall have an initial temperature of 41f or less if removed from cold holding temperature or, 2. the food shall have an initial temperature of 135f or above if removed from hot holding temperature control, 3. the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4. the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control and, 5. the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: items washed in warewashing machine
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) (Sanitizer line is not primed )
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 7-202.12(C) - Critical Container of Home defense pest control spray observed in the kitchen.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

Comments:
Food temperatures cont.
lobster meat in prep refrig 40F, pork in display refrig 39F, chicken in display refrig 36F, egg drop sou 182F, hot & spicy soup 186F
This visit was made to conduct a critical procedure inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately. A follow-up inspection will be conducted on or about 3/18/2008 for previous NOV issued to the facility.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. Professional Pest Control Company services twice, monthly. No activity/evidence noted today.
5. Grease traps are located on the floor under the 3-vat sink and the warewashing machine and are cleaned every week. Hood system last serviced on 12/5/2007, filters are cleaned weekly.
6. Water heater is AO Smith BTR 199108 190,000 BTU. Warewasher is Jackson, ES 2000, chlorine sanitizing.
7. Sanitizer for 3 vat sink is chlorine.
8. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken

September 24, 2007 (Routine)

Violations:

• 2-102.11(C) - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee.
  The Person in Charge or certified food manager is responsible for educating his/her employees on good personal hygiene including handwashing and glove changing to help prevent foodborne illness. Poor personal hygiene greatly contributes to foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw beef over vegetables in the sandwich prep unit)
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken and beef over shrimp in the reach in freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. (observed container of cut oranges being stored in ice machine)
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: observed on the prep table in standing water
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.13 - Paper towels were found used in direct contact with the following food item(s): lining food storage containers in the refrigeration units.
  Linens may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
• 3-304.14(B)(1) - Wet wiping clothes observed on the counters in between use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor in the kitchen and storage hall.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: general tso chicken left out at room temp
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw beef and scallops on the top of sandwich prep unit
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical The following food item(s) for which time rather than temperature is being used as a control was not properly labeled with the date, time of preparation and time for discard: roasted pig and duck products in the display case
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe: unwrapped food items observed directly stored in take-out bags
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
• 4-202.11(A)(1)-(5) - Critical The food-contact surface of the following equipment contains cracks, chips, or pits and can not be easily cleaned: Chinese measuring scale
  Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:Cardboard boxes observed being reused for storage and lining shelving in the walk-in coolerbamboo handle strainers used at the wok line
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: utensils stored in the plastic tubs at the kitchen prep tables
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: prep shelving of island in the kitchen, sides of hood equipment
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine.
• 4-903.11(B) - Clean plates were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 4-904.11(B) - Unwrapped knives, forks, or spoons were not stored at the wait station with the handles up.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Sunbeam processor
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 5-205.15(B) - Faucet at the 3-vat sink was observed leaking.
  A plumbing system shall be maintained in good repair.
• 6-501.11 - Observed that the following areas are not maintained in good repair:1. raw wood observed supporting shelving for ovens in the kitchen
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the following areas are in need of cleaning:1. Kitchen ceiling in front of hood vents2. Kitchen floor under hood equipment
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. (table cleaner)
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately. A NOV will be sent to this facility regarding the repeat violations observed. A follow-up inspection will be conducted approximately 10 days after the receipt of the NOV.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services weekly. No activity/evidence noted today.
5. Grease traps are located on the floor under the 3-vat sink and the warewashing machine and are cleaned every week. Hood system last serviced on 5/8/2007, filters are cleaned weekly.
6. Water heater is AO Smith BTR 199108 190,000 BTU. Warewasher is Jackson, ES 2000, chlorine sanitizing.
7. Sanitizer for 3 vat sink is chlorine.
8. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
9. Review cooling process. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. PHF must cool from 135F to 70F within 2 hours, then from 70F to 41 F with in 4 hours.
***Failure to correct and maintain cited violations results in additional corrective action being taken.***

March 28, 2007 (Follow-up)

Violations:

• 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit.raw chicken over produce in the walk in coolerraw pork over vegetables in the reach in freezer
  CORRECTED DURING INSPECTION: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:raw chicken over beef in the walk in cooler
  CORRECTED DURING INSPECTION: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 4-204.112(B) - Repeat There was no temperature measuring device located in the following cold or hot holding equipment:missing all prep refrigerations units
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 6-501.12(A) - Repeat Observed that the following areas were in need of cleaning:1. Ceiling in the kitchen 2. Around vent sheilds in the kitchen hood
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine sanitizing solution was measured in excess of 200ppm.
  Maintain the concentration of the chlorine sanitizer at 50ppm.

Comments:
The purpose of today's visit was to conduct a follow-up inspection to the routine inspection conducted on 3/21/2007. Please review the following:
1. Several violations were observed corrected at the start of the inspection. However, 3 critical and 2 noncritical violations were observed uncorrected at the start of the inspection.
2. At my request all the critical violations were corrected during the inspection.
3. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
4. Facility received pest control service, per service report dated 3/27/2007.
5. Facility is scheduled to receive hood cleaning next week. Please fax a copy of the completed service report to the Health Department.

March 26, 2007 (Follow-up)

Comments:
Per vm on received on cell on 3/23/2007, the service tech was back out and repaired the warewash machine.
The purpose of today's visit was to conduct a follow-up inspection for thee warewashing machine. It was verified that the tech was out and serviced the warewashing unit. The unit was checked and found to be sanitizing at 50-100ppm.
Thank you
The follow-up inspection for the remaining violations will be conducted on Wednesday.

March 22, 2007 (Follow-up)

Violations:

• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: items washed in the warewash machine
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.

Comments:
The purpose of today's visit was to conduct a follow-up inspection for the warewashing machine. Service tech was observed on site upon my arrival at the facility. The machine was serviced (line was replaced) and tested, the unit was not found to be operating per manufacture's specifications and not sanitizing at 50ppm minimum. The warewashing machine may NOT be used until it is repaired and able to sanitize at 50ppm. Please call once the repair is completed. Continue to manually wash, rinse and sanitize at the 3-vat and use single service items.

March 21, 2007 (Routine)

Violations:

• 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found on the storage rack with items to be used for food service:dented cans of soy sauce, hoisin sauce and fruit cocktail
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit.(raw shell eggs over produce in the walk in cooler)(raw beef over pre-packaged RTE in the walk in freezer)
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:observed unwrapped chicken beef thawing together in the same waterobserved chicken and shrimp thawing at room temperature in the same vat of the 3-vat sinkobserved raw chicken over pork and beef in the walk in coolerobserved raw beef over shrimp in the walk in cooler
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.14(B)(1) - Repeat Improper storage of wet wiping cloths in between use. (observed sitting on counters)
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: beef- at room temperature on the prep tableshrimp and beef - at room temperature in the 3-vat sink
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.19(B)(1)-(4) - Critical Repeat The following food item(s) for which time rather than temperature is being used as a control was not properly labled with the date and the served or discarded by the expiration time:roasted chicken - display caseroasted pig - display case
  CORRECTED DURING INSPECTION: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 4-101.17(A) - Repeat Bamboo handle strainers were observed being used at the wok line.
  Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment:missing in all prep refrigeration units
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-502.13(A) - Repeat Lids to 5 gallon manufacture containers were observed being reused.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Shelving over tables and refrigeration unitsshelving under countertop equipment (microwave, scale, oven)top of oven, under the oveninside bottom of prep refrigerator being used for storage.storage containers and drawers at the server's station
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: items being cleaned in the warewashing machine
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink (missing behind the bar and in the kitchen, next to the roasted display case)
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.111(C) - Critical Methods are not being used to control pests. One live roach observed on the grease trap in the warewash area.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the following areas are need of cleaning:1. Ceiling in the kitchen2. Around vent sheilds in the kitchen hood3. Grease traps
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately. A follow up inspection will be conducted on 3/22/2007 to check the warewashing machine. The machine may not be used until it is repaired and sanitizing at the proper concentration. A follow-up inspection will be conducted for all other remaining critical and cleaning violations on 3/29/2007.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long. Remember to properly labeled all food items that are on display, for which Time As a Public Health Control is used.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services weekly. No activity/evidence noted today.
5. Grease traps are located at the 3-vat sink and warewashing machine and are cleaned weekly.
6. Water heater is AOSmith, 190000 BTU, BTR 199 108. Warewasher is Jackson ES2000, single tank, chlorine sanitizing.
7. Sanitizer for 3 vat sink is chlorine. Provide a test kit for chlorine to measure the concentration of sanitizing solutions. The testing device is required for two reasons: 1) the use of chemical sanitizers requires minimum concentrations of the sanitizer to ensure sanitization and 2) too much sanitizer could be toxic.
8. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

March 21, 2007 (Complaint)

Violations:

• 2-301.14(A)-(I) - Critical A food employee failed to wash his or her hands before engaging in food preparation after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (chef observed cut cooked roasted duck/chicken with 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.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink. (missing at bar and handsink, next to duck display case)
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.

Comments:
The purpose of today's visit was to conduct a complaint investigation, in conjunction with a routine inspection. The complaint was received by our office on 3/19/2007. The complainant stated they saw a chef on 3/18/07 around 8pm sneeze and grab a roast duck hanging in the kitchen without washing his hands. Please review the information obtained from today's investigation.
1. The CFM was unaware of the complaint and stated they were on duty during the time of the incident.
2. Handwashing is monitored by manager. However, the CFM stated that the chef during the time of the incident was new and they had to taught.
3. Per the CFM, employees are required to wash hands before cooking.
4. It has been reiterated with the CFM, that employees are required to wash hands at any time after they have been contaminated (handling raw animal products, changing task, sneezing, coughing, etc.) At the time of my visit I did not observe employees washing hands after changing task. Additionally, the chef was observed handling cooked chicken with their bare hands when slicing.

Based on the information obtained and the observations observed during today's investigation, the complaint is confirmed.

December 06, 2006 (Routine)

Violations:

• 3-202.15 - Corrected During Inspection Critical Dented cans of pickle cabbage observed on shelf with other items to be used for the food service.
  In conjunction with 6-404.11: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw shrimp over sauce in the walk in cooler, raw beef over RTE in the reach in freezer, raw shrimp over cooked pork in the display refrigerator - Corrected, raw animal randomly stored over RTE in the walk in cooler.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk in freezer. (raw chicken and beef over shrimp, raw animal products randomly stored in the walk in coolers)
  Raw foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1. raw chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in freezer.
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler, freezer and kitchen.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical General Tso general and raw shell egg mix were cold holding at improper temperatures. Peking duck sitting out at room temperature to air dry.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
• 3-501.17(A)(1) - Critical The prepared ready-to-eat (RTE) spring rolls, general tso chicken and sweet & sour chicken in the refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like left over soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 12/2 they shall be date marked with a "use by" date not exceeding 12/8. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical Fried duck, pork and bbq pork in the display case was not properly identified with the date, time it was removed from temperature control and time it must be discarded.
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1. the food shall have an initial temperature of 41f or less if removed from cold holding temperature or, 2. the food shall have an initial temperature of 135f or above if removed from hot holding temperature control, 3. the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4. the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control and, 5. the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 4-101.17(A) - Bamboo handle strainers observed being used at the wok line.
  Wood and wood wicker may not be used as a food contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
• 4-202.16 - Aluminium foil observed lining trays. Raw shelving observed under the hood and over and under the two oven units. Cardboard boxes observed being reused for storage.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of various food and non food items through out the kitchen.
  The following items shall not be reused for storage of other foods: 1. tofu buckets, 2. soy sauce buckets, 3. cream cheese containers, 4. mayonnaise containers, 5. salad dressing containers, 6. margarine containers, etc. Provide only NSF approved reusable food containers for your food storage needs.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:shelving throughout the kitchen, including prep tables and wallsshelving under countertop equipmentprep refrigerator used for storage
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(A) - Various equipment, storage containers and utensils were found stored directly on the floor and under shelving.
  Cleaned equipment and utensils, laundered linens, and single service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:Aroma rice cookerCuisinArt food processorHamilton Beach processor
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 5-501.15(A) - The cover of the refuse container located outside the establishment is damaged.
  Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers.
• 6-202.11(A) - Lights bulb(s) in the ceiling in front of the walk in cooler are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-303.11(A) - Set of lights observed out in the hall leading to back storage area.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.11 - Observed that the following areas are not maintained in good repair:1. Cardboard observed on wall in kitchen, next to display case
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the following areas are in need of cleaning:1. Floor under hood equipment2. outside of grease trap3. wall around trash can at drink station4. Floor of server station
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.14(A) - Upright fan in kitchen to dry Peking duck was observed with dust accumulation.
  Clean intake and exhaust air ducts at regularly intervals or prevent them from becoming sources of contamination.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately and maintained. A follow up inspection will be conducted on or about 1/2/2007, at which time all critical, cleaning and easily correctable violations must be corrected.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services weekly. No activity/evidence noted today.
5. Grease trap is cleaned weekly. Hood system lasted cleaned on 10/30/2006, filters are changed every 2 weeks.
6. Water heater and warewash machine are the same as file. Warewasher was tested and found to be sanitizing at appropriate concentration.
7. Sanitizer for 3 vat sink is chlorine.
8. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
9. Review cooling process for Peking duck. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. PHF must cool from 135F to 70F within 2 hours, then from 70F to 41 F with in 4 hours.
Note: Display case is not for hot holding. If Time As a Public Health Control is used, the items in the display case must be discarded at the end of the 4 hours. They may not be refrigerated or frozen.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

June 26, 2006 (Routine)

Violations:

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the walkin freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Dispensing utensils improperly stored between use. Observed knives and cleavers stored between the prep table and the wall.
  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 140F .
• 3-304.14D - Repeat Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-501.16A - Critical Duck hot holding at improper temperatures (87F).
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Scallops and squid cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.19A - Critical Duck and pork for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 4-101.111 - Observed cardboard lining shelves at prep table across from grease trap.
  Remove cardboard liners. Surfaces must be smooth, non-absorbent and easily cleanable. Cardboard is not suitable.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-501.12 - The cutting board at the prep line is 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 .
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) shelves above prep table across from grease trap2) ALL shelves above the prep line3) ALL three reachin refrigerators at prep areas -. a) door surfaces - inside and out b) door gaskets
  Clean.
• 6-501.12A - The following areas are in need of cleaning:1) floor under bulk flour, etc. containers2) floor under shelving near hall doorway3) wall behind prep table across from grease trap
  Clean.

Comments:
The purpose of this visit was to conduct a routine inspection.
There is considerable cleaning which needs to be done. Cleaning must be done REGULARLY. To say that cleaning was done last week or a couple of days ago and still have as much to do today is unacceptable. Cleaning must be done more regularly.
The duck which is cooked early in the day and hung in a display window must be kept HOT at 140F or greater or Time must be used as the public health control. Time allows the duck and pork to be kept out of temperature, after cooking, for up to FOUR hours. The start time, when the food came off the heat, and the discard time must be labeled on the duck and pork individually or as a whole group if more than one was cooked at the same time. The duck and pork must be sold or discarded at the end of four hours after placing in the display case.
The next routine inspection will be in approximately six months.
Water heater: A.O. Smith BTR 199 108; 190000BTU; 184gph recovery rate.

June 26, 2006 (Routine)

Violations:

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the walkin freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Dispensing utensils improperly stored between use. Observed knives and cleavers stored between the prep table and the wall.
  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 140F .
• 3-304.14D - Repeat Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-501.16A - Critical Duck hot holding at improper temperatures (87F).
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Scallops and squid cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.19A - Critical Duck and pork for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 4-101.111 - Observed cardboard lining shelves at prep table across from grease trap.
  Remove cardboard liners. Surfaces must be smooth, non-absorbent and easily cleanable. Cardboard is not suitable.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-501.12 - The cutting board at the prep line is 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 .
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) shelves above prep table across from grease trap2) ALL shelves above the prep line3) ALL three reachin refrigerators at prep areas -. a) door surfaces - inside and out b) door gaskets
  Clean.
• 6-501.12A - The following areas are in need of cleaning:1) floor under bulk flour, etc. containers2) floor under shelving near hall doorway3) wall behind prep table across from grease trap
  Clean.

Comments:
The purpose of this visit was to conduct a routine inspection.
There is considerable cleaning which needs to be done. Cleaning must be done REGULARLY. To say that cleaning was done last week or a couple of days ago and still have as much to do today is unacceptable. Cleaning must be done more regularly.
The duck which is cooked early in the day and hung in a display window must be kept HOT at 140F or greater or Time must be used as the public health control. Time allows the duck and pork to be kept out of temperature, after cooking, for up to FOUR hours. The start time, when the food came off the heat, and the discard time must be labeled on the duck and pork individually or as a whole group if more than one was cooked at the same time. The duck and pork must be sold or discarded at the end of four hours after placing in the display case.
The next routine inspection will be in approximately six months.
Water heater: A.O. Smith BTR 199 108; 190000BTU; 184gph recovery rate.

December 29, 2005 (Routine)

Violations:

• 2-301.14A - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-304.14D - Corrected During Inspection Repeat Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-501.16B - Corrected During Inspection Critical Shrimp, chicken, beef, scallops - all items on prep top - cold holding at improper temperatures.
  Prep top items were moved to freezer. At conclusion of inspection, all items were at 41F or less. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.16B - Corrected During Inspection Critical Beef and gravy(57F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) shelves above grill prep counters2) all prep tables and surfaces along the grill prep line.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Rival(?) crockpot used to keep fried rice warm.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 43.1-3-8 - Critical There was no CFM on the premises during food prep, prior to opening.
  Permit to Operate is suspended until the arrival of a CFM.

Comments:
This inspection was conducted in conjunction with a foodborne illness investigation.
There must be a CFM present during all hours of food preparation, service and cleanup. The CFM arrived one hour after my arrival. The establishment did not open at its normal opening time until the arrival of the CFM. It is strongly recommended that more than three people in this establishment be certified. The owner was out of town, a CFM chef was off today and the third person, who did arrive, was not scheduled to arrive until 15 minutes before opening. Employees arrive two hours before opening to start food preparation.
The result of the foodborne investigation led to two conclusions, which were verified during this inspection. Employees are not washing their hands regularly. They are not using gloves when necessary. The second conclusion is that cleaning of food prep surfaces is not done often enough. The prep surfaces at the cook line had a buildup of grease on them. DIRTY dry wiping cloths were being used to wipe these surfaces down. A sanitizer bucket was present. Use ONLY the wet wiping cloths. Change cloths regularly as they become soiled. While some items were listed above that needed cleaning, a thorough cleaning of all stainless steel surfaces is necessary. This must be done regularly. The routine inspection of November 29 also cited numerous cleaning issues. The management must take a harder stance regarding cleanliness in the kitchen.
The next routine inspection will be in approximately 60 days.

December 29, 2005 (Complaint)

Violation: 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Comments:
The purpose of this visit was to conduct an complaint investigation regarding a possible foodborne illness contracted at this establishment. The complainant ate at the establishment on Dec. 27. Symptoms occurred approximately five hours later. The suspect foods are: 1) sesame beef with sauce; 2) fried rice; 3) steamed rice. The certified food manager was unaware of the complaint. There have been no sick employees in the last three weeks according to the CFM. The establishment has a policy of sending employees home if they appear to be sick. Employees are encouraged to call out sick rather than come into work.
The rice and beef are delivered by the same vendor - China International Foods Distributing Company. The most recent delivery was on December 27.
The beef is delivered fresh. It is received and placed in the walkin freezer. When the beef is to be prepared it is cut while partially frozen. Thawing is done at room temperature. After cutting, the beef is returned to the freezer. Portions of cut beef are put a prep refrigerator overnight to thaw for use the next day. The beef is marinated and placed in a refrigerator and ready for use at that time. Upon order, the beef is deep fried, then stir-fried in a wok with sauce. The beef is added to the customer's choice of fried rice or steamed rice. Cook temperatures are not monitored. Preparation of raw beef was not observed at this time.
The steamed rice is prepared daily and kept in a warmer. The hot hold temperature of 164F was adequate. The fried rice is made from the steamed rice. Portions are prepared and kept in a warmer to be used when needed. The hot hold temperature of 156F was also adequate. There is no indication of the food not being stored properly or being cooked improperly.
Refrigerators were observed to be maintaining proper cold hold temperatures at the time of this investigation. Storage of raw foods was observed to be not susceptible to cross-contamination in the refrigerators/freezer. The mechanical dishwasher was tested and it is operating per the manufacturer's dataplate. Chlorine level is 50ppm during the sanitize cycle.
However, it was observed that the establishment may be susceptible to the transmission of foodborne illness due to some employee practices observed today. During the observation part of this investigation, it was noted that employees were going about their assigned duties and not washing hands between tasks. At the insistence of the EHS, the manager had all employees wash their hands in the prescribed manner. A full explanation was given to employees about when and why to wash hands. An explanation was given regarding the use of gloves when handling ready to eat foods. It was pointed out to the CFM that the chef must wash hands often, as he is handling the plates that ready to eat foods are being placed on.
This investigation does not confirm the establishment as being the direct cause of the complainant's illness.

December 29, 2005 (Routine)

Violations:

• 2-301.14A - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-304.14D - Corrected During Inspection Repeat Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-501.16B - Corrected During Inspection Critical Shrimp, chicken, beef, scallops - all items on prep top - cold holding at improper temperatures.
  Prep top items were moved to freezer. At conclusion of inspection, all items were at 41F or less. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.16B - Corrected During Inspection Critical Beef and gravy(57F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) shelves above grill prep counters2) all prep tables and surfaces along the grill prep line.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Rival(?) crockpot used to keep fried rice warm.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 43.1-3-8 - Critical There was no CFM on the premises during food prep, prior to opening.
  Permit to Operate is suspended until the arrival of a CFM.

Comments:
This inspection was conducted in conjunction with a foodborne illness investigation.
There must be a CFM present during all hours of food preparation, service and cleanup. The CFM arrived one hour after my arrival. The establishment did not open at its normal opening time until the arrival of the CFM. It is strongly recommended that more than three people in this establishment be certified. The owner was out of town, a CFM chef was off today and the third person, who did arrive, was not scheduled to arrive until 15 minutes before opening. Employees arrive two hours before opening to start food preparation.
The result of the foodborne investigation led to two conclusions, which were verified during this inspection. Employees are not washing their hands regularly. They are not using gloves when necessary. The second conclusion is that cleaning of food prep surfaces is not done often enough. The prep surfaces at the cook line had a buildup of grease on them. DIRTY dry wiping cloths were being used to wipe these surfaces down. A sanitizer bucket was present. Use ONLY the wet wiping cloths. Change cloths regularly as they become soiled. While some items were listed above that needed cleaning, a thorough cleaning of all stainless steel surfaces is necessary. This must be done regularly. The routine inspection of November 29 also cited numerous cleaning issues. The management must take a harder stance regarding cleanliness in the kitchen.
The next routine inspection will be in approximately 60 days.

December 29, 2005 (Complaint)

Violation: 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Comments:
The purpose of this visit was to conduct an complaint investigation regarding a possible foodborne illness contracted at this establishment. The complainant ate at the establishment on Dec. 27. Symptoms occurred approximately five hours later. The suspect foods are: 1) sesame beef with sauce; 2) fried rice; 3) steamed rice. The certified food manager was unaware of the complaint. There have been no sick employees in the last three weeks according to the CFM. The establishment has a policy of sending employees home if they appear to be sick. Employees are encouraged to call out sick rather than come into work.
The rice and beef are delivered by the same vendor - China International Foods Distributing Company. The most recent delivery was on December 27.
The beef is delivered fresh. It is received and placed in the walkin freezer. When the beef is to be prepared it is cut while partially frozen. Thawing is done at room temperature. After cutting, the beef is returned to the freezer. Portions of cut beef are put a prep refrigerator overnight to thaw for use the next day. The beef is marinated and placed in a refrigerator and ready for use at that time. Upon order, the beef is deep fried, then stir-fried in a wok with sauce. The beef is added to the customer's choice of fried rice or steamed rice. Cook temperatures are not monitored. Preparation of raw beef was not observed at this time.
The steamed rice is prepared daily and kept in a warmer. The hot hold temperature of 164F was adequate. The fried rice is made from the steamed rice. Portions are prepared and kept in a warmer to be used when needed. The hot hold temperature of 156F was also adequate. There is no indication of the food not being stored properly or being cooked improperly.
Refrigerators were observed to be maintaining proper cold hold temperatures at the time of this investigation. Storage of raw foods was observed to be not susceptible to cross-contamination in the refrigerators/freezer. The mechanical dishwasher was tested and it is operating per the manufacturer's dataplate. Chlorine level is 50ppm during the sanitize cycle.
However, it was observed that the establishment may be susceptible to the transmission of foodborne illness due to some employee practices observed today. During the observation part of this investigation, it was noted that employees were going about their assigned duties and not washing hands between tasks. At the insistence of the EHS, the manager had all employees wash their hands in the prescribed manner. A full explanation was given to employees about when and why to wash hands. An explanation was given regarding the use of gloves when handling ready to eat foods. It was pointed out to the CFM that the chef must wash hands often, as he is handling the plates that ready to eat foods are being placed on.
This investigation does not confirm the establishment as being the direct cause of the complainant's illness.

November 29, 2005 (Routine)

Violations:

• 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 3-301.11C - Plastic container and bowls were being used as dispensing utensils in bulk foods.
  Provide SCOOPS in all bulk foods to minimize bare hand contact with exposed food.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walkin refrigerator and prep units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Salt container was mislabeled as 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.
• 3-304.12 - Repeat In-use utensils(rice scoops) improperly stored between use. Scoops were stored in container of water.
  Store in-use utensils in one of the following manners: on a clean portion of the food preparation or cooking equipment if the in-use utensil and the countertop is cleaned and sanitized every 4 hours. DO NOT store rice scoops or other utensils in containers of water.
• 3-304.12 - Repeat Dispensing utensils(scoops) in bulk foods - rice, salt, flour, etc. - improperly stored between use.
  Store 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.
• 3-304.14D - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walkin freezer.
  ALL food must be stored at least 6" off the floor. Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.16 - Corrected During Inspection Piece of 2x4 was used in the kitchen for opening containers(?). The wood is stained, dirty and not easily cleanable.
  Remove 2x4 from kitchen.
• 4-204.112B - Repeat There was no temperature measuring device located in the THREE prep refrigerators.
  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.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a quaternary ammonia test kit for the 3 compartment sink AND a chlorine test kit for the dishwash machine to ensure the sanitizing solution is maintained at the proper solution.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11A - Repeat The left prep refrigerator did not maintain 41F ambient air temperature. The right prep refrigerator did not maintain 41F ambient air temperature.
  Repair BOTH refrigerators 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
• 4-501.11B - There are not 3 stoppers for the 3 compartment sink.
  Provide stoppers for sinks. 3 compartment sink must be usable for sanitizer solutions and in the event the dishwasher breaks down.
• 4-501.12 - Repeat The cutting board at the left prep reachin is 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 .
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: utensils on knife rack at back of kitchen
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) edges of doors and gaskets on doors of ALL upright and prep refrigerators2) outside surfaces of ALL bulk containers - flour, salt, etc.3) top surfaces of ALL prep reachin refrigerators. The spaces between food containers have a buildup of grime
  CLEAN.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils being wiped off for use.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 5-202.11A - Critical The 3 vat sink is being used incorrectly.
  Wash, rinse and sanitize sinks are to be used from right to left. SWITCH the location of the bulk soap and sanitizer containers.
• 6-202.11A - Light bulbs in the walkin refrigerator is not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-303.11B - Inadequate lighting was noted in the True reachin freezer. No light bulb.
  Replace light bulb. Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.12A - Repeat The following areas of the physical facility are in need of cleaning:1) tops of both grease traps2) ALL pipes below 3 compartment sink3) ALL pipes below 2 compartment sink4) FLOOR under cookline5) WALL above 3 compartment sink6) piping from fire suppression system, inside hood7) hood vents facing the kitchen have a buildup of dust and dirt8) wall near roast duck display has a buildup of dust on it
  CLEAN.
• 7-102.11 - Critical Working containers of liquid products are not properly labeled.
  Working containers of toxic items and water are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-201.11B - Corrected During Inspection Critical Container of liquid cleaner observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
The purpose of this visit is to conduct a routine inspection. There are numerous critical and non-critical violations. ALL violations must be corrected by Monday, December 5, 2005. There will be a followup inspection on that date.
The entire kitchen area is in need of cleaning - walls, floors, shelves - anything that is stainless steel must be cleaned. MOVE things. REMOVE things that are not part of the food preparation process. A REGULAR cleaning schedule must be put in place.
Two of the three prep refrigerators are not working properly. DO NOT use these units until they are repaired and working properly - maintaining 41F temperature. Call me when the units have been serviced.
A new process: EVERY DAY make sink of sanitizer solution. Use a test kit to verify the correct concentration - 200ppm quaternary ammonia. Fill two smaller containers with sanitizer and place one at the cook line and one at the prep area near the roast ducks. This sanitizer solution is to be used when wiping down ANY surface in the kitchen. If the wiping cloths get dirty over the course of the day, replace them.
The followup inspection on December 5 will expect that the kitchen is MUCH cleaner and all refrigeration is operational.

November 28, 2005 (Follow-up)

Violations:

• 2-401.11A - Critical Observed employee smoking in the kitchen as I entered the establishment.
  Smoking is not allowed in the kitchen. Employees may smoke in designated areas only. It is mandatory that employees wash hands after smoking, before returning to work in kitchen.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walkin refrigerator and prep units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14D - Repeat Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walkin freezer.
  ALL food must be stored at least 6" off the floor. Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Foods on prep top were cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-101.111 - Cardboard used to line bottom shelves of two prep tables. Surface is not non-absorbent or easily cleanable.
  Remove cardboard. Do not line shelves.
• 4-204.112B - Repeat There was no temperature measuring device located in the THREE prep refrigerators.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11B - Repeat There are not 3 stoppers for the 3 compartment sink.
  Provide stoppers for sinks. 3 compartment sink must be usable for sanitizer solutions and in the event the dishwasher breaks down.
• 4-501.12 - Repeat 1) The cutting board at the left prep reachin is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.2) The wooden cutting board under the small meat slicer is heavily scratched and scored. It is no longer easily cleanable due to its condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) edges of doors and gaskets on doors of ALL upright and prep refrigerators
  CLEAN.
• 4-602.13 - Observed that the fan guard on portable fan is dirty. Fan is used to dry ducks coming from refrigerator.
  Clean the fan guard. If guard can not be cleaned, replace the fan and clean the guard regularly.
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 5-205.15B - Faucets at 3 compartment sink leak
  Repair faucets.
• 5-402.13 - Critical The sanitizer sink, which does not drain through the grease trap, is being used as a prep sink. Observed greasy waste water draining directly to the floor drain from the sanitizer sink.
  Use only the wash or rinse sinks for disposal of grease-laden waste.
• 6-202.11A - 1) Light bulbs in the walkin refrigerator is not covered by a protective shielding.2) Light bulb in True reachin freezer is not shielded.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.12A - Observed that no paper towels were available for handsink at the 3 vat sink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11B - Repeat Inadequate lighting was noted in the True reachin freezer. No light bulb.
  Replace light bulb. Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.12A - Repeat The following areas of the physical facility are in need of cleaning:1) tops of both grease traps2) ALL pipes below 3 compartment sink3) ALL pipes below 2 compartment sink4) FLOOR under cookline5) WALL above 3 compartment sink6) piping from fire suppression system, inside hood7) hood vents facing the kitchen have a buildup of dust and dirt8) wall near roast duck display has a buildup of dust on it
  CLEAN.

Comments:
The purpose of this visit was to followup on the routine inspection from November 29. While some items have been corrected, there are many items still left. There will be a followup on December 9. At that time ALL items are to be corrected. Some of the violations cited will require employees to be trained to act differently. Some violations will require the CFM or person in charge to be forceful about what is acceptable or not when it comes to food safety in the kitchen.
It is mandatory that a Certified Food Manager be on the premises at all time of food preparation, service and cleanup. It is STRONGLY recommended that one of the chefs become a CFM or management must schedule the current CFM to be in the restaurant during preparation hours as well as business hours. Currently, the CFM arrives at approximately 10:45am. Food preparation starts at 9:30 or earlier.
It is also recommended that the foods on the prep top not be placed on top until 11am or 11:15am. At 10:30 the foods had been on the prep top for a while. None of them were at proper cold hold temperatures. It is better to keep the items in the walkin until much closer to opening at 11:30.

June 06, 2005 (Follow-up)

Violation: 4-302.12 - Observed no test kit on site.
Provide one to monitor sanitizing solutions.
Comments:
Follow-up inspection.
1. Substantial compliance observed at time of follow-up.
2. Please use reports as a guide to maintain all violations in compliance.
3. Any violations observed as repeat again will be subject to a notice of violation.
4. If you have any questions, please contact me. Thank you.

June 01, 2005 (Follow-up)

Violations:

• 2-301.14A - Critical Repeat Observed no handwashing during the inspection.A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.Two cans observed dented on food storage shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A1 - Critical Repeat 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.
• 3-302.11A4 - Critical Repeat Spices observed uncovered in bulk containers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat 1. Ice scoop handle observed in direct contact with the ice.2. Rice spoons observed in standing water at room temperature.3. Knives observed stored in between wall and prep unit.
  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 140F .
• 3-304.14B2 - Repeat Wet wiping cloths observed on food prep surfaces.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A1 - Repeat Food observed stored on the floor in the walk-in .
  Protect food from contamination by storing the food in a clean and dry location, 6in. off of the floor.
• 3-501.16B - Critical Repeat 1. Foods in the prep unit #1 observed above 41F.2. Chicken on top of prep table (68F) observed above 41F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.111 - Repeat 1. Duct tape observed on prep unit #2.2. Plastic sticky paper observed on new shelving.
  Remove tape and sticky paper.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112B - Repeat There was no temperature measuring device located in several pieces of equipment.
  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 - Repeat 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.
• 4-302.14 - Repeat 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.
• 4-501.11A - Repeat Two door reach-in observed not working and is being used for storage.2. Two door prep observed at 49F.3. One shelf in the spice area observed damaged.
  1. Remove reach-in.2. 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.3. Repair or replace shelving.
• 4-501.11B - Repeat The door gasket to the True freezer observed damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - Repeat The cutting board(s) along the prep units and white cutting boards at the bar observed 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 .
• 4-502.11A - Repeat The following observed in a state of repair and condition preventing effective maintenance and easy cleaning:1. cracked/damaged containers2. rice cooker handle missing3. other rice cooker damaged handle.
  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.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: plates on shelf, bulk spice containers.
  Clean and sanitize these surfaces for food contact.
• 4-602.11E - Repeat The following observed in need of cleaning:1. soda nozzle holder2. can opener3. slicer.
  Clean all equipment/utensils at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.13 - Repeat The following observed in need of cleaning:1. ALL shelving2. fan that cools pigs.3. wooden shelf at the bar4. interior and exterior of ALL cooling units/equipment
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A - Repeat Box of single service items observed on the floor.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. microwave2. National rice cooker3. knife holder4. containers where single service containers are stored5. containers where spices are stored
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11A - Repeat The handwashing facility located at the bar observed 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.
• 5-205.15B - Repeat The following observed leaking:1. sink at dish machine.
  Plumbing systems and components shall be maintained in good repair.
• 6-305.11B - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-404.11 - Repeat Products for credit, redemption, or return is not being stored in a separate designated area.Dented cans observed on food storage shelf.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 6-501.12A - Repeat All floors, walls, ceiling, and ceiling vents observed 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.
• 6-501.14A - Repeat Grease observed at the vent hood.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.18 - Repeat Caulk at the hand sink observed damaged.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
Follow-up inspection.
1. No CFM on site at start of inspection.
2. Prep unit observed working at time of re-inspection.
3. Other violations observed still observed uncorrected.
4. Re-inspection is scheduled for Monday, 06.06.05.
5. ALL VIOLATIONS MUST BE CORRECTED.
6. Showed manager exactly what is expected. No excuses will be accepted.
7. All violations are not repeat! Further enforcement action will occur if violations are not corrected.
If you have any questions, please contact me. Thank you.

May 18, 2005 (Routine)

Violations:

• 2-301.14A - Critical Observed no handwashing during the inspection.A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-401.11A - Critical Ashtray with ashes observed in kitchen on top of paper towel dispenser of hand sink.
  Do not smoke in the kitchen.
• 3-202.15 - Critical Food from damaged packaging offered for sale or service.Two cans observed dented on food storage shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A1 - Corrected During Inspection Critical Repeat 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.
• 3-302.11A4 - Corrected During Inspection Critical Spices observed uncovered in bulk containers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat 1. Ice scoop handle observed in direct contact with the ice.2. Rice spoons observed in standing water at room temperature.3. Knives observed stored in between wall and prep unit.
  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 140F .
• 3-304.14B2 - Repeat Wet wiping cloths observed on food prep surfaces.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A1 - Food observed stored on the floor in the walk-in .
  Protect food from contamination by storing the food in a clean and dry location, 6in. off of the floor.
• 3-501.13 - Corrected During Inspection Repeat Observed chicken thawing on counter at room temperature.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16B - Critical 1. Foods in the prep unit #1 observed above 41F.2. Chicken on top of prep table (68F) observed above 41F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.111 - Repeat 1. Duct tape observed on prep unit #2.2. Plastic sticky paper observed on new shelving.
  Remove tape and sticky paper.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112B - There was no temperature measuring device located in several pieces of equipment.
  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.
• 4-302.14 - Repeat 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.
• 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-501.11A - Repeat Two door reach-in observed not working and is being used for storage.2. Two door prep observed at 49F.3. One shelf in the spice area observed damaged.
  1. Remove reach-in.2. 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.3. Repair or replace shelving.
• 4-501.11B - Repeat The door gasket to the True freezer observed damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board(s) along the prep units and white cutting boards at the bar observed 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 .
• 4-502.11A - The following observed in a state of repair and condition preventing effective maintenance and easy cleaning:1. cracked/damaged containers2. rice cooker handle missing3. other rice cooker damaged handle.
  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.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: plates on shelf, bulk spice containers.
  Clean and sanitize these surfaces for food contact.
• 4-602.11E - Repeat The following observed in need of cleaning:1. soda nozzle holder2. can opener3. slicer.
  Clean all equipment/utensils at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.13 - The following observed in need of cleaning:1. ALL shelving2. fan that cools pigs.3. wooden shelf at the bar4. interior and exterior of ALL cooling units/equipment
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-703.11C - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, 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.
• 4-903.11A - Box of single service items observed on the floor.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. microwave2. National rice cooker3. knife holder4. containers where single service containers are stored5. containers where spices are stored
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the bar observed 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.
• 5-205.15B - The following observed leaking:1. sink at dish machine.
  Plumbing systems and components shall be maintained in good repair.
• 6-305.11B - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-404.11 - Products for credit, redemption, or return is not being stored in a separate designated area.Dented cans observed on food storage shelf.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 6-501.12A - Repeat All floors, walls, ceiling, and ceiling vents observed 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.
• 6-501.14A - Grease observed at the vent hood.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.18 - Caulk at the hand sink observed damaged.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. Due to large number of violations, a follow-up will be conducted within ten (10) days, on or about 05.31.05. All violations must be corrected at this time.
2. All repeat/flagrant violations are subject to a notice of violation.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
4. Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *Increase employee handwashing frequency.*
5. Provide a test kit for ... to measure the concentration of sanitizing solutions. The testing device is required for two reasons: 1) the use of chemical sanitizers requires minimum concentrations of the sanitizer to ensure sanitization and 2) too much sanitizer could be toxic.
6. Professional Pest Control Company services monthly. No activity/evidence noted today.
7. Grease traps were open and found to be adequately cleaned.
8. Tilapia in tanks is cooked prior to serving.
9. Thermometers were calibrated during the inspection.
10. Have two door prep repaired immediately. Do not use this unit to store potentially hazardous foods until it has been serviced. Fax copy of invoice of service once the unit has been repaired and an ambient air temperature of 41F or below can be maintained.
If you have any questions, please contact me. Thank you.
REMINDERS:
Ensure that:
• employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
• employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
• food is received from approved sources at the proper temperatures and in sound condition.
• the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
• foods are rapidly cooled down within 4 hours.
• employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
• there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
• employees are properly trained in food safety as it relates to their assigned duties.

February 01, 2005 (Follow-up)

Comments:
This visit was made to conduct a follow-up inspection to a routine inspection conducted on 12.22.04. Please review the following comments:
1. All violations have been corrected at this time.
2. All remaining non-critical violations must be corrected at time of next routine inspection.
*Use report date 12.22.04 as a guide.*
This report was left on site at time of follow-up.
Questions, please contact me.

December 22, 2004 (Routine)

Violations:

• 5-203.14A - Critical Observed a spray hose attached to a faucet fixture near the dishmachine. The hose extended below the flood rim level of the sink basin.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. NOTE: Ecolab representative stated that the spring for the hose is on order and should be installed by the end of the week.
• 6-501.12A - The following areas in the facility noted in need of cleaning: 1. dry storage shelves. 2. hood filters dripping with grease. 3. underneath the equipment under the hood.
  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.
• 43.1-3-3A - Corrected During Inspection Critical There was no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 4-101.15 - Critical Galvanized metal cans are being used in contact with acidic foods. Observed open canned goods placed in their original cans into refrigeration units.
  Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination. Transfer remaining food to plastic or steel containers before storing them in refrigeration units.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed the dishmachine dispensing 0ppm bleach.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. NOTE: Ecolab representative repaired the machine during the inspection.
• 6-301.12A - Observed that no paper towels were available for handsink at the bar .
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over vegetables in the True 2-door upright freezer. Also observed the walk-in freezer and the walk-in refrigerator in need of organization of raw meats.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.14B2 - Wiping cloths improperly stored between use. Observed wet cloths stored on the counter instead of in a bucket filled with sanitizing solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. National rice cooker. 2. Mr. Coffee coffee maker. 3. Samsung microwave.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-302.12 - Observed an unlabeled bulk 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.
• 4-301.11 - The 2-door reach-in prep refrigerator (48F) was not holding ambient air temperatures of 41F or below.
  Relocate the food within this unit to a refrigerator capable of maintaining proper ambient air and food temperatures until the unit is repaired.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed purses stored next to coffee filters at the wait station. Also observed jackets stored ont eh dry storage shelf.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 4-101.111 - Corrected During Inspection The nonfood contact surface of the shelf under the sauce lined with cardboard 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.
• 5-205.11B - The handwash station at the bar is being used for purposes other than washing hands. Observed the bar handsink used as storage.
  The handwash facility identified above is to be used for washing hands only.
• 6-303.11C - Inadequate lighting was noted in the hood. Observed three burnt out light bulbs in the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-501.11B - The door gasket of the True 2-door upright is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3-304.12 - In-use utensils improperly stored between use. Observed the following: 1. scoops stored in stagnant water. 2. the sugar scoop stored with the handle immersed in the product. 3. the rice scoop stored with the handle immersed in the product. 4. the tongs stored on the oven rack where they may be easily contaminated by employee clothing. 5. the knives stored between a pipe and the wall near the dishmachine.
  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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed food stored on the floor in the walk-in refrigerator and the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-904.11B - Observed unwrapped knives, forks, and spoons stored in the wait station with the food-contact surface up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-101.11B - Corrected During Inspection The food contact surface of the wood block holding the roast ducks in place by the cooker is absorbant and therefore not an acceptable food contact surface.
  Discard the wood and replace the block with one that is smooth, easily cleanable and non-absorbant.
• 4-904.13A - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the bar..
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 4-602.11E - Surfaces of the canopener, which comes in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  Clean the surface of the canopener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 3-501.13 - Corrected During Inspection Observed fish thawing in stagnant water.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 6-501.16 - Observed a mop in the mop bucket 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.
• 4-501.11A - The Beverage Air 2-door reach-in refrigerator is broken and being used for storage.
  Repair, replace or discard 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 3-302.11A3 - Corrected During Inspection Critical Soiled or improperly cleaned equipment or utensils used during food preparation. Observed one scoop being used to dispense different types of raw meat and vegetables to the woks under the hood in the prep refrigerator. This may cause cross contamination between the food.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils. Provide separate utensils for eash type of meat and for the vegetables.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

Comments:
Today I conducted a routine inspection at the above named establishment. All critical violations and repeat violations are to be corrected immediately. A follow-up inspection will be conducted early January to ensure these violations have been remedied. All remaining non-critical violations shall be corrected within ninety (90) days. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. A Certified Food Manager with a valid photo ID must be present during ALL hours of operation.
2. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que es lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I suggest making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
3. Discontinue the use of metal cans as storage in refrigeration units. Transfer leftover food to a plastic or steel container.
4. Ensure that no cross contamination occurs in the refrigerator which holds raw meat to be cooked under the hood by providing each meat with its own utensil.
5. Obtain test strips to monitor the concentration of your sanitizer in the dishmachine. Bleach test strips may be obtained at Bailey's Test Strips at (888)685-TEST. The correct concentration for the dishmachine is 50ppm-100ppm.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. No evidence or activity was noted today 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
NOTES:
1. Water heater: AO SMITH, model # BTR 199 108, capacity 190,000 BTUs

June 24, 2004 (Follow-up)

Comments:
This visit was made to conduct a follow-up inspection. Please review the following comments:
1. All violations from previous routine report have been corrected.
2. The following violations observed corrected:
* All raw foods were stored correctly
* All drink containers had lids and straws
* All foods were covered
* A Certified Food Manager was present
* Air gap was provided at the sanitizing basin of the three compartment sink
* All foods were being cooled properly
* No foods were being held at room temperature
* All toxins were labeled properly
* All in use utensils were stored properly
* All spices were labeled
* All spices had the appropriate scoops with their handles extended properly
* Trash cans were provided at all hand sinks.
* Plastic baskets were no longer being used to store foods
* Ice is only used for consumption, not as a cooling medium as well
* Plastic bag by the dishmachine and duct tape on prep table were removed
* Leak at the prep sink was repaired
* Fan and ash trays were removed from the kitchen
* All foods and utensils were stored on appropriate shelving
* Manufactured containers were not being reused/commercial containers were provided
* Can opener blade, the interior of the dishmachine, and all gaskets were cleaned
* All floors, walls, and ceilings were cleaned
* Hand sinks were all accessible
* All cardboard was removed
* Two door Bev. Air unit was cleaned and is being used for chemical storage
* Back area of establishment was cleaned and organized
* All doors were closed
* Tableware is now protected
* Linens were no longer used to line food
* Shellfish was stored in its original container
* All non-food contact surfaces were cleaned
* All silverware was stored inverted to protect the food contact surface
3. Recommend having another employee certified so that a CFM can be present at all times. It is unlawful to operate establishment unless under the direct supervision of a CFM.
4. A serious effort for improvement was noted. Thank you for your cooperation. Facility should remain in its current conditions at all times, not just for inspection purposes. Be sure to train your employees on the importance of proper food handling and good sanitary practices.
5. Recommend a routine cleaning and maintenance schedule to maintain establishment in good, sanitary condition.
6. If you have any questions, please contact me. Thank you.
~~ I appreciate your effort and the large improvements made. ~~

June 18, 2004 (Follow-up)

Comments:
This visit was made to conduct a follow-up inspection. Please review the following comments:
1. Air gap has been provided at the sanitizing basin of the three compartment sink. All critical violations have been corrected at this time. However,...
2. No Certified Food Manager was present at start of inspection (AGAIN). Should this violation occur again, permit will be suspended for no less than twenty four (24) hours.
3. The following other violations were also corrected during upon follow-up inspection:
- spices were labeled
- leak was repaired
- plastic baskets were not in use
- ash trays and fans were relocated
- plastic bag at dishmachine was removed and are was recaulked
- foods were elevated onto shelving (except those recently received)
4. All other violations must be corrected within the next seven (7) days. Another follow-up will occur next Friday, 06.25.04.
5. Certified Food Manager never arrived. Establishment is hereby closed (permit suspended) per the Fairfax County Health Department. Disregard comments two (2) and four (4). Establishment must remain closed until approval from the Health Dept. to reopen (re-instatement of permit). Page me once CFM arrives on site.

June 18, 2004 (Follow-up)

Comments:
This visit was made to conduct a follow-up inspection to verify presence of a Certified Food Manager.
1. Establishment contacted me once CFM had arrived. Permit was re-instated. Facility allowed to reopen, presence
verified.
2. All violations not yet corrected must be corrected within the next seven (7) days. A follow-up inspection will occur on 06.25.04.
3. If you have any questions, please contact me.
** If no Certified Food Manager is present at next inspection, establishment will be closed...NO questions. **
** Discussed with CFM exactly what is expected for follow-up. NO excuses will be accepted.

May 24, 2004 (Routine)

Violations:

• 3-304.12 - Repeat 1. Knives observed stored in between wall and prep table and in between prep table and two door prep unit.2. Handle to ice scoop observed directly in the ice.3. Rice fork and other utensils observed in water at room temperature.4. Cup observed being used as a scoop for sugar.
  CORRECTED DURING THE INSPECTION. 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.
• 3-302.11A1 - Critical Repeat 1. Bowl of raw chicken observed stored directly on top of bowl of RTE lettuce in the prep unit #2.2. Raw beef observed stored above RTE sauces and vegetables in the walk-in. Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  CORRECTED DURING THE INSPECTION. 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.
• 2-401.11A - Critical Observed a food handler drink from an open container. A food handler was observed drinking from an uncovered beverage container while in the kitchen. Water bottle also observed on food prep surface.
  CORRECTED DURING THE INSPECTION. A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 3-302.11A4 - Critical Repeat 1. Baskets of vegetables and bowls of beef/chicken observed uncovered in the walk-in.2. Containers of noodles and nuts observed uncovered on shelf below serving window.
  CORRECTED DURING THE INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 43.1-3-3A - Critical There was no Certified Food Manager on site at beginning of inspection.
  CORRECTED DURING THE INSPECTION. It is unlawful to operate establishment unless under the direct supervision of a Certified Food Manager. A Certified Food Manager must be present during all hours of operation, including food prep.
• 3-302.12 - Bulk containers and small containers of flour, salt, and sugar observed without labels to properly 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.
• 5-501.16C - No trash cans observed adjacent to any of the kitchen hand sinks.
  Provide a refuse container for the disposal of paper towels at the hand sink to encourage proper handwashing by employees.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: plastic (colored) baskets in walk-in.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-303.11 - Ice used as a cooling medium for container of orange juice also observed used as ice for consumption. Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  CORRECTED DURING THE INSPECTION. Do not use the same ice used as a cooling medium that you use for consumption. Do not store anything other than ice in the ice bin.
• 6-501.11 - Repeat Plastic bag observed stored in between wall and dishmachine area.
  Recaulk the area by the dishmachine to maintain physical facility in good repair. Poor repair and maintenance compromises the functionality of the physical facility.
• 5-205.15B - Leak observed at the prep sink by the back hand sink and walk-in cooler.
  Repair leak. Plumbing systems and components shall be maintained in good repair.
• 3-501.16B - Critical Chicken observed on table at room temperature. Container had been out of the cooling unit for a little over an hour.
  CORRECTED DURING THE INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 7-102.11 - Critical Working container of glass cleaner observed not properly labeled to identify its contents.
  CORRECTED DURING THE INSPECTION. 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.
• 3-307.11 - 1. Large fan observed hanging above drainboard on clean side of the three compartment sink.2. Two ash trays full of cigarette butts observed stored on food prep surfaces/tables/shelves.
  Relocate fan and remove ashtrays from the kitchen. DO NOT SMOKE IN THE KITCHEN OR FOOD PREP AREAS. Protect food from miscellaneous sources of contamination.
• 3-305.11A3 - Repeat Bowls of chicken observed stored directly on the floor in the walk-in freezer.1. Bowls of chicken, beef, and seafood observed stored on the floor in the walk-in cooler. Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 5-402.11A - Critical No air gap observed at the sanitizing basin of the three compartment sink.
  Provide a 1" air gap to the sanitizing basin of the three compartment sink to prevent the backflow of solids, liquids, and other contaminants.
• 4-502.13A - Repeat Manufacturer containers (tofu/soy sauce) observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Containers should be smooth, durable, and easily cleanable.
• 4-602.11E - Can opener blade observed soiled with accumulations of old food, grime, and debris.
  Clean the can opener blade and mount at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
• 6-501.12A - Repeat The following observed in need of cleaning:1. floor in dry storage area2. floor in walk-in cooler3. floor under the three compartment sink and prep sink by walk-in4. wall above grease trap
  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.
• 5-205.11A - The handwashing facility located at the bar observed with paper, preventing easy access by employees for handwashing.
  CORRECTED DURING THE INSPECTION. Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use to encourage proper handwashing by employees.
• 4-101.111 - 1. Cardboard observed lining shelves in the walk-in.2. Cardboard observed on floor in the walk-in.3. Duct tape observed used to tape prep table.
  Remove cardboard and duct tape. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-904.12 - Observed dishwasher handle clean utensils directly after handling soiled utensils.
  Have dishwasher wash hands prior to handling clean utensils after handling dirty. Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 4-501.11A - Two door Beverage Air unit next to True upright freezer observed not working. The interior of the unit observed dirty.
  Repair the Beverage Air 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. Remove the unit if not repaired.
• 4-501.11B - The door gaskets to the True upright, walk-in cooler, and walk-in freezer observed with mildew and other soil build-up.
  Clean and sanitize the door gaskets to prevent the contamination of food.
• 6-501.114A - Repeat Wood shelf, inoperable two door reach-in, and bags of papers observed in the back storage area in the establishment. 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 and rodents. After removing unnecessary articles, organize the area.
• 6-202.15 - Rear exit door observed propped at time of inspection.
  CORRECTED DURING THE INSPECTION. Keep the door shut at all times. 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.
• 4-904.13A - Preset tableware observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 3-304.13 - Linens observed lining foods.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods.
• 3-203.11A - Bowl of clams in walk-in observed not stored in their original container.
  Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
• 4-602.13 - Repeat The nonfood contact surfaces of the following observed dirty/sticky:1. shelf where clean utensils are stored2. shelf above prep table3. exterior surfaces of all cooling units and equipment4. shelves in the dry storage area (dirty and rusty)5. bulk containers storing spices6. grease trap7. prep sink by walk-in cooler8. light shielding at the vent hood9. shelving in the walk-in cooler (dirty and rusty)
  Clean all surfaces. Repaint or replace the rusted shelving if necessary. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Container of spoons observed stored with the food contact surface exposed.
  CORRECTED DURING THE INSPECTION. Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. Provide the necessary air gap to the sanitizing basin of the three compartment sink within the next ten (10) days. A follow-up inspection will occur on or about 06.03.04. Correct as many remaining violations as possible within that time as well.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *Increase employee handwashing frequency.*
4. Professional Pest Control Company services monthly. Date of last invoice 05.11.04. No activity/evidence noted today.
5. Grease trap is cleaned quarterly.
6. A Certified Food Manager must be present during all hours of operation, including food prep. Recommend having multiple employees certified.
7. If you have any questions, please contact me. Thank you.
~~Water heater information:
Model: AO Smith BTR 100.108
190,000 BTU
Recovery Rate: 228.0gph of 120F water @ an 80F rise.
~~Dishmachine information: NEWLY INSTALLED
Model: Jackson ES 2000
Chlorine sanitizing @ 50ppm. Test kit on site and was verified.
**All REPEAT violations must be corrected upon follow-up inspection so that enforcement action is not necessary**

April 17, 2003 (Follow-up)

Violations:

• 4-502.13A - Repeat Manufacturer containers (soy sauce buckets and tofu buckets) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-202.16 - Repeat Observed aluminum foil used as liner on counters.
  Corrected during inspection. Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

Comments:
The purpose of today's visit was to conduct a follow up inspection and to place "Time as Public Health Control Procedure" for this establishment regarding its ducks and pigs.
Upon inspection, I observed the facility to be in an immaculate condition! The whole physical facility has been power washed and unnecessary items have been removed from the premises. I thank you very much for the cooperation.
THe owner/CFM has agreed to practice Time as Public Health Control under the Health Department's requirement:
1. Food items must be marked with a date and time it was placed in the display case after cooking.
2. Food items that were held for more than 4 hours must be discarded and shall not be re-used (or re-cooked).
3. The owner/CFM shall train the employees regarding this Time as Public Health Control procedure.
If the Health Department observes the establishment not in compliance with the above mentioned requirement, your variance (Time as Public Health Control) shall be voided.