Capital Flavors, 6333-E South Kings Hwy, Alexandria, VA - Restaurant inspection findings and violations

Business Info

Restaurant: Capital Flavors
Address: 6333-E South Kings Hwy, Alexandria, Virginia
Total inspections: 17
Last inspection: May 29, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
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 as follows: raw beef steak over pastries in the chest freezer 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening:deli cheeses and deli meats stored in the walk in refrigerator 4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged): walk in refrigerator 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. cuisinart toaster2. sharp microwave3. black and decker food processor 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered. The sliding door was observed open 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas.	May 29, 2009	Routine	2	4	Details / Comments
3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over bagels and dessert in chest freezer; raw shell eggs over dough in the walk in cooler 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s): storage 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: 1 door prep refrigerator 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Cuisinart toaster ovensharp microwaveBlack & Decker processor 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. Door frame around the walk in cooler2. Tape observed on ceiling tile next to the hood3. Gap around handsink in the rest-room4. Gap observed at wall junctures in the rest-room5. Wall panel seperating from wall next to door and behind the prep table 6-501.12(A) - Observed that the following areas are in need of cleaning:1. Ceiling in rest-room2. Floor under storage shelving3. Fan in walk in cooler4. Shelving in wal-in cooler	May 14, 2008	Routine	1	5	Details / Comments
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: Vent shield on walk in cooler fan 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Black&Decker processorSharp microwaveCuisinArt toaster 5-501.113(B) - Repeat Outside refuse container was uncovered and doors open. 6-301.12(A) - Corrected During Inspection Repeat Observed that paper towels were not provided at each handwashing sink. (at the 3-vat sink) 6-303.11(C) - Repeat Observed that inadequate lighting was provided in the food preparation areas. (lights observed flickering and out in some areas) 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. Gap observed at wall to wall junctures in the rest-room2. Gap observed around the handsink in the rest-room3. Wall panels observed missing outside the walk in cooler door	November 08, 2007	Routine	0	6	Details / Comments
3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows:observed spoons handles in spice containers 3-304.14(B)(1) - Repeat Wiping cloth observed sitting out at room temperature in between use. 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:cut fruit/melons tray on catering trays sitting out at room temperature by the door 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: chicken stew/soupbeefcooked chicken 4-202.16 - Milk crate(s) found used for the following purpose(s):storage by the front door 4-302.12(A) - The certified food manager could not provide a food temperature measuring device. 4-501.11(A) - Walk in freezer and 1 door True prep refrigerator observed not working and not in use at the time of the inspection. 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. 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 and fan in the walk in cooler 4-703.11(C) - Corrected During Inspection Critical When tested, a low concentration of chemical sanitizer was found in the sanitize basin. 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:Black & Decker food processor 5-501.113(B) - Repeat Outside refuse container was observed with doors open. 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. 6-301.12(A) - Repeat Observed that paper towels were not provided at each handwashing sink.missing next to 3-vat sink 6-302.11 - Observed that toilet tissue was not provided at each toilet. 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas (several ceiling lights out) 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.( broken/unused equipment, misc items) 6-501.16 - Observed that mops are improperly stored between use. 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 200 ppm.	May 10, 2007	Routine	4	15	Details / Comments
2-301.14(A)-(I) - Critical A food employee failed to wash his or her hands before engaging in food preparation after returning from outside. 2-401.11(A) - Corrected During Inspection Critical The cook was eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection. 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw shell eggs over produce in the walk in cooler) 3-304.14(B)(1) - Corrected During Inspection Improper storage of wet wiping cloths. 3-501.15(A)(1)-(7) - The methods used for cooling were not adequate. 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: slicer 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized:items being washed at the 3-va sink (pot and bowls) 5-205.11(A) - Corrected During Inspection The handwashing facility located at the 3-vat sink is blocked, preventing access by employees for easy handwashing. 5-501.113(B) - Outside refuse container was uncovered. 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink. (missing in rest-room) 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink. 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in freezer. 6-403.11(B) - Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. 6-501.11 - Observed that the following areas are not maintained in good repair:1. FRP separating from wall across from the hood and next to the front do2. Panel missing over door frame of walk in cooler 7-202.12(C) - Corrected During Inspection Critical Containers of Raid and Ortho Home Defense observed in the office/mop sink room.	November 22, 2006	Routine	6	9	Details / Comments
2-401.11A - Critical Repeat Observed partially consumed bottle of water on prep table. 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) cooked chicken and cooked pasta in the WI refrigeration unit were found not properly dated with "use by" date. 4-301.11 - LP refrigerator, 1-door, found too warm at 46F ambient air and foods inside at 45-46F. 4-902.11 - Found WD-40, manager stated was used on food slicer. 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Black & Decker poer pro food processor.	June 19, 2006	Follow-up	2	3	Details / Comments
2-401.11A - Critical Repeat Observed partially consumed bottle of water on prep table. 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) cooked chicken and cooked pasta in the WI refrigeration unit were found not properly dated with "use by" date. 4-301.11 - LP refrigerator, 1-door, found too warm at 46F ambient air and foods inside at 45-46F. 4-902.11 - Found WD-40, manager stated was used on food slicer. 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Black & Decker poer pro food processor.	June 19, 2006	Follow-up	2	3	Details / Comments
2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints. 3-501.16B - Critical Found foods cold holding at improper temperatures:1. deli ham and roast beef at 46F and 45F,2. cooked chicken breast at 45F in top prep unit. 3-501.17A - Critical Tuna salad and cut cantaoupe in WI refrig., cooked chicken breasts in top LP prep unit --- found with no "use by" date. 3-501.17C - Critical No "use by" date-mark found on commercially processed deli ham and deli roast beef, after opening. 4-202.16 - 1. Found stove-top and side-splash covered in tin foil.2. Found milk crates used for storage. 4-501.12 - The cutting board at 3-comp.sink found overly scored and stained. 4-601.11A - Critical The following utensils were observed soiled to sight and touch: slicer on wall rack. 4-702.11 - Critical Observed employee wash and rinse pan/pot without sanitizing. 4-903.11B - Single-service items were observed stored with the food-contact surface facing upward, and uncovered. 43.1-3-3A - Critical There is no Certified Food Manager present at the beginning of the inspection. 5-205.11A - Repeat Found back kitchen handsink blocked with bleach bottle in basin. 6-302.11 - Toilet tissue was not present at each toilet. 6-501.12A - Repeat Facility found in need of cleaning: flooring throughout especially under behind, between equipment and appliances; under 3-comp.sink, including drain, back office where organization is needed to adequately clean; filters of hood system where grease observed accumulated.. 7-202.12C - Critical Found can of Raid under 3-comp.sink.	June 12, 2006	Routine	7	7	Details / Comments
2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints. 3-501.16B - Critical Found foods cold holding at improper temperatures:1. deli ham and roast beef at 46F and 45F,2. cooked chicken breast at 45F in top prep unit. 3-501.17A - Critical Tuna salad and cut cantaoupe in WI refrig., cooked chicken breasts in top LP prep unit --- found with no "use by" date. 3-501.17C - Critical No "use by" date-mark found on commercially processed deli ham and deli roast beef, after opening. 4-202.16 - 1. Found stove-top and side-splash covered in tin foil.2. Found milk crates used for storage. 4-501.12 - The cutting board at 3-comp.sink found overly scored and stained. 4-601.11A - Critical The following utensils were observed soiled to sight and touch: slicer on wall rack. 4-702.11 - Critical Observed employee wash and rinse pan/pot without sanitizing. 4-903.11B - Single-service items were observed stored with the food-contact surface facing upward, and uncovered. 43.1-3-3A - Critical There is no Certified Food Manager present at the beginning of the inspection. 5-205.11A - Repeat Found back kitchen handsink blocked with bleach bottle in basin. 6-302.11 - Toilet tissue was not present at each toilet. 6-501.12A - Repeat Facility found in need of cleaning: flooring throughout especially under behind, between equipment and appliances; under 3-comp.sink, including drain, back office where organization is needed to adequately clean; filters of hood system where grease observed accumulated.. 7-202.12C - Critical Found can of Raid under 3-comp.sink.	June 12, 2006	Routine	7	7	Details / Comments
2-301.14A - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, when putting on diposable gloves, and when rinsing pot at 3-comp.sink before returning to food prep. 2-401.11A - Critical Repeat Open can of soft drink observed on prep table beside food prepping in-process. 2-402.11A - Employees observed working in the food service area without proper hair restraints. 3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands ----- handling deli meats while using slicer. 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form ----- using bare hands while cutting celery (to cook), and using bare hand, with disposable glove on other hand, while cutting potatoes. 3-304.12 - Plastic cup (no handle) observed in flour bin. 3-304.15A - Single-use gloves worn during multi-tasked food preparation. 3-602.11B - Insufficient information on the flour bin observed with no label. 4-501.11A - Repeat Both walk-ins were observed in a states of disrepair and damaged: walk-in refrig. found with water dripping from ceiling seam and with standing water on floor of walk-in, and walk-in freezer observed with much ice build-up near door. 4-602.12B - The inside cavity of the Magic Chef microwave oven was observed soiled. 6-301.12A - Repeat Observed that no paper towels were available for handsink at kitchen. 6-303.11C - Repeat Inadequate lighting was noted over prep area and slicer where ceiling light bulbs are not working.. 6-501.11 - Repeat Physical structure found not maintained in good repair: at ceiling where some tiles have gaps, and are stained.. 6-501.12A - Repeat Physical structure noted in need of cleaning:1. flooring throughout and especially in corners, and behind, under, beside appliances and equipment;2. standing water on floor of walk-in refrig.;3. prep table tops where dirt/dust accumulated. 7-102.11 - Critical Working container identified as grease cleaner was found on back shelf, not properly labeled. 7-202.11A - The following poisonous or toxic material, can of ant/roach killer, was found stored on back shelf. 7-209.11 - Supplements found stored on kitchen prep table.	December 06, 2005	Routine	4	13	Details / Comments
2-301.14A - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, when putting on diposable gloves, and when rinsing pot at 3-comp.sink before returning to food prep. 2-401.11A - Critical Repeat Open can of soft drink observed on prep table beside food prepping in-process. 2-402.11A - Employees observed working in the food service area without proper hair restraints. 3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands ----- handling deli meats while using slicer. 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form ----- using bare hands while cutting celery (to cook), and using bare hand, with disposable glove on other hand, while cutting potatoes. 3-304.12 - Plastic cup (no handle) observed in flour bin. 3-304.15A - Single-use gloves worn during multi-tasked food preparation. 3-602.11B - Insufficient information on the flour bin observed with no label. 4-501.11A - Repeat Both walk-ins were observed in a states of disrepair and damaged: walk-in refrig. found with water dripping from ceiling seam and with standing water on floor of walk-in, and walk-in freezer observed with much ice build-up near door. 4-602.12B - The inside cavity of the Magic Chef microwave oven was observed soiled. 6-301.12A - Repeat Observed that no paper towels were available for handsink at kitchen. 6-303.11C - Repeat Inadequate lighting was noted over prep area and slicer where ceiling light bulbs are not working.. 6-501.11 - Repeat Physical structure found not maintained in good repair: at ceiling where some tiles have gaps, and are stained.. 6-501.12A - Repeat Physical structure noted in need of cleaning:1. flooring throughout and especially in corners, and behind, under, beside appliances and equipment;2. standing water on floor of walk-in refrig.;3. prep table tops where dirt/dust accumulated. 7-102.11 - Critical Working container identified as grease cleaner was found on back shelf, not properly labeled. 7-202.11A - The following poisonous or toxic material, can of ant/roach killer, was found stored on back shelf. 7-209.11 - Supplements found stored on kitchen prep table.	December 06, 2005	Routine	4	13	Details / Comments
2-301.14A - Critical Observed employee go to put on gloves without washing hands first.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. 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in the three comp. sink. 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen. 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.Observed employee cut melon with bare hands. 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Ramekins observed used as scoops for spices. 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs observed stored above RTE vegetables in the walk-in. 3-302.12 - Repeat Unlabeled food containers. Spice containers observed not properly labeled to identify their contents. 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.Food observed on the floor in the walk-in freezer. 4-101.111 - Repeat Wood shelving in the back observed not sealed. 4-501.11A - Repeat Walk-in cooler observed to leak from one point in the ceiling. 4-501.11B - The walk-in freezer observed with large ice accumulation. 4-602.13 - 1. The interior of all cooling units observed in need of cleaning.2. The exterior of all cooling units observed in need of cleaning.3. The top of the hot water heater observed in need of cleaning.4. One shelf in the walk-in observed in need of cleaning.5. Gaskets to the walk-in observed in need of cleaning. 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: coffee pots and Black and Decker food processor. 5-205.11A - Corrected During Inspection The handwashing facility observed blocked by shelf for toxins, preventing access by employees for easy handwashing. 5-501.113B - Outside refuse container was uncovered. Lids observed damaged. 5-501.114 - The refuse container used to store refuse/recyclables has no drain plug. 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. 6-202.11A - Lights bulb(s) in the walk-in freezer observed not covered by a protective shielding. 6-202.14 - Toilet room door is not tight fitting. 6-202.15 - Repeat Front door observed to not shut properly. 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at any of the hand sinks. 6-303.11C - Repeat Light bulbs observed out in the kitchen. 6-403.11B - Phone observed on prep table. Employee clothing observed on shelving. 6-501.11 - Repeat 1. Ceiling frames observed rusted.2. Coving by the three comp. sink observed coming away from wall. 6-501.114A - Repeat Establishment still remains unorganized and cluttered. 6-501.12A - Repeat 1. The floor wall junctures observed in need of cleaning.2. The floor around the hot water heater observed in need of cleaning.3. Ceiling vents in the kitchen observed with dust. 6-501.16 - Repeat Mops and brooms not hung up to air dry. 7-201.11B - Corrected During Inspection Critical Repeat Cleaners/toxins observed stored above, next to, with utensils and food.	June 14, 2005	Routine	5	23	Details / Comments
3-302.12 - Unlabeled food containers, etc. 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. 4-501.11A - Walk-in freezer was observed in a state of disrepair and damaged. Observed the unit in need of defrosting. 4-501.11B - The metal flashing on the walk-in freezer is damaged. 4-601.11C - In conjunction with 4-602.13: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. exteriors of ALL equipment including refrigerators, freezers, ovens, gas ranges, grills, 2. rolling racks, 3. stainless steel and galvanized shelving/storage units, 4. particle board shelving (painted and unpainted), 5. door handles on refrigerators and freezers, 6. sinks, 7. piping from sink fixtures. 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. Black and Decker coffee maker, 2. Black and Decker food processor, 3. Magic Chef microwave oven, 4. Rival crock pot, 5. Crockery crock pot. 6-201.11 - Observed the walk-in freezer floor constructed of concrete. 6-202.15 - Openings to the exterior of the building are present along the front glass door. 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen. 6-303.11C - Inadequate lighting was noted in the kitchen area. Observed flickering light bulbs in one ceiling fixture. 6-501.114A - In conjunction with 6-501.12 and 4-601.11C: Observed the facility cluttered, disorganized, and unclean. 6-501.18 - Handwashing facilities are unclean and not maintained.	February 15, 2005	Follow-up	0	12	Details / Comments
3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a plastic condiment cup being used to dispense sugar (salt?) from a bulk container. Container was not labeled. 3-302.11A4 - Critical Unwrapped or uncovered food seen inside the walk-in freezer, on shelves throughout the kitchen, and inside the walk-in refrigerator. 3-302.12 - Repeat Unlabeled food containers, etc. 3-304.14A - Wiping cloths improperly used. Observed the cloths underneath the cutting boards. 3-304.14B2 - Wiping cloths improperly stored between use. 4-101.111 - Repeat The nonfood contact surface of the shelves in the storage area (near the back door) are not corrosion resistant, nonabsorbent, and/or smooth. The shelves are constructed of particle board. 4-101.19A - Wood handled utensils are used as a possible food contact surface. 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. 4-501.11A - Repeat Walk-in freezer was observed in a state of disrepair and damaged. Observed the unit in need of defrosting. 4-501.11B - The metal flashing on the walk-in freezer is damaged. 4-601.11A - Critical In conjunction with 4-602.11: The following utensils were observed soiled to sight and touch: 1. inside reach-in refrigerator including door gaskets, 2. slicer. 4-601.11C - In conjunction with 4-602.13: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. exteriors of ALL equipment including refrigerators, freezers, ovens, gas ranges, grills, 2. rolling racks, 3. stainless steel and galvanized shelving/storage units, 4. particle board shelving (painted and unpainted), 5. door handles on refrigerators and freezers, 6. sinks, 7. piping from sink fixtures. 4-903.11A - Equipment for catering jobs were found stored on the floor throughout the establishment. 4-903.11B - Clean equipment on shelves were observed stored with the food-contact surface facing upward. 4-904.11A - Single service items on the shelves were found handled, displayed or dispensed with the food or lip-contact surface facing upward. 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. Black and Decker coffee maker, 2. Black and Decker food processor, 3. Magic Chef microwave oven, 4. Rival crock pot, 5. Crockery crock pot. 6-201.11 - Repeat Observed the walk-in freezer floor constructed of concrete. 6-202.15 - Openings to the exterior of the building are present along the front glass door. 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen. 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for the kitchen hand sink. 6-303.11C - Inadequate lighting was noted in the kitchen area. Observed flickering light bulbs in one ceiling fixture. 6-501.11 - FRP paneling (walls) and ceiling panels (gaps and holes in the panels where piping and electrical wiring is located) are not maintained in good repair. 6-501.114A - In conjunction with 6-501.12 and 4-601.11C: Observed the facility cluttered, disorganized, and unclean. 6-501.12A - Repeat Kitchen walls, floors, and base boards noted in need of cleaning especially behind and beneath equipment. 6-501.16 - Mops and brooms not hung up to air dry. 6-501.18 - Handwashing facilities are unclean and not maintained. 7-201.11B - Corrected During Inspection Critical Containers of chemicals, toxics, and/or detegents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.	December 21, 2004	Routine	-	-	Details / Comments
4-903.11D - Food containers (boxes) and cups observed on the floor in the food preparation area. 6-303.11A - Inadequate lighting was noted in the back storage room. (lights out) 3-302.11A1 - Critical 1. Raw chicken observed above dressing in the True cooler. 2. Raw shell eggs observed above dressing and mayo in the walk in cooler. 5-501.113B - Outside refuse container was uncovered. Lids observed missing from the outside dumpster. 6-501.12A - Floors throughout the establishment observed with dirt, dust and other soil build up. ( kitchen, preparation areas, under and behind equipment, rest room and other areas. 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. 4-501.11A - Interior door frame of the walk in freezer observed with heavy accumulation of ice build up. 3-302.12 - Unlabeled spices food containers observed without labels to identify the food product. 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 Crock Pot and Crockery Crock Pot. 6-305.11B - Jacket, shirt and other clothing observed on the food storage shelf. 6-201.11 - Floors in the walk in freezer observed with worn seal/covering, floors appears to not be easy cleanable. (note: This was not noted on the change of ownership inspection) 6-501.11 - Leak observed at the ceiling in the walk in cooler. 3-307.11 - Leak observed at the ceiling above the door of the walk in cooler. Potential for food to be contaminated when entering and being removed from the walk in cooler. 6-301.12A - Observed that no paper towels were available for handsink at Kitchen/ware washing hand sink. 5-205.15B - Floor drain under the three compartment sink observed with food, slime and other build up.	April 13, 2004	Routine	1	14	Details / Comments
4-101.111 - Wooden storage shelves observed in the front and rear of the establishment. 6-501.11 - Drip observed from the ceiling in the walk in cooler.	March 19, 2004	Follow-up	0	2	Details / Comments
4-402.11A - Preparation table next to the True single door cooler not seal to wall or on casters. 6-303.11A - Inadequate lighting was noted in the walk in cooler. 6-303.11B - Inadequate lighting was noted in the employee's rest room. 6-202.15 - Gap observed at the threshold of the front door.. 6-303.11C - Inadequate lighting was noted above the preparation tale with slicer. 4-101.111 - Wooden storage shelves observed in the front and rear of the establishment. 6-501.11 - 1. Two (2) missing ceiling tiles observed in the back storage area. 2. Cracked and damaged floor tiles observed in the food preparation area and rest room. 3. Drip observed at the ceiling of the walk in cooler.	March 01, 2004	Pre-Opening	0	7	Details / Comments

May 29, 2009 (Routine)

Violations:

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 as follows: raw beef steak over pastries in the chest freezer
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.
3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening:deli cheeses and deli meats stored in the walk in refrigerator
Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on March 29 they shall be date marked with a "use by" date not exceeding June 4.
4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged): walk in refrigerator
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. cuisinart toaster2. sharp microwave3. black and decker food 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.
5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered. The sliding door was observed open
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas.
Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. Professional Pest Control Company services monthly, last date of service was 5/25/09. No activity/evidence noted today.
2. Heat extraction hood system last serviced on 11/8/06.
3. Water heater is AO Smith FSG 75 910 751000BTU.
4. Sanitizer for 3 vat sink is chlorine.
Thank you. The facility will be moving to a new location within the next two weeks.

May 14, 2008 (Routine)

Violations:

3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over bagels and dessert in chest freezer; raw shell eggs over dough in the walk in cooler
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.
4-202.16 - Repeat Milk crate(s) found used for the following purpose(s): storage
Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: 1 door prep refrigerator
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.
43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Cuisinart toaster ovensharp microwaveBlack & Decker 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.
6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. Door frame around the walk in cooler2. Tape observed on ceiling tile next to the hood3. Gap around handsink in the rest-room4. Gap observed at wall junctures in the rest-room5. Wall panel seperating from wall next to door and behind the prep table
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.12(A) - Observed that the following areas are in need of cleaning:1. Ceiling in rest-room2. Floor under storage shelving3. Fan in walk in cooler4. Shelving in wal-in cooler
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

November 08, 2007 (Routine)

Violations:

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: Vent shield on walk in cooler fan
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Black&Decker processorSharp microwaveCuisinArt toaster
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
5-501.113(B) - Repeat Outside refuse container was uncovered and doors open.
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
6-301.12(A) - Corrected During Inspection Repeat Observed that paper towels were not provided at each handwashing sink. (at the 3-vat sink)
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
6-303.11(C) - Repeat Observed that inadequate lighting was provided in the food preparation areas. (lights observed flickering and out in some areas)
Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. Gap observed at wall to wall junctures in the rest-room2. Gap observed around the handsink in the rest-room3. Wall panels observed missing outside the walk in cooler door

Comments:
4. Wall panel observed unsecure to the wall next to the 1 door prep5. Missing ceiling tiles in storage areaRepair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

May 10, 2007 (Routine)

Violations:

3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows:observed spoons handles in spice containers
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.
3-304.14(B)(1) - Repeat Wiping cloth observed sitting out at room temperature 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.
3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:cut fruit/melons tray on catering trays sitting out at room temperature by the door
CORRECTED DURING INSPECTION: 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.
3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: chicken stew/soupbeefcooked chicken
CORRECTED DURING INSPECTION: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 5/8 they shall be date marked with a "use by" date not exceeding 5/14.
4-202.16 - Milk crate(s) found used for the following purpose(s):storage by the front door
Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
4-501.11(A) - Walk in freezer and 1 door True prep refrigerator observed not working and not in use at the time of the inspection.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
4-601.11(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 and fan in the walk in cooler
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, a low concentration of chemical sanitizer was found in the sanitize basin.
The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine.
43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:Black & Decker food 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.
5-501.113(B) - Repeat Outside refuse container was observed with doors open.
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
6-301.12(A) - Repeat Observed that paper towels were not provided at each handwashing sink.missing next to 3-vat sink
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
6-302.11 - Observed that toilet tissue was not provided at each toilet.
Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas (several ceiling lights out)
Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.( broken/unused equipment, misc items)
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.
6-501.16 - Observed that mops are improperly stored between use.
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 200 ppm.
Maintain the concentration of the chlorine sanitizer at 50 ppm.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during today's inspection.
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 monthly, date of last invoice was 4/13/2007. No activity/evidence noted today.
4. Hood system last serviced on 11/18/2006 and is cleaned yearly.
5. Water heater is AO Smith FSO 75 910 75100 BTU.
6. Sanitizer for 3 vat sink is chlorine.

Reminder: Catered food items must be delivered to the client at the appropriate temperatures.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

November 22, 2006 (Routine)

Violations:

2-301.14(A)-(I) - Critical A food employee failed to wash his or her hands before engaging in food preparation after returning from outside.
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 hand washing frequencies will help prevent foodborne illness.
2-401.11(A) - Corrected During Inspection Critical The cook was eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, ware washing areas, or storage areas where items may become contaminated.
3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw shell eggs over produce 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.
3-304.14(B)(1) - Corrected During Inspection 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.
3-501.15(A)(1)-(7) - The methods used for cooling were not adequate.
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.
4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: slicer
Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized:items being washed at the 3-va sink (pot and bowls)
CORRECTED DURING INSPECTION: In conjunction with 4-703.11: FOOD CONTACT SURFACES of equipment and utensils shall be sanitized before use and after cleaning.
5-205.11(A) - Corrected During Inspection The handwashing facility located at the 3-vat sink is blocked, preventing access by employees for easy handwashing.
A hand washing sink shall be maintained so that it is accessible at all times for employee use.
5-501.113(B) - Outside refuse container was uncovered.
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink. (missing in rest-room)
Provide hand soap at each hand sink to allow employees to properly wash their hands.
6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
6-303.11(A) - Observed that inadequate lighting was provided 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.
6-403.11(B) - Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination.
Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
6-501.11 - Observed that the following areas are not maintained in good repair:1. FRP separating from wall across from the hood and next to the front do2. Panel missing over door frame of walk in cooler
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
7-202.12(C) - Corrected During Inspection Critical Containers of Raid and Ortho Home Defense observed in the office/mop sink room.
Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately.
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 every two months.
5. Sanitizer for 3 vat sink is chlorine.
6. Hood system last cleaned on 11/8/2006.
7. 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
8. 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 may result in additional corrective action being taken.***

June 19, 2006 (Follow-up)

Violations:

2-401.11A - Critical Repeat Observed partially consumed bottle of water on prep table.
CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) cooked chicken and cooked pasta in the WI refrigeration unit were found not properly dated with "use by" date.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
4-301.11 - LP refrigerator, 1-door, found too warm at 46F ambient air and foods inside at 45-46F.
Repair, adjust, and/or provide additional refrigerator necessary to maintain food items at 41F, or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
4-902.11 - Found WD-40, manager stated was used on food slicer.
CORRECTED -- Use mineral oil/food-grade lubricant for food equipment.
43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Black & Decker poer pro food processor.
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.

Comments:
Today's visit was to conduct a follow-up inspection. Please note:
1. *** Reminder to date-mark all cooked, prepared foods with "use by" date. ***
2. Food employees must drink from cup with lid and straw and store cup under food prep table, or away from food prep or food storage areas.
3. Critical violations were readily corrected during inspection.

June 19, 2006 (Follow-up)

Violations:

2-401.11A - Critical Repeat Observed partially consumed bottle of water on prep table.
CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) cooked chicken and cooked pasta in the WI refrigeration unit were found not properly dated with "use by" date.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
4-301.11 - LP refrigerator, 1-door, found too warm at 46F ambient air and foods inside at 45-46F.
Repair, adjust, and/or provide additional refrigerator necessary to maintain food items at 41F, or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
4-902.11 - Found WD-40, manager stated was used on food slicer.
CORRECTED -- Use mineral oil/food-grade lubricant for food equipment.
43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Black & Decker poer pro food processor.
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.

June 12, 2006 (Routine)

Violations:

2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets.
3-501.16B - Critical Found foods cold holding at improper temperatures:1. deli ham and roast beef at 46F and 45F,2. cooked chicken breast at 45F in top prep unit.
CORRECTED--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
3-501.17A - Critical Tuna salad and cut cantaoupe in WI refrig., cooked chicken breasts in top LP prep unit --- found with no "use by" date.
CORRECTED--Mark the name and "consume by" date on the container of RTE foods at the time of preparation of 7 days or less from cook, prepare date.
3-501.17C - Critical No "use by" date-mark found on commercially processed deli ham and deli roast beef, after opening.
CORRECTED--Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened.
4-202.16 - 1. Found stove-top and side-splash covered in tin foil.2. Found milk crates used for storage.
*1. Remove tin foil and clean regularly. Do not use tin foil to cover equipment surfaces as it traps moisture and grease.2. Discard milk crates as they are not easily cleaned, have crevices.
4-501.12 - The cutting board at 3-comp.sink found overly scored and stained.
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: slicer on wall rack.
CORRECTED DURING INSPECTION--Clean and sanitize these surfaces for food contact.
4-702.11 - Critical Observed employee wash and rinse pan/pot without sanitizing.
CORRECTED DURING INSPECTION--*Sanitize all pots, pans, dishware, utensils after washing and rinsing, with correct sanitizer solution at 50-100 PPM.
4-903.11B - Single-service items were observed stored with the food-contact surface facing upward, and uncovered.
Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
43.1-3-3A - Critical There is no Certified Food Manager present at the beginning of the inspection.
CORRECTED DURING 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.
5-205.11A - Repeat Found back kitchen handsink blocked with bleach bottle in basin.
CORRECTED DURING INSPECTION--Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
6-302.11 - Toilet tissue was not present at each toilet.
To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
6-501.12A - Repeat Facility found in need of cleaning: flooring throughout especially under behind, between equipment and appliances; under 3-comp.sink, including drain, back office where organization is needed to adequately clean; filters of hood system where grease observed accumulated..
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
7-202.12C - Critical Found can of Raid under 3-comp.sink.
CORRECTED DURING INSPECTION--*Discard insecticide. Pest chemicals are to be aplied in a food facility only by a licensed pest operator.

Comments:
Today's visit was to conduct a routine insepction. Please note:
1. 1. *FAX CFM card for food employee found working alone ---- fax to Health Dept. within 48 hours. Also, follow-up inspection will be on or about June 14, 2006.
2. Commercial pest treatment is monthly and most recent treatment was June 8, 2006.
3. ** Wash, rinse, sanitize.
4. Sanitizer test strips, and food thermometer observed on-site.
5. Hood cleaned every 6 months, owner stated.
6. AOSMith water heater, model FSG 75910, uses 75,100-btus.
7. No grease trap on-site.
8. Crtitical violations corrected during inspection.

June 12, 2006 (Routine)

Violations:

2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets.
3-501.16B - Critical Found foods cold holding at improper temperatures:1. deli ham and roast beef at 46F and 45F,2. cooked chicken breast at 45F in top prep unit.
CORRECTED--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
3-501.17A - Critical Tuna salad and cut cantaoupe in WI refrig., cooked chicken breasts in top LP prep unit --- found with no "use by" date.
CORRECTED--Mark the name and "consume by" date on the container of RTE foods at the time of preparation of 7 days or less from cook, prepare date.
3-501.17C - Critical No "use by" date-mark found on commercially processed deli ham and deli roast beef, after opening.
CORRECTED--Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened.
4-202.16 - 1. Found stove-top and side-splash covered in tin foil.2. Found milk crates used for storage.
*1. Remove tin foil and clean regularly. Do not use tin foil to cover equipment surfaces as it traps moisture and grease.2. Discard milk crates as they are not easily cleaned, have crevices.
4-501.12 - The cutting board at 3-comp.sink found overly scored and stained.
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: slicer on wall rack.
CORRECTED DURING INSPECTION--Clean and sanitize these surfaces for food contact.
4-702.11 - Critical Observed employee wash and rinse pan/pot without sanitizing.
CORRECTED DURING INSPECTION--*Sanitize all pots, pans, dishware, utensils after washing and rinsing, with correct sanitizer solution at 50-100 PPM.
4-903.11B - Single-service items were observed stored with the food-contact surface facing upward, and uncovered.
Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
43.1-3-3A - Critical There is no Certified Food Manager present at the beginning of the inspection.
CORRECTED DURING 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.
5-205.11A - Repeat Found back kitchen handsink blocked with bleach bottle in basin.
CORRECTED DURING INSPECTION--Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
6-302.11 - Toilet tissue was not present at each toilet.
To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
6-501.12A - Repeat Facility found in need of cleaning: flooring throughout especially under behind, between equipment and appliances; under 3-comp.sink, including drain, back office where organization is needed to adequately clean; filters of hood system where grease observed accumulated..
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
7-202.12C - Critical Found can of Raid under 3-comp.sink.
CORRECTED DURING INSPECTION--*Discard insecticide. Pest chemicals are to be aplied in a food facility only by a licensed pest operator.

December 06, 2005 (Routine)

Violations:

2-301.14A - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, when putting on diposable gloves, and when rinsing pot at 3-comp.sink before returning to food prep.
CORRECTED DURING INSPECTION--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 Repeat Open can of soft drink observed on prep table beside food prepping in-process.
CORRECTED DURING INSPECTION---A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
2-402.11A - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands ----- handling deli meats while using slicer.
CORRECTED DURING INSPECTION--Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form ----- using bare hands while cutting celery (to cook), and using bare hand, with disposable glove on other hand, while cutting potatoes.
CORRECTED DURING INSPECTION--Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
3-304.12 - Plastic cup (no handle) observed in flour bin.
CORRECTED DURING INSPECTION--Use scoop with handle and 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 .
3-304.15A - Single-use gloves worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
3-602.11B - Insufficient information on the flour bin observed with no label.
Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
4-501.11A - Repeat Both walk-ins were observed in a states of disrepair and damaged: walk-in refrig. found with water dripping from ceiling seam and with standing water on floor of walk-in, and walk-in freezer observed with much ice build-up near door.
Repair the walk-ins to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
4-602.12B - The inside cavity of the Magic Chef microwave oven was observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
6-301.12A - Repeat Observed that no paper towels were available for handsink at kitchen.
CORRECTED DURING INSPECTION--Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
6-303.11C - Repeat Inadequate lighting was noted over prep area and slicer where ceiling light bulbs are not working..
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-501.11 - Repeat Physical structure found not maintained in good repair: at ceiling where some tiles have gaps, and are stained..
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.12A - Repeat Physical structure noted in need of cleaning:1. flooring throughout and especially in corners, and behind, under, beside appliances and equipment;2. standing water on floor of walk-in refrig.;3. prep table tops where dirt/dust accumulated.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
7-102.11 - Critical Working container identified as grease cleaner was found on back shelf, not properly labeled.
CORRECTED DURING 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.
7-202.11A - The following poisonous or toxic material, can of ant/roach killer, was found stored on back shelf.
CORRECTED DURING INSPECTION--Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment.
7-209.11 - Supplements found stored on kitchen prep table.
CORRECTED DURING INSPECTION--All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
Today's visit was to conduct a routine inspection. Please note:
1. ***Disposable glove use, and correct times to handwash must be reviewed with employees. ***
2. **Disposable glove use does not replace correct, frequent handwashing with warm water, handsoap, and paper towels.
3. Commercial pest: services every 2 months; receipt for 11/9/05 service was available.
4. Hood: cleaned every 3 months, last cleaned 9/2/05; filter cleaned with hood -- *filter needs more frequent cleaning.
5. AO Smith water heater, model FSG75910, uses 75,100-btus.
6. Sanitizer test strips **Needed; food thermometer observed on-site.
** REPEAT VIOLATIONS may require enforcement proceedings.
** Correct ALL violations. **

December 06, 2005 (Routine)

Violations:

2-301.14A - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, when putting on diposable gloves, and when rinsing pot at 3-comp.sink before returning to food prep.
CORRECTED DURING INSPECTION--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 Repeat Open can of soft drink observed on prep table beside food prepping in-process.
CORRECTED DURING INSPECTION---A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
2-402.11A - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands ----- handling deli meats while using slicer.
CORRECTED DURING INSPECTION--Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form ----- using bare hands while cutting celery (to cook), and using bare hand, with disposable glove on other hand, while cutting potatoes.
CORRECTED DURING INSPECTION--Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
3-304.12 - Plastic cup (no handle) observed in flour bin.
CORRECTED DURING INSPECTION--Use scoop with handle and 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 .
3-304.15A - Single-use gloves worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
3-602.11B - Insufficient information on the flour bin observed with no label.
Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
4-501.11A - Repeat Both walk-ins were observed in a states of disrepair and damaged: walk-in refrig. found with water dripping from ceiling seam and with standing water on floor of walk-in, and walk-in freezer observed with much ice build-up near door.
Repair the walk-ins to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
4-602.12B - The inside cavity of the Magic Chef microwave oven was observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
6-301.12A - Repeat Observed that no paper towels were available for handsink at kitchen.
CORRECTED DURING INSPECTION--Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
6-303.11C - Repeat Inadequate lighting was noted over prep area and slicer where ceiling light bulbs are not working..
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-501.11 - Repeat Physical structure found not maintained in good repair: at ceiling where some tiles have gaps, and are stained..
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.12A - Repeat Physical structure noted in need of cleaning:1. flooring throughout and especially in corners, and behind, under, beside appliances and equipment;2. standing water on floor of walk-in refrig.;3. prep table tops where dirt/dust accumulated.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
7-102.11 - Critical Working container identified as grease cleaner was found on back shelf, not properly labeled.
CORRECTED DURING 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.
7-202.11A - The following poisonous or toxic material, can of ant/roach killer, was found stored on back shelf.
CORRECTED DURING INSPECTION--Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment.
7-209.11 - Supplements found stored on kitchen prep table.
CORRECTED DURING INSPECTION--All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

June 14, 2005 (Routine)

Violations:

2-301.14A - Critical Observed employee go to put on gloves without washing hands first.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.
CORRECTED DURING THE INSPECTION.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.
2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in the three comp. sink.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.Observed employee cut melon with bare hands.
CORRECTED DURING THE INSPECTION.Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Ramekins observed used as scoops for spices.
Provide a scoop with the handle extended.Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs observed stored above RTE vegetables in the walk-in.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.12 - Repeat Unlabeled food containers. Spice containers observed not properly labeled to identify their contents.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.Food observed on the floor in the walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
4-101.111 - Repeat Wood shelving in the back observed not sealed.
Seal/paint all exposed wood.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-501.11A - Repeat Walk-in cooler observed to leak from one point in the ceiling.
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.
4-501.11B - The walk-in freezer observed with large ice accumulation.
Defrost the freezer to maintain unit's performance.
4-602.13 - 1. The interior of all cooling units observed in need of cleaning.2. The exterior of all cooling units observed in need of cleaning.3. The top of the hot water heater observed in need of cleaning.4. One shelf in the walk-in observed in need of cleaning.5. Gaskets to the walk-in observed in need of cleaning.
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 - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: coffee pots and Black and Decker food processor.
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 observed blocked by shelf for toxins, 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.
5-501.113B - Outside refuse container was uncovered. Lids observed damaged.
Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
5-501.114 - The refuse container used to store refuse/recyclables has no drain plug.
Replace the drain plug to the refuse container.
5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
6-202.11A - Lights bulb(s) in the walk-in freezer observed 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.
6-202.14 - Toilet room door is not tight fitting.
Adjust the self-closing device.Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
6-202.15 - Repeat Front door observed to not shut properly.
Adjust the self-closing device. 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.
6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at any of the hand sinks.
Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
6-303.11C - Repeat Light bulbs observed out in the kitchen.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-403.11B - Phone observed on prep table. Employee clothing observed on shelving.
Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
6-501.11 - Repeat 1. Ceiling frames observed rusted.2. Coving by the three comp. sink observed coming away from wall.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.114A - Repeat Establishment still remains unorganized and cluttered.
Organize everything. Be sure all equipment is off of the floor (6").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.
6-501.12A - Repeat 1. The floor wall junctures observed in need of cleaning.2. The floor around the hot water heater observed in need of cleaning.3. Ceiling vents in the kitchen observed with dust.
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.
6-501.16 - Repeat Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
7-201.11B - Corrected During Inspection Critical Repeat Cleaners/toxins observed stored above, next to, with utensils and food.
Containers of toxins/cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All remaining violations must be corrected before the next routine inspection. All repeat violations are now flagrant and 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. Professional Pest Control Company services every four (4) - six (6) months. No activity/evidence noted today.
6. Recommend a routine cleaning and maintenance schedule to maintain establishment in good, sanitary condition.
7. Clean and sanitize everything you use/touch. Organize establishment.
8. I can't emphasize enough the importance of handwashing and food safety. Please train all staff the proper way to wash hands and handle food.
9. I strongly suggest correcting all violations immediately and keep them corrected to prevent any enforcement action. Repeat violations are not exceptable.
10. Facility caters within a small proximity of around 20miles.
If you have any questions, please contact me. Thank you.
~~Water heater information:
Model: AO Smith PSG 75.910
75,100BTU
Recovery Rate: 63.7gph.
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.
OTHER 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.
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.).
7. All employees handling food shall wear proper hair restraints at all times.
8. Purchase chlorine test strips to ensure that the sanitize solution you use in your three compartment sink and in your sanitize buckets is 50ppm-100ppm.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***

February 15, 2005 (Follow-up)

Violations:

3-302.12 - Unlabeled food containers, etc.
Label ALL 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.
4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Maintain 50-100ppm of chlorine at all times.
4-501.11A - Walk-in freezer was observed in a state of disrepair and damaged. Observed the unit in need of defrosting.
Defrost the unit as needed to prevent the ice build up near the door. If the unit is not working properly, therefore causing the build up of ice, have it repaired immediately.
4-501.11B - The metal flashing on the walk-in freezer is damaged.
Repair or replace the metal flashing in accordance with the manufacturer's specifications.
4-601.11C - In conjunction with 4-602.13: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. exteriors of ALL equipment including refrigerators, freezers, ovens, gas ranges, grills, 2. rolling racks, 3. stainless steel and galvanized shelving/storage units, 4. particle board shelving (painted and unpainted), 5. door handles on refrigerators and freezers, 6. sinks, 7. piping from sink fixtures.
Maintain nonfood-contact surfaces of equipment clean. Clean and sanitize EVERYTHING you see and touch.
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. Black and Decker coffee maker, 2. Black and Decker food processor, 3. Magic Chef microwave oven, 4. Rival crock pot, 5. Crockery crock pot.
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.
6-201.11 - Observed the walk-in freezer floor constructed of concrete.
Upon renovation, replace the existing floor with a smooth, easily cleanable, non-absorbant material.
6-202.15 - Openings to the exterior of the building are present along the front glass door.
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.
6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
6-303.11C - Inadequate lighting was noted in the kitchen area. Observed flickering light bulbs in one ceiling fixture.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-501.114A - In conjunction with 6-501.12 and 4-601.11C: Observed the facility cluttered, disorganized, and unclean.
Maintain organization throughout the establishment and keep items properly stored to prevent harborage of insects.
6-501.18 - Handwashing facilities are unclean and not maintained.
Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
This visit was made to conduct a follow-up. Please review the following:
1. All critical violations were corrected during the inspection.
2. Substantial compliance observed at time of follow-up.
3. All remaining violations must be corrected before the next routine inspection.
If you have any questions, please contact me. Thank you.

December 21, 2004 (Routine)

Violations:

3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a plastic condiment cup being used to dispense sugar (salt?) from a bulk container. Container was not labeled.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide ALL bulk food containers with proper food scoops or utensils that are designed with a handle.
3-302.11A4 - Critical Unwrapped or uncovered food seen inside the walk-in freezer, on shelves throughout the kitchen, and inside the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-302.12 - Repeat Unlabeled food containers, etc.
Label ALL 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.
3-304.14A - Wiping cloths improperly used. Observed the cloths underneath the cutting boards.
Ensure cloths used for wiping food spills are not used for any other purpose. Provide rubber matting under the cutting boards to prevent them from sliding while in use.
3-304.14B2 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
4-101.111 - Repeat The nonfood contact surface of the shelves in the storage area (near the back door) are not corrosion resistant, nonabsorbent, and/or smooth. The shelves are constructed of particle board.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Paint and/or seal the particle board shelves.
4-101.19A - Wood handled utensils are used as a possible food contact surface.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Upon replacement, provide all stainless steel and/or plastic handled utensils.
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 (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Maintain 50-100ppm of chlorine at all times.
4-501.11A - Repeat Walk-in freezer was observed in a state of disrepair and damaged. Observed the unit in need of defrosting.
Defrost the unit as needed to prevent the ice build up near the door. If the unit is not working properly, therefore causing the build up of ice, have it repaired immediately.
4-501.11B - The metal flashing on the walk-in freezer is damaged.
Repair or replace the metal flashing in accordance with the manufacturer's specifications.
4-601.11A - Critical In conjunction with 4-602.11: The following utensils were observed soiled to sight and touch: 1. inside reach-in refrigerator including door gaskets, 2. slicer.
Clean and sanitize these surfaces for food contact.
4-601.11C - In conjunction with 4-602.13: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. exteriors of ALL equipment including refrigerators, freezers, ovens, gas ranges, grills, 2. rolling racks, 3. stainless steel and galvanized shelving/storage units, 4. particle board shelving (painted and unpainted), 5. door handles on refrigerators and freezers, 6. sinks, 7. piping from sink fixtures.
Maintain nonfood-contact surfaces of equipment clean. Clean and sanitize EVERYTHING you see and touch.
4-903.11A - Equipment for catering jobs were found stored on the floor throughout the establishment.
Store ALL items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
4-903.11B - Clean equipment on shelves were observed stored with the food-contact surface facing upward.
Store ALL equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
4-904.11A - Single service items on the shelves were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
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. Black and Decker coffee maker, 2. Black and Decker food processor, 3. Magic Chef microwave oven, 4. Rival crock pot, 5. Crockery crock pot.
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.
6-201.11 - Repeat Observed the walk-in freezer floor constructed of concrete.
Upon renovation, replace the existing floor with a smooth, easily cleanable, non-absorbant material.
6-202.15 - Openings to the exterior of the building are present along the front glass door.
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.
6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for the kitchen hand sink.
Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
6-303.11C - Inadequate lighting was noted in the kitchen area. Observed flickering light bulbs in one ceiling fixture.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-501.11 - FRP paneling (walls) and ceiling panels (gaps and holes in the panels where piping and electrical wiring is located) are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.114A - In conjunction with 6-501.12 and 4-601.11C: Observed the facility cluttered, disorganized, and unclean.
Maintain organization throughout the establishment and keep items properly stored to prevent harborage of insects.
6-501.12A - Repeat Kitchen walls, floors, and base boards noted in need of cleaning especially behind and beneath equipment.
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.
6-501.16 - Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
6-501.18 - Handwashing facilities are unclean and not maintained.
Keep handwashing facilities clean and maintained to encourage proper handwashing.
7-201.11B - Corrected During Inspection Critical Containers of chemicals, toxics, and/or detegents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of ALL and ANY chemicals, toxics, and detergents must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Today I conducted a routine inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
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. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
NOTES: Water heater: AO Smith; Model #: FSG75910; BTU: 75,100
NOTES: No dish machine; only 3-vat sink; using chlorine at 50-100ppm to sanitize.

April 13, 2004 (Routine)

Violations:

4-903.11D - Food containers (boxes) and cups observed on the floor in the food preparation area.
Corrected during the inspection.
6-303.11A - Inadequate lighting was noted in the back storage room. (lights out)
1. Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. 2. Contact a License Electrician, if necessary to maintain the lighting in good working condition.
3-302.11A1 - Critical 1. Raw chicken observed above dressing in the True cooler. 2. Raw shell eggs observed above dressing and mayo in the walk in cooler.
Corrected during the inspection.
5-501.113B - Outside refuse container was uncovered. Lids observed missing from the outside dumpster.
1. Contact your Waste Management Company to replace lids to dumpster. 2. Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
6-501.12A - Floors throughout the establishment observed with dirt, dust and other soil build up. ( kitchen, preparation areas, under and behind equipment, rest room and other areas.
Clean floors more frequently to maintain the establishment in good sanitary condition.
4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
4-501.11A - Interior door frame of the walk in freezer observed with heavy accumulation of ice build up.
Service the walk in freezer to maintain the unit in good working condition.
3-302.12 - Unlabeled spices food containers observed without labels to identify the food product.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
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 Crock Pot and Crockery Crock Pot.
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.
6-305.11B - Jacket, shirt and other clothing observed on the food storage shelf.
Corrected during the inspection.
6-201.11 - Floors in the walk in freezer observed with worn seal/covering, floors appears to not be easy cleanable. (note: This was not noted on the change of ownership inspection)
Please re-seal floors in the walk in freezer, to provide a easy cleanable surface.
6-501.11 - Leak observed at the ceiling in the walk in cooler.
Repair the ceiling leak to maintain the establishment in good condition and to prevent the contamination of foods.
3-307.11 - Leak observed at the ceiling above the door of the walk in cooler. Potential for food to be contaminated when entering and being removed from the walk in cooler.
Repair the leak at the ceiling to prevent the contamination of foods.
6-301.12A - Observed that no paper towels were available for handsink at Kitchen/ware washing hand sink.
Corrected during the inspection. Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
5-205.15B - Floor drain under the three compartment sink observed with food, slime and other build up.
Clean floor drain more frequently to maintain plumbing fixture in good working condition.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violation corrected at the time of the inspection.
2. All remaining non-critical violation must be corrected within Thirty (30) days or by the time of the next routine inspection.
3. The vent hood system is still under evaluation by the Fairfax County Fire Department.
4. If you have any question, please contact me.

March 19, 2004 (Follow-up)

Violations:

4-101.111 - Wooden storage shelves observed in the front and rear of the establishment.
Seal/paint wooden shelves to provide an easy cleanable surface or 2. Replace shelves with a smooth, durable and easy cleanable surface. All equipment must be approved by the American Sanitation Institute or equivalent to the National Sanitation Foundation.
6-501.11 - Drip observed from the ceiling in the walk in cooler.
Repair the leak to prevent the contamination of foods and to maintain the walk in cooler in good condition.

Comments:
This visit was made to conduct a follow up inspection. Please review the following comments:
1. Five (5) out of the Seven (7) non-critical violations were corrected. All remaining violations must be corrected within Five (5) days or by the time of the first routine inspection (approximately 10 days).
2. The vent hood is still being evaluated by the Fairfax County Fire Department. (The vent hood does not have an extinguishing system) The report on site dated March 10, 2004, from the Fairfax County Fire Department, advised will reschedule inspection with the Mechanical Department to go over requirements.
3. Please organize the back storage room and remove articles not needed to operate the establishment.
4. If you have any question, please contact me. Thank You.

March 01, 2004 (Pre-Opening)

Violations:

4-402.11A - Preparation table next to the True single door cooler not seal to wall or on casters.
Seal preparation table to wall or provide casters for easy cleaning.
6-303.11A - Inadequate lighting was noted in the walk in cooler.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
6-303.11B - Inadequate lighting was noted in the employee's rest room.
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.
6-202.15 - Gap observed at the threshold of the front door..
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.
6-303.11C - Inadequate lighting was noted above the preparation tale with slicer.
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.
4-101.111 - Wooden storage shelves observed in the front and rear of the establishment.
1. Seal/paint wooden shelves to provide a cleanable surface or 2. Replace storage shelves with a smooth, durable and easy cleanable surface. All equipment must be approved by the American Sanitation Institute or equivalent to the National Sanitation Foundation.
6-501.11 - 1. Two (2) missing ceiling tiles observed in the back storage area. 2. Cracked and damaged floor tiles observed in the food preparation area and rest room. 3. Drip observed at the ceiling of the walk in cooler.
Make repairs necessary to maintain the establishment in good condition.

Comments:
This visit was made to conduct a change of ownership inspection. Please review the following comments:
1. Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. All outstanding violations are to corrected within Five (5) days. No equipment additions/replacement/changes are allowed without Health Department approval.
2. A follow up inspection will be conducted within Ten (10) days on all remaining violations.
3. Please contact the Fairfax County Fire Department, regarding vent hood requirements and inspection.
4. Cleaning and dusting details needed to floors and equipment throughout the establishment.
5. recommend a cleaning and maintenance schedule to help maintain the establishment in good condition.
6. If you have any question, please contact me.

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Capital Flavors, 6333-E South Kings Hwy, Alexandria, VA - Restaurant inspection findings and violations

Business Info

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

May 29, 2009 (Routine)

May 14, 2008 (Routine)

November 08, 2007 (Routine)

May 10, 2007 (Routine)

November 22, 2006 (Routine)

June 19, 2006 (Follow-up)

June 19, 2006 (Follow-up)

June 12, 2006 (Routine)

June 12, 2006 (Routine)

December 06, 2005 (Routine)

December 06, 2005 (Routine)

June 14, 2005 (Routine)

February 15, 2005 (Follow-up)

December 21, 2004 (Routine)

April 13, 2004 (Routine)

March 19, 2004 (Follow-up)

March 01, 2004 (Pre-Opening)

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