August 25, 2009 (Routine)

• 5-205.11(B) - The handwashing station in the kitchen is being used for purposes other than washing hands. Soiled towels are placed in the kitchen hand sink.
  A handwashing sink may not be used for purposes other than hand washing.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink. (kitchen)
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Ground beef is improperly stored above produce in the walk-in refrigerator.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: cookies, sugar,couscous, and powdered sugar in the dry storage area. Cooked rice was uncovered in the walk-in refrigerator.
  Foods shall remain covered at all times.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: the ice machine, and the oven.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 3-501.16(A)(2) - Critical The following food item(s) were measured at improper temperatures: lamb, rice, chicken, and beef.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 3-501.18(A)(1) - Critical According to the Food Code:
  Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A).
• 7-201.11(B) - Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of equipment, utensils, linens or single service items. (dry storage area)
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• 4-301.11 - Repeat The walk-in refrigerator is not sufficient in capacity to meet the food storage demands of the establishment.
  Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: sugar and salt.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 6-501.11 - Observed that the floor moldings in the kitchen is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.11(C) - Observed that a proper protective shield is not provided for the light bulk at the cooking area..
  Provide a shield to surround and extend beyond the bulb so that only the face of the bulb is exposed.

May 27, 2009 (Routine)

• 3-501.15A - The methods used for cooling were not adequate. (Soup)
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
• 3-501.16A2 - Critical Soup, lamb, chicken, meat balls, and rice cold holding at 85°F, 48°F, 46°F, 57°F, 48°F.respectively.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.111 - The nonfood contact surface of the storage shelf in dry storage are not corrosion resistant, nonabsorbent, and/or smooth. Remove foil lining shelf.
  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 The walk-in refrigerator was observed in a state of disrepair and is not holding the required temperature.
  Repair the walk-in refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-501.12 - The cutting board along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: bulk containersmixer, microwave, and defrost the reach-in freezer.
  Clean and sanitize these surfaces for food contact.
• 6-101.11A2 - The carpet in the bar is not closely woven and easily cleanable.
  Carpet shall be closely woven and easily cleanable.
• 6-302.11 - Toilet tissue was not present at each toilet. employee's rest-room.
  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.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment. Remove unused refrigerator and any other broken equipment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
• 7-201.11A - Critical Containers of oven cleaner, and glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (bar cabinets)
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 7-203.11 - Corrected During Inspection Critical A container previously used to store poisonous or toxic (detergent) materials is now being used to store, transport, or dispense ice.
  Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of food.

February 20, 2009 (Routine)

• 3-301.11C - Bowl used for dispensing bulk rice.
  Provide a scoop with a handle.
• 3-302.11A4 - Critical Opened bag of couscous exposed on kitchen shelf.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-101.11D - Aluminum foil covering lower shelf under prep table is not durable nor cleanable.
  Remove the aluminum foil covering and clean shelf as needed.
• 4-301.11 - Walk-in cooler & tall bar refrigerator observed at 45 degrees F.
  Adjust to hold at 41 d. F. maximum.
• 4-501.11A - Cook's oven mitts are ragged & worn out & need replacement.
  Replace the oven mitts 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.
• 5-205.15B1 - Leaking left drain at bar's three compartment sink. Soda gun holder is missing a drain line.
  Plumbing systems and components shall be maintained in good repair.
• 6-303.11A - Burned out lights in the storage room.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.11 - Loose floor panel in the walk-in cooler and missing door on the employees' rest room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Floor under the shelves in the walk-in cooler is unclean.
  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.
• 7-201.11B - Corrected During Inspection Critical Mixer was stored in bar cabinet with cleaning chemicals.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 19, 2009 (Routine)

August 05, 2008 (Routine)

April 03, 2008 (Routine)

• 3-304.14D - Heavily soiled wiping cloths in use.( lined on the prep table)
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE in walk-in held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-101.111 - The nonfood contact surface of the prep under shelving is lined with aluminum foil and is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112B - Repeat There was no temperature measuring device located in following:1. white freezer2. Walk-in3. display case
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Repeat Missing lid cover for the ice machine.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-602.13 - Repeat The nonfood contact surface of the prep table under shelving had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-303.11A - Inadequate light was noted in the walk-in.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.11 - Repeat Physical structure are not maintained in good repair:1. ceramic base coving for the walk-in2. loose rubber coving at the bar near the ice machine
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 13, 2007 (Routine)

• 2-301.14F - Critical A food employee failed to wash his or her hands during food preparation when changing tasks.
  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 a
• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use.( Tong inserted in between the wall and coving)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 4-204.112B - Repeat There was no temperature measuring device located in the Display case.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-204.117B - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.1. No chlorine in the dishmachine
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11A - Repeat The following needs repairs:1. Dishamchine failed the Chlorine strip test.2. ice machine lid missing
  Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Walk-in shelving units.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - The nonfood contact surface of the prep table bottom shelf had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Due to dishmachine failure .
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 6-301.11 - Corrected During Inspection No soap provided at the back handsink.
  Provide soapat all times, so all employees may wash their hands properly.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the back handsink
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.11 - Physical structure is not maintained in good repair.1. White rubber coving loose near the cooking area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 06, 2007 (Routine)

• 3-302.11A4 - Critical Unwrapped or uncovered food in the ice machine due to broken lid.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers. Bulk foods.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-307.11 - Soiled coffee filters stored on top of the bar chest cooler.
  Protect food from miscellaneous sources of contamination.
• 3-501.13A - Improper methods used to thaw ground beef and poultry.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE ( all foods in walk-in) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-204.112B - There was no temperature measuring device located in the : 1.Walk-in2.True display unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-204.117B - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 4-501.11A - Ice machine lid is broken
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-502.11A2 - The grill pan on the stove was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Can opener
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the handsink had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B2 - The handsink basin at the kitchen is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 5-403.12 - Condensate drainage and/or other nonsewage liquids including rainwater were not drained and disposed of according to law. Condesate discharging inside the walk-in into a bucket.
  Repair/relocate the condensate drain line and other nonsewage and rainwater drainage to drain from point of discharge to disposal according to law.
• 6-201.13B - The floor is not graded to drain. Water retention on the floor due to damaged.
  Floors in food establishments in which water flushing cleaning methods are used shall be provided with drains, and be graded to drain, and floor/wall junctures shall be covered and sealed.
• 6-301.14 - Corrected During Inspection The sign that notifies food employees to wash their hands is not clearly visible.
  Sign that is posted is to be clearly visible to notify food employees to wash their hands.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees' clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
• 6-501.11 - The kitchen floor is damaged and is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 29, 2007 (Routine)

• 11-2-24A - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 4-602.13 - Repeat The nonfood contact surface of the exterior of large containers in the walk-in, shelving in the walk-in, sliding door refrigeration unit and the top of the dishmachine had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.15A - Corrected During Inspection The outer opening of the food establishment is not protected against the entry of insects and rodents.
  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.
• 6-501.11 - Drain plug is missing at the 3 compartment sink and the walls in the kitchen are deteriorating and not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - The walk-in refrigerator floor was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

November 27, 2006 (Routine)

• 11-2-24A - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE foods held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-602.13 - The nonfood contact surface of the filters and ovens/ stove tops had accumulations of grime and debris. Reach-in freezer in need of being defrosted.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.12 - No disposable towels were provided at the hand washing facility at bar and k itchen handsinks..
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-303.11A - Inadequate light was noted in the walk-in.
  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.
• 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 6-501.11 - Hot water at the kitchen handsink is not operable. Floor in the kitchen in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 08, 2006 (Routine)

• 3-501.16A1 - Corrected During Inspection Critical Rice @ 128.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 4-501.11A - Worktable was observed in a state of disrepair and damaged.Reach-in freezer is in need of being defrosted.
  Repair the table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-602.13 - Repeat The nonfood contact surface of the shelving in the walk-in refrigerator had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-904.11A - Utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-301.11 - No soap at the handsink.
  Provide soap.
• 6-501.11 - No hot water at the bar handsink and sink is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.110A - Employees are not using the dressing rooms or lockers provided. Personal articles with canned foods.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

April 28, 2006 (Routine)

• 11-2-24A - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-501.17A - Critical The prepared, refrigerated RTE foods held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-502.11A1 - Shelving in the kitchen was observed in a state of repair and condition preventing the equipment to be used as designed.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 5-205.11A - Corrected During Inspection The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.

January 17, 2006 (Routine)

• 11-2-24A - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food at the salad/buffet bar..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-201.11 - Foil lining the bottom of the prep table is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-501.11A - Lid of ice machine was observed in a state of disrepair and damaged.
  Repair the lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-602.13 - The nonfood contact surface of the container lids in the walk-in had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A3 - Dishracks were found not stored 6 inches above the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11B2 - Repeat Clean plates were observed stored uncovered or with the food contact surface facing upward at the salad/buffet bar.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.11 - Repeat No hot water at the kitchen handsink and the sink is not maintained in good repair. Walls in disrepair in the kitchen and small room off the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Floor of walk-in refrigerator was noted in need of cleaning. Floor of the kitchen is in disrepair.
  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.

October 12, 2005 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 2-301.11 - Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 2-301.12 - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with
• 3-304.12A - In-use utensils improperly stored between use. Utensils at salad bar not covered.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-306.11 - The food on display is not protected from contamination.
  Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
• 3-307.11 - One product uncovered in dry storage.
  Protect food from miscellaneous sources of contamination.
• 3-501.16A1 - Corrected During Inspection Critical Rice stored at room temperature in the kitchen.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 6-301.12 - Repeat No disposable towels were provided at the hand washing facility at the kitchen handsink and bar handsink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.11 - Walk-in refrigerator floor and shelving are not maintained in good repair. Door to walk-in with a latch. Ice machine lid at the bar is in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Latch on the walk-in door must be remov4ed within 30 days. This is a safety hazard.

July 06, 2005 (Routine)

• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food on the buffet bar and in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11A - Repeat Walk-in door is latched from the outside. Safety hazard.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-502.11A1 - Tin foil lining shelving.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-602.13 - Repeat The nonfood contact surface of the shelving in the walk-in refrigerator had accumulations of grime and debris. The reaach-in freezer is in need of being defrosted, the top of the containers in storage, large roasters and bar holsters are dirty and encrusted with debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B2 - Clean silverware was observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-303.11C - Inadequate light was noted 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.
• 6-501.11 - Ceiling panel in the kithcen is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111D - Harborage conditions exist. Dead roach found in kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Repeat Water ponding on the kitchen floor.
  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.

March 22, 2005 (Routine)

• 3-302.11A4 - Critical Unwrapped or uncovered bread at buffet.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-501.11A - Walk-in door was observed in a state of disrepair and damaged. Door not closing properly after being opened.
  Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-602.13 - The nonfood contact surface of the bar holster, filters in the kitchen and inside the reach-in freezer had accumulations of grime and debris. Shelving in the walk-in is dirty.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-703.11C - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the dishmachine.
  Provide chlorine at proper concentration of 50ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 4-903.11A2 - Wares were found where they were exposed to splash, dust, or other contamination in the kitchen. Silverware unprotected on the buffet.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility at the bar handsink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.11 - Faucets at the 3 compartment sink dripping into ice at ba and light under the bar sink not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Water ponding on the floor in the kitchen.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

December 13, 2004 (Routine)

• 11-2-24A - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the women's bathroom.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 4-901.11A - Clean cups were found stacked at the bar while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris: exterior rim of the ice machine and fanguards in the Walkin cooler.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.12A - Repeat Observed floors (bar and the kitchen) were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: metal sheet trays.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-202.11A1 - Critical Repeat Observed spice stored in nonfood grade containers.
  Replace with foodgrade containers to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.
• 6-501.11 - Repeat Physical structure is not maintained in good repair: - floors in the dry storage area and the kitchen.- floor drain cover in the back kitchen.- ceiling panel near the hood system.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-205.15A - Corrected During Inspection Critical Observed handsink faucet in the back kitchen in disrepair.
  All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment.

August 27, 2004 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 6-501.12A - Repeat The floor drain at the 3-vat sink was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 5-205.15B1 - Plumbing connections under the 3-vat sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-202.16 - Repeat The nonfood contact surface of the aluminum foil is not designed or constructed to be easily cleanable. Aluminum foil was used as a liner at the shelving unit near the cookline.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1. The exterior of the microwave oven was soiled with old debris.2. fanguards in the Walkin cooler was soiled with dust.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-501.13 - The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage.
  Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a new one.
• 4-202.11A1 - Critical Repeat Observed nonfood grade containers used as food containers.
  Replace them with foodgrade containers to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.
• 4-204.112B - Repeat There was no temperature measuring device located in the Signature freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 6-501.112 - Dead bugs were found on the premises (dry storage room).
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests.
• 6-501.11 - Repeat Physical structure is not maintained in good repair: floor tiles are damaged in the dry storage room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 6-201.11 - Repeat The ceiling tiles above the dishwashing machine are not designed, constructed, or installed so that they are smooth and easily cleanable.
  The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
• 7-201.11A - Critical Container of Windex is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

May 11, 2004 (Routine)

• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1. door rail at the True 2-door display cooler.2. fanguards in the Walkin cooler.3. shelving units in the Walkin cooler.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.11 - Repeat Physical structure is not maintained in good repair:1. caulking at the handsink (in the bar) is missing.2. floor tiles damaged in the dry storage room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable:1. floor tiles in the bar area beneath the 2-vat sink.2. ceiling panels above the warewashing unit.
  The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
• 4-202.11A1 - Critical The food contact surface of the spice containers is not smooth.
  Replace the nonfood containers with food-grade containers to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.
• 4-202.16 - The nonfood contact surface of the aluminum foil is not designed or constructed to be easily cleanable. Aluminum foil is used as liner on shelving units.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112B - Repeat There was no temperature measuring device located in the Signature freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: metal sheet trays.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: cabinet drawer to store utensils.
  Clean and sanitize these surfaces for food contact.
• 4-501.11A - Repeat The floors in the Walkin cooler were observed in a state of disrepair and damaged.
  Repair the floors 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.

January 30, 2004 (Routine)

• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 4-602.13 - The nonfood contact surface of the sliding door panels at the True display cooler had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.11 - Repeat Physical structure is not maintained in good repair: coving tiles, walls, and floor tiles are damaged throughout the facility.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11A - Repeat The WAlkin cooler was observed in a state of disrepair and damaged.
  Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the Walkin cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: skillets, pots, pans, etc.q
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 6-501.12A - Repeat Physical structure (walls and floors,) were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 4-903.11B2 - Repeat Clean plates were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-202.11A - The light bulbs in the linen room and above the 3-vat sink were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 4-204.112B - Repeat There was no temperature measuring device located in the Signature freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 5-203.14A - Critical Repeat Observed a hose attached to a mopsink faucet fixture. The hose extended below the flood rim level of the sink basin.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and may not be less than 1 inch.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

October 27, 2003 (Routine)

• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens. CORRECTED.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. CORRECTED.
• 6-501.12A - Repeat Kitchen and deli walls and floors were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 6-501.11 - Repeat Bar wall and base board and kitchen wall and base board underneath the 3-vat sink are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls being used to scoop foods such as sugar and salt.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide all foods with food scoops that are equipped with handles.
• 6-501.111B - The premises are not being routinely inspected for evidence of pests. Observed fruit flies in the establishment.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Continue routine pest treatment services. I recommend washing all produce upon arrival and eliminating card board box storage of food and cleaning out floor drains regularly.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. roasting pans, 2. cooking pots, 3. stove top grill, 4. metal sheet trays/pans, 5. skillets.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-204.112B - Repeat There was no temperature measuring device located in the Signature freezer and Haier chest freezer at Casablanca Express.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-302.11A1 - Raw animal food stored over ready-to-eat (RTE) food in the Signature freezer unit and walk-in efrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-601.11C - Repeat 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. shelving units inside the walk-in refrigerator, 2. galvanized steel surfaces such as storage units, 3. exteriors of equipment such as refrigerators and freezers including door handles, 4. cooking equipment such as gas range and oven, 5. storage cabinets (white cabinets).
  Maintain nonfood-contact surfaces of equipment clean.
• 4-501.11A - Repeat The following are in need of repair and/or replacement: 1. rusted shelving units, 2. rusted galvanized steel storage units, 3. rusted flooring inside the walk-in refrigerator, 4. stainless steel metal flashing at the walk-in refrigerator (step-up), 5. missing door handle on the Signature freezer, 6. hot water nozzle not working at kitchen hand sink.These items are observed in a state of disrepair and damaged.
  Repair the listed items 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.
• 5-203.14A - Critical Repeat Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device.
• 4-903.11B2 - Clean dish ware and utensils at the lunch buffet were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-301.14 - Repeat No sign or poster is provided at the Casablanca Express hand sink.
  Post a sign reminding employees to wash their hands before returning to work.
• 5-205.11B1 - The handwashing station at Casablanca Express is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 2-301.14H - Critical Food employees failed to wash his or her hands before donning gloves for working with food.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles.
• 4-501.11B - Repeat The door gaskets are torn and/or damaged on the following units: 1. walk-in refrigerator, 2. True 2-door reach-in refrigerator at Casablanca Express.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored properly in their dispensor.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the consumers.
• 4-904.11C - Repeat Unwrapped single service items (coffee cups and lids) were provided at the consumer self-service counter.
  Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.

July 21, 2003 (Routine)

• 3-501.17B - Critical The ready-to-eat (RTE) commercially processed opened containers of salad dressing and mayonniase in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed a box of couscous stored on the floor in the dry storage area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at ALL handwashing lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Simple signage is acceptable. For example, provide signs at all hand sinks that state "employees shall wash their hands before returning to work."
• 4-402.11A - Repeat The bar hand sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Reseal the bar hand sink to the wall using caulking.
• 4-204.112B - Repeat There was no temperature measuring device located in the following units: 1. Signature freezer in the dry storage area, 2. Haier chest freezer at Casablanca Express.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11B - Repeat Torn/damaged door gaskets seen on the following units: 1. walk-in refrigerator, 2. True 2-door reach-in refrigerator at Casablanca Express.
  Order new door gaskets to replace those that are torn.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. metal sheet trays and pans, 2. large roasting pans, 3. large skillets, 4. large and small cooking pots.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged: 1. rusted shelving units and storage racks, 2. rusted walk-in refrigerator floor, 3. missing door handle on Signature freezer, 4. hot water nozzle at the kitchen hand sink does not function to turn on the hot water.
  Repair the listed items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls being used to scoop foods such as sugar and salt from their containers.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide food scoops or utensils that are designed with handles. Store the utensils or scoops with their handles sitting out of the food.
• 5-205.15B1 - Plumbing connections (faucet) at the bar 3-vat sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3-306.11 - The bread at the buffet is not protected from contamination.
  Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
• 4-502.11C1 - The ambient air temperature gauge on the True 2-door reach-in refrigerator at Casablanca Express is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 3-501.15A - Critical In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed cooked rice, lentils, and chicken inside the walk-in refrigerator at 49F-53F.
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c. Using rapid chill cooling equipment (blast freezers). d. Using ice wands and ice baths to ensure food cools from cooking/holding temperature to 70F within 2 hours and from 70F to 41F within 4 hours.
• 4-903.11B2 - Some clean equipment on shelves in the dry storage area (cook ware) were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

May 01, 2003 (Routine)

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the front customer service area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored in the utensil divider with the handles facing towards the customer.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-904.11C - Unwrapped single service items such as coffee cups were provided at the consumer self-service counter.
  Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 2-401.11A - Critical An employee is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.
• 6-501.12A - Repeat The walls and floors in the deli area and kitchen are in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule is recommended and should be followed. Repaint walls as needed.
• 4-601.11C - In conjunction with 4-602.13: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. exteriors of equipment such as refrigerators, freezers, ovens, ranges, and cabinets, 2. inside all white cabinets and drawers at the deli area, 3. shelving units for storage of clean equipment in the kitchen, 4. general stainless steel and galvanized steel surfaces.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-301.11 - Soap was not provided at the following handwashing facilities: 1. deli area hand sink, 2. bar hand sink.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - No disposable towels were provided at the following hand washing facilities: 1. deli hand sink, 2. kitchen hand sink.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at ALL handwashing lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 5-205.11B2 - Evidence that the handwashing station at the deli prep. area is being used as a dump station.
  The handwashing facility identified above is to be used for washing hands only.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-502.13A1 - Manufacturer containers such as mayonnaise and salad dressing containers are being reused for the storage of other food products.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-501.17A - Critical In conjunction with 3-501.17B: The prepared, refrigerated RTE foods such as deli meat, cheese, chicken salad, etc. and the opened containers of commercially processed foods such as mayonnaise and salad dressing held more than 24 hours are not properly date marked.
  Prepared, refrigerated, RTE food and opened containers of commercially processed foods held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-402.11A - The bar hand sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Reseal the hand sink to the wall using caulking.
• 6-501.11 - Walls are damaged at the bar and therefore are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-101.111 - Repeat The nonfood contact surfaces of shelving units and storage racks are not corrosion resistant, nonabsorbent, and/or smooth because they are being lined with aluminum foil that is not being changed.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove all foil and keep the shelves/storage racks clean.
• 6-501.16 - Repeat Wet mop is not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3-302.11A4 - Critical Unwrapped or uncovered food such as sugar, rice, and flour seen in the storage area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-204.112B - There was no temperature measuring device located in the Signature freezer in the storage area.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. inside refrigerators and freezers such as shelves, floors, walls, and door gaskets.
  Clean and sanitize these surfaces for food contact.
• 5-203.14A - Critical Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device.
• 4-501.11B - The door gaskets on the following units are torn/damaged: 1. True 2-door sandwich prep. unit, 2. walk-in refrigerator.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. metal sheet trays, 2. large cooking pots, 3. skillets, 3. large roasting pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 3-304.12A - In-use utensils improperly stored between use. (i.e. cooking tongs hanging from piping in the kitchen).
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) In a clean, dry container. 4) Under running water.
• 4-501.11A - The following is in need of repair and/or replacement: 1. standing water is not draining from inside the True 2-door sandwich prep. refrigerator at the deli, 2. rusted shelving units, storage racks, and walk-in refrigerator floor, 3. missing door handle on the Signature freezer, 4. broken cabinet door at the deli prep. area, 5. hot water nozzle at the kitchen hand sink does not function to turn on the hot water. These items are observed in a state of disrepair and damaged.
  Repair or replace the items listed 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.

January 14, 2003 (Routine)

• 3-302.12 - Unlabeled food containers.
  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.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 4-101.111 - The nonfood contact surface of the @EQUIPMENT@ is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - The nonfood contact surface of the @EUIPMENT@ is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 5-205.15A - Critical A recent repair to plumbing system components of the @EQUIPMENT@ is not in accordance with the law.
  All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment.
• 6-301.12 - A heated air hand drying device was not provided at the hand washing lavatory in @Location@.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel, or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-202.14 - The toilet room door is not tight fitting and/or provided with a self- closing door.
  Provide a toilet room door that is tight fitting and self-closing. 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 prepar
• 6-501.12A - @Physical structure@ in the @Location@ was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule
• 6-202.11A - The light bulbs in the @location@ were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food.
• 7-102.11 - Critical Working containers of @HAZARDOUS PRODUCT@ are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.