July 29, 2009 (Routine)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in a three vat sink
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw beef over fully cooked broth and fully cooked turkey breast in the walk in refrigerator.
  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.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wiping cloths stored directly on the countertop in between uses.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.14(A)(2) - Corrected During Inspection Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours. Broth in the walk in refrigerator, placed in walk in the evening prior 46F
  Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. The broth was discarded during inspection
• 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Cooling broth in a deep container with a product depth of at least nine inches.
  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. The broth was discarded
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: observed deli ham, deli turkey, cut tomato and american cheese in the true prep between 42-46F, observed raw sliced beef 46 in the walk in ref, observed ceasar dressing 43F in the display case.
  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. The prep items were moved to a colder refrigerator until the ambient air of the prep was lowered. In addition, it is necessary to decrease the amount of product stored in the metal pans on the top portion of the prep unit and to keep the door closed in between uses. The sliced beef was removed from the walk in refrigerator and placed into the reach in refrigerator as well. All units were adjusted to lower the tempertaure during inspection.
• 6-101.11(A) - The ceiling tile located in bathrooms is absorbent and not easily cleaned.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.

January 05, 2009 (Critical Procedures)

November 05, 2007 (Critical Procedures)

• 2-103.11(D) - Repeat Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
• 2-103.11(I) - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 2-103.11(K) - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
• 2-301.14(A)-(I) - Corrected During Inspection Critical Observed no handwashing in between glove changes.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:1) Observed lettuce and tomatoes being prepared for sandwiches with bare hands.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw beef being stored above RTE drink mix in the walkin freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1) Observed raw chicken and raw shrimp being stored together in the reachin freezer,2) Observed raw chicken and raw beef being stored above raw shrimp in the walkin freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.14(B)(1) - Corrected During Inspection Repeat Observed moist wiping cloths lying out on the countertops.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.13(A)-(D) - Repeat Observed the following food thawing using an improper method: 1) Observed chicken and beef being thawed at room temperature.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Cream of Corn Soup (TDC--46F),2) Chicken Noodle Soup (TDC--47F)
  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.
• 4-101.11(B) - The food-contact surfaces of the following equipment and/or utensils are not durable:1) Observed wiping cloths covering spring rolls in the reachin cooler.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.1) True Display Cooler (55F)
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine sanitizer solution was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine sanitizer solution at 50-100 ppm.

April 26, 2007 (Routine)

• 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw beef being stored above precooked foods.
  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.
• 3-304.14(B)(1) - Observed moist wiping cloths lying out on the countertops.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: 1) Observed beef and bacon thawing at room temperature.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.17(A)(1) - Critical Repeat 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: 1) Deli meats,2) Cheeses,3) Prepared foods.
  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 April 23 they shall be date marked with a "use by" date not exceeding April 30.
• 4-202.16 - Repeat Milk and soda crate(s) found used for the following purpose(s):1) Shelving,2) Storage containers
  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.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Exterior of the grease trap (rusted),2) Food containers (cracked,chipped)
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - The door gaskets of the following are damaged:1) True reachin freezer
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Gaskets on the reachin units,2) Gaskets on the walkin units.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-903.11(C) - Single service utensils were observed stored unprotected at the customer service area.
  Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 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:1) Zyliss salad strainer,2) Kitchenaid blender,3) Hamilton Beach 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.
• 5-205.15(B) - Observed the following in disrepair:1) Three compartment sink (leaking).
  A plumbing system shall be maintained in good repair.
• 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
  Ceiling tiles shall be smooth, easily cleanable, non absorbent.
• 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.
• 6-301.12(A) - 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.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.16 - 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.
• 7-102.11 - Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

October 12, 2006 (Critical Procedures)

• 2-103.11(D) - Poor handwashing procedures observed.
  It is the responsibility of the manager to ensure proper handwashing.
• 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  It is the responsibility of the manager to ensure safe cooling methods are being used.
• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  It is the responsibility of the manager to ensure food contact surfaces are being properly sanitized.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Improper handwashing procedures observed.
  Employees shall wash their hands thoroughly with soap and warm water for at least 20 seconds.
• 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowl being used to dispense food.
  Dispensing utensils shall have a handle to minimize any bare hand contact with the food.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken being stored above potatoes. Observed raw beef being stored above deli meats.
  Food shall be properly stored to prevent cross contamination.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the reachin cooler.
  Food shall be properly protected from contamination through proper wrapping or covering.
• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor.
  Food shall be stored at least 6" off the floor.
• 3-501.14(A)(1) - Corrected During Inspection Critical Hash browns (97F) noted not being adequately cooled to prevent the growth of harmful bacteria.
  Foods shall be cooled rapidly from 135F to 70F within 2 hours using approved methods.
• 3-501.15(A)(1)-(7) - Corrected During Inspection The methods used for cooling were not adequate. Observed hash browns cooling at room temperature.
  Foods shall be cooled rapidly using proper methods.
• 3-501.17(A)(1) - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cheese and soups in the refrigeration unit is not properly dated for disposition. Observed no expiration date.
  Foods shall be labeled with an expiration date seven after the date of preparation or removal from freezing.
• 4-601.11(A) - Critical (CORRECTED DURING INSPECTION) The following utensils were observed soiled to sight and touch: 1) Slicer.
  Food contact surfaces shall be cleaned more thoroughly after each use.

April 03, 2006 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the prep cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Corrected During Inspection Unlabeled food containers. Observed unlabeled MSG container.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Observed knives stored in between tables.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-305.11A3 - 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.
• 3-501.14B - Corrected During Inspection Critical Tuna salad noted not being adequately cooled to prevent the growth of harmful bacteria. Observed tuna salad at 56F.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.15A - Corrected During Inspection Repeat The methods used for cooling were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  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.
• 4-202.16 - Milk crate(s) found used for the following:1) Shelving,2) Storage.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - Observed the following:1) True reachin display cooler--45F
  Refrigeration units shall maintain 41F or below at all times.
• 4-501.11A - The following was observed in a state of disrepair and damaged:1) Grease trap lid (rusted).
  Repair the above mentioned 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. 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 door gasket of the following is damaged:1) True prep cooler.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-201.11 - Observed non smooth ceiling tiles in the bathrooms.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 7-202.12A - Corrected During Inspection Critical The sanitizer is not being used in accordance with law or the manufacturer's use directions. Observed chlorine sanitizer at 200 ppm.
  The above mentioned items must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
• 7-209.11 - Corrected During Inspection Personal items stored in such a way that they could contaminate food in the service area.
  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.

October 06, 2005 (Follow-up)

October 06, 2005 (Follow-up)

September 29, 2005 (Critical Procedures)

• 2-102.11C - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissable through food.
  Ensure that the person in charge is able to identify the primary symptoms of foodborne disease and has a basic understanding of both foodborne infection and foodborne intoxication.
• 2-102.11F - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  Ensure that the person in charge is knowledgeable to the cook temperatures and times required to cook potentially hazardous food items to the level needed to destroy pathogens based on the type of food item.
• 2-102.11G - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding, 3) being cooled and/or 4) being reheated.
  Ensure that the person in charge is able to describe the flow of food items through the facility, including methods used for proper cold holding (refrigeration), hot holding, cooling and reheating of potentially hazardous food items.
• 2-103.11F - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Code. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 2-103.11G - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-501.14A - Corrected During Inspection Critical Chicken (60F) noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.15A - Corrected During Inspection Repeat The methods used for cooling were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.
• 3-501.16B - Corrected During Inspection Critical Repeat Grilled Onions (96F), Hamburger (98F), Hard Boiled Eggs (75F), Cheese (46F), Shell Eggs (47F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  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.
• 3-603.11 - Critical Repeat Observed no consumer advisory on the menu board.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 7-201.11B - Corrected During Inspection Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 29, 2005 (Critical Procedures)

• 2-102.11C - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissable through food.
  Ensure that the person in charge is able to identify the primary symptoms of foodborne disease and has a basic understanding of both foodborne infection and foodborne intoxication.
• 2-102.11F - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  Ensure that the person in charge is knowledgeable to the cook temperatures and times required to cook potentially hazardous food items to the level needed to destroy pathogens based on the type of food item.
• 2-102.11G - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding, 3) being cooled and/or 4) being reheated.
  Ensure that the person in charge is able to describe the flow of food items through the facility, including methods used for proper cold holding (refrigeration), hot holding, cooling and reheating of potentially hazardous food items.
• 2-103.11F - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Code. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 2-103.11G - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-501.14A - Corrected During Inspection Critical Chicken (60F) noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.15A - Corrected During Inspection Repeat The methods used for cooling were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.
• 3-501.16B - Corrected During Inspection Critical Repeat Grilled Onions (96F), Hamburger (98F), Hard Boiled Eggs (75F), Cheese (46F), Shell Eggs (47F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  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.
• 3-603.11 - Critical Repeat Observed no consumer advisory on the menu board.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 7-201.11B - Corrected During Inspection Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 08, 2005 (Follow-up)

• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Corrected During Inspection Critical Repeat Chickenf (HWC-50F), Shell Eggs (HWC-44F), Soup (HWC-48F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 4-101.111 - Repeat The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1) Newspapers lining shelving,2) Aluminum foil lining shelving.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-101.11D - Corrected During Inspection Repeat Observed paintbrush.
  Utensils need to be smooth, easily cleanable, non absorbent, durable.
• 4-501.11B - Repeat The door gasket of the reachin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-201.11 - Repeat Observed non smooth ceiling tiles in the bathrooms.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.

June 08, 2005 (Follow-up)

• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Corrected During Inspection Critical Repeat Chickenf (HWC-50F), Shell Eggs (HWC-44F), Soup (HWC-48F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 4-101.111 - Repeat The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1) Newspapers lining shelving,2) Aluminum foil lining shelving.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-101.11D - Corrected During Inspection Repeat Observed paintbrush.
  Utensils need to be smooth, easily cleanable, non absorbent, durable.
• 4-501.11B - Repeat The door gasket of the reachin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-201.11 - Repeat Observed non smooth ceiling tiles in the bathrooms.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.

May 25, 2005 (Routine)

• 2-301.14A - Critical Observed no handwashing in between glove changes.
  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 - Corrected During Inspection Critical Repeat Observed employees eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowl being used to dispense food.
  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 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs being stored over vegetables.
  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.
• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw hamburger being stored with ready-to-eat sausage.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - 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.
• 3-501.15A - The methods used for cooling were not adequate. Observed broth being cooled in large stock pot. Observed fried beef being cooled in large plastic container.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.
• 3-501.16A - Corrected During Inspection Critical Repeat Grilled onions (99F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 3-501.16B - Corrected During Inspection Critical Repeat Fried Beef (HWC-44F), Shell Eggs (HWC-44F), Broth (HWC-47F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed True Display Reachin Cooler at 50F.
  As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1) Eggs,2) Hamburgers.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-101.111 - The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1) Newspapers lining shelving,2) Aluminum foil lining shelving.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-101.11D - Observed paintbrush.
  Utensils need to be smooth, easily cleanable, non absorbent, durable.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Teflon frying pans,2) True Display Reachin Cooler (50F).
  Repair the above mentioned 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. 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 door gasket of the reachin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Slicer,2) Interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Ventilation hood,2) Sides of fryers and grills,3) Walkin unit condenser fans.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-901.11A - Observed water inside hanging pots.
  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.
• 4-903.11D - Observed pans and cutting boards being stored on the floor.
  All equipment and utensils need to be stored at least six inches off the floor to protect from contamination.
• 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) Daewoo microwave,2) Black & Decker food processor,3) GE blender.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-1-5G - Observed 28 seats and only one public restroom.
  A public restroom shall be provided as follows:1) One public restroom for 15 seats minus number of employees (15 seats-5 employees=10 seats),2) Two public restrooms for more than 15 seats.
• 6-201.11 - Observed non smooth ceiling tiles in the bathrooms.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 6-501.12A - The following noted in need of cleaning:1) Ceiling tiles,2) Floor/wall junctures underneath and behind 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.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.16 - 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.
• 7-201.11B - Critical Containers of cleaners and construction materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners and construction materials must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-209.11 - Corrected During Inspection Medications stored in such a way that they could contaminate food in the True display reachin cooler.
  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.

May 25, 2005 (Routine)

• 2-301.14A - Critical Observed no handwashing in between glove changes.
  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 - Corrected During Inspection Critical Repeat Observed employees eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowl being used to dispense food.
  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 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs being stored over vegetables.
  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.
• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw hamburger being stored with ready-to-eat sausage.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - 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.
• 3-501.15A - The methods used for cooling were not adequate. Observed broth being cooled in large stock pot. Observed fried beef being cooled in large plastic container.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.
• 3-501.16A - Corrected During Inspection Critical Repeat Grilled onions (99F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 3-501.16B - Corrected During Inspection Critical Repeat Fried Beef (HWC-44F), Shell Eggs (HWC-44F), Broth (HWC-47F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed True Display Reachin Cooler at 50F.
  As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1) Eggs,2) Hamburgers.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-101.111 - The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1) Newspapers lining shelving,2) Aluminum foil lining shelving.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-101.11D - Observed paintbrush.
  Utensils need to be smooth, easily cleanable, non absorbent, durable.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Teflon frying pans,2) True Display Reachin Cooler (50F).
  Repair the above mentioned 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. 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 door gasket of the reachin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Slicer,2) Interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Ventilation hood,2) Sides of fryers and grills,3) Walkin unit condenser fans.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-901.11A - Observed water inside hanging pots.
  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.
• 4-903.11D - Observed pans and cutting boards being stored on the floor.
  All equipment and utensils need to be stored at least six inches off the floor to protect from contamination.
• 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) Daewoo microwave,2) Black & Decker food processor,3) GE blender.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-1-5G - Observed 28 seats and only one public restroom.
  A public restroom shall be provided as follows:1) One public restroom for 15 seats minus number of employees (15 seats-5 employees=10 seats),2) Two public restrooms for more than 15 seats.
• 6-201.11 - Observed non smooth ceiling tiles in the bathrooms.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 6-501.12A - The following noted in need of cleaning:1) Ceiling tiles,2) Floor/wall junctures underneath and behind 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.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.16 - 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.
• 7-201.11B - Critical Containers of cleaners and construction materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners and construction materials must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-209.11 - Corrected During Inspection Medications stored in such a way that they could contaminate food in the True display reachin cooler.
  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.

October 08, 2004 (Routine)

• 4-202.16 - Repeat Drink crates found used for the following: storage on floor in WI.
  Plastic drink, or milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 3-501.16A - Critical Found the following food hot holding at improper temperatures:cooked sausage at 74F, at RT, at cookline.
  CORRECTED DURING INSPECTION--Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 3-501.16B - Critical The following foods were found cold holding at improper temperatures: pooled raw shell eggs at 75F, at RT at cookline.
  CORRECTED DURING INSPECTION--Discarded pooled raw shell eggs found at 75F, at RT.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 4-302.14 - Repeat Found no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3-304.14B2 - Found wiping cloths improperly stored between use on cutting board at food prep.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-302.11A1 - Critical Repeat Found the following food incorrectly stored:1. arw shell eggs stored over fresh tomatoes, and over ham in WI refrig.;2. raw beef stored over RTE foods in WI freezer.Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  CORRECTED DURING INSPECTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 2-401.11A - Critical Observed 2-3 open cups of beverages in food prep areas, on curring board, and on shelving.
  CORRECTED DURING INSPECTION--Food workers should drink from cup with lid and straw, and stored cup away from food prep and food storage.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.
• 4-602.11E - Surfaces of the drink machine nozzles parts were observed soiled with accumulations of grime and mold.
  CORRECTED DURING INSPECTION--Clean the surfaces of drink machine parts at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 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.
• 4-501.11A - Found the following refrigerators at too warm ambient air:1. WI at 46F;2. prep refrig. at 44F;3. front display case at 44F.
  Repair/adjust the refrig.s to maintain foods at 41F, or below, and 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.
• 4-903.11A - Found coffee filters uncovered on countertop at coffee service area, and plasticware uncovered and lying flat in container at self-service area.
  CORRECTED DURING INSPECTION--Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3-501.13 - Observed ground beef and cooked chicken (in separate pans) thawing on shelf over 3-comp.sink.
  CORRECTED DURING INSPECTION--Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 2-102.11G - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding.
  CORRECTED DURING INSPECTION--Ensure that the person in charge is able to describe the flow of food items through the facility, including methods used for proper cold holding (refrigeration), hot holding, cooling and reheating of potentially hazardous food items.

January 15, 2004 (Routine)

• 4-904.11A - Repeat Paper cups and plastic utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store them with food or lip-contact surface facing downward to prevent contamination prior to use.
• 4-302.14 - There are no test kist located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia and a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-202.16 - The nonfood contact surface of the shelf is not designed or constructed to be easily cleanable. Newspaper is used to line one shelf.
  corrected during inspection Remove this item to provide a surface that is free of unnecessary ledges, projections, and crevices and can be properly cleaned.
• 6-501.113A - Containers of glue and caulk are noted to be stored in such a way that it is contaminating paper products.
  corrected during inspection Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 7-207.11B - Critical Medicine, throat lozenges, arenot located separate from the paper products.
  corrected during inspection Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 3-302.11A1 - Critical Raw animal food, beef, chicken and pooled shell eggs, are stored over ready-to-eat (RTE) food in the reach-in refrigeration unit.
  corrected during inspection Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.12 - Dispensing utensils improperly stored between use. A cup is used to dispense the flour.
  corrected during inspection Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.

May 09, 2003 (Routine)

• 6-501.16 - Mops and brooms not hung up to air dry.
  (Corrected during inspection) Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-102.11 - Critical Working containers of chemicals are not properly labeled on storage shelf next to three compartment sink.
  (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.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: rice cooker
  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.
• 4-502.13A - Manufacturer containers were observed reused for the storage of foods in the True upright refrigerator.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.