Domaso, 4th floor restaurant, 2nd floor storage - 1121 N 19th St., Arlington, VA - Restaurant inspection findings and violations

Business Info

Restaurant: Domaso
Address: 4th floor restaurant, 2nd floor storage - 1121 N 19th St., Arlington, Virginia
Phone: (703) 351-1211
Total inspections: 9
Last inspection: Sep 1, 2009

Restaurant representatives - add corrected or new information about Domaso, 4th floor restaurant, 2nd floor storage - 1121 N 19th St., Arlington, VA »

Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
3-101.11 - Corrected During Inspection Critical The moldy sqaush found in the walk in cooler is not safe, unadulterated, and/or honestly presented. 3-202.15 - Critical Dented cans in dry store room are not in good condition. 3-302.12 - Containers of dry ingredients and spices in the bakery area are not identified with the common name of the food. 3-304.11 - Critical Food in contact with soiled equipment or utensils.1.The ice scoop at the bar was located in the ice with the handle comming in contact with ice that was to be used for consumption. 3-304.12 - Food preparation and dispensing utensils are improperly stored. Ice cream scoop was improperly stored in ice cream. The bulk storage bins in the bakery area contained scoops that were burried by product. 3-305.14 - Unpackaged food is not protected from environmental sources of contamination during preparation. 1. The food in the open kitchen prep refrigerators are not sheilded from potential contaminants.2. The condiments stored beside the handwashing sink are not protected from splashing. 3-501.16A2 - Critical Repeat The following foods were observed cold holding at the improper temperature:1.Milk, Butter, and Half and Half in server cooler at 58F, 60F, and 56F2. Garlic and Oil in pasta station 46F. 4-101.11A - Corrected During Inspection Critical The food-contact surface of the wooden bar muddle is not a safe material for use in preparation of food and beverage. 4-202.11 - Critical The food-contact surface of the marble table in the bakery area is not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method. 4-601.11A - Critical The food contact surface of the slicer, mandolin slicer, and can opener are not clean to sight and touch. 4-901.11 - After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food. Several bowls, pans, and containers were observed stacked wet. 4-903.11 - Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored. Dish racks were stored on the floor, and used to seperate racks of clean glasses from the floor. 5-205.11 - The handwashing sink located on the line is used for purposes other than handwashing. 6-501.11 - The ceiling tiles in the banzuet room and china storage room is not maintained in good repair. 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.	September 01, 2009	Routine	8	7	Details / Comments
2-401.11 - Critical An employee was eating, drinking, and/or using tobacco in an area where contamination of exposed food or clean equipment may occur.>>Food employee observed drinking behind cookline. 2-401.11 - Critical An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.>>Open coffee cup observed by on counter by cutting board / prep area and on warewashing machine. 3-302.11 - Critical (CORRECTED DURING INSPECTION):Food is not in packages, covered containers, or wrappings.>>Multiple foods observed uncovered (cooked pork, desserts, pastas, etc..) 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.>>Raw shelled eggs observed stored over sponge cake in the 'Traulsen' 2-door refrigerator (bakery section) 3-501.14A - Critical Beef stock (at 95F cooked prior night) was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.>>Strongly recommend discarding product. 3-501.16A2 - Critical Repeat The following foods observed cold holding at the improper temperature:1. Cream cheese at 47F (pasta salad station)2. Sliced melon at 46F (pasta salad station)3. Sliced ham at 44F (pasta salad station)>>Recommend placing lids on foods to retain the cold or adjusting unit to make it colder. 4-601.11A - Critical (CORRECTED DURING INSPECTION):The several chopping / cutting knives (in knife holder) was not clean to sight and touch.	March 19, 2009	Critical Procedures	5	0	Details / Comments
2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food [bracelets]. 3-203.11 - Molluscan shellfish were removed from the container in which they were received prior to sale or preparation for service. 3-501.16A2 - Critical 1. Whipped butter cold holding at the improper temperature of 53°F at the server station.2. Milk cold holding at the improper temperature of 45°F at the server station [not enough ice]. 4-204.120 - The compartment of the soda gun nozzle holder at the bar by the handsink that is subject to an accumulation of moisture is not sloped to an outlet that allows complete draining. 4-302.14 - Repeat A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided [dishmachine at bar]. 4-402.11 - 1. The 3-part sink drainboard and the dishmachine drainboard are no longer sealed together.2. The counter-top behind the dishsprayer is no longer sealed to its adjoining wall since it exposed to spillage or seepage. 4-602.11E - Surfaces of the ice bin at the server station and some interior surfaces of the ice machine are not clean. 4-703.11 - Critical Repeat After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution [bar dishmachine not ejecting sanitizer]. 4-903.11 - 2. Prep refrigerator lids improperly stored on the floor. 4-903.11 - 1. Pots are not stored covered or inverted. 5-205.15B - Repeat The 3-part sink is not maintained good repair [leaking under left and right basins]. 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises [Fruit flies at the bar]. 6-501.13 - Dustless methods of cleaning are not used [corn husk broom in bakery].	November 18, 2008	Routine	2	10	Details / Comments
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the "big five" (salmonella, e-coli, shigella, hepatitis A, and noro-virus) and the symptoms associated with the diseases that are transmissible through food. 3-302.11 - Critical Food in the banquet area for customer self service is not protected from contamination by covered containers or wrappings. 3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and description of the food which may pose a risk if consumed. 7-202.12 - Critical Sanitizer (buckets) is not used according to law, code, manufacturer's use directions, conditions of certification, or conditions by this regulatory authority. sanitizer concentration too high (400 ppm+).	June 27, 2008	Critical Procedures	4	0	Details / Comments
2-201.11A - Critical The permit holder does not require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food [Reportable 5 foodborne illnesses and their symptoms]. 2-301.14 - Critical Food employees failed to wash their hands before donning gloves for working with food. 3-304.12 - Food preparation and dispensing utensils are improperly stored [1. Dipper well fountain water found not running; 2. Bake shop scoop handles found laying in product (flour)]. 3-305.11 - Food stored in a commonly wet or soiled location [bottles of drinks stored on the floor at the bar and boxes of food stored on the floor and less than 6 inches off the floor in the walk-in freezer]. 3-501.16A2 - Critical Cream cheese cold holding at the improper temperature of 46°F in the room service "True" 1-door refrigerator (the unit was set to a colder setting). 3-603.11 - Critical The food establishment menu contains the # (1) reminder statement, and has no additional written information; therefore either provide additional written information or change the menu's reminder statement to # (2) or # (3). 4-202.16 - The nonfood-contact surface of the wooden pallet on the floor under the slicer and the milk crates used as shelving in the walk-in freezer are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained. 4-204.112 - The "True/Pepsi" 1-door room service refrigerator and the room service "True" 1-door refrigerator are not equipped with at least one working integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. 4-302.14 - A chlorine test kit or other device that accurately measures the concentration of the sanitizing solution of the bar dish machine is not provided. 4-601.11A - Critical The slicer is not clean to sight and touch. 4-703.11 - Critical Repeat After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution [bar dish machine]. 4-903.11 - Boxes of single-service items and bags of linens were observed on the floor in the bake shop, kitchen, and dry storage room. 5-205.15B - The 3-vat sink left basin drain piping is not maintained good repair. 6-201.11 - The floor surface in the room service staging area (closet) is not designed, constructed, and installed so that it is smooth and easily cleanable. 6-201.13 - The floor and wall juncture is not coved and closed to larger than one thirty-second inch in the room service staging area (closet). 6-202.14 - The 2nd floor employee toilet room is not completely enclosed and/or provided with a tight-fitting and/or self-closing door. 6-301.12 - Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device [bake shop]. 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 and/or is not clearly visible to food employees [bar]. 8-304.11 - The permit is not posted in a location in the food establishment that is conspicuous to consumers.	March 20, 2008	Routine	6	13	Details / Comments
3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.- Disclosure is missing on breakfast menu for eggs. 4-204.120 - Repeat Hot well in display kitchen observed w/o proper drainage. 6-303.11 - Inadequate lighting observed at bar.	November 05, 2007	Follow-up	1	2	Details / Comments
4-204.120 - Hot well is not plumbed to drain properly. 4-703.11 - Critical Repeat Dishmachine at bar observed not sanitizing. 5-501.17 - There is no covered receptacle in the toilet room used by females on second floor. 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 and/or is not clearly visible to food employees (restrooms on main floor). 6-303.11 - Repeat Inadequate lighting observed at bar. 6-303.11 - Inadequate lighting observed in bakery. 6-501.11 - Coving along bar area is not sealed.	November 01, 2007	Follow-up	1	5	Details / Comments
4-501.11 - Bev. walk-in on second floor and glass upright in kitchen observed above 41F. 4-703.11 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) 5-202.14 - No backflow prevention device on ice machine in kitchen. 6-202.14 - The employee toilet room on second floor is not completely enclosed and/or provided with a tight-fitting and/or self-closing door. 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents.- Gap observed along the bottom threshold of east exit door., 6-303.11 - Inadequate lighting at the bar and restrooms on fourth floor. 6-303.11 - Inadequate lighting observed at the service station/cutting block and in bakery 6-501.11 - Repeat The following observed in need of repair:1. gaps in floor of dining area by carpet2. gaps in tiles of floor in dining area3. floor tiles are missing under compressor in beverage/storage room on second floor4. mop sink is not properly sealed5. tiles need to be reset at threshold to hot water heater room6. gap at bottom right threshold of keg/beer walk-in on second floor7. all exterior doors. 6-501.12 - Walk-in on second floor observed in need of cleaning.	October 24, 2007	Follow-up	1	7	Details / Comments
3-306.11 - The food on display is not protected from contamination in display kitchen. 4-101.111 - Raw, exposed wood observed at bar. 4-402.11 - The equipment at the bar is not sealed to adjoining wall. 4-903.11 - Compressor for walk-in on second floor observed on floor. 5-203.13 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. 6-303.11 - Repeat Inadequate lighting observed by hand sink in kitchen by walk-in and in service area. 6-303.11 - Inadequate lighting observed in bakery and by bakery counter area. 6-304.11 - Confirm there is mechanical ventilation in 4th floor restrooms. 6-501.11 - The following observed in need of repair:1. floor/wall junctures throughout kitchen, bar, storage, service, dining area are not properly sealed.2. gap observed at floor threshold at entrance to kitchen from service area.3. gap observed at bottom threshold of beer/keg walk-in on second floor. 6-501.16 - No mop rack installed.	October 18, 2007	Follow-up	0	9	Details / Comments

September 01, 2009 (Routine)

Violations:

3-101.11 - Corrected During Inspection Critical The moldy sqaush found in the walk in cooler is not safe, unadulterated, and/or honestly presented.
Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
3-202.15 - Critical Dented cans in dry store room are not in good condition.
Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
3-302.12 - Containers of dry ingredients and spices in the bakery area are not identified with the common name of the food.
Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
3-304.11 - Critical Food in contact with soiled equipment or utensils.1.The ice scoop at the bar was located in the ice with the handle comming in contact with ice that was to be used for consumption.
Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
3-304.12 - Food preparation and dispensing utensils are improperly stored. Ice cream scoop was improperly stored in ice cream. The bulk storage bins in the bakery area contained scoops that were burried by product.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
3-305.14 - Unpackaged food is not protected from environmental sources of contamination during preparation. 1. The food in the open kitchen prep refrigerators are not sheilded from potential contaminants.2. The condiments stored beside the handwashing sink are not protected from splashing.
During preparation, unpackaged food shall be protected from environmental sources of contamination. Food preparation activities may expose food to an environment that may lead to the food's contamination. Just as food must be protected during storage, it must also be protected during preparation. Sources of environmental contamination may include splash from cleaning operations, drips from overhead air conditioning vents, or air from an uncontrolled atmosphere such as may be encountered when preparing food in a building that is not constructed according to Food Code requirements.
3-501.16A2 - Critical Repeat The following foods were observed cold holding at the improper temperature:1.Milk, Butter, and Half and Half in server cooler at 58F, 60F, and 56F2. Garlic and Oil in pasta station 46F.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
4-101.11A - Corrected During Inspection Critical The food-contact surface of the wooden bar muddle is not a safe material for use in preparation of food and beverage.
Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Multiuse equipment is subject to deterioration because of its nature, i.e., intended use over an extended period of time. Certain materials allow harmful chemicals to be transferred to the food being prepared which could lead to foodborne illness. In addition, some materials can affect the taste of the food being prepared. Surfaces that are unable to be routinely cleaned and sanitized because of the materials used could harbor foodborne pathogens.
4-202.11 - Critical The food-contact surface of the marble table in the bakery area is not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches; this does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes. The purpose of the requirements for multiuse food-contact surfaces is to ensure that such surfaces are capable of being easily cleaned and accessible for cleaning. Food-contact surfaces that do not meet these requirements provide a potential harbor for foodborne pathogenic organisms. Surfaces which have imperfections such as cracks, chips, or pits allow microorganisms to attach and form biofilms. Once established, these biofilms can release pathogens to food. Biofilms are highly resistant to cleaning and sanitizing efforts. The requirement for easy disassembly recognizes the reluctance of food employees to disassemble and clean equipment if the task is difficult or requires the use of special, complicated tools.
4-601.11A - Critical The food contact surface of the slicer, mandolin slicer, and can opener are not clean to sight and touch.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
4-901.11 - After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food. Several bowls, pans, and containers were observed stacked wet.
After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils.
4-903.11 - Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored. Dish racks were stored on the floor, and used to seperate racks of clean glasses from the floor.
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
5-205.11 - The handwashing sink located on the line is used for purposes other than handwashing.
A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
6-501.11 - The ceiling tiles in the banzuet room and china storage room is not maintained in good repair.
Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

Comments:
1. Approved ice cream dipper well has been blocked by installation of a new oven. We were advised that the handsink was being used as an alternative.
Joint inspection, Eric Leading

March 19, 2009 (Critical Procedures)

Violations:

2-401.11 - Critical An employee was eating, drinking, and/or using tobacco in an area where contamination of exposed food or clean equipment may occur.>>Food employee observed drinking behind cookline.
An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
2-401.11 - Critical An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.>>Open coffee cup observed by on counter by cutting board / prep area and on warewashing machine.
A food employee 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.
3-302.11 - Critical (CORRECTED DURING INSPECTION):Food is not in packages, covered containers, or wrappings.>>Multiple foods observed uncovered (cooked pork, desserts, pastas, etc..)
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.>>Raw shelled eggs observed stored over sponge cake in the 'Traulsen' 2-door refrigerator (bakery section)
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
3-501.14A - Critical Beef stock (at 95F cooked prior night) was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.>>Strongly recommend discarding product.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
3-501.16A2 - Critical Repeat The following foods observed cold holding at the improper temperature:1. Cream cheese at 47F (pasta salad station)2. Sliced melon at 46F (pasta salad station)3. Sliced ham at 44F (pasta salad station)>>Recommend placing lids on foods to retain the cold or adjusting unit to make it colder.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
4-601.11A - Critical (CORRECTED DURING INSPECTION):The several chopping / cutting knives (in knife holder) was not clean to sight and touch.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.

Comments:
Thermo-label turned black from kitchen warewasher attached to typed report to be filed (warewasher--o.k.)
Bar glasswasher is not operational (waiting for a part that has been ordered)
Big Five foodborne illness sheet, health notice, and food allergen info sheet reviewed and given to PIC to post for employees to read (English and Spanish)
Information left for more managers to obtain Northern Virginia CFM (certified food manager) cards.

November 18, 2008 (Routine)

Violations:

2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food [bracelets].
Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
3-203.11 - Molluscan shellfish were removed from the container in which they were received prior to sale or preparation for service.
Molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service. For display purposed, shellstock may be removed from the container in which they are received, displayed on drained ice, or held in a display container, and a quantity specified by a consumer may be removed from the display or display container and provided to the consumer if: (1) The source of the shellstock on display is identified as specified under section 3-202.18 and recorded as specified under section 3-203.12; and (2) The shellstock are protected from contamination. Shucked shellfish may be removed from the container in which they were received and held in a display container from which individual servings are dispensed upon a consumer's request if: (1) The labeling information for the shellfish on display as specified under section 3-202.17 is retained and correlated to the date when, or dates during which, the shellfish are sold or served; and (2) The shellfish are protected from contamination. Shucked shellfish may be removed from the container in which they were received and repacked in consumer self-service containers where allowed by law if: (1) The labeling information for the shellfish is on each consumer self service container as specified under section 3-202.17 and paragraphs 3-602.11 (A) and (B)(1) - (5); (2) The labeling information as specified under section 3-202.17 is retained and correlated to the date when, or dates during which, the shellfish are sold or served; (3) The labeling information and dates specified under Subparagraph (D)(2) of this section are maintained for 90 days; and (4) The shellfish are protected from contamination.
3-501.16A2 - Critical 1. Whipped butter cold holding at the improper temperature of 53°F at the server station.2. Milk cold holding at the improper temperature of 45°F at the server station [not enough ice].
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
4-204.120 - The compartment of the soda gun nozzle holder at the bar by the handsink that is subject to an accumulation of moisture is not sloped to an outlet that allows complete draining.
Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
4-302.14 - Repeat A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided [dishmachine at bar].
A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization; and 2. Too much sanitizer in the final rinse water could be toxic.
4-402.11 - 1. The 3-part sink drainboard and the dishmachine drainboard are no longer sealed together.2. The counter-top behind the dishsprayer is no longer sealed to its adjoining wall since it exposed to spillage or seepage.
Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests.
4-602.11E - Surfaces of the ice bin at the server station and some interior surfaces of the ice machine are not clean.
Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment.
4-703.11 - Critical Repeat After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution [bar dishmachine not ejecting sanitizer].
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (75F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
4-903.11 - 2. Prep refrigerator lids improperly stored on the floor.
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
4-903.11 - 1. Pots are not stored covered or inverted.
Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted . Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
5-205.15B - Repeat The 3-part sink is not maintained good repair [leaking under left and right basins].
A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises [Fruit flies at the bar].
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
6-501.13 - Dustless methods of cleaning are not used [corn husk broom in bakery].
Only dustless methods of cleaning shall be used, such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds. Spills or drippage on floors that occur between normal floor cleaning times may be cleaned: (1) Without the use of dust-arresting compounds; and (2) In the case of liquid spills or drippage, with use of a small amount of absorbent compound such as sawdust or diatomaceous earth applied immediately before spot cleaning. Dustless floor cleaning methods must be used so that food; equipment, utensils, and linens; and single-service and single-use articles are not contaminated.

Comments:
1. Post Employee Health Notice.

June 27, 2008 (Critical Procedures)

Violations:

2-102.11C - Critical The person in charge did not demonstrate their knowledge of the "big five" (salmonella, e-coli, shigella, hepatitis A, and noro-virus) and the symptoms associated with the diseases that are transmissible through food.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
3-302.11 - Critical Food in the banquet area for customer self service is not protected from contamination by covered containers or wrappings.
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and description of the food which may pose a risk if consumed.
Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
7-202.12 - Critical Sanitizer (buckets) is not used according to law, code, manufacturer's use directions, conditions of certification, or conditions by this regulatory authority. sanitizer concentration too high (400 ppm+).
Poisonous or toxic materials shall be used according to: (1) Law and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the regulatory authority. Failure to properly use poisonous or toxic materials can be dangerous. Many poisonous or toxic materials have general use directions on their label. Failure to follow the stated instructions could result in injury to employees and consumers through direct contact or the contamination of food.

Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

March 20, 2008 (Routine)

Violations:

2-201.11A - Critical The permit holder does not require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food [Reportable 5 foodborne illnesses and their symptoms].
The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms, if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; (2) Has an illness diagnosed by a Health practitioner due to: (a) Norovirus (b) Hepatitis A virus, (c) Shigella spp., (d) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or (e) Salmonella Typhi; (3) Had a previous illness, diagnosed by a health practitioner, within the past 3 months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a Health practitioner; (4) Has been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: (a) Norovirus within the past 48 hours of the last exposure, (b) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or Shigella spp. within the past 3 days of the last exposure, (c) Salmonella Typhi within the past 14 days of the last exposure, or (d) Hepatitis A virus within the past 30 days of the last exposure; (5) Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by: (a) Norovirus within the past 48 hours of the last exposure, (b) Enterohemorrhagic or Shiga Toxin-producing Escherichia coli, of Shigella spp. within the past 3 days of the last exposure, (c) Salmonella Typhi within the past 14 days of the last exposure, or (d) Hepatitis A virus within the past 30 days of the last exposure.
2-301.14 - Critical Food employees failed to wash their 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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
3-304.12 - Food preparation and dispensing utensils are improperly stored [1. Dipper well fountain water found not running; 2. Bake shop scoop handles found laying in product (flour)].
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
3-305.11 - Food stored in a commonly wet or soiled location [bottles of drinks stored on the floor at the bar and boxes of food stored on the floor and less than 6 inches off the floor in the walk-in freezer].
Protect food from contamination by storing the food in a clean and dry location.
3-501.16A2 - Critical Cream cheese cold holding at the improper temperature of 46°F in the room service "True" 1-door refrigerator (the unit was set to a colder setting).
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
3-603.11 - Critical The food establishment menu contains the # (1) reminder statement, and has no additional written information; therefore either provide additional written information or change the menu's reminder statement to # (2) or # (3).
Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
4-202.16 - The nonfood-contact surface of the wooden pallet on the floor under the slicer and the milk crates used as shelving in the walk-in freezer are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
4-204.112 - The "True/Pepsi" 1-door room service refrigerator and the room service "True" 1-door refrigerator are not equipped with at least one working integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
4-302.14 - A chlorine test kit or other device that accurately measures the concentration of the sanitizing solution of the bar dish machine is not provided.
A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization; and 2. Too much sanitizer in the final rinse water could be toxic.
4-601.11A - Critical The slicer is not clean to sight and touch.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
4-703.11 - Critical Repeat After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution [bar dish machine].
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (75F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
4-903.11 - Boxes of single-service items and bags of linens were observed on the floor in the bake shop, kitchen, and dry storage room.
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
5-205.15B - The 3-vat sink left basin drain piping is not maintained good repair.
A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
6-201.11 - The floor surface in the room service staging area (closet) is not designed, constructed, and installed so that it is smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
6-201.13 - The floor and wall juncture is not coved and closed to larger than one thirty-second inch in the room service staging area (closet).
In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). When cleaning is accomplished by spraying or flushing, coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing.
6-202.14 - The 2nd floor employee toilet room is not completely enclosed and/or provided with a tight-fitting and/or self-closing door.
Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
6-301.12 - Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device [bake shop].
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
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 and/or is not clearly visible to food employees [bar].
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
8-304.11 - The permit is not posted in a location in the food establishment that is conspicuous to consumers.
Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.

November 05, 2007 (Follow-up)

Violations:

3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.- Disclosure is missing on breakfast menu for eggs.
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
4-204.120 - Repeat Hot well in display kitchen observed w/o proper drainage.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
6-303.11 - Inadequate lighting observed at bar.
The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.

Comments:
1. Please provide documentation for mechanical exhaust: 2nd. floor restroom (balance report).
2. Be sure refuse containers are provided at all hand sinks.

November 01, 2007 (Follow-up)

Violations:

4-204.120 - Hot well is not plumbed to drain properly.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
4-703.11 - Critical Repeat Dishmachine at bar observed not sanitizing.
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
5-501.17 - There is no covered receptacle in the toilet room used by females on second floor.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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 and/or is not clearly visible to food employees (restrooms on main floor).
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
6-303.11 - Repeat Inadequate lighting observed at bar.
The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
6-303.11 - Inadequate lighting observed in bakery.
The light intensity shall be at least 540 lux (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 - Coving along bar area is not sealed.
Physical facilities shall be maintained in good repair.

Comments:
True glass uprt. 41F
Bev. walk-in (2nd floor) 35F
CO 0700981 Approved
Follow-up to be conducted on Monday, 11.04.07. All violations must be corrected.

October 24, 2007 (Follow-up)

Violations:

4-501.11 - Bev. walk-in on second floor and glass upright in kitchen observed above 41F.
Repair the equipment 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
4-703.11 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink with wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
5-202.14 - No backflow prevention device on ice machine in kitchen.
Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
6-202.14 - The employee toilet room on second floor is not completely enclosed and/or provided with a tight-fitting and/or self-closing door.
Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents.- Gap observed along the bottom threshold of east exit door.,
Outer openings of a food establishment shall be protected 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. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
6-303.11 - Inadequate lighting at the bar and restrooms on fourth floor.
The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
6-303.11 - Inadequate lighting observed at the service station/cutting block and in bakery
The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-501.11 - Repeat The following observed in need of repair:1. gaps in floor of dining area by carpet2. gaps in tiles of floor in dining area3. floor tiles are missing under compressor in beverage/storage room on second floor4. mop sink is not properly sealed5. tiles need to be reset at threshold to hot water heater room6. gap at bottom right threshold of keg/beer walk-in on second floor7. all exterior doors.
Physical facilities shall be maintained in good repair.
6-501.12 - Walk-in on second floor observed in need of cleaning.
Physical facilities shall be cleaned as often as necessary to keep them clean.

Comments:
1. Bakery must be separated from corridor.
2. Food at display kitchen counter must be protected. NO SEATING.
3. One sink at bar should be used for handwashing, the other for "dumping".
4. B1: Grease trap, housekeeping dept. w/ warewash machine, clean and dirty linen storage, employee breakroom.
5. 2nd Floor: employee restroom, bev./storage room, dry storage.
Temporary CO Approved.
Final CO is to be conducted next week.
No food is to be served to public until final CO is approved.
Establishment may not open to public until final CO is approved.

October 18, 2007 (Follow-up)

Violations:

3-306.11 - The food on display is not protected from contamination in display kitchen.
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.
4-101.111 - Raw, exposed wood observed at bar.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-402.11 - The equipment at the bar is not sealed to adjoining wall.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
4-903.11 - Compressor for walk-in on second floor observed on 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.
5-203.13 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
6-303.11 - Repeat Inadequate lighting observed by hand sink in kitchen by walk-in and in service area.
The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
6-303.11 - Inadequate lighting observed in bakery and by bakery counter area.
The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-304.11 - Confirm there is mechanical ventilation in 4th floor restrooms.
If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes, mechanical ventilation of sufficient capacity shall be provided.
6-501.11 - The following observed in need of repair:1. floor/wall junctures throughout kitchen, bar, storage, service, dining area are not properly sealed.2. gap observed at floor threshold at entrance to kitchen from service area.3. gap observed at bottom threshold of beer/keg walk-in on second floor.
Physical facilities shall be maintained in good repair.
6-501.16 - No mop rack installed.
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.

Comments:
Courtesy inspection again.

Domaso respresentatives - respond and add information

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Domaso, 4th floor restaurant, 2nd floor storage - 1121 N 19th St., Arlington, VA - Restaurant inspection findings and violations

Business Info

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

September 01, 2009 (Routine)

March 19, 2009 (Critical Procedures)

November 18, 2008 (Routine)

June 27, 2008 (Critical Procedures)

March 20, 2008 (Routine)

November 05, 2007 (Follow-up)

November 01, 2007 (Follow-up)

October 24, 2007 (Follow-up)

October 18, 2007 (Follow-up)

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