Don Arturo's Restaurant, 2716 Washington Blvd, Arlington, VA - Restaurant inspection findings and violations

Business Info

Restaurant: Don Arturo's Restaurant
Address: 2716 Washington Blvd, Arlington, Virginia
Phone: (703) 276-1050
Total inspections: 26
Last inspection: Aug 18, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food). 3-302.11 - Critical Repeat Several food container of different kind of soup were not covered inside the WIF. 3-501.14A - Critical Corn 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. 3-501.16A1 - Critical Repeat Fried potatoes at 112 F (under the heat lamps) and boiled potatoes at 125 F inside of a large pot sitting on a milk create. 3-603.11 - Critical Repeat The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. 4-602.11A-D - Critical The inside of the Superior freezer at the basement need cleaning. 5-103.11 - Critical No cold water at the kitchen hand sink.	August 18, 2009	Critical Procedures	7	0	Details / Comments
2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food. 2-401.11 - Critical Repeat A food handling employee is drinking from an uncovered container in the food preparation area.CORRECTED DURING INSPECTION. 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Ice added directly to corn drink for cooling was observed stored with raw animal food inside the "True" two door freezer.CORRECTED DURING INSPECTION. 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Handle of scoop was observed in direct contact with the cooked rice inside the rice cooker.CORRECTED DURING INSPECTION. 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Wiping cloths were observed stored in bucket with a chlorine based sanitizing solution at 200 + ppm. Sanitizer solution bleached test paper.CORRECTED DURING INSPECTION. 3-304.15 - Single-use gloves saved for reuse.1. Employee was observed donning on used pair of gloves.CORRECTED DURING INSPECTION. 3-305.11 - Stored food is not protected from contamination.1. A marble counter top placed directly on the floor was observed being used as shelving for tomatoes and carrots inside the Walk-in refrigerator. 3-501.15B - Food container of boiled potatoes was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling. Boiled potatoes at 95 oF cooling in tighly covered container inside the "Superior" two door refrigerator. 3-501.16A2 - Critical The following foods were observed cold holding at improper temperatures:1. "Cuajado" cheese sitting at 67 oF and raw beef at 49 oF sitting out. CORRECTED DURING INSPECTION. 3-501.16B - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45°F or less.1. Raw shelled eggs sitting out at 63 oF.CORRECTED DURING INSPECTION. 3-603.11 - Critical Repeat The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.1. A consumer advisory consisting of a disclosure " * " and reminder statement was not provided for the following menu items containing eggs cooked to order: Silpancho, Planchita, and Lomo montado. 4-101.19 - The nonfood-contact surface of the multiple wooden pallets used as shelving for equipment and bulk dry food storage in the basement is not corrosion-resistant, nonabsorbent, and/or smooth. 4-202.16 - The nonfood-contact surface of the multiple milk crates used as shelving int he kitchen are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.CORRECTED DURING INSPECTION. 4-402.11 - The handwashing sinks located art the kitchen and the bar that are not easily movable are not installed to allow access for cleaning; spaced not more than 1 mm from adjoining equipment, walls, and ceilings; or sealed to adjoining equipment or walls since it exposed to spillage or seepage. Sinks were observed not sealed to adjoining wall. 5-205.11 - The handwashing sink in the kitchen is used for purposes other than handwashing.1. A metal sponge and a green scrubbing sponge were observed in the handwashing sink basin.CORRECTED DURING INSPECTION. 5-205.15B - 1. A leak was observed at the mopsink faucet fixture.2. The cold water knob of the handwashing sink is not operational. 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents.1. A gap was observed at the bottom of the rear double doors in the basement.2. A gap was observed at the top of the hallway wooden exit door. 6-501.11 - The following areas of the facility are not maintained in good repair.1. Base board and wall tiles missing in the lower corner of wall beside the work table with heated lamps.2. Grate was observed missing from the floor drain in the kitchen. 7-202.12 - Critical Chlorine based sanitizer in sanitizing basin of three compartment sink is not used according to law, code, manufacturer's use directions, conditions of certification, or conditions by this regulatory authority. Chlorine based sanitizer was observed at 200 + ppm, when tested the test strip turned from dark blue to white.CORRECTED DURING INSPECTION.	March 26, 2009	Routine	8	11	Details / Comments
3-301.11 - Critical A bowl without a scoop was observed used for dispensing sugar.CORRECTED DURING INSPECTION. 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw beef stored over vegetables inside the "Superior" freezer.CORRECTED DURING INSPECTION. 3-501.16A1 - Critical Repeat Meat spaghetti sauce was observed hot holding at the improper temperature of 118 oF. 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 reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Establishment serves various entrees containing eggs over easy and meat "Parillada" can be cooked to order. A consumer advisory containing a disclosure ( * ) and reminder was not observed in the menu.	December 15, 2008	Critical Procedures	4	0	Details / Comments
2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation. 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of Big Five Foodborne Illnesses: Salmonella, E. Coli, Hepatitis A, Norovirus, and Shigella. 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food). 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food. 2-301.14 - Critical A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands. 1. The handwashing sink was blocked with large container with soiled utensils.2. Handwashing was not observed throughout the inspection. 2-401.11 - Critical The employee is drinking from an uncovered container in the food preparation area. 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. Employee was observed serving cooked breaded beef steak for consumer with bare hands.2. Handle of serving spoon was observed in direct contact with cooked rice inside rice cooker. 3-302.11 - Critical Food is not in packages, covered containers, or wrappings.1. Food was observed uncovered in the "Superior" refrigerator and Walk-in refrigerator. 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken stored with raw beef inside the Walk-in refrigerator.2. Raw chicken stored over beef inside the "True" two door freezer. 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Lemons stored with raw shelled eggs inside the "Superior" refrigerator.CORRECTED DURING INSPECTION.2. Raw beef tongue stored over bags of ice inside the "True" two door freezer.3. Raw beef stored over lima beans and corn inside the "True" two door freezer. 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Soiled work table and cutting surfaces are not being cleaned and sanitized in between use. Sanitizer was not present in wiping cloth storage bucket. Chlorine sanitizer concentration: 0ppm. 3-501.16A1 - Critical Repeat The following foods were observed hot holding at improper temperature: Halved unpeeled boiled potatoes at 100oF and fried potatoes at 70oF. 3-501.17A - Critical Repeat Meat filling for saltenas prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. 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 reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Establishment serves various entrees containing eggs over easy and meat "Parillada" can be cooked to order. A consumer advisory containing a disclosure ( * ) and reminder was not observed in the menu. 4-601.11A - Critical The potato peelers stored with clean knives are not clean to sight and touch.CORRECTED DURING INSPECTION. 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager. A certified food manager was not on duty at time of inspection.CORRECTED DURING INSPECTION.	December 08, 2008	Critical Procedures	11	0	Details / Comments
3-501.16A1 - Critical Repeat Boiled potatoes at 110 F inside of a pot by the stove, discarded. 3-501.16A2 - Critical Cooked chicken at 45 F and cut tomatoes at 55 F inside the prep table cooling unit. Raw beef at 55 F inside the reach-in cooler. 3-501.17A - Critical Several cooked food prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. 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 reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. 4-202.16 - The nonfood-contact surface of the milk creates are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained, the restaurant is using milk creates for shelving. 4-601.11 - Encrusted grease deposits and/or other soil accumulations were observed on the food-contact surfaces of the pots and pans. 4-602.11A-D - Critical The only prep metal table is not clean in between use. 6-202.15 - Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents, the basement back door is not tight fitting and has a gap on the bottom. 6-501.111C - Critical Mice droppings were observed in the basement floor edges under the dry storage shelve. 6-501.12 - Repeat The entire kitchen and basement floor need cleaning. The kitchen walls need cleaning food debris and grease on most of the walls. 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.	August 21, 2008	Routine	7	4	Details / Comments
2-102.11C - Critical Certified Food Manager is unaware of the big five foodborne illnesses. 3-302.11 - Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.- Raw chicken observed over raw beef in True upright. 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.- Raw beef observed over ready-to-eat sauce in the Superior two door reach-in. 3-603.11 - Critical 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 reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.- Consumer Advisory language is missing on menu for eggs and steak.	March 20, 2008	Critical Procedures	3	0	Details / Comments
3-302.11 - Corrected During Inspection Critical Repeat Raw beef stored next to vegetable kernels. 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Food cutting boards stored above the three compartment sink were washing is being done. 3-501.15A - Corrected During Inspection The method to cool stomach lining was not accomplished in accordance with the time and temperature criteria. 3-501.16A1 - Critical The fried potatoes was observed hot holding at the improper temperature of 110F. 4-201.11 - Repeat The Galaxy microwave is not designed and constructed to be durable. 4-204.112 - Repeat There was no temperature measuring device located in the:1. Superior 2-dr. reach-in2. 3-dr reach-in (behind bar). 4-402.11 - The handsink in the kitchen and the three compartment sink are in need of caulking (sealant). 4-501.11 - Repeat The True 2-door refrigerator (downstairs) was observed in a state of disrepair and damaged.The shelving in the 2-door refrigerator was observed rusty. 5-205.15B - Repeat The backflow device to the mop sink was leaking when the water was turned on. 5-501.113 - Corrected During Inspection Outside refuse container was uncovered. 6-202.15 - Corrected During Inspection Repeat The front door was observed open. 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the men's room. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. 6-501.11 - The following areas were observed is not maintained in good repair:1. A large crack in the wall under the three compartment sink2. A large gap between the floor and the wall under the three compartment sink3. One floor tile is cracked next to the bar heading out of the establishment 6-501.114 - Repeat The premises has accumulation of litter. Downstairs, boxes, chairs and other miscellaneous items was observed. Note: Manager said this would be discard soon. 6-501.12 - Repeat The floor under the kitchen equipment (especially the stove) is in need of cleaning.	November 01, 2007	Routine	2	14	Details / Comments
2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.- Raw beef and raw shell eggs observed stored above lettuce and potatoes in the two door reach-in. 3-304.12 - In-use utensils improperly stored between use.- Clean lids observed stored in between wall and three comp. sink drainboard. 4-101.111 - Repeat The nonfood contact surface of the wood behind the two door refrigerator is not corrosion resistant, nonabsorbent, and/or smooth. 4-201.11 - The Galaxy microwave is not commercial nor designed and constructed to be durable. 4-204.112 - Repeat There was no temperature measuring device located in the bar reach-in. 4-501.11 - Repeat The following observed in need of repair:1. shelving observed rusty where cleaners are stored under the kitchen hand sink2. handles to bar refrigerator observed missing3. three comp. sink observed cracked in places (covered in some parts w/ plastic wrap)4. the four door refrigerator in the basement is very rusty5. the shelving in the four door in basement observed rusty6. the shelving in the True upright in basement observed rusty7. the interior floor of the four door in basement observed in poor repair8. one fan cover observed missing to the four door in the basement.9. gasket to two door reach-in observed damaged. 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - shelving throughout kitchen. 4-601.11A - Critical The following utensils were observed soiled to sight and touch: knives observed soiled on knife rack. 5-205.15B - Backflow device to the mop sink observed to leak. 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.- Small gap observed along the bottom corners of side exit door to parking lot.- Window downstairs observed broken, can not close properly, and is left open. 6-301.12 - No paper towels observed in the women's restroom. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (bar hand sink). 6-305.11 - Purse observed on onions on shelf in kitchen. 6-501.11 - Repeat The following observed in need of repair:1. grout in kitchen floor observed damaged/missing.2. several wall tiles observed loose/damaged/missing above three comp. sink3. floor downstairs observed damaged. 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment (downstairs in basement including the refrigerator/freezer and ice machine that are not in use). 6-501.12 - Repeat The following observed in need of cleaning:1. floor in kitchen2. under equipment.	January 09, 2007	Routine	3	14	Details / Comments
3-301.11 - Critical Employees observed handling cooked rice with their bare hands. 3-301.11 - Critical A bowl was found used as a scoop in the corn. 3-302.11 - Critical Repeat Raw eggs over vegetables and raw meat over ready to eat food in the upstairs 2 door refrigerator and 4 door refr. in the basement. 3-305.11 - Potatoes in the kitchen were stored on the floor and/or food stored less than 6" above the floor. 4-101.111 - The nonfood contact surface of the wood behind the 2 door refrigerator is not corrosion resistant, nonabsorbent, and/or smooth. 4-202.16 - Repeat The nonfood contact surface of the milk crates used as shelving is not designed or constructed to be easily cleanable. 4-204.112 - There was no temperature measuring device located in the bar refrigerator. 4-501.11 - Repeat The 3 part sink is cracked and is covered in some parts with plastic wrap. The condenser unit in the basement 2 door True refrigerator leaks. The four door refrigerator in the basement is very rusted and its cover is missing. 4-501.11 - Repeat The gaskets to the 2 door unit in the kitchen are damaged and very soiled. 5-205.11 - The handwashing facility located in the kitchen and bar is blocked, preventing access by employees for easy handwashing. 5-205.15B - Repeat There is no cold water nozzle on the 3 part sink fixture. 6-202.15 - The front door does not close properly and the window in the basement is broken and always open. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (either handsinks). 6-303.11 - Repeat There are some lights in the basement that are flickering and out. 6-501.11 - Repeat There is a hole in the wall at the bottom of the basement stairs and the electrical outlet in the wall behind the bar is hanging out of the wall. The floor in the basement is in poor repair. 6-501.114 - Repeat There is lots of equipment and furniture in the basement that is not being used. 6-501.12 - Repeat All of the walls and floor in the kitchen, the bar area and the basement need to be cleaned and are heavily soiled.	July 05, 2006	Routine	2	13	Details / Comments
3-302.12 - Repeat Unlabeled food containers located in the basement. -wheat, peppers, etc... 3-304.14 - Repeat Wiping cloths improperly stored between use. 3-501.16 - Critical The following food was hot holding improperly and should be discarded: meat dish 116 F, chicken dish 104 F All were sitting on top of the burners. 3-501.16A2 - Critical Repeat Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less. Six dozen were stored at room temperature. 4-202.16 - The nonfood contact surface of the crates used as shelving are not designed or constructed to be easily cleanable. Remove the crates. 4-501.11 - Repeat The three-compartment sink was missing two stoppers. The scouring pads used to scrub pots were worn. The motor cover and fan cover in the downstairs refrigerator was missing and it was rusty. 4-501.12 - The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 4-602.13 - The nonfood contact surface of the hood and numerous pots/pans had accumulations of grime and debris. 5-205.15B - Repeat The coldwater knob on the three-compartment sink was noted missing. 6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable. Remove the cardboard lining the kitchen floor. 6-202.11 - Repeat The light bulbs in the basement were not properly shielded, coated, or shatter-resistant. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. - restroom located in the back 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. The back restroom's ventilation was not operating. 6-501.11 - Repeat Some floor tiles in the kitchen and basement were missing. There holes in the wall in diningroom. 6-501.111C - Critical Methods are not being used to control pests. Roaches were found in the bar area. The owner could not produce a receipt to show service from a licensed PCO. 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment. 6-501.16 - Mops and brooms are not hung up to air dry.	February 23, 2006	Routine	3	14	Details / Comments
2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints. 3-302.11 - Critical Repeat Raw meat stored over ready-to-eat (RTE) food in the refrigeration unit. 3-302.11 - Critical Repeat Some food not covered food in the reachin refrigerator. 3-302.12 - Some bulk food containers not labeled.. 3-304.14 - Repeat Wiping cloths improperly stored between use. 3-501.16A2 - Critical Repeat Pooled eggs sitting out at room temperatrure at 76.2oF should be discarded. 3-501.17 - Critical Some prepared, refrigerated ready-to-eat food (Soup, sauce...) held more than 24 hours is not properly date marked. 4-101.111 - Cardboard used to line kitchen floor. 4-501.11 - Repeat Work table bottom shelf rusted.4-door refrigerator in basement rusted inside and outside.Handle on front refrigerator broken off. 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE). 5-205.15B - 3-part sink faucet missing cold water handle . 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. 6-303.11 - Set of ceiling lights in basement not working properly. 6-501.11 - Repeat Some kitchen floor tiles missing.Basement floor tiles damaged.Hole in wall in dining area by TV set. 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment: 2 refrigerators, one freezer and one ice machine not in working condition to be replaced , repaired or removed. 6-501.12 - Repeat Floor under equipments and basement floor in need of cleaning.	July 18, 2005	Routine	3	12	Details / Comments
2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints. 3-302.11 - Critical Repeat Raw meat stored over ready-to-eat (RTE) food in the refrigeration unit. 3-302.11 - Critical Repeat Some food not covered food in the reachin refrigerator. 3-302.12 - Some bulk food containers not labeled.. 3-304.14 - Repeat Wiping cloths improperly stored between use. 3-501.16A2 - Critical Repeat Pooled eggs sitting out at room temperatrure at 76.2oF should be discarded. 3-501.17 - Critical Some prepared, refrigerated ready-to-eat food (Soup, sauce...) held more than 24 hours is not properly date marked. 4-101.111 - Cardboard used to line kitchen floor. 4-501.11 - Repeat Work table bottom shelf rusted.4-door refrigerator in basement rusted inside and outside.Handle on front refrigerator broken off. 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE). 5-205.15B - 3-part sink faucet missing cold water handle . 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. 6-303.11 - Set of ceiling lights in basement not working properly. 6-501.11 - Repeat Some kitchen floor tiles missing.Basement floor tiles damaged.Hole in wall in dining area by TV set. 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment: 2 refrigerators, one freezer and one ice machine not in working condition to be replaced , repaired or removed. 6-501.12 - Repeat Floor under equipments and basement floor in need of cleaning.	July 18, 2005	Routine	3	12	Details / Comments
2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints. 3-302.11 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. In prep refrigerator eggs stored over RTE vegetables (tomatoes) 3-603.11 - Critical Repeat 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. 4-302.14 - Corrected During Inspection There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. 4-501.11 - Repeat Handle on front refrigerator broken off.Down stairs freezer broken.The bottom shelf of the prep table is rusted. 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets on front refrigerator and gaskets on broken freezer. 4-903.11 - Corrected During Inspection Single service to-go containers were observed stored uncovered or with the food contact surface facing upward in the basement. 6-202.11 - Repeat The light bulbs in the hood system were not properly shielded, coated, or shatter-resistant. 6-301.11 - Soap was not provided at the handwashing facility in the restroom handsinks. 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in the kitchen handsink. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at ALL handwashing lavatories used by food employees. 6-501.11 - Repeat Floor tiles in the kitchen missing.The basement floor tiles damaged. 6-501.111 - Mouse droppings found in downstairs storage room.One dead cockroach found. 6-501.12 - Repeat Floor in the kitchen and in the basement in need of cleaning. Especially under equipment and in the corners.	March 23, 2005	Routine	2	12	Details / Comments
2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints. 3-302.11 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. In prep refrigerator eggs stored over RTE vegetables (tomatoes) 3-603.11 - Critical Repeat 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. 4-302.14 - Corrected During Inspection There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. 4-501.11 - Repeat Handle on front refrigerator broken off.Down stairs freezer broken.The bottom shelf of the prep table is rusted. 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets on front refrigerator and gaskets on broken freezer. 4-903.11 - Corrected During Inspection Single service to-go containers were observed stored uncovered or with the food contact surface facing upward in the basement. 6-202.11 - Repeat The light bulbs in the hood system were not properly shielded, coated, or shatter-resistant. 6-301.11 - Soap was not provided at the handwashing facility in the restroom handsinks. 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in the kitchen handsink. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at ALL handwashing lavatories used by food employees. 6-501.11 - Repeat Floor tiles in the kitchen missing.The basement floor tiles damaged. 6-501.111 - Mouse droppings found in downstairs storage room.One dead cockroach found. 6-501.12 - Repeat Floor in the kitchen and in the basement in need of cleaning. Especially under equipment and in the corners.	March 23, 2005	Routine	2	12	Details / Comments
2-402.11 - Employees observed working in the food service area without proper hair restraints. 3-501.16A2 - Critical Bologna setting outside at room temperature, 58 F. 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). 3-304.14 - Wiping cloths improperly stored between use. 6-303.11 - Repeat Inadequate light was noted under the kitchen hood, one light was out. 6-202.11 - Repeat One light bulb under the kitchen hood was not properly shielded, coated, or shatter-resistant. 3-305.11 - Food, (peeled potatoes) stored on the kitchen floor inside of a metal pot. 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the kitchen hand sink. 4-402.11 - The two hand sinks are loose from the wall. 6-501.12 - Repeat The floor corners, edges and under all kitchen equipment need cleaning. The entire basement floor need cleaning 6-501.111C - Critical Roaches droppings were found around the electrical outlets in the kitchen and dining room. Sweet flies were observed in the kitchen. 4-602.13 - Repeat The hand sinks wall juncture are moldy. The upstairs bathroom fixture are dirty. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. 3-603.11 - Critical Repeat 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. 4-501.11 - Repeat The shelve paint inside the prep table cooling unit are peeling out. The bottom shelf of the metal prep table is rusted. 6-501.11 - Repeat The basement floor is in poor maintenance. Some of the kitchen floor tiles are damaged.	October 19, 2004	Routine	4	12	Details / Comments
2-402.11 - Employees observed working in the food service area without proper hair restraints. 3-501.16A2 - Critical Bologna setting outside at room temperature, 58 F. 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). 3-304.14 - Wiping cloths improperly stored between use. 6-303.11 - Repeat Inadequate light was noted under the kitchen hood, one light was out. 6-202.11 - Repeat One light bulb under the kitchen hood was not properly shielded, coated, or shatter-resistant. 3-305.11 - Food, (peeled potatoes) stored on the kitchen floor inside of a metal pot. 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the kitchen hand sink. 4-402.11 - The two hand sinks are loose from the wall. 6-501.12 - Repeat The floor corners, edges and under all kitchen equipment need cleaning. The entire basement floor need cleaning 6-501.111C - Critical Roaches droppings were found around the electrical outlets in the kitchen and dining room. Sweet flies were observed in the kitchen. 4-602.13 - Repeat The hand sinks wall juncture are moldy. The upstairs bathroom fixture are dirty. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. 3-603.11 - Critical Repeat 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. 4-501.11 - Repeat The shelve paint inside the prep table cooling unit are peeling out. The bottom shelf of the metal prep table is rusted. 6-501.11 - Repeat The basement floor is in poor maintenance. Some of the kitchen floor tiles are damaged.	October 19, 2004	Routine	4	12	Details / Comments
3-302.11 - Critical Repeat Raw meat stored over ready-to-eat (RTE) food in the refrigeration unit (Corrected). 6-301.12 - No disposable towels were provided at the kitchen handsink (Corrected). 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all the handsinks. 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. One stopper missing. 6-501.12 - Repeat Kitchen floor under equipments in need of cleaning.Storage room floor not kept clean.Kitchen handsink moldy. 6-303.11 - Inadequate light was noted in the stairwell.Basement ceiling lights not working properly. 5-501.113 - Outside refuse container was uncovered (Dumpster overfilled). 4-501.11 - Repeat Bottom of kitchen work table rusty.Racks under handsink rusty.Door gaskets torn on prep refrigerator.4-door freezer downsstairs mising fan guard. 3-302.12 - Some bulk food containers not labeled. 6-202.15 - Repeat Weather strips broken on bottom of back door. 6-302.11 - Toilet tissue was not present at Ladies Romm toilet. 4-602.13 - Exterior of bulk food containers in need of cleaning. 6-501.11 - Repeat Some kitchen floor tiles damaged.Kitchen wall damaged at right of kitchen refrigerator.Some floor tiles damaged in basement.Sme baseboards damaged/missing in basement. 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.	May 10, 2004	Routine	2	12	Details / Comments
3-302.11 - Critical Repeat Raw meat stored over ready-to-eat (RTE) food in the refrigeration unit (Corrected). 6-301.12 - No disposable towels were provided at the kitchen handsink (Corrected). 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all the handsinks. 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. One stopper missing. 6-501.12 - Repeat Kitchen floor under equipments in need of cleaning.Storage room floor not kept clean.Kitchen handsink moldy. 6-303.11 - Inadequate light was noted in the stairwell.Basement ceiling lights not working properly. 5-501.113 - Outside refuse container was uncovered (Dumpster overfilled). 4-501.11 - Repeat Bottom of kitchen work table rusty.Racks under handsink rusty.Door gaskets torn on prep refrigerator.4-door freezer downsstairs mising fan guard. 3-302.12 - Some bulk food containers not labeled. 6-202.15 - Repeat Weather strips broken on bottom of back door. 6-302.11 - Toilet tissue was not present at Ladies Romm toilet. 4-602.13 - Exterior of bulk food containers in need of cleaning. 6-501.11 - Repeat Some kitchen floor tiles damaged.Kitchen wall damaged at right of kitchen refrigerator.Some floor tiles damaged in basement.Sme baseboards damaged/missing in basement. 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.	May 10, 2004	Routine	2	12	Details / Comments
5-205.11 - Repeat A pitcher and cups were found stored in the hand sink at the bar (Corrected-on-site). 6-501.111 - Repeat Cockroach harborage conditions exist in the kitchen. 6-501.11 - There are some damaged floor tiles and cove base downstairs. There is some wall damage to the right of the kitchen prep refrigerator. 6-202.11 - Repeat The light bulb in the "True" 2-door refrigerator downstairs is not properly shielded, coated, or shatter-resistant. 4-501.11 - Repeat The shelf under the kitchen handsink and the shelf under the kitchen counter are rusty. The "Frigid" 4-door freezer downstairs is missing a fan cover. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (kitchen, bar, and restrooms) 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the kitchen prep refrigerator door gaskets the shelf where the pitchers are stored at the bar, and the cardboard box with a receiver on a shelving rack downstairs. 6-501.12 - Repeat The floors under the kitchen cooking equipment, the wall under the 3-part sink, the walls and floor by the bar handsink, and the walls and floors downstairs were noted in need of cleaning.	December 19, 2003	Routine	0	8	Details / Comments
5-205.11 - Repeat A pitcher and cups were found stored in the hand sink at the bar (Corrected-on-site). 6-501.111 - Repeat Cockroach harborage conditions exist in the kitchen. 6-501.11 - There are some damaged floor tiles and cove base downstairs. There is some wall damage to the right of the kitchen prep refrigerator. 6-202.11 - Repeat The light bulb in the "True" 2-door refrigerator downstairs is not properly shielded, coated, or shatter-resistant. 4-501.11 - Repeat The shelf under the kitchen handsink and the shelf under the kitchen counter are rusty. The "Frigid" 4-door freezer downstairs is missing a fan cover. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (kitchen, bar, and restrooms) 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the kitchen prep refrigerator door gaskets the shelf where the pitchers are stored at the bar, and the cardboard box with a receiver on a shelving rack downstairs. 6-501.12 - Repeat The floors under the kitchen cooking equipment, the wall under the 3-part sink, the walls and floor by the bar handsink, and the walls and floors downstairs were noted in need of cleaning.	December 19, 2003	Routine	0	8	Details / Comments
4-903.11 - Repeat Clean pots on the kitchen shelf were observed stored uncovered or with the food contact surface facing upward. 3-101.11 - Critical Rusty cans, an open beverage, and damaged package of butter were observed in the "True" 2-door refrigerator downstairs. (Corrected-on-site) 7-206.12 - Critical The rodent bait station downstairs to the left of the "True" 2-door refrigerator is not covered and tamper-resistant. 5-205.11 - Repeat The handwashing facility located at the bar and kitchen were blocked, preventing access by employees for easy handwashing (Corrected-on-site). 3-302.11 - Critical Repeat Raw animal food (shell eggs) stored over ready-to-eat (RTE) food (cut vegetables) in the kitchen prep refrigeration unit. 6-501.111 - Repeat Harborage conditions exist. Mouse droppings were observed downstairs on the floor. A roach was observed at the bar by the condensor unit of the kitchen prep refrigerator. 3-501.16 - Critical Spagetti & potatoes hot holding at 98-105oF on the kitchen stove and counter should be discarded. 6-202.11 - Repeat The light bulb in the "True" 2-door refrigerator downstairs is not properly shielded, coated, or shatter-resistant. 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. 4-904.11 - Repeat Unwrapped single service items (toothpicks) were provided at the consumer self-service counter. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. 7-206.11 - Repeat Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides (A can of "Raid" was observed at the bar and kitchen). 5-205.15B - The cold water at the kitchen handsink was found turned off because when it is turned on it constantly drips. 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the bar cooler. 6-501.12 - Repeat The floors and walls in the kitchen and downstairs were noted in need of cleaning. The men's restroom floor was noted in need of cleaning. 6-202.15 - Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents. A window in the upstairs dining area was found open with out the screen in pclace. The back doors are not self closing. The downstairs window is missing a pane of glass. 6-501.11 - Repeat There are some damaged floor tiles at the back door. There is a hole in the wall to the left of the "True" 2-door refrigerator downstairs. There is a hole in the wall under the window downstairs. There is some wall damage by the back door frame. The soap dispensor in the upstairs restroom is on the floor. 4-501.11 - Repeat The "Frigid" 4-door freezer downstairs was observed in a state of disrepair and damaged; missing a fan cover, and rust on the unit. 4-501.11 - There are a couple of shelves in the kitchen that are rusty. The bar beer cooler has a missing handle.	November 18, 2003	Routine	5	13	Details / Comments
4-903.11 - Repeat Clean pots on the kitchen shelf were observed stored uncovered or with the food contact surface facing upward. 3-101.11 - Critical Rusty cans, an open beverage, and damaged package of butter were observed in the "True" 2-door refrigerator downstairs. (Corrected-on-site) 7-206.12 - Critical The rodent bait station downstairs to the left of the "True" 2-door refrigerator is not covered and tamper-resistant. 5-205.11 - Repeat The handwashing facility located at the bar and kitchen were blocked, preventing access by employees for easy handwashing (Corrected-on-site). 3-302.11 - Critical Repeat Raw animal food (shell eggs) stored over ready-to-eat (RTE) food (cut vegetables) in the kitchen prep refrigeration unit. 6-501.111 - Repeat Harborage conditions exist. Mouse droppings were observed downstairs on the floor. A roach was observed at the bar by the condensor unit of the kitchen prep refrigerator. 3-501.16 - Critical Spagetti & potatoes hot holding at 98-105oF on the kitchen stove and counter should be discarded. 6-202.11 - Repeat The light bulb in the "True" 2-door refrigerator downstairs is not properly shielded, coated, or shatter-resistant. 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. 4-904.11 - Repeat Unwrapped single service items (toothpicks) were provided at the consumer self-service counter. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. 7-206.11 - Repeat Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides (A can of "Raid" was observed at the bar and kitchen). 5-205.15B - The cold water at the kitchen handsink was found turned off because when it is turned on it constantly drips. 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the bar cooler. 6-501.12 - Repeat The floors and walls in the kitchen and downstairs were noted in need of cleaning. The men's restroom floor was noted in need of cleaning. 6-202.15 - Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents. A window in the upstairs dining area was found open with out the screen in pclace. The back doors are not self closing. The downstairs window is missing a pane of glass. 6-501.11 - Repeat There are some damaged floor tiles at the back door. There is a hole in the wall to the left of the "True" 2-door refrigerator downstairs. There is a hole in the wall under the window downstairs. There is some wall damage by the back door frame. The soap dispensor in the upstairs restroom is on the floor. 4-501.11 - Repeat The "Frigid" 4-door freezer downstairs was observed in a state of disrepair and damaged; missing a fan cover, and rust on the unit. 4-501.11 - There are a couple of shelves in the kitchen that are rusty. The bar beer cooler has a missing handle.	November 18, 2003	Routine	5	13	Details / Comments
5-501.115 - Repeat An old grill was observed adjacent to the refuse container outside the facility. 5-205.11 - Repeat The handwashing station at the bar is being used to clean equipment and utensils. 7-102.11 - Critical A bottle of Windex is not properly labeled. 6-501.11 - There are damaged floor tiles in the kitchen. There is a missing electrical outlet cover on the wall downstairs. There are bandaids on the wall in the dining area below the mirror (missing an electrical cover?), and the frame around the prep refrigerator condensor at the bar is not in good repair. 6-202.11 - The light bulbs in the "ABC" & "True" refrigerators downstairs are not properly shielded, coated, or shatter-resistant. 4-101.111 - The nonfood contact surface of the papertowels used to line the shelf to the left of the cooler is not corrosion resistant, nonabsorbent, and/or smooth. 9.2-3.3 - Critical There was no certified food manager on duty yesterday when I was going to make my inspection. 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit in the kitchen. 4-501.11 - The "ABC Commerical" 2-door refrigerator downstairs right side condensor is dripping water inside the unit into a pan. The "Frigid" 2-door freezer downstairs is rusty. 4-502.11 - The food temperature measuring device was found out of calibration in the range of use. (In ice water the thermometer should read 32oF) 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. 7-206.11 - Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. (A can of household use "Raid" was observed at the bar) 4-101.16 - Sponges are being used to wipe down food contact surface of the glasses at the bar. 5-205.15B - Plumbing connections under the women's restroom handsink piping are leaking. 5-205.15B - The 3-vat sink facuet was noted damaged and/or in poor repair. The hot water pressure is low at the women's restroom handsink. 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the interior walls of the "ABC Commercial" refrigerator downstairs, the dining room chairs, and inside the bar cooler. 4-904.11 - Unwrapped single service items (toothpicks) were provided at the consumer self-service counter (bar). 6-303.11 - Inadequate light was noted in the storage area downstairs. 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents. The downstairs window in the dry storage room is not properly screened. The downstairs back door self-closing device is broken. 6-501.12 - Repeat The walls and floors of the facility were noted in need of cleaning. 6-301.11 - Soap was not provided at the handwashing facility in the bar, and the restrooms. 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils at the bar. 4-703.11 - Critical Glasses being washed in the bar handsink were not sanitized.	July 03, 2003	Routine	5	17	Details / Comments
5-501.115 - Repeat An old grill was observed adjacent to the refuse container outside the facility. 5-205.11 - Repeat The handwashing station at the bar is being used to clean equipment and utensils. 7-102.11 - Critical A bottle of Windex is not properly labeled. 6-501.11 - There are damaged floor tiles in the kitchen. There is a missing electrical outlet cover on the wall downstairs. There are bandaids on the wall in the dining area below the mirror (missing an electrical cover?), and the frame around the prep refrigerator condensor at the bar is not in good repair. 6-202.11 - The light bulbs in the "ABC" & "True" refrigerators downstairs are not properly shielded, coated, or shatter-resistant. 4-101.111 - The nonfood contact surface of the papertowels used to line the shelf to the left of the cooler is not corrosion resistant, nonabsorbent, and/or smooth. 9.2-3.3 - Critical There was no certified food manager on duty yesterday when I was going to make my inspection. 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit in the kitchen. 4-501.11 - The "ABC Commerical" 2-door refrigerator downstairs right side condensor is dripping water inside the unit into a pan. The "Frigid" 2-door freezer downstairs is rusty. 4-502.11 - The food temperature measuring device was found out of calibration in the range of use. (In ice water the thermometer should read 32oF) 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. 7-206.11 - Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. (A can of household use "Raid" was observed at the bar) 4-101.16 - Sponges are being used to wipe down food contact surface of the glasses at the bar. 5-205.15B - Plumbing connections under the women's restroom handsink piping are leaking. 5-205.15B - The 3-vat sink facuet was noted damaged and/or in poor repair. The hot water pressure is low at the women's restroom handsink. 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the interior walls of the "ABC Commercial" refrigerator downstairs, the dining room chairs, and inside the bar cooler. 4-904.11 - Unwrapped single service items (toothpicks) were provided at the consumer self-service counter (bar). 6-303.11 - Inadequate light was noted in the storage area downstairs. 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents. The downstairs window in the dry storage room is not properly screened. The downstairs back door self-closing device is broken. 6-501.12 - Repeat The walls and floors of the facility were noted in need of cleaning. 6-301.11 - Soap was not provided at the handwashing facility in the bar, and the restrooms. 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils at the bar. 4-703.11 - Critical Glasses being washed in the bar handsink were not sanitized.	July 03, 2003	Routine	5	17	Details / Comments
2-401.11 - Critical An open drink was found in the food preparation area. 5-501.115 - Old equipment parts were observed adjacent to the refuse container outside the facility. 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. REPEAT VIOLLATION 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. 3-302.11 - Critical Unwrapped or uncovered food in the reach-in refrigerator. 3-304.15 - Cloth gloves used with ready-to-eat (RTE) food. 4-502.13 - Reusing plastic single serve spoons. 4-501.11 - Reach-in refrigerator in kitchen icing up.Gasket of reach-inrefrigerator in poor repair. 4-904.11 - Unwrapped knives, forks, or spoons were not stored one directional or with the handles up. 6-501.111 - Harborage conditions exist. Observed some dead roaches and roach droppings in kitchen area. 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. (Peeled potatoes stored under 3-pt sink) 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. (Food stored on floor in kitchen prep area. 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. Gap noted in back door. 6-501.11 - Floor tile in basement is not maintained in good repair. 6-501.12 - Floor esp at corners and under quipment in the establishment was noted in need of cleaning. Some area walls in prep area not clean. 4-202.16 - The nonfood contact surface of the milk crate is not designed or constructed to be easily cleanable. 4-101.111 - The nonfood contact surface of the cardboard box is not corrosion resistant, nonabsorbent, and/or smooth. Observed the used of cardboard boxes as food containers and trash can. 4-601.11 - The exterior of reach in refrigerator, the storage shelving and gasket of refrigerator were observed soiled with accumulation of dirt and dust. 5-205.11 - The handwashing facility located at the Kitchen is blocked, preventing access by employees for easy handwashing. 5-205.11 - The handwashing station at the front is being used as a dump station. 5-205.11 - The handwashing station at the front is being used for purposes other than washing hands. 5-205.11 - The handwashing station at the front is being used to clean equipment and utensils. 6-501.16 - Mops and brooms are not hung up to air dry. 3-302.12 - Unlabeled food containers. 4-903.11 - Clean pots and pans were not observed stored in a position to allow air-drying. 3-301.11 - Critical An improper scoop was found in the ice bag.	January 15, 2003	Routine	3	18	Details / Comments
2-401.11 - Critical An open drink was found in the food preparation area. 5-501.115 - Old equipment parts were observed adjacent to the refuse container outside the facility. 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. REPEAT VIOLLATION 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. 3-302.11 - Critical Unwrapped or uncovered food in the reach-in refrigerator. 3-304.15 - Cloth gloves used with ready-to-eat (RTE) food. 4-502.13 - Reusing plastic single serve spoons. 4-501.11 - Reach-in refrigerator in kitchen icing up.Gasket of reach-inrefrigerator in poor repair. 4-904.11 - Unwrapped knives, forks, or spoons were not stored one directional or with the handles up. 6-501.111 - Harborage conditions exist. Observed some dead roaches and roach droppings in kitchen area. 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. (Peeled potatoes stored under 3-pt sink) 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. (Food stored on floor in kitchen prep area. 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. Gap noted in back door. 6-501.11 - Floor tile in basement is not maintained in good repair. 6-501.12 - Floor esp at corners and under quipment in the establishment was noted in need of cleaning. Some area walls in prep area not clean. 4-202.16 - The nonfood contact surface of the milk crate is not designed or constructed to be easily cleanable. 4-101.111 - The nonfood contact surface of the cardboard box is not corrosion resistant, nonabsorbent, and/or smooth. Observed the used of cardboard boxes as food containers and trash can. 4-601.11 - The exterior of reach in refrigerator, the storage shelving and gasket of refrigerator were observed soiled with accumulation of dirt and dust. 5-205.11 - The handwashing facility located at the Kitchen is blocked, preventing access by employees for easy handwashing. 5-205.11 - The handwashing station at the front is being used as a dump station. 5-205.11 - The handwashing station at the front is being used for purposes other than washing hands. 5-205.11 - The handwashing station at the front is being used to clean equipment and utensils. 6-501.16 - Mops and brooms are not hung up to air dry. 3-302.12 - Unlabeled food containers. 4-903.11 - Clean pots and pans were not observed stored in a position to allow air-drying. 3-301.11 - Critical An improper scoop was found in the ice bag.	January 15, 2003	Routine	3	18	Details / Comments

August 18, 2009 (Critical Procedures)

Violations:

2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety 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 stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
3-302.11 - Critical Repeat Several food container of different kind of soup were not covered inside the WIF.
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.
3-501.14A - Critical Corn 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.
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.
3-501.16A1 - Critical Repeat Fried potatoes at 112 F (under the heat lamps) and boiled potatoes at 125 F inside of a large pot sitting on a milk create.
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 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. 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 Repeat The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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.
4-602.11A-D - Critical The inside of the Superior freezer at the basement need cleaning.
Surfaces of utensils and equipment contacting potentially hazardous food (time/temperature control for safety food) may be cleaned less frequently than every 4 hours if equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues.
5-103.11 - Critical No cold water at the kitchen hand sink.
The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Availability of sufficient water is a basic requirement for proper sanitation within a food establishment. An insufficient supply of safe water will prevent the proper cleaning of items such as equipment and utensils and of food employees' hands.

March 26, 2009 (Routine)

Violations:

2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (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.
2-401.11 - Critical Repeat A food handling employee is drinking from an uncovered container in the food preparation area.CORRECTED DURING INSPECTION.
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.
3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Ice added directly to corn drink for cooling was observed stored with raw animal food inside the "True" two door freezer.CORRECTED DURING INSPECTION.
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.
3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Handle of scoop was observed in direct contact with the cooked rice inside the rice cooker.CORRECTED DURING INSPECTION.
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.
3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Wiping cloths were observed stored in bucket with a chlorine based sanitizing solution at 200 + ppm. Sanitizer solution bleached test paper.CORRECTED DURING INSPECTION.
Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
3-304.15 - Single-use gloves saved for reuse.1. Employee was observed donning on used pair of gloves.CORRECTED DURING INSPECTION.
Cease reuse and discard gloves when interruptions occur in the operation.
3-305.11 - Stored food is not protected from contamination.1. A marble counter top placed directly on the floor was observed being used as shelving for tomatoes and carrots inside the Walk-in refrigerator.
Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
3-501.15B - Food container of boiled potatoes was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling. Boiled potatoes at 95 oF cooling in tighly covered container inside the "Superior" two door refrigerator.
When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. Large food items, such as roasts, turkeys, and large containers of rice or refried beans, take longer to cool because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. If the hot food container is tightly covered, the rate of heat transfer is reduced, i.e., the time required for cooling and the time the food is exposed to optimal temperatures for bacterial multiplication or toxin production are increased.
3-501.16A2 - Critical The following foods were observed cold holding at improper temperatures:1. "Cuajado" cheese sitting at 67 oF and raw beef at 49 oF sitting out. CORRECTED DURING INSPECTION.
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.
3-501.16B - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45°F or less.1. Raw shelled eggs sitting out at 63 oF.CORRECTED DURING INSPECTION.
Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less.
3-603.11 - Critical Repeat The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.1. A consumer advisory consisting of a disclosure " * " and reminder statement was not provided for the following menu items containing eggs cooked to order: Silpancho, Planchita, and Lomo montado.
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.
4-101.19 - The nonfood-contact surface of the multiple wooden pallets used as shelving for equipment and bulk dry food storage in the basement is not corrosion-resistant, nonabsorbent, and/or smooth.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
4-202.16 - The nonfood-contact surface of the multiple milk crates used as shelving int he kitchen are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.CORRECTED DURING INSPECTION.
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.
4-402.11 - The handwashing sinks located art the kitchen and the bar that are not easily movable are not installed to allow access for cleaning; spaced not more than 1 mm from adjoining equipment, walls, and ceilings; or sealed to adjoining equipment or walls since it exposed to spillage or seepage. Sinks were observed not sealed to adjoining wall.
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.
5-205.11 - The handwashing sink in the kitchen is used for purposes other than handwashing.1. A metal sponge and a green scrubbing sponge were observed in the handwashing sink basin.CORRECTED DURING INSPECTION.
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.
5-205.15B - 1. A leak was observed at the mopsink faucet fixture.2. The cold water knob of the handwashing sink is not operational.
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.
6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents.1. A gap was observed at the bottom of the rear double doors in the basement.2. A gap was observed at the top of the hallway wooden 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. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
6-501.11 - The following areas of the facility are not maintained in good repair.1. Base board and wall tiles missing in the lower corner of wall beside the work table with heated lamps.2. Grate was observed missing from the floor drain in the kitchen.
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.
7-202.12 - Critical Chlorine based sanitizer in sanitizing basin of three compartment sink is not used according to law, code, manufacturer's use directions, conditions of certification, or conditions by this regulatory authority. Chlorine based sanitizer was observed at 200 + ppm, when tested the test strip turned from dark blue to white.CORRECTED DURING INSPECTION.
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:
A follow-up will be performed in 10 days.

CFM demonstrated knowledge on "Big Five Foodborne Illnesses" and associated symptoms.
Establishment last pest control service: 3/21/09; serviced monthly.

December 15, 2008 (Critical Procedures)

Violations:

3-301.11 - Critical A bowl without a scoop was observed used for dispensing sugar.CORRECTED DURING INSPECTION.
Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw beef stored over vegetables inside the "Superior" freezer.CORRECTED DURING INSPECTION.
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.
3-501.16A1 - Critical Repeat Meat spaghetti sauce was observed hot holding at the improper temperature of 118 oF.
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 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. 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 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 reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Establishment serves various entrees containing eggs over easy and meat "Parillada" can be cooked to order. A consumer advisory containing a disclosure ( * ) and reminder was not observed in the menu.
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.

December 08, 2008 (Critical Procedures)

Violations:

2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
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 foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of Big Five Foodborne Illnesses: Salmonella, E. Coli, Hepatitis A, Norovirus, and Shigella.
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 understanding and awareness of the Big Five Foodborne Illnesses.
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety 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 stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (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.
2-301.14 - Critical A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands. 1. The handwashing sink was blocked with large container with soiled utensils.2. Handwashing was not observed throughout the inspection.
Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and 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 paragraph 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 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.
2-401.11 - Critical The employee is drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. Employee was observed serving cooked breaded beef steak for consumer with bare hands.2. Handle of serving spoon was observed in direct contact with cooked rice inside rice cooker.
Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
3-302.11 - Critical Food is not in packages, covered containers, or wrappings.1. Food was observed uncovered in the "Superior" refrigerator and Walk-in refrigerator.
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 Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken stored with raw beef inside the Walk-in refrigerator.2. Raw chicken stored over beef inside the "True" two door freezer.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Lemons stored with raw shelled eggs inside the "Superior" refrigerator.CORRECTED DURING INSPECTION.2. Raw beef tongue stored over bags of ice inside the "True" two door freezer.3. Raw beef stored over lima beans and corn inside the "True" two door freezer.
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.
3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Soiled work table and cutting surfaces are not being cleaned and sanitized in between use. Sanitizer was not present in wiping cloth storage bucket. Chlorine sanitizer concentration: 0ppm.
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.
3-501.16A1 - Critical Repeat The following foods were observed hot holding at improper temperature: Halved unpeeled boiled potatoes at 100oF and fried potatoes at 70oF.
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 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. 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.
3-501.17A - Critical Repeat Meat filling for saltenas prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
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 reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Establishment serves various entrees containing eggs over easy and meat "Parillada" can be cooked to order. A consumer advisory containing a disclosure ( * ) and reminder was not observed in the menu.
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.
4-601.11A - Critical The potato peelers stored with clean knives are not clean to sight and touch.CORRECTED DURING INSPECTION.
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.
9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager. A certified food manager was not on duty at time of inspection.CORRECTED DURING INSPECTION.
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:
A follow-up inspection will be performed.

August 21, 2008 (Routine)

Violations:

3-501.16A1 - Critical Repeat Boiled potatoes at 110 F inside of a pot by the stove, discarded.
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 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. 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.
3-501.16A2 - Critical Cooked chicken at 45 F and cut tomatoes at 55 F inside the prep table cooling unit. Raw beef at 55 F inside the reach-in cooler.
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.
3-501.17A - Critical Several cooked food prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
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 reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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 milk creates are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained, the restaurant is using milk creates for shelving.
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.
4-601.11 - Encrusted grease deposits and/or other soil accumulations were observed on the food-contact surfaces of the pots and pans.
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
4-602.11A-D - Critical The only prep metal table is not clean in between use.
Equipment food-contact surfaces and utensils shall be cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; this does not apply if the food-contact surface or utensil is in contact with a succession of different raw animal foods each requiring a higher cooking temperature as specified under section 3-401.11 than the previous food, such as preparing raw fish followed by cutting raw poultry on the same cutting board (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (4) Before using or storing a food temperature measuring device; and (5) At any time during the operation when contamination may have occurred.
6-202.15 - Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents, the basement back door is not tight fitting and has a gap on the bottom.
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. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
6-501.111C - Critical Mice droppings were observed in the basement floor edges under the dry storage shelve.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. 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.
6-501.12 - Repeat The entire kitchen and basement floor need cleaning. The kitchen walls need cleaning food debris and grease on most of the walls.
Physical facilities shall 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.
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.

March 20, 2008 (Critical Procedures)

Violations:

2-102.11C - Critical Certified Food Manager is unaware of the big five foodborne illnesses.
CORRECTED.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 Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.- Raw chicken observed over raw beef in True upright.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.- Raw beef observed over ready-to-eat sauce in the Superior two door reach-in.
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.
3-603.11 - Critical 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 reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.- Consumer Advisory language is missing on menu for eggs and steak.
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.

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.
Big five foodborne illness info sheet was reviewed and left with the Certified Food Manager.
Pest control: bi-weekly
Test kit: no, corrected
Food thermometer: no
Consumer Advisory: needed

November 01, 2007 (Routine)

Violations:

3-302.11 - Corrected During Inspection Critical Repeat Raw beef stored next to vegetable kernels.
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.
3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Food cutting boards stored above the three compartment sink were washing is being done.
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
3-501.15A - Corrected During Inspection The method to cool stomach lining was not accomplished in accordance with the time and temperature criteria.
Leave food loosely covered until it cools to 41F, then cover tightly.
3-501.16A1 - Critical The fried potatoes was observed hot holding at the improper temperature of 110F.
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 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above to limit bacterial growth and/or toxin production.
4-201.11 - Repeat The Galaxy microwave is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
4-204.112 - Repeat There was no temperature measuring device located in the:1. Superior 2-dr. reach-in2. 3-dr reach-in (behind bar).
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
4-402.11 - The handsink in the kitchen and the three compartment sink are in need of caulking (sealant).
Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
4-501.11 - Repeat The True 2-door refrigerator (downstairs) was observed in a state of disrepair and damaged.The shelving in the 2-door refrigerator was observed rusty.
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.
5-205.15B - Repeat The backflow device to the mop sink was leaking when the water was turned on.
Repair the plumbing fixtures so that they are in good operating condition.
5-501.113 - Corrected During Inspection Outside refuse container was uncovered.
Cover all waste containers when not in continuous use.
6-202.15 - Corrected During Inspection Repeat The front door was observed open.
Keep all doors closed to the restaurant.
6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the men's room.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
6-501.11 - The following areas were observed is not maintained in good repair:1. A large crack in the wall under the three compartment sink2. A large gap between the floor and the wall under the three compartment sink3. One floor tile is cracked next to the bar heading out of the establishment
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.114 - Repeat The premises has accumulation of litter. Downstairs, boxes, chairs and other miscellaneous items was observed. Note: Manager said this would be discard soon.
Maintain the premises free of litter.
6-501.12 - Repeat The floor under the kitchen equipment (especially the stove) is in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Pest control service performed once a month.

January 09, 2007 (Routine)

Violations:

2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
CORRECTED.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.
3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.- Raw beef and raw shell eggs observed stored above lettuce and potatoes in the two door reach-in.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-304.12 - In-use utensils improperly stored between use.- Clean lids observed stored in between wall and three comp. sink drainboard.
CORRECTED.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.
4-101.111 - Repeat The nonfood contact surface of the wood behind the two door refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
Paint/seal wood.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-201.11 - The Galaxy microwave is not commercial nor designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
4-204.112 - Repeat There was no temperature measuring device located in the bar reach-in.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
4-501.11 - Repeat The following observed in need of repair:1. shelving observed rusty where cleaners are stored under the kitchen hand sink2. handles to bar refrigerator observed missing3. three comp. sink observed cracked in places (covered in some parts w/ plastic wrap)4. the four door refrigerator in the basement is very rusty5. the shelving in the four door in basement observed rusty6. the shelving in the True upright in basement observed rusty7. the interior floor of the four door in basement observed in poor repair8. one fan cover observed missing to the four door in the basement.9. gasket to two door reach-in observed damaged.
Repair or replace all in accordance with the manufacturer's specifications.Paint/replace shelving.
4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - shelving throughout kitchen.
Maintain nonfood-contact surfaces of equipment clean.
4-601.11A - Critical The following utensils were observed soiled to sight and touch: knives observed soiled on knife rack.
CORRECTED.Clean and sanitize these surfaces for food contact.
5-205.15B - Backflow device to the mop sink observed to leak.
Repair the plumbing fixtures so that they are in good operating condition.
6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.- Small gap observed along the bottom corners of side exit door to parking lot.- Window downstairs observed broken, can not close properly, and is left open.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-301.12 - No paper towels observed in the women's restroom.
CORRECTED.Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (bar hand sink).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
6-305.11 - Purse observed on onions on shelf in kitchen.
CORRECTED.Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
6-501.11 - Repeat The following observed in need of repair:1. grout in kitchen floor observed damaged/missing.2. several wall tiles observed loose/damaged/missing above three comp. sink3. floor downstairs observed damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment (downstairs in basement including the refrigerator/freezer and ice machine that are not in use).
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
6-501.12 - Repeat The following observed in need of cleaning:1. floor in kitchen2. under 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.

July 05, 2006 (Routine)

Violations:

3-301.11 - Critical Employees observed handling cooked rice with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
3-301.11 - Critical A bowl was found used as a scoop in the corn.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
3-302.11 - Critical Repeat Raw eggs over vegetables and raw meat over ready to eat food in the upstairs 2 door refrigerator and 4 door refr. in the basement.
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.
3-305.11 - Potatoes in the kitchen were 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.
4-101.111 - The nonfood contact surface of the wood behind the 2 door refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-202.16 - Repeat The nonfood contact surface of the milk crates used as shelving is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
4-204.112 - There was no temperature measuring device located in the bar refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
4-501.11 - Repeat The 3 part sink is cracked and is covered in some parts with plastic wrap. The condenser unit in the basement 2 door True refrigerator leaks. The four door refrigerator in the basement is very rusted and its cover is missing.
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.
4-501.11 - Repeat The gaskets to the 2 door unit in the kitchen are damaged and very soiled.
Repair or replace the gaskets in accordance with the manufacturer's specifications.
5-205.11 - The handwashing facility located in the kitchen and bar is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
5-205.15B - Repeat There is no cold water nozzle on the 3 part sink fixture.
Repair the plumbing fixtures so that they are in good operating condition.
6-202.15 - The front door does not close properly and the window in the basement is broken and always open.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (either handsinks).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
6-303.11 - Repeat There are some lights in the basement that are flickering and out.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
6-501.11 - Repeat There is a hole in the wall at the bottom of the basement stairs and the electrical outlet in the wall behind the bar is hanging out of the wall. The floor in the basement is in poor repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.114 - Repeat There is lots of equipment and furniture in the basement that is not being used.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
6-501.12 - Repeat All of the walls and floor in the kitchen, the bar area and the basement need to be cleaned and are heavily soiled.
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.

Comments:
The owner says that they will be receiving new equipment in the basement by September.

February 23, 2006 (Routine)

Violations:

3-302.12 - Repeat Unlabeled food containers located in the basement. -wheat, peppers, etc...
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.
3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
3-501.16 - Critical The following food was hot holding improperly and should be discarded: meat dish 116 F, chicken dish 104 F All were sitting on top of the burners.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140°F or above to inhibit the growth of harmful bacteria.
3-501.16A2 - Critical Repeat Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less. Six dozen were stored at room temperature.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment with an ambient air temperature of 45oF or less.
4-202.16 - The nonfood contact surface of the crates used as shelving are not designed or constructed to be easily cleanable. Remove the crates.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
4-501.11 - Repeat The three-compartment sink was missing two stoppers. The scouring pads used to scrub pots were worn. The motor cover and fan cover in the downstairs refrigerator was missing and it was rusty.
Repair or replace the @component@ in accordance with the manufacturer's specifications.
4-501.12 - The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
4-602.13 - The nonfood contact surface of the hood and numerous pots/pans had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
5-205.15B - Repeat The coldwater knob on the three-compartment sink was noted missing.
Repair the plumbing fixtures so that they are in good operating condition.
6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable. Remove the cardboard lining the kitchen floor.
The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
6-202.11 - Repeat The light bulbs in the basement were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. - restroom located in the back
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
6-304.11 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. The back restroom's ventilation was not operating.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
6-501.11 - Repeat Some floor tiles in the kitchen and basement were missing. There holes in the wall in diningroom.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.111C - Critical Methods are not being used to control pests. Roaches were found in the bar area. The owner could not produce a receipt to show service from a licensed PCO.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
6-501.16 - Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

July 18, 2005 (Routine)

Violations:

2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
3-302.11 - Critical Repeat Raw meat stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.11 - Critical Repeat Some food not covered food in the reachin refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-302.12 - Some bulk food containers not labeled..
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.
3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
3-501.16A2 - Critical Repeat Pooled eggs sitting out at room temperatrure at 76.2oF should be discarded.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
3-501.17 - Critical Some prepared, refrigerated ready-to-eat food (Soup, sauce...) held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
4-101.111 - Cardboard used to line kitchen floor.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-501.11 - Repeat Work table bottom shelf rusted.4-door refrigerator in basement rusted inside and outside.Handle on front refrigerator broken off.
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.
4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
5-205.15B - 3-part sink faucet missing cold water handle .
Repair the plumbing fixtures so that they are in good operating condition.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
6-303.11 - Set of ceiling lights in basement not working properly.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
6-501.11 - Repeat Some kitchen floor tiles missing.Basement floor tiles damaged.Hole in wall in dining area by TV set.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment: 2 refrigerators, one freezer and one ice machine not in working condition to be replaced , repaired or removed.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
6-501.12 - Repeat Floor under equipments and basement floor in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

July 18, 2005 (Routine)

Violations:

2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
3-302.11 - Critical Repeat Raw meat stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.11 - Critical Repeat Some food not covered food in the reachin refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-302.12 - Some bulk food containers not labeled..
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.
3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
3-501.16A2 - Critical Repeat Pooled eggs sitting out at room temperatrure at 76.2oF should be discarded.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
3-501.17 - Critical Some prepared, refrigerated ready-to-eat food (Soup, sauce...) held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
4-101.111 - Cardboard used to line kitchen floor.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-501.11 - Repeat Work table bottom shelf rusted.4-door refrigerator in basement rusted inside and outside.Handle on front refrigerator broken off.
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.
4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
5-205.15B - 3-part sink faucet missing cold water handle .
Repair the plumbing fixtures so that they are in good operating condition.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
6-303.11 - Set of ceiling lights in basement not working properly.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
6-501.11 - Repeat Some kitchen floor tiles missing.Basement floor tiles damaged.Hole in wall in dining area by TV set.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment: 2 refrigerators, one freezer and one ice machine not in working condition to be replaced , repaired or removed.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
6-501.12 - Repeat Floor under equipments and basement floor in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 23, 2005 (Routine)

Violations:

2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
3-302.11 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. In prep refrigerator eggs stored over RTE vegetables (tomatoes)
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.
3-603.11 - Critical Repeat 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.
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.
4-302.14 - Corrected During Inspection There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a clorox test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
4-501.11 - Repeat Handle on front refrigerator broken off.Down stairs freezer broken.The bottom shelf of the prep table is rusted.
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.
4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets on front refrigerator and gaskets on broken freezer.
Maintain nonfood-contact surfaces of equipment clean.
4-903.11 - Corrected During Inspection Single service to-go containers were observed stored uncovered or with the food contact surface facing upward in the basement.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
6-202.11 - Repeat The light bulbs in the hood system were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
6-301.11 - Soap was not provided at the handwashing facility in the restroom handsinks.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in the kitchen handsink.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at ALL handwashing lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
6-501.11 - Repeat Floor tiles in the kitchen missing.The basement floor tiles damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.111 - Mouse droppings found in downstairs storage room.One dead cockroach found.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
6-501.12 - Repeat Floor in the kitchen and in the basement in need of cleaning. Especially under equipment and in the corners.
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.

March 23, 2005 (Routine)

Violations:

2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
3-302.11 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. In prep refrigerator eggs stored over RTE vegetables (tomatoes)
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.
3-603.11 - Critical Repeat 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.
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.
4-302.14 - Corrected During Inspection There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a clorox test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
4-501.11 - Repeat Handle on front refrigerator broken off.Down stairs freezer broken.The bottom shelf of the prep table is rusted.
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.
4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets on front refrigerator and gaskets on broken freezer.
Maintain nonfood-contact surfaces of equipment clean.
4-903.11 - Corrected During Inspection Single service to-go containers were observed stored uncovered or with the food contact surface facing upward in the basement.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
6-202.11 - Repeat The light bulbs in the hood system were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
6-301.11 - Soap was not provided at the handwashing facility in the restroom handsinks.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in the kitchen handsink.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at ALL handwashing lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
6-501.11 - Repeat Floor tiles in the kitchen missing.The basement floor tiles damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.111 - Mouse droppings found in downstairs storage room.One dead cockroach found.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
6-501.12 - Repeat Floor in the kitchen and in the basement in need of cleaning. Especially under equipment and in the corners.
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.

October 19, 2004 (Routine)

Violations:

2-402.11 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
3-501.16A2 - Critical Bologna setting outside at room temperature, 58 F.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE).
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.
3-304.14 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
6-303.11 - Repeat Inadequate light was noted under the kitchen hood, one light was out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-202.11 - Repeat One light bulb under the kitchen hood was not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
3-305.11 - Food, (peeled potatoes) stored on the kitchen floor inside of a metal pot.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the kitchen hand sink.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
4-402.11 - The two hand sinks are loose from the 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.
6-501.12 - Repeat The floor corners, edges and under all kitchen equipment need cleaning. The entire basement floor need cleaning
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
6-501.111C - Critical Roaches droppings were found around the electrical outlets in the kitchen and dining room. Sweet flies were observed in the kitchen.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
4-602.13 - Repeat The hand sinks wall juncture are moldy. The upstairs bathroom fixture are dirty.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
3-603.11 - Critical Repeat 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.
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.
4-501.11 - Repeat The shelve paint inside the prep table cooling unit are peeling out. The bottom shelf of the metal prep table is rusted.
Repair the shelve 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.
6-501.11 - Repeat The basement floor is in poor maintenance. Some of the kitchen floor tiles are damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 19, 2004 (Routine)

Violations:

2-402.11 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
3-501.16A2 - Critical Bologna setting outside at room temperature, 58 F.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE).
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.
3-304.14 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
6-303.11 - Repeat Inadequate light was noted under the kitchen hood, one light was out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-202.11 - Repeat One light bulb under the kitchen hood was not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
3-305.11 - Food, (peeled potatoes) stored on the kitchen floor inside of a metal pot.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the kitchen hand sink.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
4-402.11 - The two hand sinks are loose from the 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.
6-501.12 - Repeat The floor corners, edges and under all kitchen equipment need cleaning. The entire basement floor need cleaning
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
6-501.111C - Critical Roaches droppings were found around the electrical outlets in the kitchen and dining room. Sweet flies were observed in the kitchen.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
4-602.13 - Repeat The hand sinks wall juncture are moldy. The upstairs bathroom fixture are dirty.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
3-603.11 - Critical Repeat 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.
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.
4-501.11 - Repeat The shelve paint inside the prep table cooling unit are peeling out. The bottom shelf of the metal prep table is rusted.
Repair the shelve 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.
6-501.11 - Repeat The basement floor is in poor maintenance. Some of the kitchen floor tiles are damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 10, 2004 (Routine)

Violations:

3-302.11 - Critical Repeat Raw meat stored over ready-to-eat (RTE) food in the refrigeration unit (Corrected).
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.
6-301.12 - No disposable towels were provided at the kitchen handsink (Corrected).
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all the handsinks.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. One stopper missing.
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
6-501.12 - Repeat Kitchen floor under equipments in need of cleaning.Storage room floor not kept clean.Kitchen handsink moldy.
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.
6-303.11 - Inadequate light was noted in the stairwell.Basement ceiling lights not working properly.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
5-501.113 - Outside refuse container was uncovered (Dumpster overfilled).
Cover all waste containers when not in continuous use.
4-501.11 - Repeat Bottom of kitchen work table rusty.Racks under handsink rusty.Door gaskets torn on prep refrigerator.4-door freezer downsstairs mising fan guard.
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.
3-302.12 - Some bulk food containers not labeled.
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.
6-202.15 - Repeat Weather strips broken on bottom of back door.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-302.11 - Toilet tissue was not present at Ladies Romm toilet.
To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
4-602.13 - Exterior of bulk food containers in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
6-501.11 - Repeat Some kitchen floor tiles damaged.Kitchen wall damaged at right of kitchen refrigerator.Some floor tiles damaged in basement.Sme baseboards damaged/missing in basement.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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.
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.

May 10, 2004 (Routine)

Violations:

3-302.11 - Critical Repeat Raw meat stored over ready-to-eat (RTE) food in the refrigeration unit (Corrected).
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.
6-301.12 - No disposable towels were provided at the kitchen handsink (Corrected).
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all the handsinks.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. One stopper missing.
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
6-501.12 - Repeat Kitchen floor under equipments in need of cleaning.Storage room floor not kept clean.Kitchen handsink moldy.
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.
6-303.11 - Inadequate light was noted in the stairwell.Basement ceiling lights not working properly.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
5-501.113 - Outside refuse container was uncovered (Dumpster overfilled).
Cover all waste containers when not in continuous use.
4-501.11 - Repeat Bottom of kitchen work table rusty.Racks under handsink rusty.Door gaskets torn on prep refrigerator.4-door freezer downsstairs mising fan guard.
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.
3-302.12 - Some bulk food containers not labeled.
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.
6-202.15 - Repeat Weather strips broken on bottom of back door.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-302.11 - Toilet tissue was not present at Ladies Romm toilet.
To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
4-602.13 - Exterior of bulk food containers in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
6-501.11 - Repeat Some kitchen floor tiles damaged.Kitchen wall damaged at right of kitchen refrigerator.Some floor tiles damaged in basement.Sme baseboards damaged/missing in basement.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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.
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.

December 19, 2003 (Routine)

Violations:

5-205.11 - Repeat A pitcher and cups were found stored in the hand sink at the bar (Corrected-on-site).
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
6-501.111 - Repeat Cockroach harborage conditions exist in the kitchen.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
6-501.11 - There are some damaged floor tiles and cove base downstairs. There is some wall damage to the right of the kitchen prep refrigerator.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-202.11 - Repeat The light bulb in the "True" 2-door refrigerator downstairs is not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
4-501.11 - Repeat The shelf under the kitchen handsink and the shelf under the kitchen counter are rusty. The "Frigid" 4-door freezer downstairs is missing a fan cover.
Repair or replace the shelves. Replace the missing fan cover.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (kitchen, bar, and restrooms)
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the kitchen prep refrigerator door gaskets the shelf where the pitchers are stored at the bar, and the cardboard box with a receiver on a shelving rack downstairs.
Maintain nonfood-contact surfaces of equipment clean.
6-501.12 - Repeat The floors under the kitchen cooking equipment, the wall under the 3-part sink, the walls and floor by the bar handsink, and the walls and floors downstairs were noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 19, 2003 (Routine)

Violations:

5-205.11 - Repeat A pitcher and cups were found stored in the hand sink at the bar (Corrected-on-site).
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
6-501.111 - Repeat Cockroach harborage conditions exist in the kitchen.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
6-501.11 - There are some damaged floor tiles and cove base downstairs. There is some wall damage to the right of the kitchen prep refrigerator.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-202.11 - Repeat The light bulb in the "True" 2-door refrigerator downstairs is not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
4-501.11 - Repeat The shelf under the kitchen handsink and the shelf under the kitchen counter are rusty. The "Frigid" 4-door freezer downstairs is missing a fan cover.
Repair or replace the shelves. Replace the missing fan cover.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (kitchen, bar, and restrooms)
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the kitchen prep refrigerator door gaskets the shelf where the pitchers are stored at the bar, and the cardboard box with a receiver on a shelving rack downstairs.
Maintain nonfood-contact surfaces of equipment clean.
6-501.12 - Repeat The floors under the kitchen cooking equipment, the wall under the 3-part sink, the walls and floor by the bar handsink, and the walls and floors downstairs were noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

November 18, 2003 (Routine)

Violations:

4-903.11 - Repeat Clean pots on the kitchen shelf were observed stored uncovered or with the food contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
3-101.11 - Critical Rusty cans, an open beverage, and damaged package of butter were observed in the "True" 2-door refrigerator downstairs. (Corrected-on-site)
Ensure food is safe, unadulterated, and honestly presented.
7-206.12 - Critical The rodent bait station downstairs to the left of the "True" 2-door refrigerator is not covered and tamper-resistant.
Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
5-205.11 - Repeat The handwashing facility located at the bar and kitchen were blocked, preventing access by employees for easy handwashing (Corrected-on-site).
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
3-302.11 - Critical Repeat Raw animal food (shell eggs) stored over ready-to-eat (RTE) food (cut vegetables) in the kitchen prep refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
6-501.111 - Repeat Harborage conditions exist. Mouse droppings were observed downstairs on the floor. A roach was observed at the bar by the condensor unit of the kitchen prep refrigerator.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
3-501.16 - Critical Spagetti & potatoes hot holding at 98-105oF on the kitchen stove and counter should be discarded.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140°F or above to inhibit the growth of harmful bacteria.
6-202.11 - Repeat The light bulb in the "True" 2-door refrigerator downstairs is not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
2-401.11 - Critical Repeat Open drinking containers were 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.
4-904.11 - Repeat Unwrapped single service items (toothpicks) were provided at the consumer self-service counter.
Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
7-206.11 - Repeat Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides (A can of "Raid" was observed at the bar and kitchen).
Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.
5-205.15B - The cold water at the kitchen handsink was found turned off because when it is turned on it constantly drips.
Repair the plumbing fixtures so that they are in good operating condition.
4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the bar cooler.
Maintain nonfood-contact surfaces of equipment clean.
6-501.12 - Repeat The floors and walls in the kitchen and downstairs were noted in need of cleaning. The men's restroom floor was noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
6-202.15 - Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents. A window in the upstairs dining area was found open with out the screen in pclace. The back doors are not self closing. The downstairs window is missing a pane of glass.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-501.11 - Repeat There are some damaged floor tiles at the back door. There is a hole in the wall to the left of the "True" 2-door refrigerator downstairs. There is a hole in the wall under the window downstairs. There is some wall damage by the back door frame. The soap dispensor in the upstairs restroom is on the floor.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
4-501.11 - Repeat The "Frigid" 4-door freezer downstairs was observed in a state of disrepair and damaged; missing a fan cover, and rust on the unit.
Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
4-501.11 - There are a couple of shelves in the kitchen that are rusty. The bar beer cooler has a missing handle.
Repair or replace the shelves and handle in accordance with the manufacturer's specifications.

November 18, 2003 (Routine)

Violations:

4-903.11 - Repeat Clean pots on the kitchen shelf were observed stored uncovered or with the food contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
3-101.11 - Critical Rusty cans, an open beverage, and damaged package of butter were observed in the "True" 2-door refrigerator downstairs. (Corrected-on-site)
Ensure food is safe, unadulterated, and honestly presented.
7-206.12 - Critical The rodent bait station downstairs to the left of the "True" 2-door refrigerator is not covered and tamper-resistant.
Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
5-205.11 - Repeat The handwashing facility located at the bar and kitchen were blocked, preventing access by employees for easy handwashing (Corrected-on-site).
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
3-302.11 - Critical Repeat Raw animal food (shell eggs) stored over ready-to-eat (RTE) food (cut vegetables) in the kitchen prep refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
6-501.111 - Repeat Harborage conditions exist. Mouse droppings were observed downstairs on the floor. A roach was observed at the bar by the condensor unit of the kitchen prep refrigerator.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
3-501.16 - Critical Spagetti & potatoes hot holding at 98-105oF on the kitchen stove and counter should be discarded.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140°F or above to inhibit the growth of harmful bacteria.
6-202.11 - Repeat The light bulb in the "True" 2-door refrigerator downstairs is not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
2-401.11 - Critical Repeat Open drinking containers were 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.
4-904.11 - Repeat Unwrapped single service items (toothpicks) were provided at the consumer self-service counter.
Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
7-206.11 - Repeat Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides (A can of "Raid" was observed at the bar and kitchen).
Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.
5-205.15B - The cold water at the kitchen handsink was found turned off because when it is turned on it constantly drips.
Repair the plumbing fixtures so that they are in good operating condition.
4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the bar cooler.
Maintain nonfood-contact surfaces of equipment clean.
6-501.12 - Repeat The floors and walls in the kitchen and downstairs were noted in need of cleaning. The men's restroom floor was noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
6-202.15 - Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents. A window in the upstairs dining area was found open with out the screen in pclace. The back doors are not self closing. The downstairs window is missing a pane of glass.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-501.11 - Repeat There are some damaged floor tiles at the back door. There is a hole in the wall to the left of the "True" 2-door refrigerator downstairs. There is a hole in the wall under the window downstairs. There is some wall damage by the back door frame. The soap dispensor in the upstairs restroom is on the floor.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
4-501.11 - Repeat The "Frigid" 4-door freezer downstairs was observed in a state of disrepair and damaged; missing a fan cover, and rust on the unit.
Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
4-501.11 - There are a couple of shelves in the kitchen that are rusty. The bar beer cooler has a missing handle.
Repair or replace the shelves and handle in accordance with the manufacturer's specifications.

July 03, 2003 (Routine)

Violations:

5-501.115 - Repeat An old grill was observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
5-205.11 - Repeat The handwashing station at the bar is being used to clean equipment and utensils.
The handwashing facility identified above is to be used for washing hands only.
7-102.11 - Critical A bottle of Windex is not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
6-501.11 - There are damaged floor tiles in the kitchen. There is a missing electrical outlet cover on the wall downstairs. There are bandaids on the wall in the dining area below the mirror (missing an electrical cover?), and the frame around the prep refrigerator condensor at the bar is not in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-202.11 - The light bulbs in the "ABC" & "True" refrigerators downstairs are not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
4-101.111 - The nonfood contact surface of the papertowels used to line the shelf to the left of the cooler is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
9.2-3.3 - Critical There was no certified food manager on duty yesterday when I was going to make my inspection.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit in the kitchen.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
4-501.11 - The "ABC Commerical" 2-door refrigerator downstairs right side condensor is dripping water inside the unit into a pan. The "Frigid" 2-door freezer downstairs is rusty.
Repair th 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.
4-502.11 - The food temperature measuring device was found out of calibration in the range of use. (In ice water the thermometer should read 32oF)
Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
7-206.11 - Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. (A can of household use "Raid" was observed at the bar)
Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.
4-101.16 - Sponges are being used to wipe down food contact surface of the glasses at the bar.
Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
5-205.15B - Plumbing connections under the women's restroom handsink piping are leaking.
Plumbing systems and components shall be maintained in good repair.
5-205.15B - The 3-vat sink facuet was noted damaged and/or in poor repair. The hot water pressure is low at the women's restroom handsink.
Repair the plumbing fixtures so that they are in good operating condition.
4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the interior walls of the "ABC Commercial" refrigerator downstairs, the dining room chairs, and inside the bar cooler.
Maintain nonfood-contact surfaces of equipment clean.
4-904.11 - Unwrapped single service items (toothpicks) were provided at the consumer self-service counter (bar).
Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
6-303.11 - Inadequate light was noted in the storage area downstairs.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents. The downstairs window in the dry storage room is not properly screened. The downstairs back door self-closing device is broken.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-501.12 - Repeat The walls and floors of the facility were noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
6-301.11 - Soap was not provided at the handwashing facility in the bar, and the restrooms.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils at the bar.
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.
4-703.11 - Critical Glasses being washed in the bar handsink were not sanitized.
Glasses must be washed-rinsed-and sanitized in the 3-vat sink.

July 03, 2003 (Routine)

Violations:

5-501.115 - Repeat An old grill was observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
5-205.11 - Repeat The handwashing station at the bar is being used to clean equipment and utensils.
The handwashing facility identified above is to be used for washing hands only.
7-102.11 - Critical A bottle of Windex is not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
6-501.11 - There are damaged floor tiles in the kitchen. There is a missing electrical outlet cover on the wall downstairs. There are bandaids on the wall in the dining area below the mirror (missing an electrical cover?), and the frame around the prep refrigerator condensor at the bar is not in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-202.11 - The light bulbs in the "ABC" & "True" refrigerators downstairs are not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
4-101.111 - The nonfood contact surface of the papertowels used to line the shelf to the left of the cooler is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
9.2-3.3 - Critical There was no certified food manager on duty yesterday when I was going to make my inspection.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit in the kitchen.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
4-501.11 - The "ABC Commerical" 2-door refrigerator downstairs right side condensor is dripping water inside the unit into a pan. The "Frigid" 2-door freezer downstairs is rusty.
Repair th 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.
4-502.11 - The food temperature measuring device was found out of calibration in the range of use. (In ice water the thermometer should read 32oF)
Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
7-206.11 - Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. (A can of household use "Raid" was observed at the bar)
Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.
4-101.16 - Sponges are being used to wipe down food contact surface of the glasses at the bar.
Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
5-205.15B - Plumbing connections under the women's restroom handsink piping are leaking.
Plumbing systems and components shall be maintained in good repair.
5-205.15B - The 3-vat sink facuet was noted damaged and/or in poor repair. The hot water pressure is low at the women's restroom handsink.
Repair the plumbing fixtures so that they are in good operating condition.
4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the interior walls of the "ABC Commercial" refrigerator downstairs, the dining room chairs, and inside the bar cooler.
Maintain nonfood-contact surfaces of equipment clean.
4-904.11 - Unwrapped single service items (toothpicks) were provided at the consumer self-service counter (bar).
Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
6-303.11 - Inadequate light was noted in the storage area downstairs.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents. The downstairs window in the dry storage room is not properly screened. The downstairs back door self-closing device is broken.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-501.12 - Repeat The walls and floors of the facility were noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
6-301.11 - Soap was not provided at the handwashing facility in the bar, and the restrooms.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils at the bar.
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.
4-703.11 - Critical Glasses being washed in the bar handsink were not sanitized.
Glasses must be washed-rinsed-and sanitized in the 3-vat sink.

January 15, 2003 (Routine)

Violations:

2-401.11 - Critical An open drink was found in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
5-501.115 - Old equipment parts were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. REPEAT VIOLLATION
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.11 - Critical Unwrapped or uncovered food in the reach-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-304.15 - Cloth gloves used with ready-to-eat (RTE) food.
Cease use of cloth gloves with RTE food. Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked.
4-502.13 - Reusing plastic single serve spoons.
Discontinue the reuse of single-use utensil. Provide approved reusable utensils designed for your usage.
4-501.11 - Reach-in refrigerator in kitchen icing up.Gasket of reach-inrefrigerator in poor repair.
Repair the Reach-in refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. 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.
4-904.11 - Unwrapped knives, forks, or spoons were not stored one directional or with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
6-501.111 - Harborage conditions exist. Observed some dead roaches and roach droppings in kitchen area.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. (Peeled potatoes stored under 3-pt sink)
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. (Food stored on floor in kitchen prep area.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. Gap noted in back door.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-501.11 - Floor tile in basement is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.12 - Floor esp at corners and under quipment in the establishment was noted in need of cleaning. Some area walls in prep area not clean.
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.
4-202.16 - The nonfood contact surface of the milk crate is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
4-101.111 - The nonfood contact surface of the cardboard box is not corrosion resistant, nonabsorbent, and/or smooth. Observed the used of cardboard boxes as food containers and trash can.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-601.11 - The exterior of reach in refrigerator, the storage shelving and gasket of refrigerator were observed soiled with accumulation of dirt and dust.
Maintain nonfood-contact surfaces of equipment clean.
5-205.11 - The handwashing facility located at the Kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
5-205.11 - The handwashing station at the front is being used as a dump station.
The handwashing facility identified above is to be used for washing hands only.
5-205.11 - The handwashing station at the front is being used for purposes other than washing hands.
The handwashing facility identified above is to be used for washing hands only.
5-205.11 - The handwashing station at the front is being used to clean equipment and utensils.
The handwashing facility identified above is to be used for washing hands only.
6-501.16 - Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
3-302.12 - Unlabeled food containers.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
4-903.11 - Clean pots and pans were not observed stored in a position to allow air-drying.
Store pots and pans in a self-draining position that allows air-drying.
3-301.11 - Critical An improper scoop was found in the ice bag.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.

January 15, 2003 (Routine)

Violations:

2-401.11 - Critical An open drink was found in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
5-501.115 - Old equipment parts were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. REPEAT VIOLLATION
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.11 - Critical Unwrapped or uncovered food in the reach-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-304.15 - Cloth gloves used with ready-to-eat (RTE) food.
Cease use of cloth gloves with RTE food. Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked.
4-502.13 - Reusing plastic single serve spoons.
Discontinue the reuse of single-use utensil. Provide approved reusable utensils designed for your usage.
4-501.11 - Reach-in refrigerator in kitchen icing up.Gasket of reach-inrefrigerator in poor repair.
Repair the Reach-in refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. 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.
4-904.11 - Unwrapped knives, forks, or spoons were not stored one directional or with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
6-501.111 - Harborage conditions exist. Observed some dead roaches and roach droppings in kitchen area.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. (Peeled potatoes stored under 3-pt sink)
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. (Food stored on floor in kitchen prep area.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. Gap noted in back door.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-501.11 - Floor tile in basement is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.12 - Floor esp at corners and under quipment in the establishment was noted in need of cleaning. Some area walls in prep area not clean.
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.
4-202.16 - The nonfood contact surface of the milk crate is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
4-101.111 - The nonfood contact surface of the cardboard box is not corrosion resistant, nonabsorbent, and/or smooth. Observed the used of cardboard boxes as food containers and trash can.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-601.11 - The exterior of reach in refrigerator, the storage shelving and gasket of refrigerator were observed soiled with accumulation of dirt and dust.
Maintain nonfood-contact surfaces of equipment clean.
5-205.11 - The handwashing facility located at the Kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
5-205.11 - The handwashing station at the front is being used as a dump station.
The handwashing facility identified above is to be used for washing hands only.
5-205.11 - The handwashing station at the front is being used for purposes other than washing hands.
The handwashing facility identified above is to be used for washing hands only.
5-205.11 - The handwashing station at the front is being used to clean equipment and utensils.
The handwashing facility identified above is to be used for washing hands only.
6-501.16 - Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
3-302.12 - Unlabeled food containers.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
4-903.11 - Clean pots and pans were not observed stored in a position to allow air-drying.
Store pots and pans in a self-draining position that allows air-drying.
3-301.11 - Critical An improper scoop was found in the ice bag.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.

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LA	MA	MD	MI	MN	MO	NC
NE	NJ	NM	NV	NY	OH	OK
OR	PA	RI	SC	TN	TX	UT
VA	WA	WI	WV

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NJ	NV	NY	OH	OK	OR	PA
SC	TN	TX	UT	VA	WA	WI

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Don Arturo's Restaurant, 2716 Washington Blvd, Arlington, VA - Restaurant inspection findings and violations

Business Info

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

August 18, 2009 (Critical Procedures)

March 26, 2009 (Routine)

December 15, 2008 (Critical Procedures)

December 08, 2008 (Critical Procedures)

August 21, 2008 (Routine)

March 20, 2008 (Critical Procedures)

November 01, 2007 (Routine)

January 09, 2007 (Routine)

July 05, 2006 (Routine)

February 23, 2006 (Routine)

July 18, 2005 (Routine)

July 18, 2005 (Routine)

March 23, 2005 (Routine)

March 23, 2005 (Routine)

October 19, 2004 (Routine)

October 19, 2004 (Routine)

May 10, 2004 (Routine)

May 10, 2004 (Routine)

December 19, 2003 (Routine)

December 19, 2003 (Routine)

November 18, 2003 (Routine)

November 18, 2003 (Routine)

July 03, 2003 (Routine)

July 03, 2003 (Routine)

January 15, 2003 (Routine)

January 15, 2003 (Routine)

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