October 10, 2009 (Follow-up)

October 09, 2009 (Follow-up)

• 3-305.11(A)(3) - Repeat Soya oil stored on the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed raw beef at 50F, fresh ground garlic in oil at 76F, cooked shrimp at 51F, cooked noodles at 53F, curry sauce at 51F, raw scallops at 53F, bean sprouts at 57F, tofu at 51F, tofu at 52F - DISCARDED 10.9.09 Observed raw squid at 46F, raw chicken at 47F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.11(A) - Repeat The Penn walk in and the Superior 2 door prep refrigerator #2 unit is not currently operating as required to cold hold food at a temperature of 41F or less.10.9.09 Observed the Penn walk in and the Superior 2 door prep refrigerator #2 are not operating to hold PHF at 41F or less.
  The following mechanical refrigeration unit is not currently operating as required to hold foods at 41F or less:
• 5-202.12(A) - Repeat Water from the handwashing sink at women's restroom handsink measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-203.13 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.Observed the 3-vat sink used to rinse a mop.
  At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
• 5-501.17 - Repeat There is no covered trash can or the feminine napkin refuse container in the unisex stall.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-202.11(A) - Repeat Light bulbs in the warewashing area are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-501.12(A) - Repeat Observed that the walls and floor along the cookline, in the water heater closet and at the warewashing area are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

October 07, 2009 (Routine)

• 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw pork over cooked chicken in the Silver King prep refrigerator, raw shrimp over cucumbers and eggplant in the walk in
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination:Observed cut chicken, scallops and various other products stored inside both Superior prep refrigerator without covers on the containers
  Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance:Observed unlabeled container of MSG and sugar on the cookline
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows:Observed tongs on the front handle of cooktop, where the food contact surface can easily be brushed by employee's clothing, ice cream scoops stored in a container of standing water
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(A) - Corrected During Inspection Wiping cloths improperly used for the following activity:Observed wiping clothes used under cutting boards
  Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
• 3-305.11(A)(3) - Soya oil stored on the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed raw beef at 50F, fresh ground garlic in oil at 76F, cooked shrimp at 51F, cooked noodles at 53F, curry sauce at 51F, raw scallops at 53F, bean sprouts at 57F, tofu at 51F, tofu at 52F - DISCARDED
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F:Observed noodles cooked 10.6.09, peanut sauce made 10.6.09 without datemarking present
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on October 1 they shall be date marked with a "use by" date not exceeding October 7.
• 4-204.112(A) - Corrected During Inspection The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit:Superior 3 door prep refrigerator and Superior 2 door prep refrigerator #1
  In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
• 4-501.11(A) - The Penn walk in and the Superior 2 door prep refrigerator #2 unit is not currently operating as required to cold hold food at a temperature of 41F or less.
  The following mechanical refrigeration unit is not currently operating as required to hold foods at 41F or less:
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch:Observed grime and debris in the nut grinder,
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 5-202.12(A) - Water from the handwashing sink at women's restroom handsink measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-203.13 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.Observed the 3-vat sink used to rinse a mop.
  At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
• 5-501.17 - There is no covered trash can or the feminine napkin refuse container in the unisex stall.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-202.11(A) - Light bulbs in the warewashing area are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-501.12(A) - Observed that the walls and floor along the cookline, in the water heater closet and at the warewashing area are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-207.11(B) - Corrected During Inspection Critical Repeat Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

June 26, 2008 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five foodborne illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 3-301.11(B) - Corrected During Inspection Critical Food employees are handling ready to eat foods using their bare hands. Observed employee using their bare hands to place broccoli on a customer's plate.
  Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness. FOOD WAS DISCARDED AND NEW PLATE WAS USED
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed chicken stored over beef
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed all the food in the Continental prep refrigerators and containers of shrimp, salmon were uncovered.
  Foods shall remain covered at all times.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed scallops at 51F, 53F, squid at 50F, tofu at 45F, tempura batter at 45F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 50-100 ppm in the cloth buckets.
  Maintain the concentration of the chlorine at 50-100 ppm.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Observed Dermoplast and a bottle of aloe vera, as well as, a bag containing various tablets on the shelves above the prep tables and clean equipment area.
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

September 14, 2007 (Follow-up)

September 07, 2007 (Follow-up)

• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.1. Visi-kool 2 Dr sliding display unit (60 F)2. Continental 2 Dr prep unit #1 (62 F)3. Continental 2 Dr prep unit #2 (59 F)4. Superior 3 Dr prep unit. (51 F)5. Walk in Refrigerator. (45 F)9/7/07: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Note: Operator stated that parts have been ordered for the following refrigeration units and no potentially hazardous food items will be stored until these have been serviced and maintaining the ambient air and food temperature at 41 F or less.1. Visi-kool 2 Dr sliding display unit 2. Continental 2 Dr prep unit #2 - no phf (56 F)3. Superior 3 Dr prep unit. (60 F)
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-302.14 - Repeat There is no Quat. test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions in bar 3-vat sink.
  A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-703.11(C) - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114). Note: A sanitizing basin with 100 ppm of chlorine was set up to sanitize utensils and equipment food contact surface after washing and rinsing in the ware washing machine.9/7/07: Warewashing machine has not been serviced yet. Facility is still sanitizing all utensils and equipment at 3-vat sink.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 5-203.14(B) - Critical Repeat Observed the lack of an approved backflow prevention device on the water supply system to the ice machine.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
• 5-501.111 - Repeat The out side waste storage container has a missing lid.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-501.18 - Cold water valve is not working at the hand sink in the kitchen. Water temp 138 F.
  Maintain handwashing sinks in sanitary and operable condition.

September 06, 2007 (Routine)

• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw pork stored over raw fish in walk in freezer; raw pork stored over raw fish in walk in refrig.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.14(B)(1) - Corrected During Inspection Observed the wet wiping towels are stored on counters after use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked duck 57 F, Raw marinated chicken 60 F in Visi-kool 2 Dr sliding display unit; Raw ground chicken 60 F in Continental 2 Dr prep unit #1; Cooked beef 58 F, Raw shrimps 61 F in Continental 2 Dr prep unit #2; Raw fish 51 F, Banana sauce 46 F, Raw shrimps 44 F, Cooked duck 45 F, Raw spring rolls 48 F in walk in refrig. Note: All food items which were prepared within two hours were transferred to the walk in refrig. and walk in freezer. All potentially hazardous food which have out of temperature for more than two hours were discarded by the operator. The thermostat for the walk in refrig. was adjusted to lower down the ambient air temperature to 41 F or less.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(B) - Corrected During Inspection Critical Observed an ambient temperature at 51F in the Superior 3 Dr prep unit holding raw shells eggs. Note: transferred to the walk in refrig.
  Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less.
• 4-101.11(B) - Corrected During Inspection The food-contact surfaces of the following equipment and/or utensils are not durable: Clay pots to heat food were found in the kitchen. Note: discarded by the operator.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: visi-kool 2 Dr sliding display unit.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.1. Visi-kool 2 Dr sliding display unit (60 F)2. Continental 2 Dr prep unit #1 (62 F)3. Continental 2 Dr prep unit #2 (59 F)4. Superior 3 Dr prep unit. (51 F)5. Walk in Refrigerator. (45 F)
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-302.14 - There is no Quat. test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions in bar 3-vat sink.
  A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of equipment and utensils are not being sanitized due to improper function of ware washing machine. Note: A sanitizing basin was set up at 3-vat sink to sanitize food contact surfaces of equipment and utensils after washing and rinsing.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114). Note: A sanitizing basin with 100 ppm of chlorine was set up to sanitize utensils and equipment food contact surface after washing and rinsing in the ware washing machine.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the bar 3-vat sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the water supply system to the ice machine.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
• 5-501.111 - The out side waste storage container has a missing lid.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-303.11(B) - Observed that inadequate lighting was provided in the warewashing areas, equipment and storage areas, (light bulbs out)
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.12(A) - Observed that the floor and walls in the ware washing area have accumulation of dust and food debris.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

April 04, 2007 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical A food employee was observed eating along the dishmachine conveyor line.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:- Observed raw chicken stored over raw fish in the walk-in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:- Shrimp (38F-50F)- Beef (51F)- Chicken (46F)
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.

March 23, 2007 (Complaint)

January 11, 2007 (Routine)

• 3-301.11(B) - Critical Food employees are handling ready to eat foods using their bare hands.
  Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed Raw beef stored over raw fish in walk in freezer.
  Raw foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1. raw chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
• 3-304.11(A)-(B) - Critical Food in contact with soiled equipment or utensils. Observed grease overflowing from filters and drain in hood.
  Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single service items.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use. Observed clean knives stored in a dirty draw in food prep area.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1. in the food with their handles above the top of the food and the container, 2. in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3. on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4. in running water of sufficient velocity to flush particulates to the drain, 5. in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently.
• 3-304.14(B)(1) - Improper use of wet wiping cloths. Observed several wiping cloths stored on counters in between use.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-202.16 - Milk crate(s) found used to store food containers in dry storage area.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single service items. Provide only NSF approved shelving units, storage units, or dunnage racks for your storage needs.
• 4-501.11(A) - The following equipment were observed in a state of disrepair and damaged.1) Ice machine.2) Inside door seal of microwave oven in kitchen.3) Rusted shelving of Raetone reach in refrig.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.14(A)-(C) - The interior surfaces of the mechanical warewashing machine and loading racks are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
• 4-602.11(E)(1) - Surfaces of the can opener blade were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safe food) shall be cleaned at any time when contamination may have occurred.
• 4-904.13(A) - Corrected During Inspection Preset tableware was observed unprotected from contamination. Observed glasses at preset table with lip contact surfaces upward.
  Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
• 5-202.12(A) - Water from the handwashing sink at ladies room was measured at a temperature less than 100F.
  A hand washing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-202.12(C) - When timed, the automatic shut off faucet at the handwashing sink located at ladies room did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
• 5-501.111 - The outside waste storage dumpster has a broken lid.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.1) Broken refrig. by dumpster.2) Broken hand sink by dumpster.3) Extra construction material and wood paneling stored outside.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the ceiling tiles in the dry storage area are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Critical The concentration of the chlorine rinse solution was measured in excess of 100 ppm when measured after sanitization cycle in dish washing machine.
  Maintain the concentration of the chlorine at 50-100 ppm.

January 11, 2007 (Routine)

• 3-301.11(B) - Critical Food employees are handling ready to eat foods using their bare hands.
  Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed Raw beef stored over raw fish in walk in freezer.
  Raw foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1. raw chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
• 3-304.11(A)-(B) - Critical Food in contact with soiled equipment or utensils. Observed grease overflowing from filters and drain in hood.
  Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single service items.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use. Observed clean knives stored in a dirty draw in food prep area.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1. in the food with their handles above the top of the food and the container, 2. in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3. on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4. in running water of sufficient velocity to flush particulates to the drain, 5. in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently.
• 3-304.14(B)(1) - Improper use of wet wiping cloths. Observed several wiping cloths stored on counters in between use.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-202.16 - Milk crate(s) found used to store food containers in dry storage area.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single service items. Provide only NSF approved shelving units, storage units, or dunnage racks for your storage needs.
• 4-501.11(A) - The following equipment were observed in a state of disrepair and damaged.1) Ice machine.2) Inside door seal of microwave oven in kitchen.3) Rusted shelving of Raetone reach in refrig.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.14(A)-(C) - The interior surfaces of the mechanical warewashing machine and loading racks are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
• 4-602.11(E)(1) - Surfaces of the can opener blade were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safe food) shall be cleaned at any time when contamination may have occurred.
• 4-904.13(A) - Corrected During Inspection Preset tableware was observed unprotected from contamination. Observed glasses at preset table with lip contact surfaces upward.
  Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
• 5-202.12(A) - Water from the handwashing sink at ladies room was measured at a temperature less than 100F.
  A hand washing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-202.12(C) - When timed, the automatic shut off faucet at the handwashing sink located at ladies room did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
• 5-501.111 - The outside waste storage dumpster has a broken lid.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.1) Broken refrig. by dumpster.2) Broken hand sink by dumpster.3) Extra construction material and wood paneling stored outside.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the ceiling tiles in the dry storage area are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Critical The concentration of the chlorine rinse solution was measured in excess of 100 ppm when measured after sanitization cycle in dish washing machine.
  Maintain the concentration of the chlorine at 50-100 ppm.

June 06, 2006 (Routine)

• 2-301.14A - Corrected During Inspection Critical A food employee removed a fish fillet with bare hands and proceeded to work without washing hands of residue before touching utensils.
  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.
• 3-301.11C - Corrected During Inspection Critical Staff were handling fish fillets and presumably raw chicken as well that was used for grilling.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A2 - Corrected During Inspection Critical Repeat Raw seafood was stored over raw pork in the walk in cooler.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Numerous items including fish fillets, shrimp, small crab and scallop were observed without any protective covering.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-306.12A - The lemon wedges are not stored or dispensed in a manner to prevent contamination.
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 3-501.16A - Critical Spring roll was stored at room temperature.
  Hot hold food at 140F and above.
• 3-501.16B - Critical Scallops, poultry, dumplings and flat noodles were observed stored at 47-51F.
  Ensure that potentially hazardous foods for cold holding are maintained at 45F or less to inhibit the growth of harmful bacteria. BEING CORRECTED.
• 4-301.11 - The continental refrigerator on right side, the salad prep unit and the two refrigeration units in the server station area were not maintaining PHFs at safe cold holding temperatures.
  Units need to be checked for coolant levels, thermostat adjustment, cleaning and or componenet calibration. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - Repeat The door gasket of the Continental unit on left side of kitchen is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-903.11A - Clean china were being stored near prep sink in the server area where exposure to splashing is feasible.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 5-202.12C - When timed, the automatic shut off faucet at the handwashing sink located at men's room did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  Adjust or replace the faucet to provide water tempered to at least 110F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all 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.
• 6-501.14A - Repeat Intake and exhaust air ducts are in need of thorough cleaning.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 7-201.11A - Containers of pressurized fuel were stored adjacent to single use ceramic bowls.
  Containers of fuel must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

February 21, 2006 (Follow-up)

February 21, 2006 (Follow-up)

December 30, 2005 (Follow-up)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration units. (raw pork over spring roll wraps in the walk in freezer, raw chicken over sauces in walk in cooler)
  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.
• 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. raw chicken over fish in walk in freezer, raw chicken over beef in 2 dr sandwich prep, raw beef and chicken stored over seafood wontons in display counter refrigerator)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use. (rice scoop observed in standing water, sugar and flour scoops observed with handle under product)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use, observed on the counters and prep tables in the kitchen.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) beef and chicken dishes in the refrigeration unit is not properly dated for disposition, items were observed with prep date only.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.11A - Corrected During Inspection Critical Take out being used as food stroage containers in walk in freezer, they are in direct contact with food.
  Discontinue the use of take out bags as food storage containers.
• 4-101.19A - Repeat Bamboo handles strainer observed being used at the wok line.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Repeat Milk/soda crate(s) found used for the following:elevation in the dry storage and walk in cooler
  Milk/soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.113 - Repeat Data plate observed missing on downstair's, Knight, warewashing machine.
  Obtain data plate with the operating specifications for the Knight warewashing machine.
• 4-501.11A - Superior freezer observed holding temperature of 52F. Top of the bulk storage sugar container observed damaged. Door observed cracked on ice maker.
  Repair the freezer and lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gasket of the 2 door prep refrigerator, in the beverage area, is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11A - Repeat Plastic, food storage containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-502.13A - Repeat Manufacturer containers (seafood containers) were observed reused for the storage dry food products in the dry storage.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Repeat Surfaces of the ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.13 - Repeat The nonfood contact surface of the following areas had accumulations of grime and debris:1. Door gaskets of prep refrigeration units, including those in the upstairs kitchen.2. Shelving above prep tables3. Top of the upstairs warewashing machine
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Repeat Clean plates and bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:rice cooker in dry storage roomRoper chest freezer
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-103.11B - Critical Repeat The current water heater (AO Smith, BTC 200 964, 199000 BTU input and recovery rate of 218.7 at 80F rise) cannot meet peak hot water demand for the establishment due to the installation or replacement of chemical/heat sanitizing warewashing machine.
  Upgrade the water heater to meet the peak hot water demand based on the presence of 2- 3 compartment sinks and 2 chemical sanitizing warewashing machines. An upgrade of this water heater is required to provide a minimum recovery rate of 274 GPH of 120F water at 80F rise within 30 days. --OR-Remove one of the warewashing machines.Prior to purchase and /or installation of the new water heater, contact plan review at 703-246-2444 to provide all information (make, model, input and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
• 5-202.12A - Repeat Water from the handwashing sink in the men's rest-room was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-202.13 - Critical Repeat All drain pipes from the sanitizing basin to the grease trap are plumbed together.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap to the sanitizing basin.
• 5-205.15B - Faucet to handsink in the men's rest-room observed not working.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113B - Repeat Outside recyclable observed missing a lid.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.114 - Repeat The refuse container used to store recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 6-201.14A - Repeat Carpet floor mats observed behind the upstairs bar and in the dessert area of the upstairs kitchen.
  Remove carpeted floor mats and replace with ones that are non absorbent and easily cleanable.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing in the rest-rooms and bar)
  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 Wall tiles observed missing near handsink in the upstairs bar.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The following areas were noted in need of cleaning:wall around trash can in upstairs kitchenfloor under prep table in drink area
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.16 - Repeat Mop is not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12C - Corrected During Inspection Critical Repeat Container of RAID observed on shelf , next to linen storage rack.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

December 30, 2005 (Follow-up)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration units. (raw pork over spring roll wraps in the walk in freezer, raw chicken over sauces in walk in cooler)
  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.
• 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. raw chicken over fish in walk in freezer, raw chicken over beef in 2 dr sandwich prep, raw beef and chicken stored over seafood wontons in display counter refrigerator)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use. (rice scoop observed in standing water, sugar and flour scoops observed with handle under product)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use, observed on the counters and prep tables in the kitchen.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) beef and chicken dishes in the refrigeration unit is not properly dated for disposition, items were observed with prep date only.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.11A - Corrected During Inspection Critical Take out being used as food stroage containers in walk in freezer, they are in direct contact with food.
  Discontinue the use of take out bags as food storage containers.
• 4-101.19A - Repeat Bamboo handles strainer observed being used at the wok line.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Repeat Milk/soda crate(s) found used for the following:elevation in the dry storage and walk in cooler
  Milk/soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.113 - Repeat Data plate observed missing on downstair's, Knight, warewashing machine.
  Obtain data plate with the operating specifications for the Knight warewashing machine.
• 4-501.11A - Superior freezer observed holding temperature of 52F. Top of the bulk storage sugar container observed damaged. Door observed cracked on ice maker.
  Repair the freezer and lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gasket of the 2 door prep refrigerator, in the beverage area, is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11A - Repeat Plastic, food storage containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-502.13A - Repeat Manufacturer containers (seafood containers) were observed reused for the storage dry food products in the dry storage.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Repeat Surfaces of the ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.13 - Repeat The nonfood contact surface of the following areas had accumulations of grime and debris:1. Door gaskets of prep refrigeration units, including those in the upstairs kitchen.2. Shelving above prep tables3. Top of the upstairs warewashing machine
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Repeat Clean plates and bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:rice cooker in dry storage roomRoper chest freezer
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-103.11B - Critical Repeat The current water heater (AO Smith, BTC 200 964, 199000 BTU input and recovery rate of 218.7 at 80F rise) cannot meet peak hot water demand for the establishment due to the installation or replacement of chemical/heat sanitizing warewashing machine.
  Upgrade the water heater to meet the peak hot water demand based on the presence of 2- 3 compartment sinks and 2 chemical sanitizing warewashing machines. An upgrade of this water heater is required to provide a minimum recovery rate of 274 GPH of 120F water at 80F rise within 30 days. --OR-Remove one of the warewashing machines.Prior to purchase and /or installation of the new water heater, contact plan review at 703-246-2444 to provide all information (make, model, input and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
• 5-202.12A - Repeat Water from the handwashing sink in the men's rest-room was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-202.13 - Critical Repeat All drain pipes from the sanitizing basin to the grease trap are plumbed together.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap to the sanitizing basin.
• 5-205.15B - Faucet to handsink in the men's rest-room observed not working.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113B - Repeat Outside recyclable observed missing a lid.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.114 - Repeat The refuse container used to store recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 6-201.14A - Repeat Carpet floor mats observed behind the upstairs bar and in the dessert area of the upstairs kitchen.
  Remove carpeted floor mats and replace with ones that are non absorbent and easily cleanable.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing in the rest-rooms and bar)
  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 Wall tiles observed missing near handsink in the upstairs bar.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The following areas were noted in need of cleaning:wall around trash can in upstairs kitchenfloor under prep table in drink area
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.16 - Repeat Mop is not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12C - Corrected During Inspection Critical Repeat Container of RAID observed on shelf , next to linen storage rack.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

December 22, 2005 (Routine)

• 2-301.14A - Critical A food employee failed to wash his or her hands after handling raw fish (employee then continue prepare food and handle garnishes)
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (cook at wok line)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. (walk in cooler- raw beef over pork and seafood - Corrected; counter display refrigerator- raw beef and chicken over seafood- Corrected; raw chicken over beef in walk in freezer)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-304.12 - Dispensing utensils improperly stored between use. (rice scoop observed in standing water, sugar and flour scoops observed with handle under product)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - Wiping cloths improperly stored between use, observed on the counters and prep tables in the kitchen.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) beef and chicken dishes in the refrigeration unit is not properly dated for disposition, items were observed with prep date only.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.19A - Bamboo handles strainer observed being used at the wok line.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Milk/soda crate(s) found used for the following:elevation in the dry storage and walk in cooler
  Milk/soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.113 - Data plate observed missing on downstair's, Knight, warewashing machine.
  Obtain data plate with the operating specifications for the Knight warewashing machine.
• 4-501.11A - Superior freezer observed holding temperature of 52F. Top of the bulk storage sugar container observed damaged. Door observed cracked on ice maker.
  Repair the freezer and lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The door gasket of the 2 door prep refrigerator, in the beverage area, is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11A - Plastic, food storage containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-502.13A - Manufacturer containers (seafood containers) were observed reused for the storage dry food products in the dry storage.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Surfaces of the ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.13 - The nonfood contact surface of the following areas had accumulations of grime and debris:1. Door gaskets of prep refrigeration units, including those in the upstairs kitchen.2. Shelving above prep tables3. Top of the upstairs warewashing machine
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:rice cooker in dry storage roomRoper chest freezer
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-103.11B - Critical The current water heater (AO Smith, BTC 200 964, 199000 BTU input and recovery rate of 218.7 at 80F rise) cannot meet peak hot water demand for the establishment due to the installation or replacement of chemical/heat sanitizing warewashing machine.
  Upgrade the water heater to meet the peak hot water demand based on the presence of 2- 3 compartment sinks and 2 chemical sanitizing warewashing machines. An upgrade of this water heater is required to provide a minimum recovery rate of 274 GPH of 120F water at 80F rise within 30 days. --OR-Remove one of the warewashing machines.Prior to purchase and /or installation of the new water heater, contact plan review at 703-246-2444 to provide all information (make, model, input and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
• 5-202.12A - Water from the handwashing sink in the men's rest-room was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-202.13 - Critical All drain pipes from the sanitizing basin to the grease trap are plumbed together.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap to the sanitizing basin.
• 5-501.113B - Outside recyclable observed missing a lid.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.114 - The refuse container used to store recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 6-201.14A - Carpet floor mats observed behind the upstairs bar and in the dessert area of the upstairs kitchen.
  Remove carpeted floor mats and replace with ones that are non absorbent and easily cleanable.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing in the rest-rooms and bar)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Wall tiles observed missing near handsink in the upstairs bar.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - The following areas were noted in need of cleaning:wall around trash can in upstairs kitchenfloor under prep table in drink area
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.16 - Mop is not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12C - Corrected During Inspection Critical Container of RAID observed on the floor, in front of ice machine.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

December 22, 2005 (Routine)

• 2-301.14A - Critical A food employee failed to wash his or her hands after handling raw fish (employee then continue prepare food and handle garnishes)
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (cook at wok line)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. (walk in cooler- raw beef over pork and seafood - Corrected; counter display refrigerator- raw beef and chicken over seafood- Corrected; raw chicken over beef in walk in freezer)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-304.12 - Dispensing utensils improperly stored between use. (rice scoop observed in standing water, sugar and flour scoops observed with handle under product)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - Wiping cloths improperly stored between use, observed on the counters and prep tables in the kitchen.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) beef and chicken dishes in the refrigeration unit is not properly dated for disposition, items were observed with prep date only.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.19A - Bamboo handles strainer observed being used at the wok line.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Milk/soda crate(s) found used for the following:elevation in the dry storage and walk in cooler
  Milk/soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.113 - Data plate observed missing on downstair's, Knight, warewashing machine.
  Obtain data plate with the operating specifications for the Knight warewashing machine.
• 4-501.11A - Superior freezer observed holding temperature of 52F. Top of the bulk storage sugar container observed damaged. Door observed cracked on ice maker.
  Repair the freezer and lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The door gasket of the 2 door prep refrigerator, in the beverage area, is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11A - Plastic, food storage containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-502.13A - Manufacturer containers (seafood containers) were observed reused for the storage dry food products in the dry storage.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Surfaces of the ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.13 - The nonfood contact surface of the following areas had accumulations of grime and debris:1. Door gaskets of prep refrigeration units, including those in the upstairs kitchen.2. Shelving above prep tables3. Top of the upstairs warewashing machine
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:rice cooker in dry storage roomRoper chest freezer
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-103.11B - Critical The current water heater (AO Smith, BTC 200 964, 199000 BTU input and recovery rate of 218.7 at 80F rise) cannot meet peak hot water demand for the establishment due to the installation or replacement of chemical/heat sanitizing warewashing machine.
  Upgrade the water heater to meet the peak hot water demand based on the presence of 2- 3 compartment sinks and 2 chemical sanitizing warewashing machines. An upgrade of this water heater is required to provide a minimum recovery rate of 274 GPH of 120F water at 80F rise within 30 days. --OR-Remove one of the warewashing machines.Prior to purchase and /or installation of the new water heater, contact plan review at 703-246-2444 to provide all information (make, model, input and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
• 5-202.12A - Water from the handwashing sink in the men's rest-room was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-202.13 - Critical All drain pipes from the sanitizing basin to the grease trap are plumbed together.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap to the sanitizing basin.
• 5-501.113B - Outside recyclable observed missing a lid.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.114 - The refuse container used to store recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 6-201.14A - Carpet floor mats observed behind the upstairs bar and in the dessert area of the upstairs kitchen.
  Remove carpeted floor mats and replace with ones that are non absorbent and easily cleanable.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing in the rest-rooms and bar)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Wall tiles observed missing near handsink in the upstairs bar.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - The following areas were noted in need of cleaning:wall around trash can in upstairs kitchenfloor under prep table in drink area
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.16 - Mop is not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12C - Corrected During Inspection Critical Container of RAID observed on the floor, in front of ice machine.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

March 24, 2005 (Critical Procedures)

• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in refrigeration and freezer units
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A3 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. (stainless steel pans being used for raw and ready-to-eat food items interchangeably)
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) beef, chicken, etc. in the walk in refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration in wiping cloth solution, over 200 ppm.
  Adjust sanitizing solution to concentration of 50 ppm.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing at bar and employee's rest-room)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

November 30, 2004 (Complaint)

October 26, 2004 (Routine)

• 6-301.12A - Observed that no paper towels were available for handsink at:1. Bar locations2. Server's station
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 5-501.114 - The refuse container used to store cardboard recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 3-501.16B - Critical Raw shell eggs (61F) and half/half (46F) cold holding at improper temperatures.
  CORRECTED DURING INSPECTION: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1. Door gaskets on Beverage Air 3-door prep refrig.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11B - Clean plates at server's station were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) beef product in the refrigeration unit is not properly dated for disposition.
  CORRECTED DURING INSPECTION: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  CORRECTED DURING INSPECTION: Post the permit in a conspicuous location to consumers.
• 6-303.11C - Ceiling lights observed out in upstairs and downstairs kitchen.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-901.11A - Food containers were not found stacked while wet after cleaning and chemical sanitization in downstairs kitchen.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3-304.12 - In-use utensils improperly stored between use.
  CORRECTED DURING INSPECTION: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  CORRECTED DURING INSPECTION: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 5-205.11A - The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  CORRECTED DURING INSPECTION: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B - Knob for hot water is not working in upstairs ladies rest-room.
  Plumbing systems and components shall be maintained in good repair.
• 4-101.11B - Papertowels observed lining food containers inside refrigeration units.
  CORRECTED DURING INSPECTION: Discontinue use of papertowels to line food containers. All food contact surfaces must be smooth, nonabsorbent and easily cleanable.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the upstairs and downstairs kitchen/server area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all 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.
• 6-501.16 - Mops 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.
• 4-101.19A - A bamboo handle strainer is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 6-501.11 - 1. Tile observed missing on wall behind upstairs' bar ice bin and downstairs' 3-vat sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Floor under hood equipment 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.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: (all items in upstairs kitchen)1. Tappan microwave2. Proctor Silex toaster3. Rice cooker/crock pot
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.

May 18, 2004 (Complaint)

January 16, 2004 (Complaint)

• 4-904.13C -
  
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Corrected during inspection: Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.

October 20, 2003 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  CORRECTED DURING INSPECTIONSeparate 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.
• 3-501.17B - Critical The prepared ready-to-eat spring rolls in the freezer is not properly dated for disposition.
  CORRECTED DURING INSPECTIONMark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator and Raetone reach-in refrigerator.
  CORRECTED DURING INSPECTIONProtect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Dispensing utensils improperly stored between use. Rice scoop stored in standing water at wait station counter.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - Wiping cloths stored on prep surfaces between use.
  CORRECTED DURING INSPECTIONEnsure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2-401.11A - Critical Open drinking containers stored on equipment storage rack in a manner that may contaminate food, food contact surfaces or utensils.
  CORRECTED DURING INSPECTIONEmployees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) spring rolls in the refrigeration unit is not properly dated for disposition.
  CORRECTED DURING INSPECTIONMark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 2-401.11B - Critical A food handler was observed drinking from an uncovered coffee container while in the kitchen.
  CORRECTED DURING INSPECTIONA food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Ostersizer blender
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-501.13 - Observed chicken and shrimp thawing at room temperature by prep table.
  CORRECTED DURING INSPECTIONThaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-303.12B - Unpackaged food stored in direct contact with undrained ice.
  CORRECTED DURING INSPECTION.Refrain from the use of ice in mechanical storage unit. the Cooling unit shall be able to maintain 41F (45F) or below without the use of other means.
• 3-304.15A - Observed food prep worker leave station to clean floors and a return without changing gloves before returning to food prep activities.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 2-303.11 - Employees observed wearing jewelry, watches, bracelets and rings on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 43.1-1-5A - Critical Observed wait staff handling ready-to-eat shredded carrots with bare hands.
  CORRECTED DURING INSPECTION.Provide gloves, tongs, or other suitable utensils to prevent bare hand contact with ready-to-eat food items.
• 4-602.11A - Critical Observed hood system not cleaned at a frequency to prevent drip of grease waste onto equipment below grease troth.
  Provide a routine cleaning schedule which will prevent the accumulation of grease waste from redepositing on food service equipment located under hood system.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  CORRECTED DURING INSPECTION.Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-602.11E - Surfaces of the beer taps were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of beer taps at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-901.11A - Metal lexans were not found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 5-501.114 - The cardboard refuse container used to store recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 5-501.115 - Grease 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.
• 5-501.112A - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment. Soiled deep fryer
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 7-204.11 - Critical Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Above 100 PPM of Chlorine
  Utilize only chlorine at 50- 100 PPM which meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces.
• 4-501.11B - The door gasket of the under counter unit and the wait station damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 6-501.113B - Observed Miracle Grow plant food at bar.
  Store maintenance items in a location that with away from food and food contact surfaces.
• 6-201.16A - Ceiling tiles over linen storage in wait station are missing.Meal "filter" in air vent system over rice steam unit is soiled with dust and debris.
  Replace ceiling tiles in wait station.Clean and attach metal "filter" securely to air vent.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 4-204.112B - There was no temperature measuring device located in the under counter unit a the wait station.
  CORRECTED DURING INSPECTION
• 5-202.13 - Critical The air gap of the sanitizing compartment of the three compartment sink is less than twice the diameter of the water supply inlet.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap
• 3-203.12A - Critical Inadequate record keeping system for Clams when removed from their tagged or labeled container.
  Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
• 3-203.12A - Critical Inadequate record keeping system of Clams tags.
  Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
• 3-203.12A - Critical The tags for the Clams are not available or are discarded immediately after the container is empty.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
• 4-402.11A - Observed the following not sealed to the wall properly:1.Three compartment sink2. Shelf above prep table between walk-in units
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 6-501.12A - Wall and floors under equipment and by grease trap in the main kitchen and upstairs kitchen cookline 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.
• 5-205.11B - The handwash station at the cookline is being used to rinse foods.
  CORRECTED DURING INSPECTIONThe handwash facility identified above is to be used for washing hands only.
• 6-301.11 - Repeat Soap was not provided at the hand washing lavatory on the cookline.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 4-602.13 - Repeat Utensil drawers were observed soiled and litter with food debris.Can opener blade and housing observed soiled.
  Clean and sanitized all nonfood-contact surfaces to prevent accumulation of food and debris.
• 6-202.11A - Lights bulb(s) in the warewashing area are not covered by a protective shielding.Observed glass light bulb in Raetone reach-in unit.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 4-502.13A - Repeat Grocery store bags were observed reused for food storage.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after conducting cleaning duties.
  CORRECTED DURING INSPECTIONInstruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 4-501.11A - The following was observed in a state of disrepair and damaged: 1. Sandwich prep unit located next to the handsink. 2. Under counter unit at wait station. 3. Glass-door countertop refrigerated unit adjacent to deep fryer.
  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.Remove all potentially hazardous food items from the units until they have been serviced and properly maintain 41F (45F).