June 29, 2009 (Routine)

• 11-2-24(a) - Critical There is no Certified Food Manager (CFM) present in the establishment.
  It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
• 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination.
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 3-501.16(A)(2) - Critical Chichen was 45F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less: prep cooler
  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 properly operating refrigerators.
• 4-901.11(A) - Food pans were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.

February 27, 2009 (Routine)

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed dented can of tomato paste stored on a shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food (ice cream) in the chest freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor in WIR.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17A - Corrected During Inspection Critical The prepared, refrigerated RTE foods (lasagna, pasta, etc.) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: interior panel of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: dishwasher rack.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B1 - Plumbing connections at the dishwasher station and at the handsink next to the dishwasher are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.11 - Corrected During Inspection A supply of hand cleaning liquid, powder, or bar soap was not present at handsink.
  Soap should be provided at handwashing sink.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects

November 18, 2008 (Routine)

• 3-301.11B - Corrected During Inspection Critical Observed employee cutting salad lettuce with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Critical Observed raw chicken stored on top of RTE foods in WIR.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-305.11A3 - Observed a bottle of oil stored on the floor in the dry storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Corrected During Inspection Critical Observed PHFs cold holding at improper temp: tomato 53F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112B - Observed no thermometer inside mini display cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Observed salad mini display cooler not holding ambient temp below 41F (it's reading around 53F).
  Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11A - Critical Observed the interior panel of the ice machine soiled with mold buildup.Observed the interior of the dishwasher soiled with food buildup.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Observed trolley (shelf) soiled with old buildup.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-202.12A2 - Observed hot water turned off @ handsink in the bar.
  Make the necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.15B1 - Observed faucet leaking at the handsink.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.111B - Observed mice droppings around the dough machine.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

August 05, 2008 (Routine)

• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:- interior of drawers (across the grill).- drain area of the dishwasher.- spray hose at the dishwasher.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B1 - Plumbing connections at the following are leaking:- handsink at the bar.- sprayhose faucet.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.12A - Observed light shield in the dry storage dirty. Observed handsink next ot the bread-proofer dirty.
  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.

April 24, 2008 (Routine)

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed dented can of pineapple chunks stored on shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food (ice cream) in the chest freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-203.12B - The ambient (air/water) temperature measuring device located in the prep cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: soiled plated stored with clean plate.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: 1. exterior gasket of the ice machine.2. interior drawers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Observed back door open.
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
• 6-501.12A - Floors were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 07, 2008 (Routine)

• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food (salad lettuce) with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Employee put gloves on.
• 3-305.11A3 - Food (pasta sauce) stored on the floor and/or food stored less than 6" above the floor in the Walkin cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17A - Corrected During Inspection Critical The prepared, refrigerated RTE FOOD (lasagna) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. CFM put date on lasagna.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: exterior of pizza dough trays.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B1 - Plumbing connections (faucet) at the handsink in the bar are leaking.
  Plumbing systems and components shall be maintained in good repair.

October 05, 2007 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food (ice cream) in the chest freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Owner placed lid on ice cream container.
• 3-501.14A - Corrected During Inspection Critical Cooked pasta noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. Lid was removed from the container to promote faster cooling process.
• 3-501.16A2 - Corrected During Inspection Critical Observed PHFs cold holding at improper temperature.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Owner discarded PHFs out of temperature.
• 3-501.17A - Critical The prepared, refrigerated RTE pasta dish held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-204.112B - There was no temperature measuring device located in the new salad display cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - 2-door True prep cooler was observed in a state of disrepair and damaged. Ambient temp was registering at 50F.
  Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B2 - Corrected During Inspection The sink basin at the kitchen is slow to drain.
  Plumbing systems and components shall be maintained in good repair. Owner removed debris stuck on the handsink drain.

June 18, 2007 (Routine)

• 4-501.11A - Observed the salad box (above the coffee staion) registering its ambient temperature at 50F.
  Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots and pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: - exterior of the ice machine.- shelving area.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B1 - Observed faucets leaking at the handsink in the bar and in the kitchen.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Observed the back door open during operation.
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
• 6-501.11 - Observed ceiling panel missing in the dry storage area. Observed handsink caulking deteriorated.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

March 29, 2007 (Routine)

• 3-302.11A4 - Critical Unwrapped or uncovered food (ice cream).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-202.16 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable: cardboard boxes are used as liners on shelving units.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112B - There was no temperature measuring device located in the True prep cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Observed shelving unit rusted inside the True prep cooler.
  Repair theshelving unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Observed wall panel missing above the Walkin cooler.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Observed floors in need of cleaning (dry storage).
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 6-501.16 - Corrected During Inspection Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

August 23, 2006 (Routine)

• 3-302.11A1 - Corrected During Inspection Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs over the cooked lasagna.
  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.
• 3-302.12 - Repeat Unlabeled food containers. (squeeze bottles)
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16A2 - Critical Repeat Noodles and chicken cold holding at 56F and 49F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE in walk-in held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-101.111 - The nonfood contact surface of the cardboard liner on the shelving unit next to the slicer is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112B - Repeat There was no temperature measuring device located in the :1.Prep area reach-in2. cookline reach-in.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - The order slip holder ( metal rod) at the back of the kitchen is duct taped.
  Repair the item and maintain in good repair
• 4-501.11B - The door gaskets of the following units are damaged:1.Prep reach in unit.2.Walk-in units
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch:1. Knives in soiled drawer.2. Interior of ice machine
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1. Hood filters2. Right hand side drawers in prep room3.Two large floor mixers4.Cooking utensils (pots and pans)5.Walk-in gaskets severely mildew stained6.Ice machine exteriors7.Oven exteriors for bread8. Walk-in exteriors9.Dishmachine interior and exteriors10. Hand sprayer (under the handle)11.Large white plastic drum near the walk-in12 All shelving units.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-802.11B - Cloth gloves, are not changed/laundered .
  Cloth gloves are to be laundered between uses to prevent the transfer of pathogenic microorganisms between different types of animal foods or to food-contact surfaces.
• 5-205.11A - The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B1 - Repeat Plumbing connections under the handsink at the dough proofing area, underpiping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.( restrooms)
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-303.11C - Repeat Inadequate light was noted in the following areas:1. Over the bread oven2. Prep line3.Back of the kitchen
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Personal items stored in the prep area drawer.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 6-501.11 - Repeat The facility is not maintained in good repair:1. All sink caulkings are deteriorating.2.Hand sprayer splash guard3. Walk-in rubber covings damaged4.Loose mens toilet commode5. Missing corner ceramic tiles next tot the cooking stove.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - Repeat The premises are not being routinely inspected for evidence of pests. Presence of rodent droppings on flour sacks.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.111D - Repeat Harborage conditions exist. Presence of flies in the bar and dining area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.113A - Cleaning tools was noted to be stored in such a way that it is contaminating the ice machine.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 6-501.12A - Repeat The whole facility was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 7-201.11B - Critical Repeat Containers of soap and polisher are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (on top shelf over the dough proofing)
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 14, 2006 (Routine)

• 3-202.15 - Critical Food from damaged packaging offered for sale or service.1. Dented gallon of Tomato puree.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the 2 door True unit and walk-in unit
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers. All squeeze bottles.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16A2 - Critical Noodles cold holding at 83F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-204.112B - There was no temperature measuring device located in the following :1. Prep area2.Cookline units
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Repeat Observed cardboard pieces insert in-between hood filters.
  Repair the panels or replaced them with fitted panels.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. cutting board soiled with mildews2. Ice machine interior soiled with mildews3. Bread black plastic lids
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1. Hood filter sourrounding2. Right hand side drawers at the cookline3.Cooking utensil severely burnt at the cookline4.Floor standing mixers5. Walk-in gaskets6.All equipment exteriors soiled
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-802.11A - Visibly soiled non food-contact linens were observed all over the facility.
  Increase the frequency of laundering of these nonfood-contact linens to prevent the transfer of pathogens.
• 5-205.15B1 - Repeat Plumbing connections under the handsink at the back is duct taped, piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-303.11C - Repeat Inadequate light was noted over the bread oven
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees' clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
• 6-501.11 - Repeat Deteriorating caulking on the following:.1. #3 vat sink2. Handsink3. Hand sprayer splash guard4. Loose mens toilet commode
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111D - Repeat Harborage conditions exist. Flies present in the facility
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.113B - Cleaning tools was/were not stored in an orderly manner.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items shall be stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment.1. Old phones at the back area.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
• 6-501.12A - Repeat The whole facility from front to back was noted in need of cleaning. and top of the ceilings to bottom
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 7-201.11B - Critical Containers of medicines are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. ( inside the drawers at the cookline)
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 13, 2006 (Routine)

• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 4-501.11A - Repeat Hood filters are not fittted, cardboard inserts in between was observed in a state of disrepair and damaged.
  Repair the filters to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: Ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the drawers at the cookline had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.11 - No soap at the bar.
  Provide soap so all employees may wash their hands properly.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-303.11C - Repeat Inadequate light was noted in the prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - The following needs repairs:1.Deteriorating caulking at the 3 vat sink is not maintained in good repair.2.mop sink tiles overhead damaged3.coving tile base damaged
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - The premises are not being routinely inspected for evidence of pests. Fruit flies
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.111D - Repeat Harborage conditions exist. Present of roaches.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Repeat The whole kitchen was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

January 09, 2006 (Routine)

• 2-301.12 - Corrected During Inspection Critical Improper handwashing procedures observed. Employee not washing the full 20 seconds and thoroughly rinsing.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the arctic air freezer..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14D - Corrected During Inspection Heavily soiled wiping cloths in use throughout the facility.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor in the dry storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11A - Card board used to support/hold filters to vent hood in place.
  Make repairs necessary to maintain all equipment in good condition.
• 4-501.11B - Repeat Door gasket to the True prep cooler across from the grill observed torn/damaged and not in good repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: prep tables, interior of cooling units, mixing bowl for dough machine, food storage shelves, interior of dish washer and others.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: storage shelves, exterior of dish washer, exterior of mixer, track for sliding doors to the randell display cooler, drawers, walk in cooler doors and others.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.15B1 - Repeat 1. leaks observed at the cold and hot water control knobs of the front line hand washing sink. 2. Leak observed at the faucet of the hand washing sink in the ware washing area.
  Plumbing systems and components shall be maintained in good repair.
• 6-303.11B - Inadequate light was noted in the ware washing area.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-303.11C - Repeat Inadequate light was noted in the back food prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.111D - Harborage conditions exist. Old mice dropping observed on the floor next to the wall of the # 1 prep cooler. 2. Old mice dropping observed on top of the prep table(pull out drawers) across from the grill.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.112 - Dead bugs observed in light shields throughout the back prep area. (light shield above the walk in cooler and others areas)
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests.
• 6-501.12A - Repeat 1. Floors throughout the facility observed with heavy accumulation of food, dust, dirt, mice dropping and other soil build up. 2. Ceiling in the back prep area observed with food and other soil build up. 3. Light shields in the back prep/ware washing area observed with food and other soil build up. 4. Vents throughout the facility observed with dust and other soil build up. 5. Vents and fans in the walk in cooler observed with dust and other soil build up.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 6-501.18 - Handwashing facilities are unclean and are not maintained. Hand washing sink at the bar/front line area observed with heavy soil build up.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-201.11A - Corrected During Inspection Critical Containers of cleaning toxic are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

November 18, 2005 (Routine)

• 3-302.11A4 - Critical Repeat Food items exposed on lower shelves in walk-in coolers; opened bag of sugar in dry storage area.
  
• 3-305.11A3 - Repeat Food items stored on the floors in walk-in coolers.
  
• 4-204.112B - Chest freezer, bar cooler with beer tower & both pizza prep refrigerators lack thermometers.
  
• 4-501.11B - Split & torn door gasket on right walk-in cooler, broken condensation line in left walk-in cooler.
  
• 4-601.11A - Critical Floor mixers and blender are unclean.
  
• 5-205.15B1 - Critical Leaking faucets at dish area hand sink, leaking drains under both kithcen hand sinks & under bar's three compartment sink.
  
• 6-303.11C - Burned out lights in rear kitchen & over hand sink.
  
• 6-501.115A - Critical Mouse droppings observed on floor in dough mixing area.
  
• 6-501.12A - Dust accumulation observed on kitchen walls, kitchen fans & walk-in cooler fan covers.
  
• 7-201.11B - Critical Repeat Toxic cleaners stored with drinking straws on overhead shelf and stored with cups at waitress station,
  

August 10, 2005 (Follow-up)

• 3-304.12A - Knife stored between pizza dough table and wall.
  Store in-use utensils or dispensing utensils in a clean protected manner.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor: cookes and bag of sugar.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the walk-ins, outside of plastic dry-good containers, outside of large white plastic container, walk-in condenser fan cover, outside of ice machine, shelves throughout.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11A2 - Repeat Single-service tableware were observed in open boxes in storeroom where they were exposed to splash, dust, or other contamination.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-904.11A - Repeat Single-service carry-out items at the rear pizza area and the front wait station were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents, back door was blocked open (no deliveries as stated).
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
• 6-501.11 - Repeat Wall in front of walk-in is in disrepair and some wall tiles at wood pizza oven is missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - Numerous flies notes
  Eliminate flies and keep doors closed to prevent entrance of the flies in the future.
• 6-501.12A - Repeat Floor is not clean throughtout especially under equipment.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 7-201.11B - Critical Containers of cleaners and hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. 1) paint and caulk stored above open box of single-service flatwear. and 2) cleaners at wait station stored with food.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 13, 2005 (Routine)

• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-ins (lasagna, desserts, chicken and in the storeroom (bag of sugar).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor: cookes and bag of sugar.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Chicken at make table #1 (cook line) was 59F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112D - Repeat The temperature measuring device located all refrigerators except walk-ins is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 4-302.12B - Critical The food manager could not provide a food temperature measuring device with a suitable small-diameter probe.
  Obtain at least one food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin foods such as meat patties and fish fillets.
• 4-501.11A - Make table #1 at cook line was 46F (chicken here was 59F).
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-501.12 - All cutting boards observed in rear pizza area are heavily scratched, stained and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.11A2 - Some plastic containers heavly scored and scratched preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer, can opener, inside ice machine, cutting boards, rear pizza prep unit, Jordon reach-in refrigerator, dough pans.
  Clean and sanitize these surfaces for food contact. Clean and sanitize slicer, can opener, cutting boards, rear pizza prep unit and dough pans every day they are used. Clean and sanitize the inside of the ice machine as needed.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the walk-ins, outside of plastic dry-good containers, outside of large white plastic container, walk-in condenser fan cover, outside of ice machine, shelves throughout.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11A2 - Single-service tableware were observed in open boxes in storeroom where they were exposed to splash, dust, or other contamination.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-904.11A - Repeat Single-service carry-out items at the rear pizza area and the front wait station were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-501.11 - Wall in front of walk-in is in disrepair and some wall tiles at wood pizza oven is missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Floor is not clean throughtout especially under equipment.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 7-207.11B - Critical Medicines for the employees are not properly labeled and/or located. Observed medicine and Bengay stored in walk-in refrigerator.
  Label medicines for employees as specified under 7-101.11 and locate the medicines to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.

March 21, 2005 (Follow-up)

March 18, 2005 (Routine)

• 3-302.12 - Corrected During Inspection One unlabeled food containers observed.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-204.112D - The temperature measuring device located in the make table refrigerator #1 and #2 was not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer. This thermometer is also required to be integral, attached.
• 4-502.13A1 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: flatpans, square pizza pans carbonized, slicer (Manager did not know how to take it apart), floor mixer's splash zone, inside all refrigerators, dough pans, ice scoop, and bulk storage containers.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walkin walls, doors, shelves and outside of doors; the 2 beer coolers and the glass cooler, fans attached to the ceiling, outside of refrigerators, freezers and proofer and all of the door handles to equipment and shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-904.11A - Single-service were found handled, displayed or dispensed with the food or lip-contact surface facing in one direction.
  Store @TABLEWARE@ with food or lip-contact surface facing in one direction with the handle presented to prevent contamination prior to use.
• 6-303.11C - Inadequate light was noted in the front pizza and cooking areas.
  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. Try increasing the wattage of the light bulbs you use and replace the burned out bulb at pizza oven. Repair the light over the handsink.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment, tire and anything else that is not necessary for the operation.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
• 6-501.12A - Critical Repeat Floors (especially under equipment), wallsl, ceiling, and lights throughout was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

January 26, 2005 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (baked rolls)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered ice cream and lasagna in the freezer and walk-in refrig.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14A - Wiping cloths improperly used under the cutting-board at the front pizza prep area.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. The chicken breast and cheese are on the floor in the walk-in refrig #1.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13A - Repeat Improper methods used to thaw shrimp in standing water at the 3 compartment sink.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE lasagna held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-501.12 - The cutting board(s) along the pizza prep refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: dough trays (front pizza prep area); prep tables; bulk storage bins; ice scoop; utensil drawer; Jordan freezer; and the mixers..
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:The exterior of the dish machine, storage shelves, and exterior of refrigeration units.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11A3 - Pizza boxes were found not stored 6 inches above the floor in the rear pizza prep area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.15B1 - Repeat Plumbing connections under the bar 3 compartment sinks piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.112A - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
  Properly dispose of all refuse with food residue to prevent pest activity.
• 5-501.15A1 - The cover of the refuse container located outside the establishment does not closed.
  Replace the cover of the outside refuse container with one that is a tight fitting.
• 6-501.12A - Repeat The floor and walls in the prep area were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

October 20, 2004 (Routine)

• 4-204.112B - Repeat There was no temperature measuring device located in the Montgomery Ward refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-302.11A1 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.17A - Critical The prepared, refrigerated RTE foods held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 6-501.12A - Repeat The floors and walls were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk-in refrig #2)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.111C - Critical Repeat Methods are not being used to control pests. Numerous flies observed in the dry storage and prep areas
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the slicer, the Jordan freezer, the racks in the walk-in refrigerator, the dough mixer, and the bulk container.
  Clean and sanitize these surfaces for food contact.
• 3-501.13A - Improper methods used to thaw shrimp in standing water.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigeration units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

August 05, 2004 (Routine)

• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the kitchen fans, the utensil drawers, and the storage shelves on the prep table.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.15B1 - Repeat No hot water is provided at the mop sink. The hot water faucet is dripping at the hand sink.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.12A - Repeat The floors and walls in the prep ara noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 6-501.111C - Critical Repeat Methods are not being used to control pests. Numerous flies were observed in the prep area.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the slicer, the storage containers, the True reach=in refrigerator (rear), the racks in the walk-in units, the Jordan freezer, and the dough mixers.
  Clean and sanitize these surfaces for food contact.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered flour and oil in the prep area .
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-202.16 - Repeat The nonfood contact surface of the milk crates are not designed or constructed to be easily cleanable. Milk crates are used as shelves to store eggs & potatoes in the walk-in and sugar in the dry storage area.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-303.11C - Repeat Inadequate light was noted in the prep area.
  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.
• 4-204.112B - Repeat There was no temperature measuring device located in the make table refrigeration units or in the Montgomery Ward unit..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-501.16A2 - Critical Repeat The milk in the Montgomery Ward refrig or the sausage dish in the walk-in #1 are not held at the required temperature.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

May 21, 2004 (Routine)

• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Potatoes are on the walk-in refrig floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the Jordan freezer and sugar in the dry storage area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the ice machine, the can opener, the slicer, pizza pans, bulk containers, bread warmer, the mixer and the blender.
  Clean and sanitize these surfaces for food contact.
• 5-501.112A - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 5-205.15B1 - Repeat Plumbing connections at the front hand sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.12A - Repeat The floor and walls in the prep and dish washing area were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 6-501.111C - Critical Repeat Methods are not being used to control pests. Observed flying in the dry storage area.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.11 - Repeat The wall next to the pizza oven and the ceiling tiles in the dry storage area not maintained in good repair. (the ceiling tiles are not smooth and easy to clean)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11A - The walk-in refrigerator was observed in a state of disrepair and damaged. The unit is leaking water.
  Repair the walk-in refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-202.16 - The nonfood contact surface of the milk crate in the walk-in refrigerator is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-303.11C - Repeat Inadequate light was noted in the prep area.
  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.

March 11, 2004 (Routine)

• 5-205.11B3 - The handwashing station at the bar is being used to clean equipment and utensils.
  The handwashing facility identified above is to be used for washing hands only.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Tomato sauce and carrots are stored on the walk-in refrig floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 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: racks in the walk-in units and storage shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk-in units (lasagna) and in the Jordon reach-in freezer (ice cream, chicken patties and steak).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.11 - A vent cover on the wall is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-202.15 - Critical Food from damaged packaging offered for sale or service.(Crushed Pear Tomatoes)
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 6-501.111C - Critical Repeat Methods are not being used to control pests. Evidence of mice in the dry storage area and in the dough mixing area. Fruit/ sewer flies are present in food prep areas.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-903.11A2 - Single service containers were found where they were exposed to splash, dust, or other contamination at the cookline.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-501.12A - Repeat The floor in the walk-in units were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 3-501.15A - The methods used for cooling were not adequate. (heavy cream)
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
• 4-204.112B - Repeat There was no temperature measuring device located in the pizza prep units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-501.16A2 - Critical Repeat The heavy cream, sausage, ham, and cheese were not held at the required temperature.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

December 19, 2003 (Routine)

• 6-303.11C - Inadequate light was noted in the rear prep area.
  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.
• 5-205.15B1 - Plumbing faucet at the mop sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the can opener, the ice machine, the storage racks in the walk-in refrigerator ann the dry storage area
  Clean and sanitize these surfaces for food contact.
• 4-204.112B - There was no temperature measuring device located in the True pizza prep refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 6-501.12A - Repeat The floor under the dish machine and in dough area are noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 4-803.11 - Soiled linens were found stored in a location that may contaminate food or food-contact surfaces.
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 6-501.111C - Critical Repeat Methods are not being used to control pests. Numerous fruit flies seen through-out restuarant.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3-304.12A - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the Jordan freezer. (meatballs, ice cream, and steak)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

October 14, 2003 (Routine)

• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (chicken and carrots are on the walk-in refrig)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
• 6-501.111C - Critical Repeat Methods are not being used to control pests. Evidence of mice in the dry storage area and numerous flies through out the restaurant.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Employee's shoes is stored with single service items.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 6-501.12A - Repeat The floor in the prep area was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 3-501.16A2 - Critical Repeat The cheese and sausage were not held at the required temperature.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

August 05, 2003 (Routine)

• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
• 4-501.11A - Repeat The Jordan freezer, the maketable refrig #2, and the soap dispenser were observed in a state of disrepair and damaged.
  Repair the cooling units and soap dispenser 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.
• 6-501.111C - Critical Methods are not being used to control flies.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Repeat The floors, walls, and floor drains are not clean in the prep area and bar area were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule is needed.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-201.11A - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (dry storage area)
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator and reach-in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-403.11A - The area designated for employees to eat, drink, and use tobacco is located so that it does not protect food from contamination. (reach-in freezer)
  Designate an area for employees to eat, drink, and use tobacco away from food, equipment, and single-service and single-use articles to protect them from contamination.
• 4-502.12 - Due to the lack of proper mechanical means of warewashing per Parts 4-6 and 4-7 of the Food Code, food-contact surfaces of wares intended for use by consumers cannot be cleaned and sanitized. (single service containers in bakery area)
  The use of only single-use kitchenware, single-service articles, and single-use articles for use by the consumers is required in order to continue food service operations.
• 5-501.113B - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3-501.16A2 - Critical Repeat All potentially hazardous foods must be 41F,.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.

May 20, 2003 (Follow-up)

May 14, 2003 (Follow-up)

• 2-401.11A - Critical The employee is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.
• 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. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-204.112B - There was no temperature measuring device located in the Jordon reach-in freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 6-501.111D - Harborage conditions exist. Small flies are in the dry storage area and throught the rear prep area
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 4-501.11A - The walk-in refrigerator was observed in a state of disrepair and damaged. The make table #1 & #2 do not maintain 41F or below.
  Repair the walk-in refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 5-205.15B1 - Plumbing connections at the mop sink and front hand sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-501.18 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.

May 08, 2003 (Routine)

• 3-501.16A2 - Critical Sausage, chicken, shrimp, and scallops cold holding at 47F,42F, 42F, and 51F are not held at the required temperature.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-502.13A2 - Single-service items were observed reused for the storage of bread crumbs.
  Discontinue the reuse of single-use containers for bread crumbs storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-501.11A - Both Delfeild maketable refrig units, the walk-in refrig #1 is dripping water, the pizza prep refrig, and the Jordon freezer observed in a state of disrepair and damaged. Recaulk around the rear hand sink and dishmachine. Dough pans are in poor repair.
  Repair the cooling units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: racks in the walk-in units, shelves, and kitchen fans.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: square pizza pans, large white storage container, bulk storage bins,mixer,slicer, insde reachin refrig units, cooking equipment , utensil drawers, and the inside of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 3-302.11A1 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrig units ,pizza prep, and in the reach-in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-204.112B - There was no temperature measuring device located in the pizza prep, both make tables, True refrig, and the Jordon freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-903.11B2 - Repeat Clean storage containers and single service containers were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-205.11B3 - The handwashing station at the front prep area is being used to clean equipment and utensils.
  The handwashing facility identified above is to be used for washing hands only.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.12A - Repeat The floors and walls in the prep area and in the walk-in refrig units were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 6-501.111D - Harborage conditions exist. Numerous gnates and flies are present in the prep areas and in the dry storage area. Floor drains area not clean.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 24, 2003 (Routine)

• 3-305.11A3 - Sugar is stored on the floor in the dry storage area. Raw chicken breast and tomatoe sauce is placed on the walk-in refrig floor.
  
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: unused pans on the pizza oven,the mixers, sheet trays the flour bin, the reach-in freezer, the cooking equipment, and the beer coolers.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - The soap dispenser and the tissue dispenser are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11B - The gasket is broken on the beer cooler. A strainer and bus pan are in poor repair . Discarded during the inspection.
  
• 6-501.12A - Repeat Floor in the pizza prep area and in the walk-in refrig was noted in need of cleaning. The ceiling was also not clean.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule
• 4-903.11A3 - Pizza pans and soiled dishes are on the floor.
  
• 3-304.14B2 - Wiping cloths are not stored in sanitizer.
  
• 4-903.11B2 - Clean dishes and single service items were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 7-201.11A - Critical Containers of paint and detergent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 5-205.15B1 - Plumbing connections at the mop sink, hand sink, and at the cooking area piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the reach-in freezer (ice cream, key lime pie, & meatballs) and in the walk-in refrig (tomatoe sauce & mushrooms).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.