May 20, 2009 (Routine)

Violations:

• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor. Bag of onions and box of chicken.
  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.
• 7-208.11(B) - Corrected During Inspection First Aid Supplies are not being stored in a kit or container. Observed "burn cream"( label in spanish only) stored on shelves with food containers.
  Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.

Comments:
The purpose of today's visit was to conduct a routine inspection. The facility has maintained violations corrected from the last inspection. Observed date marking, proper storage of food and cooling methods. If there are any questions please contact the EHS inspector.
Hot water heater: State sandblaster,
Grease trap cleaning: every 2 weeks
Vent hood cleaning: every 6 months will be conducted in May 09
Pest Control service: every 2 weeks no activity

November 24, 2008 (Critical Procedures)

Violations:

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats or hair nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: package of fries in contact with plastic container of pork stomachs
  Using vertical dividers, food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: horchata serving spoon left lying on container lid
  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 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
• 3-304.14(B)(1) - Improper storage of wet wiping cloths.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.14(E) - Wet wiping cloth buckets improperly stored.
  Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor.
• 3-501.15(B)(1)-(2) - Cooling pork at 70F found covered in cooler.
  Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
• 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: milk and pork at 45F and above
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth.
• 3-501.17(A)(1) - 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: pork cubes
  Refrigerated, ready-to-eat, potentially hazardous foods 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; correct by close of business
• 3-501.18(A)(1)(2) - Critical According to the label on a container of rice, preparation date wash 11-14 which was more than 7 days past
  Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A). Maximum holding time is seven days for any PHF.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: freezer sliding door
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(C) - Take out containers were not stored in original packages
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 5-202.12(A) - Water from the handwashing sink at restroom was 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.
• 5-202.13 - Critical An air gap between the sanitizing basin PCV drain pipe and the floor drain was absent.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 5-205.15(B) - Critical Staff handsink hot water valve found shut off
  A plumbing system shall be maintained in good repair and operate according to specifications of manufacturer.
• 6-501.12(A) - Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot water heater: State sandblaster, SB6-52-15SFE, 15KW, 75GPH
Dishmachine: n/a
Grease trap cleaning: from file, EVERY 2 WEEKS
Vent hood cleaning: from file, EVERY 6 MONTHS, A CLEANING IS SCHEDULED FOR THIS EVENING
Pest Control service: contractor serviced, record viewedEVERY 2 WEEKS, LAST INSPECTION ON JUNE 14, 2007
Consumer Advisory: in compliance; Spanish text to be provided

April 28, 2008 (Routine)

Comments:
The purpose of this inspection is a training for Employee health and hygeine and handwashing. There were two food workers present for the training. Thank you for yor participation

November 27, 2007 (Follow-up)

Violation: 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. OBSERVED SEVERAL BOXES, EQUIPMENT AND EMPLOYEE ITEMS THROUGHOUT THE FACILITY. ALSO, A BLODGETT OVEN IS BEING USED TO STORE APRONS.
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.
Comments:
This is a follow-up to check on the repair of the airgap below the three vat sink. The repair has been completed and the facility is in compliance. You can add a pipe shaped like a bowl below the pipe to prevent leaking onto the floor. Ensure that the diameter of the top of the bowl is 2 .5 times the diameter of the pipe and that there is at least a 2 inch clearance from the top of the bowl and the bottom of the pipe. Thank you.

November 14, 2007 (Routine)

Violations:

• 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: IN THE REACH IN CHEST FREEZER, OBSERVED PACKAGES OF RAW SHRIMP TOUCHING PACKAGES OF RAW BEEF. PLACE THE RAW SHRIMP IN A SEALED CONTAINER AND THE RAW BEEF IN A DIFFERENT SEALED CONTAINER AND STORE ACCORDINGLY.
  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 Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: IN THE PREP UNIT AND THE REACH IN REFRIGERATOR, OBSERVED UNCOVERED SAUCES, AN AVACODO AND LEFTOVER BEEF STOMACH.
  Foods shall remain covered at all times.
• 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat packages of pulled beef, beef stomach and sauces and spanish rice, held in the prep refrigerator, true refrigerator, and walk in refrigerator is not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 5-402.11(A) - Critical A direct connection exists between the drain line of the two vat sink drain pipe and the sewer system.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.A FOLLOW-UP WILL BE CONDUCTED ON NOV. 30 2007 TO CHECK ON THE REPAIR OF THE AIRGAP.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. OBSERVED SEVERAL BOXES, EQUIPMENT AND EMPLOYEE ITEMS THROUGHOUT THE FACILITY. ALSO, A BLODGETT OVEN IS BEING USED TO STORE APRONS.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

Comments:
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management WAS aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. ,though the person in charge was not able to name the Big Five Foodborne illness which are required to be reported to the Health Department an information sheet with detailed information was left for future reference.
OBSERVATIONS:
1. During inspection observed that the current permit is posted in a place where customers can view at the front service window.
2. Your hood system was due for inspeciton in November 2007. Schedule an inspection.
ADDITIONAL FOOD TEMPERATURES:
1. In the walk in refrigerator, observed raw beef, 38f, raw chicken 33F and raw pork 33f thawing in the walk in.
DURING INSPECTION WE DISCUSSED:
1. Cooling foods
2. Cold holding foods at 41F or below
3. The big five foodborne illnesses
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: State sandblaster, SB6-52-15SFE, 15KW, 75GPH
Dishmachine: n/a THE CHLORINE BLEACH CONCENTRATION IN THE SANITIZE BASIN WAS TESTED AT 50PPM CHLORINE.
Grease trap cleaning: EVERY 2 WEEKS
Vent hood cleaning: EVERY 6 MONTHS, A CLEANING IS SCHEDULED FOR THIS EVENING
Pest Control service: EVERY 2 WEEKS, LAST INSPECTION ON NOVEMBER 13, 2007, NO ACTIVITY NOTED DURING INSPECTION

July 11, 2007 (Critical Procedures)

Violations:

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before placing on clean gloves.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-501.16(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: Rice was observed sitting on a prep table and was 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.
• 7-201.11(A) - Corrected During Inspection Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a container of surface cleaner stored on a shelf above a prep sink.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management WAS aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. ,though the person in charge was not able to name the Big Five Foodborne illness which are required to be reported to the Health Department an information sheet with detailed information was left for future reference.
OBSERVATIONS:
1. During inspection observed that the current permit is posted in a place where customers can view at the front service window.
2 The thermometer was calibrated during inspection.
3. The CFM was able to demonstrate knowledge of minimum cook temperatures of raw chicken and raw beef. Also, information was given regarding reheat temperatures since leftovers were observed in small quantities in the three door reach in refrigerators.
4. Also, during inspection observed the proper use of datemarking. Foods were labeled with a white sticker, a date and a day of the week for expiration.
5. Although I did not observe cooling in process, it appeared that foods were being cooled properly. I observed that prepped, cooked and cooled foods in the reach in refrigerators were in small quantities and I did not observed condensation under lids. A conversation was held with cfm concerning cooling items such as rice, beans, chunks of meat and broths using teleinterpreter.
6 Sanitizer for 3-vat sink 50ppm chlorine using the facility's own test strips.
ITEMS COVERED BY TELEINTERPRETER:
1. Cooling foods
2. Reheating foods prepared on site to 165F minimum.
3. Cold holding foods at 41F or below
4. The big five foodborne illnesses
5. When to wash hands (in between glove changes)
6. Separation of cleaners by partitioning.
7. Changes in the menu
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: State sandblaster, SB6-52-15SFE, 15KW, 75GPH
Dishmachine: n/a
Grease trap cleaning: EVERY 2 WEEKS
Vent hood cleaning: EVERY 6 MONTHS, A CLEANING IS SCHEDULED FOR THIS EVENING
Pest Control service: EVERY 2 WEEKS, LAST INSPECTION ON JUNE 14, 2007
Consumer Advisory: applicable for ceveche.

January 08, 2007 (Routine)

Violations:

• 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.During inspection observed raw beef over raw fish, raw chicken over pork, fish and beef in walk in unit.
  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).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the prep reach in observed raw beef in a metal container, In the true upright reach in observed a plastic container of sauce uncovered. .
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam. 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 closure of the establishment.
• 5-205.11(B) - Corrected During Inspection The handwashing station at the prep area is being used to clean equipment and utensils. Observed a scrub pad with food debris sitting on basin of handsink.
  A hand washing sink may not be used for purposes other than hand washing.
• 6-501.111(C) - Critical Methods are not being used to control pests. During inspection observed ants on back wall near handsink. Pest control report does not indicate an infestation of ants. Last pest control visit was 11/10/06.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine sanitizer solution between 50-100 ppm.

Comments:
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.

IMPORTANT: During todays inspection, there was no Certified Food Manager on site until the inspection was almost completed. It is necessary for a Certified Food Manager to be on site during all operating hours of the facility, including prep time. Repeat violations will result in enforcement actions.
Thank you for correcting the remainder of the critical violations.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: which uses to produce GPH. of 120F water at an 80F rise
Dishmachine: n/a
Grease trap cleaning: every 2 weeks
Vent hood cleaning: every 6 months
Pest Control service: every 2 months
Consumer Advisory: n/a
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

April 17, 2006 (Routine)

Violations:

• 2-401.11A - Corrected During Inspection Critical Open drinking container, bottle of soda, stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 4-903.11B - Clean equipment on two shelves were observed stored less than 6 inches off the floor.
  Store equipment and utensils at least 6 inches off the floor to prevent contamination while in storage.
• 7-102.11 - Corrected During Inspection Critical Repeat Working container of windex is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
This is a routine inspection. A pest control company treats once a month. The grease trap is cleaned out every month. Quatenary ammonia sanitizing concentration in the 3-vat sink is 200ppm.

October 31, 2005 (Critical Procedures)

Violations:

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food, shell eggs, stored over ready-to-eat (RTE) food in the reach-in 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.
• 3-501.16B - Corrected During Inspection Critical Shrimp in a pan is 53F and cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 7-102.11 - Corrected During Inspection Critical Working container of windex is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-207.11B - Corrected During Inspection Critical Medicine, Nyquil, is located on a shelf with the equipment.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Comments:
This is a critical procedures inspection. A pest control company treats once a month. The grease trap is cleaned out once a month. Quaternary ammonia santizing concentration in 3-vat sink is 200ppm.

October 31, 2005 (Critical Procedures)

Violations:

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food, shell eggs, stored over ready-to-eat (RTE) food in the reach-in 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.
• 3-501.16B - Corrected During Inspection Critical Shrimp in a pan is 53F and cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 7-102.11 - Corrected During Inspection Critical Working container of windex is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-207.11B - Corrected During Inspection Critical Medicine, Nyquil, is located on a shelf with the equipment.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Comments:
This is a critical procedures inspection. A pest control company treats once a month. The grease trap is cleaned out once a month. Quaternary ammonia santizing concentration in 3-vat sink is 200ppm.

September 20, 2005 (Pre-Opening)

Violation: 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1) Ceviche
As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.OWNER WILL BE FAXING A COPY OF THE MENU IN BY THURSDAY SEPTEMBER 22, 2005.
Comments:
This visit was made to conduct a change of ownership inspection. Please review the following comments:
**Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit unit the official permit is obtained. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first inspection (approximately thirty (30) days). No equipment additions/replacement/changes are allowed without Health Department approval.**

Hot water heater: State SB6-52-15-SFE which uses 15kW to produce 75 GPH of 120F water at an 80F rise.
Dishmachine: N/A
Sanitizer: Quaternary Ammonia
Grease trap cleaning: Every 2 weeks
Vent hood cleaning: Every 6 months
Pest Control service: Monthly
Seating: 56 seats (Non-smoking) (2 public restrooms)
Consumer Advisory: Yes (Ceviche)

Maintain all invoices on grease trap cleaning and Professional Pest Control Company services.

September 20, 2005 (Pre-Opening)

Violation: 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1) Ceviche
As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.OWNER WILL BE FAXING A COPY OF THE MENU IN BY THURSDAY SEPTEMBER 22, 2005.
Comments:
This visit was made to conduct a change of ownership inspection. Please review the following comments:
**Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit unit the official permit is obtained. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first inspection (approximately thirty (30) days). No equipment additions/replacement/changes are allowed without Health Department approval.**

Hot water heater: State SB6-52-15-SFE which uses 15kW to produce 75 GPH of 120F water at an 80F rise.
Dishmachine: N/A
Sanitizer: Quaternary Ammonia
Grease trap cleaning: Every 2 weeks
Vent hood cleaning: Every 6 months
Pest Control service: Monthly
Seating: 56 seats (Non-smoking) (2 public restrooms)
Consumer Advisory: Yes (Ceviche)

Maintain all invoices on grease trap cleaning and Professional Pest Control Company services.

September 09, 2005 (Pre-Opening)

Violations:

• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1) Ceviche
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-101.11D - Observed rust on the following food contact surfaces:1) Grill.
  Food contact surfaces need to be smooth, easily cleanable, non absorbent, and durable.
• 4-204.112B - There was no temperature measuring device located in the following:1) True Reachin 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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Exterior of ovens,2) Ventilation hood needs to be professionally cleaned.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 43.1-3-5 - Critical Observed no hot water (as defined as 110F) in the facility.
  Water heater needs to provide hot water (110F) to all faucets in the facility.
• 5-103.11B - Critical The water heater / boiler serving the food service establishment is no longer operable.
  Close the establishment for an imminent health hazard. (See section 8-404.11)
• 5-202.12A - Observed no hot water in the facility.
  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.
• 5-205.15B - Observed the following:1) Handsink is slow to drain,2) Hot water faucet on the two compartment prep sink is in disrepair.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.16A - Observed no dumpster at facility.
  Facility needs to obtain a dumpster for the removal of solid waste.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the men's restroom.
  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.
• 6-301.12A - Observed that no paper towels were available for handsink located in the men's room.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 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.
• 6-303.11A - Observed burned out lights in the dry storage area.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-303.11C - Observed burned out lights in the 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.
• 6-501.11 - The following is not maintained in good repair:1) Seal gaps along FRP on the wall in the food prep area,2) Ceiling tiles in the back storage area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment:1) Steam table,2) Hot Buffet Bar.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - The following noted in need of cleaning:1) Floor/wall junctures behind the grill 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.
• 7-202.12C - Critical Observed no pest control set up.
  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. A PROFESSIONAL PEST CONTROL COMPANY NEEDS TO DO A SERVICE OF THE FACILITY.

Comments:
This visit was made to conduct a change of ownership inspection. Please review the following comments:

1. Due to large number of violations, approval for Health Department permit is hereby denied.
2. Correct ALL violations.
3. Contact me, once all violations have been corrected.
4. Establishment must remain closed until all violations have been corrected and approval for Health Department permit is hereby granted.
If you have any questions, please contact me. Thank you.

September 09, 2005 (Pre-Opening)

Violations:

• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1) Ceviche
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-101.11D - Observed rust on the following food contact surfaces:1) Grill.
  Food contact surfaces need to be smooth, easily cleanable, non absorbent, and durable.
• 4-204.112B - There was no temperature measuring device located in the following:1) True Reachin 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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Exterior of ovens,2) Ventilation hood needs to be professionally cleaned.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 43.1-3-5 - Critical Observed no hot water (as defined as 110F) in the facility.
  Water heater needs to provide hot water (110F) to all faucets in the facility.
• 5-103.11B - Critical The water heater / boiler serving the food service establishment is no longer operable.
  Close the establishment for an imminent health hazard. (See section 8-404.11)
• 5-202.12A - Observed no hot water in the facility.
  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.
• 5-205.15B - Observed the following:1) Handsink is slow to drain,2) Hot water faucet on the two compartment prep sink is in disrepair.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.16A - Observed no dumpster at facility.
  Facility needs to obtain a dumpster for the removal of solid waste.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the men's restroom.
  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.
• 6-301.12A - Observed that no paper towels were available for handsink located in the men's room.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 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.
• 6-303.11A - Observed burned out lights in the dry storage area.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-303.11C - Observed burned out lights in the 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.
• 6-501.11 - The following is not maintained in good repair:1) Seal gaps along FRP on the wall in the food prep area,2) Ceiling tiles in the back storage area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment:1) Steam table,2) Hot Buffet Bar.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - The following noted in need of cleaning:1) Floor/wall junctures behind the grill 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.
• 7-202.12C - Critical Observed no pest control set up.
  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. A PROFESSIONAL PEST CONTROL COMPANY NEEDS TO DO A SERVICE OF THE FACILITY.

Comments:
This visit was made to conduct a change of ownership inspection. Please review the following comments:

1. Due to large number of violations, approval for Health Department permit is hereby denied.
2. Correct ALL violations.
3. Contact me, once all violations have been corrected.
4. Establishment must remain closed until all violations have been corrected and approval for Health Department permit is hereby granted.
If you have any questions, please contact me. Thank you.