April 24, 2009 (Routine)

Violations:

• 2-402.11(A) - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling ready-to-eat foods using their bare hands:
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: eggs over vegetables and raw meat over several other foods
  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.
• 3-501.17(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: soups and tuna fish salad, etc
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS.
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: sliced cheeses and lunch meats
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 4-201.11 - The following equipment is not designed and constructed to be durable: plastic Gladware containers which are meant for one use only
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
• 4-202.16 - Repeat The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: cardboard is used to store wrapped food and to line shelves
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of other foods Icottage cheese containers and others reused)
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-904.11(A) - plastic knives for customers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: small National rice cooker, toaster oven, etc.
  remove these; all food equipment must be NSF or the equivalent, meant for restaurant use.
• 6-301.11 - Repeat Hand soap was watered down so it was very diluted
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-304.11 - observed a hot plate in the kitchen
  ALL COOKING MUST BE DONE IN ENCLOSED OR VENTILATED COOKING EQUIPMENT. DO NOT COOK ON THE HOT PLATE; REMOVE IT
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Although the deli is very well organized there is limited space
  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 - mop stored against wall in kitchen
  keep mop in utility closet or store hanging, neatly

Comments:
This is a routine inspection at this deli style restaurant. Although eggs are prepared there is no Consumer Advisory required. Water heater is an AO Smith DRE-52-810P, 15kw. No dishwashing machine. Grease trap at three vat sink, cleaned by employees monthly.
Priorities:
Focus on correction of critical and repeat violations.
Remove all paper bags, cardboard used as liners and remove/replace cardboard boxes holding packaged meats, vegetables etc.
Date label all cheeses, lunch meats, tuna and pasta salads, etc held over one day.

May 30, 2008 (Follow-up)

Comments:
Today's inspection was conducted as a follow-up to verify compliance regarding operation of the salad bar in maintaining potentially hazardous food at 41F or below and to also verify temperature of potentially hazardous food on the salad bar. The salad bar has been checked and noted to be operating properly. Temperatures of the foods on the salad bar were checked and observed to be below 41F.
The establishment is in compliance.
Continue to maintain food items on the salad bar at 41F or lower and also continue to maintain the salad bar air /ambient temperature at below 41F. Install a thermometer inside the salad bar so that the ambient temperature can be properly monitored.
Thank you for your cooperation.

May 05, 2008 (Routine)

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, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: white rice on the serving table with no temperature control..
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chunk and sliced turkey, chunk and sliced ham, sliced salami, pasta salad, cottage cheese, fruit salad, and sliced roast beef.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-202.16 - Bread baskets or crates found used as shelving for the storage of food supplies and other items under the 3-compartment sink.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-301.11 - The ice-bath salad bar is not currently operating as required to hold food at a temperature of 41F or below.
  Salad bar units shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below shall be replaced. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.11(B) - The door gaskets of the sand which prep refrigerator are damaged an need to be repaired or replaced .
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of a variety of other foods
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 6-301.11 - Observed that sufficient hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at food preparation area handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.

Comments:
This was a routine inspection. Correct all violation immediately. Operator is not handling potentially hazardous food properly for proper cold-holding. Observed deli meat stored at room temperature with no visible evidence of temperature control. Cooked white rice was found stored on serving line with no temperature control..
Certified food manager must ensure that potentially hazardous food is held at 41F or lower or at 135F or higher to prevent the growth of harmful bacterial and foodborne illness.
The salad bar is not being operated properly. The restaurant does not produce sufficient ice from the small available ice machine to fill-up the large salad bar for proper cold-holding of food.
This unit need to be replaced with a refrigerated salad bar that is capable of maintaining food at 41F or lower. The new salad bar must be approved by our office prior to installation.
A follow-up to verify compliance will be conducted within 10 days, by 5/16/08 to verify compliance.
Pest control service: Provided monthly
Grease filters maintenance: weekly
Grease Trap maintenance: Monthly
Hot water heater: AO Smith, 15 KW
No dishwashing machine.
No evidence of pest presence was noted.

December 12, 2007 (Follow-up)

Comments:
The purpose of this inspection is to check if you are utilizing time as a public health control correctly. You are using the procedure correctly, Thank you.

November 26, 2007 (Follow-up)

Violation: 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed items on the salad bar: tomato 51F, cantalope 49F, chicken in waldrof salad 53F
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.
Comments:
The purpose of this visit is a follow-up to check on the correction of the critical items. The critical items were not corrected, but time as a public health control procedure was put in place.

November 13, 2007 (Follow-up)

Violation: 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed items on the salad bar: tomato 66F, cantalope 65F, tofu 67F, chicken in waldrof salad 67F
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.
Comments:
The purpose of this visit is a follow-up to check on the correction of the critical violations. Cold holding of potentially hazardous food 3-501.16(A)(2)(a) is not corrected. Before food is put out on the salad bar it must be at 41F or below.

November 01, 2007 (Critical Procedures)

Violations:

• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered cut cauliflower and peeled carrots.
  Foods shall remain covered at all times.
• 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:Observed items on the salad bar: tomato 66F, cantalope 65F, tofu 67F, chicken in waldrof salad 67F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 7-202.12(A)(1)-(4) - Critical The concentration of the chlorine solution was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine at 50-100 ppm.
• 7-202.12(C) - Critical Pesticides are not being applied by a certified applicator. Bottle of Raid was in a cabinet.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

Comments:
During the inspection of this establishment it was noted that management WAS NOT aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name several of the Big Five Foodborne illness which are required to be reported to the Health Department.
During the inspection several items were noted:
1. Onions and boxes of utensils not stored 6" above the floor.
2. Non-NSF rice cooker
3. Sponges were used in the 3-vat sink.
4. Tools were stored next to serving tray tops and packaged nuts.
5. Wooden utensils
6. Mop was stored downwards and not allowed to air dry.
7. Serving sides of utensils were stored upwards.
8. Take out of the package and daily use your thermometer.
THE PREP REFRIGERATOR, BEVERAGE AIR, IS HOLDING A TEMPERATURE OF 54F. DISCONTINUE THE USE OF THIS REFRIGERATOR UNTIL IT IS SERVICED AND HOLDING THE CORRECT TEMPERATURE - 41F OR BELOW.
Hot water heater: AO Smith DRE 52
Grease trap cleaning: monthly
Vent hood cleaning: weekly
Pest Control service: does not know according the CFM the building takes care of it
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.

September 26, 2007 (Pre-Opening)

Violation: 4-202.16 - Corrected During Inspection Observed soda crates used for elevating food.
Replace soda crates with shelving that is smooth and easily cleanable.
Comments:
The Health Department has been notified that settlement on a change of ownership will occur on September 28, 2007. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Gerald Mack, Environmental Health Specialist, at 703-246-8436. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
MAINTENANCE:
Water Heater: AO Smith Model: DRE 52 810P
Hood system: N/A
Hood Filters: N/A
Grease Trap: cleaned every 2 months
Pest Control: maintained by the building staff