Front Page Restaurant, 4201 Wilson Blvd, Arlington, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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September 10, 2009 | Routine | 1 | 3 | Details / Comments |
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July 23, 2009 | Routine | 2 | 4 | Details / Comments |
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June 23, 2009 | Follow-up | 5 | 6 | Details / Comments |
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June 10, 2009 | Routine | 8 | 15 | Details / Comments |
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December 30, 2008 | Critical Procedures | 6 | 0 | Details / Comments |
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August 18, 2008 | Routine | 2 | 7 | Details / Comments |
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June 16, 2008 | Routine | 3 | 4 | Details / Comments |
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May 13, 2008 | Routine | 7 | 14 | Details / Comments |
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January 25, 2008 | Critical Procedures | 6 | 0 | Details / Comments |
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September 12, 2007 | Routine | 7 | 12 | Details / Comments |
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December 26, 2006 | Routine | 8 | 11 | Details / Comments |
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May 25, 2006 | Routine | 3 | 7 | Details / Comments |
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April 20, 2006 | Routine | 2 | 7 | Details / Comments |
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April 19, 2006 | Routine | 8 | 24 | Details / Comments |
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April 19, 2006 | Routine | 8 | 24 | Details / Comments |
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September 28, 2005 | Routine | 7 | 16 | Details / Comments |
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September 28, 2005 | Routine | 7 | 16 | Details / Comments |
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May 18, 2005 | Routine | 6 | 14 | Details / Comments |
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May 18, 2005 | Routine | 6 | 14 | Details / Comments |
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February 06, 2005 | Routine | 7 | 6 | Details / Comments |
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February 06, 2005 | Routine | 7 | 6 | Details / Comments |
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January 05, 2005 | Routine | 11 | 20 | Details / Comments |
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January 05, 2005 | Routine | 11 | 20 | Details / Comments |
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July 22, 2004 | Critical Procedures | 3 | 2 | Details / Comments |
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July 22, 2004 | Critical Procedures | 3 | 2 | Details / Comments |
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May 13, 2004 | Follow-up | 1 | 4 | Details / Comments |
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May 13, 2004 | Follow-up | 1 | 4 | Details / Comments |
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May 06, 2004 | Routine | 9 | 7 | Details / Comments |
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May 06, 2004 | Routine | 9 | 7 | Details / Comments |
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March 15, 2004 | Routine | 12 | 19 | Details / Comments |
September 10, 2009 (Routine)
Violations:
- 3-304.12 - Utensils were stored in standing water at room temperature.
CORRECTED."During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). - 4-901.11 - Repeat Equipment and utensils are not air-dried.
After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils. - 6-501.12 - Repeat Ceiling tiles in kitchen are stained.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 7-102.11 - Critical Bottles of cleaners were not labeled.
CORRECTED.Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Enforcement routine to an informal conference. All cold holding temperatures are in compliance.
Substantial compliance observed. Establishment will now return to normal inspection frequency.
July 23, 2009 (Routine)
Violations:
- 3-501.16A2 - Critical Repeat Foods listed above with asterisks are 41F+.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-501.11 - Repeat Refrigeration units are not maintaining foods at 41F or below (A, C, D, E, F, G, H).
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures. - 4-703.11 - Critical Repeat Dish machine is not sanitizing.
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (75F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization. - 4-901.11 - Repeat Equipment and utensils are not air dryed.
After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils. - 5-205.15B - Repeat Leak at faucet by dish machine.
A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions. - 6-501.12 - Repeat Ceiling tiles are stained.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Substantial compliance was not observed. An informal conference letter will be drafted and sent via certified mail. You are required to attend this conference.
June 23, 2009 (Follow-up)
Violations:
- 3-301.11 - Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands.- Cups/ramekins are used as scoops for cheese and salsa.
CORRECTED.Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. - 3-302.11 - Critical Repeat 1. Raw beef was over salsa in Silver King two door reach-in across from grill.2. Raw chicken observed over vegetables in Silver King two door prep unit across from the stove.
CORRECTED.Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food. - 3-501.16A2 - Critical Repeat The following observed cold holding above 41F:- melon in salad prep is 44F- melon in expo prep is 53F- cooked chicken (50F) and salsa (49F) in Silver King prep across from stove.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-204.113 - Repeat The warewashing machine is not provided with an easily accessible and readable data plate that indicates the machine's design and operation specifications.
CORRECTED.A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: (A) Temperatures required for washing, rinsing, and sanitizing; (B) Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and (C) Conveyor speed for conveyor machines or cycle time for stationary rack machines. The data plate provides the operator with the fundamental information needed to ensure that the machine is effectively washing, rinsing, and sanitizing equipment and utensils. The warewashing machine has been tested, and the information on the data plate represents the parameters that ensure effective operation and sanitization and that need to be monitored. - 4-501.11 - Repeat The following observed in need of repair:- compressor cover missing to back bar refrigerator- True two door prep (expo) is 47F- Silver King salad prep refrigerator is 43F
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures. - 4-601.11 - Repeat The following observed in need of cleaning:- back bar shelving.
CORRECTED.Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted. - 4-601.11A - Corrected During Inspection Critical The containers on clean utensils storage shelf are not clean to sight and touch.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur. - 4-703.11 - Critical Repeat After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution.- Dishmachine is not sanitizing. No chlorine observed.
CORRECTED.After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (75F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization. - 4-901.11 - Repeat After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils. - 5-205.15B - Leak observed at the faucet by the dish machine.
A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions. - 6-501.12 - Repeat Ceiling tiles observed stained.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Due to large number of repeat violations an NOV will be drafted and issued. A follow-up will be conducted on or about 07.23.09. All repeat violations must be corrected at that time in order to prevent further enforcement action.
June 10, 2009 (Routine)
Violations:
- 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.- Observed employee handle ready-to-eat foods with his bare hands.- Cups/ramekins are used as scoops for rice and salsa.
CORRECTED.Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. - 3-302.11 - Critical 1. Raw shell eggs were over ready-to-eat pickles in walk-in.2. Raw chicken observed over vegetables in Silver King two door prep unit across from the stove.
CORRECTED.Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food. - 3-304.12 - Knife observed stored in between prep unit and steam table.
CORRECTED.During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). - 3-304.15 - Single-use gloves used for more than one task.
CORRECTED.If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Soiled gloves can directly contaminate food if stored with ready-to-eat food or may indirectly contaminate food if stored with articles that will be used in contact with food. - 3-305.11 - Large container of fries (in water) observed on floor under cook line.
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 3-501.16A2 - Critical Repeat The following observed cold holding above 41F:- all foods in True two door prep refrigerator (expo): 50-51F- all foods in salad prep refrigerator (Silver King): 50-70F- turkey in Silver King two door prep across from grill, 52F- sausage (49F), cooked chicken (52F), and spinach pasta (56F) in Silver King two door prep unit across from stove- all foods in Hobart one door refrigerator: 49-50F- ribs (44F), pasta (44F), and melon (45F) in walk-in.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-203.12 - The ambient air temperature measuring device scaled only in Fahrenheit is not accurate in the True two door prep refrigerator (expo).
Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 3°F in the intended range of use. A temperature measuring device used to measure the air temperature in a refrigeration unit is not required to be as accurate as a food thermometer because the unit's temperature fluctuates with repeated opening and closing of the door and because accuracy in measuring internal food temperatures is of more significance. If Fahrenheit thermometers are used, the 3°F requirement applies because of the calibrated intervals of Fahrenheit thermometers. - 4-204.112 - The Delfield one door refrigerator (expo side) is not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
CORRECTED.Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible. - 4-204.113 - The warewashing machine is not provided with an easily accessible and readable data plate that indicates the machine's design and operation specifications.
A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: (A) Temperatures required for washing, rinsing, and sanitizing; (B) Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and (C) Conveyor speed for conveyor machines or cycle time for stationary rack machines. The data plate provides the operator with the fundamental information needed to ensure that the machine is effectively washing, rinsing, and sanitizing equipment and utensils. The warewashing machine has been tested, and the information on the data plate represents the parameters that ensure effective operation and sanitization and that need to be monitored. - 4-402.11 - Hand sinks in women's restroom and hand sink at salad prep area are not properly sealed to their adjoining walls.
Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests. - 4-501.11 - The following observed in need of repair:- compressor cover missing to back bar refrigerator- True two door prep (expo)- Silver King salad prep refrigerator- Hobart refrigerator- walk-in.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures. - 4-601.11 - The following observed in need of cleaning:- back bar shelving- shelving across from mop sink.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted. - 4-601.11A - Critical The knives on knife holder and potato dicer are not clean to sight and touch.
CORRECTED.Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur. - 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution.- Dishmachine is not sanitizing. No chlorine observed.
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (75F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization. - 4-901.11 - After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils. - 5-205.11 - Utensils observed in expo hand sink and salad station hand sink.
CORRECTED.A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. - 6-202.11 - The light bulbs at the rear end of back hallway by walk-in freezer are not properly shielded.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break. - 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 and/or is not clearly visible to food employees (back bar and salad station hand sinks).
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands. - 6-303.11 - One light bulb observed out at exhaust hood.
The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up. - 6-501.111C - Critical 1. Fruit flies observed throughout establishment (service area, dish area, juice and coffee area).
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments. - 6-501.12 - Ceiling tiles observed stained.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 7-102.11 - Critical Working containers of degreaser are not clearly and/or individually identified with the common name of the material.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
CORRECTED.It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
All potentially hazardous foods cooked/opened and held longer than 24hrs. must be datemarked.
Due to large number of violations, several critical, a follow-up inspection will be conducted in seven (7) days, on or about June 17, 2009. Please correct all violations within this time.
- Please fax copy of invoice of service once complete of dish machine and refrigeration repair to the Health Department to my attention.
- Discontinue use of dish machine and monitor refrigeration units. Relocate all potentially hazardous foods as deemed necessary.
Thank you.
December 30, 2008 (Critical Procedures)
Violations:
- 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food). - 3-304.11 - Critical The ice scoop handle was store in the drinking ice and chilling a wine bottle in the drinking ice at the bar.
Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination. - 3-501.16A1 - Critical Mashed potatoes at 130 F inside the steam table.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 3-501.16A2 - Critical Repeat Grill chicken at 100 F and cut chicken at 75 F setting outside. Caesar dressing at 47 F ( made with raw eggs) at the prep table. Pico de gallo at 49 F inside the prep table. Cold cut turkey and jam at 61 F and 67 F (discarded) inside the second prep table. Sausage at 49 F inside the second prep table.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 3-501.17A - Critical Containers of Caesar salad dressing containing raw eggs prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request. - 3-603.11 - Critical Repeat The food establishment use raw eggs in the Caesar salad dressing and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
August 18, 2008 (Routine)
Violations:
- 3-501.16A2 - Critical Repeat Foods [pasta, cheese, cream, tomatoes, sausage] in the top portions of the prep refrigerators and food inside the "Hobart" 1-door refrigerator cold holding at the improper temperatures of 44-64°F.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 3-603.11 - Corrected During Inspection Critical The food establishment serves or sells raw shell eggs in their Caesar dressing and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder on the lunch, dinner, and take-out menus.
Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease. - 5-205.15B - The kitchen 3-vat sink middle and right stoppers are not maintained good repair.
A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions. - 5-501.115 - The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean [trash and old grease trap observed by their "KMG" dumpsters].
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils. - 6-303.11 - The light intensity is below 10 foot candles in the "administrative" closet.
The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous. - 6-303.11 - Repeat The light intensity is below 50 foot candles where a food employee is working with food [along the food prep counter where the soup cooking kettle is located].
The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up. - 6-501.11 - 1. Damaged floor tile under the fryer.2. Crevices observed at the wall junctures of the coffee station.3. Gap in wall over the electrical panel cover in the kitchen.
Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose. - 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises [1. Fruit flies were observed throughout the facility. 2. Dead and live roaches and/or their droppings were observed at the back bar, coffee station, and closets. 3. Mouse droppings were observed on the floors of the closets and on cardboard boxes on shelves in the kitchen].
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments. - 6-501.12 - The floors and walls in the closets are not cleaned as often as necessary to keep them clean.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 8-304.11 - The 2008 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
1. Cook-line heat excessive [adequate ventilation?].
2. Septic odor detected by the ice machine.
3. Bar 3-vat sink sanitizer was found to be >100 ppm.
4. Cardboard boxes/clutter observed on the floors of the closets.
June 16, 2008 (Routine)
Violations:
- 3-501.16A2 - Critical Repeat The following food was observed cold holding at the improper temperature:1. Cole slaw at 47F (discarded)2. Sliced round tomatoes at 49F (discarded)3. Sliced plum tomatoes at 48F (discarded)4. Pasta at 47F5. Sliced cherry tomatoes at 53F (discarded)
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 3-501.16B - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45°F or less.Boiled shelled eggs observed at 47F.
Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less. - 4-501.11 - Repeat The following equipment was observed in need of repair;1. The handle on the True 2-door prep unit2. The True 2-door prep unit across from the hand sink3. The floor of the walk-in cooler (damaged corner/edge)4. Several of the drain tubes from both bars observed missing
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures. - 4-602.11E - Repeat The following areas were observed in need of cleaning;1. The fan guards in the walk-in cooler and walk-in beer cooler2. The gaskets of both the walk-in coolers3. The ice machine was observed with pink mold on the inner plate and underside of the lid cover.4. The bread toaster machine5. The caulking around the three compartment sink and the two compartment sink
Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment. - 6-301.12 - Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.>>The small bar was observed without paper towels.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials. - 6-303.11 - Repeat The light intensity is below 50 foot candles where a food employee is working with food.>>The back prep / kitchen area was observed at 40 foot candles.
The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up. - 6-501.111C - Critical Repeat Fruit flies were observed through out the kitchen area, especially concentrated in the small bar area.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
Inspection conducted due to an NOV issued on 05/13/08.
Significant compliance observed, food establishment will now return to normal inspection frequency.
Orange Juice is at 4x the normal concentration (NO PHF)
Round tomatoes observed being served, owner cannot confirm if the location where they come from (observed supplier invoice)---discontinue use of round tomatoes until you can determine geographic location
Pest control inspection observed, completed on 06/16/2008, conducted monthly, strongly recommend that you increase frequency until fruit flies are eliminated.
May 13, 2008 (Routine)
Violations:
- 2-102.11C - Critical The Person In Charge (PIC) was unable to identify the Big Five foodborne illnesses.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food. - 3-302.11 - Critical Repeat (CORRECTED DURING INSPECTION): Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.>>Raw breaded chicken and fish was observed stored over chopped onions in the Traulsen 1-door.>>Raw beef was observed stored in the same container as cooked deli roast beef and turkey in the walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food. - 3-304.11 - Critical (CORRECTED DURING INSPECTION): A ramekin was observed in the cooked pasta salad and the salad mixing bowl was observed nested in the field greens.
Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination. - 3-304.13 - (CORRECTED DURING INSPECTION): Linens were observed used throughout the food establishment to cover cooked pastas, under cutting boards, under cheeses in the prep (across from grill), and touching drinking glasses.
Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. Because of their absorbency, linens and napkins used as liners that contact food must be replaced whenever the container is refilled. Failure to replace such liners could cause the linens or napkins to become fomites. - 3-501.14A - Critical (CORRECTED DURING INSPECTION): Spaghetti noodles at 60F and Fettuccini noodles at 64F was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. (Pasta discarded).
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. - 3-501.16A2 - Critical Repeat The following foods were observed cold holding at the improper temperature1. Cole slaw 48F2. Honey dew melon at 52F and 46F3. Buttermilk batter at 51F4. Egg mixture (at batter station) at 50F5. Pasta salad at 66F6. Raw breaded chicken at 47F7. Raw breaded fish at 47F8. Roast beef at 54F9. Sliced cheese at 49F10. Spaghetti pasta at 64F, tortellini pasta at 56F, Spinach pasta 58F11. Grilled chicken at 60F, Raw chicken at 60F12. Orange juice at 54F
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 3-501.18A - Critical The deli meats (roast beef and turkey) and cheeses were observed not date marked..
A food specified in paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination of paragraph 3-501.17(A), except time that the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in paragraph 3-501.17(A). Refrigeration prevents food from becoming a hazard by significantly slowing the growth of most microbes. The growth of some bacteria, such as Listeria monocytogenes, is significantly slowed but not stopped by refrigeration. Over a period of time, this and similar organisms may increase their risk to public health in ready-to-eat foods. Date marking is the mechanism by which the Food Code requires active managerial control of the temperature and time combinations for cold holding. - 4-101.19 - (CORRECTED DURING INSPECTION): Cardboard was observed on the floor and lining shelves in the walk-in cooler.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects. - 4-204.112 - Repeat The following equipment was observed without a functional thermometer:1. Delfield 1-dr2. Silver King 2-dr prep3. Traulsen 1-dr upright4. 2-dr prep across from grill
Install working / functional thermometers in all refrigeration / freezer units. - 4-402.11 - Repeat The three compartment sink and two compartment sink was observed in need of new caulking.
Re-caulk the three compartment sink and two compartment sink. - 4-501.11 - Repeat The following equipment were observed in a state of disrepair / damage:1. The handle on the True 2-door prep unit2. 2-door prep unit across from oven (move all potentially hazardous food from this unit until it can maintain a food temp of 41F or below)3. Traulsen 1-door upright (move all potentially hazardous food from this unit until it can maintain a food temp of 41F or below)4. 2-dr prep unit across from grill (reduce quantity of containers to ensure food stays cold, close top when not in use)5. The juice machine was not keeping juice at a temperature of 41F or below.
Repair the condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures. - 4-501.116 - Repeat (CORRECTED DURING INSPECTION): The sanitizer bucket was observed at 200 ppm of chlorine.
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution. - 4-501.12 - (CORRECTED DURING INSPECTION): The surface of the cutting board (in the prep area) is no longer effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. - 4-602.11E - The following equipment areas were observed in need of cleaning:1. The fan guards in the walk-in cooler and the walk-in beer cooler2. The floor of the walk-in cooler3. The gasket of both the walk-in cooler and walk-in beer cooler4. The ice machine was observed with pink mold on the inner plastic lid and underside of the lid cover.5. The bread toaster machine6. The fan guards in the 1-door Traulsen upright
Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment. - 5-205.11 - Repeat (CORRECTED DURING INSPECTION): The handwashing station by the Delfield 1-door is being used as a dump station.
The handwashing facility identified above is to be used for washing hands only. - 5-205.15B - The pipe to the mop sink was observed duct taped.
A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions. - 6-202.15 - Repeat (CORRECTED DURING INSPECTION): The outer openings of the food establishment are not protected against the entry of insects and rodents.>>The side door to the patio was propped open upon inspection.
Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. - 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food.>.Light intensity was observed at 40 foot candles in the prep kitchen (some lights were observed burnt out).>The lights under the fume hood were burnt out.
The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up. - 6-501.11 - Several ceiling tiles in the kitchen and above the small bar were observed missing.
Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose. - 6-501.111C - Critical Repeat Fruit flies were observed throughout the facility (kitchen, mop sink, dry goods are and at the small bar).
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments. - 6-501.12 - The following areas were observed in need of cleaning:1. The floors in the prep area2. The vent above the warewashing area3. The floor under the soda carriers (broken glasses and trash underneath)
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Last pest control completed on 04/07/08 (done monthly), recommend you increase your frequency until fruit flies are no longer.
Orange juice is from concentrate, only served on Saturday and Sunday, however juice was in the machine Tuesday afternoon.
Notice of Violation (NOV) given on 05/13/08, hand delivered.
January 25, 2008 (Critical Procedures)
Violations:
- 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands. - 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw hamburger was observed over raw shrimp in the 2-door prep unit across from the grill.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas; - 3-302.11 - Critical Repeat (CORRECTED DURING INSPECTION): Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw hamburger was observed over cooked chicken pieces in the 2-door prep unit across from the grill.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food. - 3-501.16A2 - Critical Repeat (CORRECTED DURING INSPECTION): The following foods were observed cold holding at the improper temperature:1. Sliced tomatoes at 51F (keep cover closed on unit)2. Philly meat at 54F (discarded)3. Pasta at 46F and 47F (keep cover closed on unit)
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. The meat / cheese / vegetable slicer in the back kitchen2. All the soda nozzles/guns at the bar
Clean and sanitize these surfaces for food contact. - 4-602.11A-D - Critical The fan guards in the walk-in cooler was observed with an accumulation of dirt, dust, and/or grime.
Surfaces of utensils and equipment contacting potentially hazardous food (time/temperature control for safety food) may be cleaned less frequently than every 4 hours if equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues. - 5-202.13 - Critical The hanging nozzle on the 2-compartment prep sink across from the walk-in cooler was hanging below the flood rim of the 2-compartment sink.
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 25 mm (1 inch). During periods of extraordinary demand, drinking water systems may develop negative pressure in portions of the system. If a connection exists between the system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Standing water in sinks, dipper wells, steam kettles, and other equipment may become contaminated with cleaning chemicals or food residue. To prevent the introduction of this liquid into the water supply through back siphonage, various means may be used. The water outlet of a drinking water system must not be installed so that it contacts water in sinks, equipment, or other fixtures that use water. Providing an air gap between the water supply outlet and the flood level rim of a plumbing fixture or equipment prevents contamination that may be caused by backflow.
Last pest control conducted on 01/15/2008 (done monthly).
Environmental Health information packet was left with the manager.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affects the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
September 12, 2007 (Routine)
Violations:
- 2-301.14 - Critical A food employee was observed washing hands without removing gloves.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food, and (I) After engaging in other activities that contaminate the hands. - 2-401.11 - Critical The kitchen personnel were eating food in the kitchen, in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection. - 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-301.11 - Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands.
Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. - 3-302.11 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Raw chicken stored over onions in the Traulsen 1 door uprt.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Cases of beer were stored on the floor of the beer walk in ref. and on the floor of the beer storage closet.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.14 - Critical Cooked pasta was observed cooling in deep, tightly covered containers in the walk in and was observed at 80oF.
Cool PHF's from 135 to 70oF in 2 hrs. and from 70oF to 41oF in 4 more hours. - 3-501.16A2 - Critical Juices were cold holding at the improper temperature of 55oF in the juice machine.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production. - 4-203.12 - The ambient (air/water) temperature measuring device(Fahrenheit) located in the Silver King #1 on the prep line is not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 4-204.112 - Repeat There was no temperature measuring device located in the Delfield 1door reach in, and inside the juice machine.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-402.11 - The drainboard at the dishmachine and the 2 part prep sink have caulk that has become moldy and deteriorated.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 4-501.11 - The juice machine was unable to maintain the necessary temperature of 41oF or less. There were several draintubes missing from the soda guns behind the main bar, and one missing behind the auxilary bar.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the interior of the juice machine; the interior of the server station on which the juice machine is stationed.The inside of the ice machine has a small mold build up on the roof.
Maintain nonfood-contact surfaces of equipment clean. - 5-205.11 - Repeat The handwashing stations throughout the kitchen are being used for purposes other than handwashing.
The handwashing facility identified above is to be used for washing hands only. - 6-202.11 - The light bulbs in the ceiling above the ice maker are not shielded, coated, or otherwise shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. - 6-202.15 - Corrected During Inspection The outer openings of the food establishment are not protected against the entry of insects and rodents. The side door to the patio was open at the time of inspection.
Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. - 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 and/or is not clearly visible to food employees. No handwashing sign is present at the handsink behind the bar or the handsink adjacent to the dishmachine.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. - 6-501.111C - Critical Methods are not being used to control pests. Fruit flies were observed throughout the establishment.
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. - 6-501.16 - Mops 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.
The spray nozzle at the prep sink is recommend for repair or replacement due to the nozzles proximity to the floodrim.
The consumer advisory must have astericks for the following menu items: London Broil, Peppercorn NY Strip (main menu); Caesar Salad (breakfast menu).
December 26, 2006 (Routine)
Violations:
- 2-401.11 - Critical An employee was observed eating a piece of melon from the food preparation refrigerator.
All personnel who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination. - 2-401.11 - Critical Repeat An uncovered glass of water was stored along the cook line.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-301.11 - Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands. Employees were handling cheese and lettuce that they placed in taco salad.A scoop with no handles was lying in the feta cheese.
Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken and calamary over cooked beef in the 1-door Trauslen glass door refrigerator.Raw beef stored over crab meat and tuna salad in the prep refrigerator.
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. - 3-303.11 - Corrected During Inspection Repeat Ice used as a medium for cooling the exterior surfaces of food is also used for drink ice or used as food (at bar).
Cease using ice used as a cooling medium as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Cooking utensils were stored in standing water along the cook line.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. French fries stored on the floor by the grill.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.16A2 - Critical Caesar salad dressing cold holding at the improper temperature of 52 F..
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production. - 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. The Caesar salad dressing they make is made from raw eggs.
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms. - 4-101.111 - The nonfood contact surface of the cardboard used to line the shelving in the walk in refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-204.112 - There was no temperature measuring device located in the 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. - 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. No employees were monitoring the chemical concentration of the dish washing machine or of the wiping rag bucket.
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution. - 4-702.11 - Corrected During Inspection Critical Onions were stored in a container that had previously been used to store money.
After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. - 4-703.11 - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. - 5-205.11 - Corrected During Inspection The hand washing station at the bar is being used to store alcoholic beverages.
The hand washing facility identified above is to be used for washing hands only. - 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing facility in the kitchen beside the food preparation sink.
Hand soap must be provided at all hand washing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. The bar handwashing sink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.111 - Harborage conditions exist. Fruit flies were observed at the bar.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Repeat The vents in the rear of the kitchen were noted in need of cleaning (dusty).
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. - 9.2-3.3 - Critical The food manager is not properly training the food service personnel in sanitary food-handling techniques.
The food manager is responsible for training food service personnel in sanitary food-handling techniques and proper methods of food protection, and for ensuring that good public health and food protection practices and sanitary techniques in manufacturing, storing, serving and transporting foods are used at all times on the premises under his/her control.
Obtain a hoster to store the soda gun in at the wait station.
May 25, 2006 (Routine)
Violations:
- 2-401.11 - Critical Repeat 1. Chef observed drinking from an uncovered container in the food preparation area. 2. Open cup of coffee observed in kitchen.
CORRECTED DURING THE INSPECTION.Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-301.11 - Corrected During Inspection Critical Repeat An improper scoop was found in the rice.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 4-101.111 - Corrected During Inspection Repeat Linen observed lining several shelves throughout facility (under plastic matting).
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-501.11 - Repeat The following observed damaged:1. gaskets to both Silver King prep units2. shelving in walk-in observed rusty.
Door gaskets have been ordered. New shelving has been ordered for linen storage and for the walk-in (see invoice). - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving where linen is stored.
Maintain nonfood-contact surfaces of equipment clean. - 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 (sink by cook line).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-303.11 - Repeat Light bulb observed missing at the hood.
CFM advised he is waiting on the light shield to come in.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 - Repeat Caulk at the right hand sink in the women's restroom observed damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat 1. The air vents and surrounding ceiling tiles in the rear kitchen area observed with dust accumulation.2. Air vents in bar area observed with dust accumulation.
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. - 7-202.12 - Corrected During Inspection Critical Chlorine sanitizer in the bucket observed at 200ppm+.
Sanitizer must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items.
This visit was made to conduct an enforcement routine inspection and to verify correction of repeat violations from previous routine report (04.19.06). NOV was hand delivered on 04.20.06.
Substantial compliance observed at this time. Establishment will now return to normal inspection frequency.
Correct all outstanding violations before the next inspection.
April 20, 2006 (Routine)
Violations:
- 3-301.11 - Critical Repeat An improper scoop (ramekin) was found in the several foods (sauces/fruits) in the True two door prep and in cooling units on the line.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-301.11 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handle bread/toast with his bare hands behind the line.Observed employee use glass as a scoop for ice at the bar.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw shell eggs observed stored above RTE milk in the walk-in.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-303.11 - Corrected During Inspection Observed bottles of wine in ice used for consumption at the bar.
Cease using ice used as a cooling medium as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 4-101.111 - 1. Linen observed lining shelf where glasses are stored at the bar.2. Linen observed lining shelving in the front service kitchen area where glasses are stored.3. Linen observed lining drawers in the wait station area.4. Exposed/rotten wood observed at the juice cabinet area.
Remove linen.Paint/seal raw wood.If wood is warped or damaged - repair.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-602.13 - The following observed in need of cleaning:1. soda guns and holders at the bar2. side of range3. juice cabinet and area4. under bar matting
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-202.15 - Repeat Front door observed propped.
Keep door closed.Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-301.11 - Soap was not provided at the handwashing facility in the bar.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.12 - Repeat No continuous towel system that supplies the user with a clean towel has been provided at the bar. The towels observed not in the dispenser at the bar.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel, or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
April 19, 2006 (Routine)
Violations:
- 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-202.15 - Critical Food from damaged packaging offered for sale or service.Can of apples and peppers observed damaged on food storage 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. - 3-301.11 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.Observed employee handle bread/toast with his bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3-301.11 - Critical Repeat An improper scoop was found in sauces and fruits (ramekin).Glass observed used as a scoop for ice at the bar.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw shell eggs observed stored above RTE milk in the walk-in.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.Raw meat observed stored over fish in the Hobart upright.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-302.12 - Repeat Unlabeled food containers. Bulk containers sugar and flour observed not properly labeled to identify their contents.
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. - 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also used for drink ice or used as food.Ice for consumption observed used to cool bottles at the bar.
Cease using ice used as a cooling medium as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 3-304.12 - In-use utensils improperly stored between use.Ice scoop observed stored on top of carbonator.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.1. Food observed stored on floor in the walk-in freezer.2. Onions observed on floor by entrance to dry storage area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.16A2 - Critical Repeat Cooked chicken and raw chicken in Silver King prep #2 observed at 60F and 50F respectively.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-101.111 - 1. Linen observed lining drawers at the wait station.2. Linen lining shelving where glasses are stored at the bar and at the juice station.3. Exposed wood observed at the juice cabinet area. The wood observed also rotted.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-202.16 - Repeat 1. Soda crates observed used as shelving in the walk-in.2. Plastic wrap observed lining the sides of shelving and on several shelving (wrapped tightly to keep equipment/food in place on shelving).
Remove soda crates and plastic wrap.Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 4-204.112 - Repeat There was no temperature measuring device located in the single door RI.
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. - 4-204.113 - There is no data plate on the warewashing machine.
Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. - 4-501.11 - Repeat 1. Both door gaskets to the Silver King prep #1 observed damaged.2. Condenser cover to the ice machine observed missing.3. Door to fryer observed missing.4. Several drain tube lines to the soda guns observed missing.5. Spray arm hose observed damaged and is hanging below the flood rim.
Repair or replace the gaskets/covers/door/tube lines in accordance with the manufacturer's specifications. - 4-501.12 - The cutting board(s) along the steam table 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 . - 4-502.13 - Manufacturer containers/boxes were observed reused for the storage of other foods
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 The following utensils were observed soiled to sight and touch: slicer.
Clean and sanitize these surfaces for food contact at least every four hours. - 4-602.13 - The following observed in need of cleaning:1. soda guns and holders2. under bar matting3. juice cabinet and area4. side of range on the cook line5. shelving where linen is stored6. floor around cookline equipment where grease lines are stored on the floor. Elevate lines 6" off of the floor for ease of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-903.11 - Corrected During Inspection Repeat 1. Knives at the bread area observed stored in container with the food contact surface exposed.2. Dish racks observed stored on the floor in the dish area.3. Container of ramekins observed stored on the floor in the dish area.
Store equipment and utensils covered or inverted to prevent contamination while in storage.Elevate all equipment at least 6" off of the ground for ease in cleaning. - 5-205.11 - Repeat The handwashing station at the kitchen is being used as a dump station. Ice observed in sink.
The handwashing facility identified above is to be used for washing hands only. - 5-205.15B - The hot water faucet observed missing to the mop sink.
Repair the plumbing fixtures so that they are in good operating condition. - 6-202.11 - The light bulbs in the dish area were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-202.15 - Repeat Side patio door observed propped at time of inspection.
Keep door closed.Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-301.11 - Soap was not provided at the handwashing facility in the bar.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.12 - Repeat No continuous towel system that supplies the user with a clean towel has been provided at the bar. Paper towels observed not in the dispenser.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel, or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-303.11 - Repeat Light observed out at the vent hood.
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. - 6-404.11 - Products for credit, redemption, or return are not being stored in a separate designated area.Can of apples and peppers observed dented on food storage shelf.
Segregate products for credit, redemption, or return (damaged, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. - 6-501.11 - The following observed in need of repair:1. floor tiles in women's restroom 2. caulk at right women's hand sink3. urinal in men's room
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111C - Critical Repeat Fruit flies observed near the fruit at the bar 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. - 6-501.12 - Repeat The following observed in need of cleaning:1. air vents in bar2. caulk at the dish area observed with mildew3. walls behind cookline equipment.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 7-102.11 - Critical Repeat Working containers of oven cleaner and wood cleaner are 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.
NOV hand delivered w/ report.
April 19, 2006 (Routine)
Violations:
- 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-202.15 - Critical Food from damaged packaging offered for sale or service.Can of apples and peppers observed damaged on food storage 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. - 3-301.11 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.Observed employee handle bread/toast with his bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3-301.11 - Critical Repeat An improper scoop was found in sauces and fruits (ramekin).Glass observed used as a scoop for ice at the bar.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw shell eggs observed stored above RTE milk in the walk-in.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.Raw meat observed stored over fish in the Hobart upright.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-302.12 - Repeat Unlabeled food containers. Bulk containers sugar and flour observed not properly labeled to identify their contents.
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. - 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also used for drink ice or used as food.Ice for consumption observed used to cool bottles at the bar.
Cease using ice used as a cooling medium as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 3-304.12 - In-use utensils improperly stored between use.Ice scoop observed stored on top of carbonator.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.1. Food observed stored on floor in the walk-in freezer.2. Onions observed on floor by entrance to dry storage area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.16A2 - Critical Repeat Cooked chicken and raw chicken in Silver King prep #2 observed at 60F and 50F respectively.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-101.111 - 1. Linen observed lining drawers at the wait station.2. Linen lining shelving where glasses are stored at the bar and at the juice station.3. Exposed wood observed at the juice cabinet area. The wood observed also rotted.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-202.16 - Repeat 1. Soda crates observed used as shelving in the walk-in.2. Plastic wrap observed lining the sides of shelving and on several shelving (wrapped tightly to keep equipment/food in place on shelving).
Remove soda crates and plastic wrap.Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 4-204.112 - Repeat There was no temperature measuring device located in the single door RI.
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. - 4-204.113 - There is no data plate on the warewashing machine.
Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. - 4-501.11 - Repeat 1. Both door gaskets to the Silver King prep #1 observed damaged.2. Condenser cover to the ice machine observed missing.3. Door to fryer observed missing.4. Several drain tube lines to the soda guns observed missing.5. Spray arm hose observed damaged and is hanging below the flood rim.
Repair or replace the gaskets/covers/door/tube lines in accordance with the manufacturer's specifications. - 4-501.12 - The cutting board(s) along the steam table 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 . - 4-502.13 - Manufacturer containers/boxes were observed reused for the storage of other foods
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 The following utensils were observed soiled to sight and touch: slicer.
Clean and sanitize these surfaces for food contact at least every four hours. - 4-602.13 - The following observed in need of cleaning:1. soda guns and holders2. under bar matting3. juice cabinet and area4. side of range on the cook line5. shelving where linen is stored6. floor around cookline equipment where grease lines are stored on the floor. Elevate lines 6" off of the floor for ease of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-903.11 - Corrected During Inspection Repeat 1. Knives at the bread area observed stored in container with the food contact surface exposed.2. Dish racks observed stored on the floor in the dish area.3. Container of ramekins observed stored on the floor in the dish area.
Store equipment and utensils covered or inverted to prevent contamination while in storage.Elevate all equipment at least 6" off of the ground for ease in cleaning. - 5-205.11 - Repeat The handwashing station at the kitchen is being used as a dump station. Ice observed in sink.
The handwashing facility identified above is to be used for washing hands only. - 5-205.15B - The hot water faucet observed missing to the mop sink.
Repair the plumbing fixtures so that they are in good operating condition. - 6-202.11 - The light bulbs in the dish area were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-202.15 - Repeat Side patio door observed propped at time of inspection.
Keep door closed.Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-301.11 - Soap was not provided at the handwashing facility in the bar.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.12 - Repeat No continuous towel system that supplies the user with a clean towel has been provided at the bar. Paper towels observed not in the dispenser.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel, or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-303.11 - Repeat Light observed out at the vent hood.
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. - 6-404.11 - Products for credit, redemption, or return are not being stored in a separate designated area.Can of apples and peppers observed dented on food storage shelf.
Segregate products for credit, redemption, or return (damaged, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. - 6-501.11 - The following observed in need of repair:1. floor tiles in women's restroom 2. caulk at right women's hand sink3. urinal in men's room
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111C - Critical Repeat Fruit flies observed near the fruit at the bar 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. - 6-501.12 - Repeat The following observed in need of cleaning:1. air vents in bar2. caulk at the dish area observed with mildew3. walls behind cookline equipment.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 7-102.11 - Critical Repeat Working containers of oven cleaner and wood cleaner are 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.
NOV hand delivered w/ report.
September 28, 2005 (Routine)
Violations:
- 3-301.11 - Critical Repeat An improper scoop was found in the cheese on salad prep refrigerator (ramekin).No ice scoop present at kitchen wait station ice bin.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-302.11 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs stored over fish in walk in cooler.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.12 - Unlabeled food containers. (flour and sugars)
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-304.12 - Repeat In-use utensils improperly stored between use. Spoons and cook utensils stored in standing water.Handles of scoops in flour and sugar stored in food.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Cloth napkin stored on top of pasta in cookline prep refrigerator.
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Beer boxes stored on floor in walk in cooler and by back storage room.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.16A2 - Critical Repeat Dressing in salad prep is cold holding at 50oF. (added more ice)
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-202.16 - The nonfood contact surface of the milk crates and soda crates used as shelves are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 4-204.112 - Repeat There was no temperature measuring device located in the front prep refrigerator (wait side of cookline) and in the desert refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-501.11 - Repeat Soda gun in wait station is missing the holster.Condenser cover to ice machine is missing.Some soda gun holsters in the bar are missing their drain lines.Some racks in walk in cooler are rusty.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cookline equipment.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: soda gun holsters, inside ice machine,
Clean and sanitize these surfaces for food contact. - 4-703.11 - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Sanitize probe not stored in sanitizer bucket.
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. - 4-903.11 - Pots and pans stored on floor in dry storage.To-go containers stored on floor inn dry storage.
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. - 5-205.11 - The handwashing station at the front (wait side) of cookline is being used as a dump station.
The handwashing facility identified above is to be used for washing hands only. - 5-205.15B - Repeat Plumbing connections under the 3 compartment sink piping are leaking.
Plumbing systems and components shall be maintained in good repair. - 5-205.15B - The front handsinks hot water was turned off. When turned on, water would not stop running from the faucet.
Repair the plumbing fixtures so that they are in good operating condition. - 6-202.11 - Repeat The light bulbs in the Walk in Cooler were not properly shielded, coated, or shatter-resistant. (light shield broken)
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the bar
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-501.11 - Wall in men's restroom is damaged.Ceiling tiles missing throughout kitchen (maintenance manager working on establishment at time of inspection).
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.110 - Clothes stored on top of food in dry storage.
Employees should use the accomodations provided them to store their clothes. Do not store clothes on or above food and food storage areas. - 6-501.111C - Critical Fruit flies present throughout facility especially in the bar. Fruit flies in bar were in soda gun holsters.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Repeat Floor throughout kitchen and bar in need of cleaning (especially at floor/wall juncture).Wall and caulking by dishwasher in need of cleaning (wall is black with mold).The caulking to the 2-compartment prep sink is moldy.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Repeat 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. - 7-202.11 - Critical Pesticides were found in the establishment and are not required for the maintenance and operation of the food establishment.
Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.
September 28, 2005 (Routine)
Violations:
- 3-301.11 - Critical Repeat An improper scoop was found in the cheese on salad prep refrigerator (ramekin).No ice scoop present at kitchen wait station ice bin.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-302.11 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs stored over fish in walk in cooler.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.12 - Unlabeled food containers. (flour and sugars)
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-304.12 - Repeat In-use utensils improperly stored between use. Spoons and cook utensils stored in standing water.Handles of scoops in flour and sugar stored in food.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Cloth napkin stored on top of pasta in cookline prep refrigerator.
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Beer boxes stored on floor in walk in cooler and by back storage room.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.16A2 - Critical Repeat Dressing in salad prep is cold holding at 50oF. (added more ice)
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-202.16 - The nonfood contact surface of the milk crates and soda crates used as shelves are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 4-204.112 - Repeat There was no temperature measuring device located in the front prep refrigerator (wait side of cookline) and in the desert refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-501.11 - Repeat Soda gun in wait station is missing the holster.Condenser cover to ice machine is missing.Some soda gun holsters in the bar are missing their drain lines.Some racks in walk in cooler are rusty.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cookline equipment.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: soda gun holsters, inside ice machine,
Clean and sanitize these surfaces for food contact. - 4-703.11 - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Sanitize probe not stored in sanitizer bucket.
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. - 4-903.11 - Pots and pans stored on floor in dry storage.To-go containers stored on floor inn dry storage.
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. - 5-205.11 - The handwashing station at the front (wait side) of cookline is being used as a dump station.
The handwashing facility identified above is to be used for washing hands only. - 5-205.15B - Repeat Plumbing connections under the 3 compartment sink piping are leaking.
Plumbing systems and components shall be maintained in good repair. - 5-205.15B - The front handsinks hot water was turned off. When turned on, water would not stop running from the faucet.
Repair the plumbing fixtures so that they are in good operating condition. - 6-202.11 - Repeat The light bulbs in the Walk in Cooler were not properly shielded, coated, or shatter-resistant. (light shield broken)
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the bar
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-501.11 - Wall in men's restroom is damaged.Ceiling tiles missing throughout kitchen (maintenance manager working on establishment at time of inspection).
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.110 - Clothes stored on top of food in dry storage.
Employees should use the accomodations provided them to store their clothes. Do not store clothes on or above food and food storage areas. - 6-501.111C - Critical Fruit flies present throughout facility especially in the bar. Fruit flies in bar were in soda gun holsters.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Repeat Floor throughout kitchen and bar in need of cleaning (especially at floor/wall juncture).Wall and caulking by dishwasher in need of cleaning (wall is black with mold).The caulking to the 2-compartment prep sink is moldy.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Repeat 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. - 7-202.11 - Critical Pesticides were found in the establishment and are not required for the maintenance and operation of the food establishment.
Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.
May 18, 2005 (Routine)
Violations:
- 2-401.11 - Corrected During Inspection Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-301.11 - Critical Repeat An improper scoop was found in the salsa in the top portion of the prep unit (plastic bowl with no handle).
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw shell eggs stored over vegetables in the walk in cooler.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-304.12 - In-use utensils improperly stored between use.Scoops and utensils at the ice cream freezer are stored in standing water.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-501.16A2 - Critical Repeat Cheese at the soup station holding at 47oF (ice added).Salad dressings at the prep station holding at 50oF (ice added).Raw fish and cooked chicken holding at 48-50oF in the "Traulsen" glass door cooler.Sour cream and cheese holding at 50oF in the top portion of the left side prep unit.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-101.111 - The nonfood contact surface of the cardboard lining the floor at the dishwasher and linens used as lining under the cutting board 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. - 4-204.112 - There was no temperature measuring device located in the dessert refrigerator and bar coolers where cream is stored.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-402.11 - Repeat The handicap accessible sink in the women's restroom is no longer sealed to the wall.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 4-501.11 - The "Traulsen" glass door cooler is reading at 46-48oF.The ice machine is missing its motor cover.Some racks in the walk in cooler are rusty.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood is greasy.
Maintain nonfood-contact surfaces of equipment clean. - 4-602.11E - Repeat Surfaces of the soda guns were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface of soda guns at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 4-903.11 - Waffle irons stored on the floor in the back storage 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. - 5-203.14A - Critical Repeat Observed that the pre-wash spray hose (at three part sink and two part sink) extend below the flood rim level of the sink basin at the 3-vat sink.
Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. - 6-202.11 - The light bulbs in the walk in cooler (damaged light shield) were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.Side door to the patio is propped open.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-303.11 - Repeat Inadequate light was noted in the bar refrigerators.
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. - 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (clear unused equipment from back hall of restaurant).
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 6-501.12 - Repeat The wall at the diswasher is moldy.The ceilings and walls in the beer walk in cooler are moldy.The floors throughout the kitchen and bar are in need of cleaning.The caulking at the two part prep sink is moldy.The floor in the walk in freezer was noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Repeat 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. - 7-102.11 - Critical Spray bottles at the server station are not 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.
May 18, 2005 (Routine)
Violations:
- 2-401.11 - Corrected During Inspection Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 3-301.11 - Critical Repeat An improper scoop was found in the salsa in the top portion of the prep unit (plastic bowl with no handle).
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw shell eggs stored over vegetables in the walk in cooler.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-304.12 - In-use utensils improperly stored between use.Scoops and utensils at the ice cream freezer are stored in standing water.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-501.16A2 - Critical Repeat Cheese at the soup station holding at 47oF (ice added).Salad dressings at the prep station holding at 50oF (ice added).Raw fish and cooked chicken holding at 48-50oF in the "Traulsen" glass door cooler.Sour cream and cheese holding at 50oF in the top portion of the left side prep unit.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-101.111 - The nonfood contact surface of the cardboard lining the floor at the dishwasher and linens used as lining under the cutting board 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. - 4-204.112 - There was no temperature measuring device located in the dessert refrigerator and bar coolers where cream is stored.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-402.11 - Repeat The handicap accessible sink in the women's restroom is no longer sealed to the wall.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 4-501.11 - The "Traulsen" glass door cooler is reading at 46-48oF.The ice machine is missing its motor cover.Some racks in the walk in cooler are rusty.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood is greasy.
Maintain nonfood-contact surfaces of equipment clean. - 4-602.11E - Repeat Surfaces of the soda guns were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface of soda guns at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 4-903.11 - Waffle irons stored on the floor in the back storage 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. - 5-203.14A - Critical Repeat Observed that the pre-wash spray hose (at three part sink and two part sink) extend below the flood rim level of the sink basin at the 3-vat sink.
Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. - 6-202.11 - The light bulbs in the walk in cooler (damaged light shield) were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.Side door to the patio is propped open.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-303.11 - Repeat Inadequate light was noted in the bar refrigerators.
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. - 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (clear unused equipment from back hall of restaurant).
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 6-501.12 - Repeat The wall at the diswasher is moldy.The ceilings and walls in the beer walk in cooler are moldy.The floors throughout the kitchen and bar are in need of cleaning.The caulking at the two part prep sink is moldy.The floor in the walk in freezer was noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Repeat 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. - 7-102.11 - Critical Spray bottles at the server station are not 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.
February 06, 2005 (Routine)
Violations:
- 2-401.11 - Corrected During Inspection Critical Repeat An open drinking containers was 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. - 3-301.11 - Corrected During Inspection Critical Repeat An improper scoop was found in a salsa and a dressing pan.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-501.16A2 - Critical Repeat Foods cold holding at 44oF inside the walk-in refrigerator. Foods in the sandwich prep refrigerator are cold holding at 49oF (sliced cheese/sliced meats).
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 3-501.17 - Critical The prepared, refrigerated RTE chili and gravy held more than 24 hours were not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the bar refrigerator door gaskets, 2 part sink caulking, and some keg tubing in the beer walk-in cooler.
Maintain nonfood-contact surfaces of equipment clean. - 4-703.11 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the dish machine (out of sanitizer).
Provide chlorine at proper concentration of 50-100 ppm at the dish machine and immerse or expose food contact surfaces to sanitizing solution for adequate time (Until sanitizer is re-supplied to the machine set-up the 3-part sink to sanitize [200ppm of quaternary]) - 4-903.11 - Boxes were found not stored 6 inches above the floor.
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. - 5-202.13 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level of the 3-part sink and 2-part sink were not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn in and foul the entire system (sprayer hoses were down inside the sink basins).
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap. - 5-205.15B - Critical Plumbing connections under the bar hand sink and the bar 3-part sink are leaking. The kitchen 3-part sink sprayer faucet is in poor repair.
Repair the plumbing fixtures so that they are in good operating condition. - 5-501.113 - Repeat Outside refuse container was uncovered (The building complex refuse compactor has no lid).
Cover all waste containers when not in continuous use. - 6-202.11 - Repeat The light bulbs in the kitchen were not properly shielded, coated, or shatter-resistant (There are a couple of missing kitchen ceiling light shields) .
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-303.11 - Repeat Inadequate light was noted in the kitchen (some ceiling lights are not working) and in the bar refrigerators.
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. - 6-501.11 - Repeat There are some floor tiles missing in the women's rest-room.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
February 06, 2005 (Routine)
Violations:
- 2-401.11 - Corrected During Inspection Critical Repeat An open drinking containers was 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. - 3-301.11 - Corrected During Inspection Critical Repeat An improper scoop was found in a salsa and a dressing pan.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-501.16A2 - Critical Repeat Foods cold holding at 44oF inside the walk-in refrigerator. Foods in the sandwich prep refrigerator are cold holding at 49oF (sliced cheese/sliced meats).
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 3-501.17 - Critical The prepared, refrigerated RTE chili and gravy held more than 24 hours were not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the bar refrigerator door gaskets, 2 part sink caulking, and some keg tubing in the beer walk-in cooler.
Maintain nonfood-contact surfaces of equipment clean. - 4-703.11 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the dish machine (out of sanitizer).
Provide chlorine at proper concentration of 50-100 ppm at the dish machine and immerse or expose food contact surfaces to sanitizing solution for adequate time (Until sanitizer is re-supplied to the machine set-up the 3-part sink to sanitize [200ppm of quaternary]) - 4-903.11 - Boxes were found not stored 6 inches above the floor.
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. - 5-202.13 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level of the 3-part sink and 2-part sink were not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn in and foul the entire system (sprayer hoses were down inside the sink basins).
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap. - 5-205.15B - Critical Plumbing connections under the bar hand sink and the bar 3-part sink are leaking. The kitchen 3-part sink sprayer faucet is in poor repair.
Repair the plumbing fixtures so that they are in good operating condition. - 5-501.113 - Repeat Outside refuse container was uncovered (The building complex refuse compactor has no lid).
Cover all waste containers when not in continuous use. - 6-202.11 - Repeat The light bulbs in the kitchen were not properly shielded, coated, or shatter-resistant (There are a couple of missing kitchen ceiling light shields) .
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-303.11 - Repeat Inadequate light was noted in the kitchen (some ceiling lights are not working) and in the bar refrigerators.
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. - 6-501.11 - Repeat There are some floor tiles missing in the women's rest-room.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
January 05, 2005 (Routine)
Violations:
- 6-501.11 - There are a couple of ceiling tiles missing in the kitchen. There are some floor tiles missing in the women's rest-room. The corner molding on the wall by the mop sink is not secured in place. There are some tiny holes in the kitchen walls that need to be sealed.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 5-203.14A - Critical Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the dish machine, 2-vat sink, prep sink, and at the bar.
Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. - 3-302.11 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE) (Shrimp found above vegtables in the "Traulsen" refrig.).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (Hamburger found stored above shrimp in the sandwich prep refrigerator).
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-501.16 - Corrected During Inspection Critical Chili hot holding at 108oF in a pan on the stove top shelf should be discarded.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140°F or above to inhibit the growth of harmful bacteria. - 4-204.112 - There was no temperature measuring device located in the dessert refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-101.15 - Corrected During Inspection Critical An open can of tomato juice was found in the bar refrigerator.
Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination. - 6-202.11 - The light bulbs in the kitchen were not properly shielded, coated, or shatter-resistant (There are a couple of missing kitchen ceiling light shields) .
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 2-102.11 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.(1) 145°F or above for 15 seconds for (a) raw shell eggs for immediate service (b) fish, meat, and pork including game animals(2) 155°F or above for 15 seconds for (a) ratite, and injected meats (b) comminuted fish, meat, game animals and raw eggs(3) 165°F or above for 15 seconds for (a) poultry, wild game animals (b) stuffed fish, meat, pasta, poultry, ratites, or stuffing containing fish, meat, poultry, or ratites - 2-102.11 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Cooling: 140-70°F within 2 hrs., 70-41°F within 4 hrs., and (2) Reheating: 165°F within 2 hrs.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled. - 5-205.15B - Critical Plumbing connections under the bar hand sink and the kitchen server station ice bin piping are leaking.
Plumbing systems and components shall be maintained in good repair (Repair the hand sink at the bar with-in 24 hours). - 5-205.15B - Critical The bar hand sink faucet was noted damaged and/or in poor repair (There is no faucet; it is a hose; and it is constantly running). The cold water handle is missing at the mop sink and at the dish machine sprayer faucet. There is plastic tied to the dish machine back flow prevention device.
Repair the plumbing fixtures so that they are in good operating condition. - 3-501.16A2 - Critical Repeat Foods cold holding at 50oF inside the walk-in refrigerator. Foods in the sandwich prep refrigerator are cold holding at 49oF (sliced cheese stacked too high in the top portion of the unit). Salad dressing cold holding at 55oF in a bin of ice (ice level must be equal to the food product level).
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-602.11E - Surfaces of the soda gun nozzles and holders (especially at the kitchen server station) were observed soiled with accumulations of grime and debris.
Clean the surface of nozzles and holders at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 4-501.11 - The walk-in refrigerator and the sandwich prep refrigerator are not maintaining foods at 41oF or below. The kitchen counter lower shelf across from the walk-in freezer is rusty.
Repair these equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 2-401.11 - Corrected During Inspection Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils (on top of the dish machine).
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 5-205.11 - The handwashing facility located at the bar was blocked (trash/items stored inside the basin), 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. - 4-101.111 - The nonfood contact surface of the linen under the glasses at the server station 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. - 6-301.12 - No disposable towels were provided at the hand washing facility at the bar.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-501.111 - Repeat Harborage conditions exist (some fruit flies were observed at the bar).
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 5-501.113 - Repeat Outside refuse container was uncovered (The building complex refuse compactor has no lid).
Cover all waste containers when not in continuous use. - 6-303.11 - Inadequate light was noted in the kitchen (some ceiling lights are not working) and in the bar refrigerators.
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. - 6-303.11 - Inadequate light was noted in the hood ventilation system.
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. - 6-501.16 - 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. - 4-602.12 - The (cavity, door seal) of the microwave ovens were observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 4-603.16 - The bar three compartment sink with wash, rinse and sanitize basins is not being properly utilized.
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order. - 4-402.11 - The women's rest-room larger hand is no longer installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 3-301.11 - Corrected During Inspection Critical An improper scoop was found in the salad cheese topping.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 7-102.11 - Critical Some spray bottles were not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 6-501.12 - Repeat The walls and ceiling in the walk-in refrigerator were noted in need of cleaning. The walls/tubing in the beer walk-in refrigerator were noted in need of cleaning. The floors under some kitchen equipment and in the walk-in freezer were noted in need of cleaning. The walls and caulking at the dish machine area and 2-part sink are moldy.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (Rest-rooms).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: the walk-in refrigerator shelves, inside the bar refrigerator where milk is stored, and the slicer.
Clean and sanitize these surfaces for food contact. - 3-305.11 - Food (ice at the server station, kitchen server station ice bin and at the bar at some ice bins where the soda gun nozzle holder and lines are either not in place or are missing) stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor (Containers of food in the walk-in refrigerator and a bag of flour in the storage room).
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the bar refrigerator door gaskets, the dessert refrigerator door gasket, the walk-in refrigerator fan guard, the shelf under the server station ice bin, the kitchen server station under side of the ice bin, the kitchen server station counter by the soda gun, the bar hand sink, and some kitchen counter shelving.
Maintain nonfood-contact surfaces of equipment clean. - 4-202.16 - The nonfood contact surface of the milk crates used as shelving are 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 with approved shelving with minimum 6 inch legs or casters.
January 05, 2005 (Routine)
Violations:
- 6-501.11 - There are a couple of ceiling tiles missing in the kitchen. There are some floor tiles missing in the women's rest-room. The corner molding on the wall by the mop sink is not secured in place. There are some tiny holes in the kitchen walls that need to be sealed.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 5-203.14A - Critical Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the dish machine, 2-vat sink, prep sink, and at the bar.
Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. - 3-302.11 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE) (Shrimp found above vegtables in the "Traulsen" refrig.).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (Hamburger found stored above shrimp in the sandwich prep refrigerator).
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-501.16 - Corrected During Inspection Critical Chili hot holding at 108oF in a pan on the stove top shelf should be discarded.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140°F or above to inhibit the growth of harmful bacteria. - 4-204.112 - There was no temperature measuring device located in the dessert refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-101.15 - Corrected During Inspection Critical An open can of tomato juice was found in the bar refrigerator.
Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination. - 6-202.11 - The light bulbs in the kitchen were not properly shielded, coated, or shatter-resistant (There are a couple of missing kitchen ceiling light shields) .
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 2-102.11 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.(1) 145°F or above for 15 seconds for (a) raw shell eggs for immediate service (b) fish, meat, and pork including game animals(2) 155°F or above for 15 seconds for (a) ratite, and injected meats (b) comminuted fish, meat, game animals and raw eggs(3) 165°F or above for 15 seconds for (a) poultry, wild game animals (b) stuffed fish, meat, pasta, poultry, ratites, or stuffing containing fish, meat, poultry, or ratites - 2-102.11 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Cooling: 140-70°F within 2 hrs., 70-41°F within 4 hrs., and (2) Reheating: 165°F within 2 hrs.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled. - 5-205.15B - Critical Plumbing connections under the bar hand sink and the kitchen server station ice bin piping are leaking.
Plumbing systems and components shall be maintained in good repair (Repair the hand sink at the bar with-in 24 hours). - 5-205.15B - Critical The bar hand sink faucet was noted damaged and/or in poor repair (There is no faucet; it is a hose; and it is constantly running). The cold water handle is missing at the mop sink and at the dish machine sprayer faucet. There is plastic tied to the dish machine back flow prevention device.
Repair the plumbing fixtures so that they are in good operating condition. - 3-501.16A2 - Critical Repeat Foods cold holding at 50oF inside the walk-in refrigerator. Foods in the sandwich prep refrigerator are cold holding at 49oF (sliced cheese stacked too high in the top portion of the unit). Salad dressing cold holding at 55oF in a bin of ice (ice level must be equal to the food product level).
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-602.11E - Surfaces of the soda gun nozzles and holders (especially at the kitchen server station) were observed soiled with accumulations of grime and debris.
Clean the surface of nozzles and holders at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 4-501.11 - The walk-in refrigerator and the sandwich prep refrigerator are not maintaining foods at 41oF or below. The kitchen counter lower shelf across from the walk-in freezer is rusty.
Repair these equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 2-401.11 - Corrected During Inspection Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils (on top of the dish machine).
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 5-205.11 - The handwashing facility located at the bar was blocked (trash/items stored inside the basin), 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. - 4-101.111 - The nonfood contact surface of the linen under the glasses at the server station 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. - 6-301.12 - No disposable towels were provided at the hand washing facility at the bar.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-501.111 - Repeat Harborage conditions exist (some fruit flies were observed at the bar).
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 5-501.113 - Repeat Outside refuse container was uncovered (The building complex refuse compactor has no lid).
Cover all waste containers when not in continuous use. - 6-303.11 - Inadequate light was noted in the kitchen (some ceiling lights are not working) and in the bar refrigerators.
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. - 6-303.11 - Inadequate light was noted in the hood ventilation system.
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. - 6-501.16 - 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. - 4-602.12 - The (cavity, door seal) of the microwave ovens were observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 4-603.16 - The bar three compartment sink with wash, rinse and sanitize basins is not being properly utilized.
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order. - 4-402.11 - The women's rest-room larger hand is no longer installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 3-301.11 - Corrected During Inspection Critical An improper scoop was found in the salad cheese topping.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 7-102.11 - Critical Some spray bottles were not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 6-501.12 - Repeat The walls and ceiling in the walk-in refrigerator were noted in need of cleaning. The walls/tubing in the beer walk-in refrigerator were noted in need of cleaning. The floors under some kitchen equipment and in the walk-in freezer were noted in need of cleaning. The walls and caulking at the dish machine area and 2-part sink are moldy.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (Rest-rooms).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: the walk-in refrigerator shelves, inside the bar refrigerator where milk is stored, and the slicer.
Clean and sanitize these surfaces for food contact. - 3-305.11 - Food (ice at the server station, kitchen server station ice bin and at the bar at some ice bins where the soda gun nozzle holder and lines are either not in place or are missing) stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor (Containers of food in the walk-in refrigerator and a bag of flour in the storage room).
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the bar refrigerator door gaskets, the dessert refrigerator door gasket, the walk-in refrigerator fan guard, the shelf under the server station ice bin, the kitchen server station under side of the ice bin, the kitchen server station counter by the soda gun, the bar hand sink, and some kitchen counter shelving.
Maintain nonfood-contact surfaces of equipment clean. - 4-202.16 - The nonfood contact surface of the milk crates used as shelving are 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 with approved shelving with minimum 6 inch legs or casters.
July 22, 2004 (Critical Procedures)
Violations:
- 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager. - 3-501.16A2 - Critical Ham and turkey outside prep refrigerator holding at 67F should be discarded.Hamburger inside prep refrigerator at 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. - 4-703.11 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 5-501.16 - The quantity of refuse has exceeded the storage capacity of the exterior storage enclosure. Buckets of open grease around grease barrel.
Increase the frequency of refuse pickup to prevent exceeding the storage capacity. - 5-501.113 - Outside refuse compactor was uncovered.
Cover all waste containers when not in continuous use.
July 22, 2004 (Critical Procedures)
Violations:
- 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager. - 3-501.16A2 - Critical Ham and turkey outside prep refrigerator holding at 67F should be discarded.Hamburger inside prep refrigerator at 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. - 4-703.11 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 5-501.16 - The quantity of refuse has exceeded the storage capacity of the exterior storage enclosure. Buckets of open grease around grease barrel.
Increase the frequency of refuse pickup to prevent exceeding the storage capacity. - 5-501.113 - Outside refuse compactor was uncovered.
Cover all waste containers when not in continuous use.
May 13, 2004 (Follow-up)
Violations:
- 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager. - 6-501.111 - Repeat Harborage conditions exist. There are still fruitflies.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3-306.11 - Repeat The food on display is not protected from contamination. The establishment has buffets with no sneeze guards provided.
Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination. - 6-501.12 - Repeat The walls in the dishwashing area have mold. The caulking will have to be removed and re-caulked inorder to remove the mold.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 4-101.11 - Repeat The food contact surface of the linen under the cutting boards and clean glasses are not durable or nonabsorbent.
Repair or replace the @EQUIPMENT@ so that it is durable, corrosion resistant, and nonabsorbent.
May 13, 2004 (Follow-up)
Violations:
- 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager. - 6-501.111 - Repeat Harborage conditions exist. There are still fruitflies.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3-306.11 - Repeat The food on display is not protected from contamination. The establishment has buffets with no sneeze guards provided.
Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination. - 6-501.12 - Repeat The walls in the dishwashing area have mold. The caulking will have to be removed and re-caulked inorder to remove the mold.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 4-101.11 - Repeat The food contact surface of the linen under the cutting boards and clean glasses are not durable or nonabsorbent.
Repair or replace the @EQUIPMENT@ so that it is durable, corrosion resistant, and nonabsorbent.
May 06, 2004 (Routine)
Violations:
- 2-401.11 - Critical Repeat The foodworker was eating in on the cuttingboard where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection. - 2-402.11 - Critical Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 7-102.11 - Critical Repeat Working containers of unknown substance in the chemical spray bottle was 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. - 3-302.11 - Critical Repeat Raw animal food (chicken) was holding in a manner next to the lettuce--- and could have caused cross contamination of ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the @LOCATION@.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-501.17 - Critical Repeat The prepared, refrigerated RTE (meat dishes) held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 5-203.14A - Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device. - 6-501.12 - Repeat Cleaning is being done during periods in which food is exposed to contamination. The walls and floors in the walk-in refrigerator need cleaning and the area in the dishwashing area, too.
Clean during periods when the least amount of food is exposed such as after closing. - 3-305.11 - Repeat 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. - 6-501.111 - Critical Repeat Harborage conditions exist of fruit flies.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3-306.11 - The food on display is not protected from contamination. Provide a sneeze guard for the buffet display.
Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination. - 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. - 4-602.13 - The nonfood contact surface of the shelves in the dishwashing area 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. - 4-602.11 - Critical Food contact surfaces of the slicer and knives used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces. - 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Remove or repair the broken refrigeration units. Remove trash and other items from the hallway.
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. - 3-401.11A3 - Critical CORRECTED. The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Chicken was found par-cooked at 116 F on the line. Cook chicken fully before placing on the warming unit.
Continue to cook the chicken food to heat all parts to 165°F or above for 15 seconds. - 4-101.11 - The food contact surface of the linen under the cutting board is not durable nonabsorbent.
You may obtain rubber mats to prevent the cutting board from slipping.
May 06, 2004 (Routine)
Violations:
- 2-401.11 - Critical Repeat The foodworker was eating in on the cuttingboard where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection. - 2-402.11 - Critical Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 7-102.11 - Critical Repeat Working containers of unknown substance in the chemical spray bottle was 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. - 3-302.11 - Critical Repeat Raw animal food (chicken) was holding in a manner next to the lettuce--- and could have caused cross contamination of ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Repeat Unwrapped or uncovered food in the @LOCATION@.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-501.17 - Critical Repeat The prepared, refrigerated RTE (meat dishes) held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 5-203.14A - Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device. - 6-501.12 - Repeat Cleaning is being done during periods in which food is exposed to contamination. The walls and floors in the walk-in refrigerator need cleaning and the area in the dishwashing area, too.
Clean during periods when the least amount of food is exposed such as after closing. - 3-305.11 - Repeat 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. - 6-501.111 - Critical Repeat Harborage conditions exist of fruit flies.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3-306.11 - The food on display is not protected from contamination. Provide a sneeze guard for the buffet display.
Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination. - 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. - 4-602.13 - The nonfood contact surface of the shelves in the dishwashing area 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. - 4-602.11 - Critical Food contact surfaces of the slicer and knives used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces. - 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Remove or repair the broken refrigeration units. Remove trash and other items from the hallway.
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. - 3-401.11A3 - Critical CORRECTED. The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Chicken was found par-cooked at 116 F on the line. Cook chicken fully before placing on the warming unit.
Continue to cook the chicken food to heat all parts to 165°F or above for 15 seconds. - 4-101.11 - The food contact surface of the linen under the cutting board is not durable nonabsorbent.
You may obtain rubber mats to prevent the cutting board from slipping.
March 15, 2004 (Routine)
Violations:
- 9.2-3.3 - Critical There is no certified food manager on duty.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager. - 2-401.11 - Critical The cooks were eating on the line in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
All @PERSONNEL@ who are @PERSONNEL ACTION@ must be in the designated break area away from food preparation/handling areas to prevent cross contamination. - 2-402.11 - Critical Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band. - 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. i.e.old motor, broken refrigerators (two)
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. - 6-501.11 - Missing ceiling tiles were found in several areas of the establishment.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 7-102.11 - Critical Working containers of (glass cleaner?) are 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. - 7-201.11 - Critical Containers of (butane lighter fluid/pesticides,cleaning agents) are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. - 6-303.11 - Critical Inadequate light was noted in the kitchen in several areas. i.e.hood, near the ice machine
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. - 6-303.11 - Critical The Trualsen refrigerator light was out and needed a lightshield.
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. - 6-501.12 - The floors , walls and ceilings had food , mold, dirt and debris. Clean these areas thoroughly.
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. - 3-302.11 - Critical Raw animal food (eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. i.e. knives
Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils. - 3-302.11 - Critical Raw fruits and vegetables stored with ready-to-eat food (RTE).
Prevent cross contamination by separating unwashed fruits and from RTE food. - 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. i.e.open containers of raw poultry over open containers of raw fish and meat
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators and freezers.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 6-301.12 - No disposable towels were provided at the hand washing facility in the kitchen and bar.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 5-205.11 - The handwashing station at the bar is being used as a dump station.
The handwashing facility identified above is to be used for washing hands only. - 6-301.14 - The sign that notifies food employees to wash their hands is not clearly visible.
Provide a sign/poster that is clearly visible to all employees. - 6-301.11 - Soap was not provided at the handwashing facility in the cooking area.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3-304.14 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-305.11 - 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. - 4-101.11 - The food contact surface of the open can of food is not finished to have a smooth, easily cleanable surface.
Repair or replace the @EQUIPMENT@ so that it is finished to have a smooth, easily cleanable surface. - 3-501.17 - Critical The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked. i.e.non-commercial dressings, ribs, crab dip, etc..
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-302.14 - Critical There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine and quatenary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-204.112 - There was no temperature measuring device located in the equipment mentioned previously.
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. - 4-502.11 - The food temperature measuring device was found out of calibration in the range of use. i.e. probe was off +68 F
Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. - 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also used for drink ice or used as food.
Cease using ice used as a cooling medium as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 6-501.111 - Harborage conditions exist. i.e. fruitflies
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3-501.16A2 - Critical DISCARDED The following were cold holding at improper temperatures:crab dip 47 F, chicken 57 F, sausage 60 F, sour creme 47 F
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-501.11 - Gaskets on the Traulsen refrigerator were l were observed in a state of disrepair and damaged.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-602.12 - The food contact equipment surface of the ovens and burners are observed soiled with accumulations of grime and debris.
Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use. - 3-304.12 - In-use utensils improperly stored between use. i.e.ice cream, cooking utensils were found in standing water
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 5-205.15B - Critical The sink basin at the handsink in the back prep area is slow to drain.
Plumbing systems and components shall be maintained in good repair. - 5-205.15B - Critical The mensroom faucet was noted leaking. The dipper well was not operating.
Repair the plumbing fixtures so that they are in good operating condition. - 5-203.14A - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. i.e.bar and mop sink
Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device. - 4-903.11 - The dishracks were found not stored 6 inches above the floor in the kitchen.
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.
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