September 29, 2009 (Routine)

• 2-301.14(A)-(I) - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows:
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 6-501.11 - Corrected During Inspection Observed that the pi[e under dishmachine is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

May 12, 2009 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Opened bag of taco seasoning exposed in dry storage room.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A1 - Corrected During Inspection Critical Repeat Baked potato in hot holding drawer observed @ 104 degrees F.
  Discard potatoes in drawer & hold them at 135 d. F. in the future.
• 4-204.112B - There was no temperature measuring device located in the chest freezer, both cold drawer units, u/c freezer & salad unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-301.14 - Shift right fryer so it is six (6) inches inside the end of the exhaust hood. Ceiling to the right of the hood is discolored from grease accumulation.
  Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
• 4-501.11A - Split & torn door gasket on rear walk-in cooler requires replacement.
  Replace the door gasket to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-602.13 - Floor & floor drain under beverage service cabinet in dining area is unclean.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B1 - Loose hot water faucet & leaking drain at cook's hand sink, leaking right drain under 3 compartment sink & leaking left drain under the 2 compartment sink in the baking area.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.15A - Provide weatherstrips for front doors to eliminate visible gaps & to prevent the entry of vermin.
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
• 6-303.11A - Repeat Burned out lights in both walk-in coolers..
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.11 - Missing floor tiles in the service line area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111D - Caulk & seal gaps under bakery's exhaust hood & around pipes under all sinks in bakery.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

January 21, 2009 (Routine)

• 3-501.17A - Critical Repeat The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked. and tdh edating system appears confusing.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-203.11B - The food temperature measuring device located in the meat room is not accurate and is off by 4 degrees ..
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 4-302.12A - Thre was no thermometer in the reach-down freezer
  Provide thermometer
• 4-603.14A - The dough portioner in the bakery was not claned after it's last use.
  Do not store food contact equipment dirty.
• 6-201.16A - In the RTZ grease room, there was a ceiling panel missing..
  Wall and ceiling coverings shall be attached so they are easily cleanable.
• 6-501.11 - Critical The area behind the game machines had an accumulation of old residue.
  Clean behind game machines.
• 6-501.11 - Critical The areas under the booth seats had not been properly cleaned and could become a vermin attractant.
  Clean on and under seats.

September 26, 2008 (Routine)

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor of the freezer..
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A1 - Critical Onion Rings were hot holding at 102 degrees F. under a burned out heat lamp..
  Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Critical Repeat Sliced Tomatoes and cut salsa mix was cold holding at 55 degrees F. while cheese was cold holding in a reach-in on the grill line at 57 degrees F..
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared, refrigerated RTE cheeses no longer in original wrapping was held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-301.11 - The heating element was out on the onion ring heater causing it to be not sufficient or capacity to meet the food storage demands of the establishment.
  Provide additional heating element as necessary to maintain food items at 41 or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to
• 5-205.15A - Critical There was no backflow protection on the Oasis chemical dispenser that would protect under continual pressure. Additionally, there was a bad valve in the women's restroom.
  Modify backflow protection, or have chemical contractor do the correct modification. Fix faulty valve..
• 6-303.11A - Inadequate light was noted in the meat walk-in with one light burned out and in the freezer with one light burned out.. Additionally, there were lights out in the hood of the bakery..
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.11 - Ceiling is not maintained in good repair in storeroom with a ceiling tile missing..
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 17, 2008 (Routine)

March 14, 2008 (Routine)

• 3-501.16A1 - Critical Repeat Observed chilli hot holding at 98F.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no temperature measuring device located in the ice cream freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11B - The door gaskets are torn at Hobart cooler.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 4-903.11A3 - Clean cups were found not stored 6 inches above the floor in the dry storage room (paper room).
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-303.11A - Inadequate light was noted in the Walkin freezer.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.16 - 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.

December 17, 2007 (Routine)

• 11-2-24A - Critical There is no northern Virginia certified food manager on duty, although an employee has had serve safe training.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 2-401.11A - Critical Repeat The bakery personnel are drinking from an uncovered container in a food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.
• 3-501.16A1 - Critical Hamburger holding on grill at 126 degrees, should be holding at 135.
  Throw out.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Hamburger in refrigerated drawers at 54, 53. Refrigerated drawers continue to not work correctly. Cheese in reach-in refrigerator, at 52, 47, and 49.
  Meat and cheese thrown out.
• 3-501.18A1 - Critical Opened bags of hot dogs were again not being dated upon opening and time since opening was not being tracked.
  Implement proper training for dating and enforce.
• 4-601.11A - Critical Shake machine was not being properly cleaned between usages. The bakery portioner had not been cleaned after the last usage.
  Clean and sanitize after every use.
• 6-303.11C - There was a light under the grill hood without a light guard. Additionally, the lightes under the bakery hood did not work.
  Fix lights.
• 6-501.111B - There were signs of rodent activity under several padded booth seats and under the drink station.
  clean up old rodent signs and call exterinator.
• 6-501.114B - The premises has accumulation of litter behind the proofer.
  Maintain the premises free of litter.
• 7-205.11 - Critical The Hobart floor mixer in the bakery is leaking oil from the central mandrel. This grease could drip and contaminate foods being mixed.
  Fix oil seal.
• 8-304.11H - Management, after being warned about inoperative refrigerated drawers continued to use them even though foods in them were out of temperature.
  Fix drawers, do not use until fixed, follow AHD instructions on inspection sheets.

July 20, 2007 (Routine)

• 2-401.11A - Critical There were a number of personal drink cups in use throughout the facility, including one made from a beer pitcher.
  Have limitations on the use of personal drink cups.
• 3-101.11 - Critical There was mold growing in the ice machine, likely contaminating the ice being produced.
  Clean the machine.
• 3-304.14A - Repeat Wiping cloths improperly used throughout the back of the house without the benefit of sanitizer.
  Ensure cloths used for wiping food spills are not used for any other purpose and are stored in sanitizser between uses.
• 3-501.16A2 - Critical Repeat Raw chicken in refrigerated drawer under grill was at 61 degrees F. Cheese was stored at rooom temperature since the beginning of lunch service and was at 70 degrees F. for much too long.
  Drawer was piled too high and chicken may have been touching the top of the unit. Don't overfill drawers. The refrigerated drawers have been problems during the last 2 inspections. Any further and future problems will result in a fine being levied.
• 6-501.11 - Repeat The grease holding tank was leaking grease all over the storeroom floor. Additionally the gaskets of the right proofer in the bakery were hardened and very mouldy.
  Replace.
• 7-209.11 - Personal item were found throughout the facility including purses, personal meals, drink cups.
  Enforce the use of lockers.

March 02, 2007 (Routine)

• 3-302.11A1 - Corrected During Inspection Raw, bloody steaks were stored above ful beer bottles in the lockable cage in the main walk-in refrigerator.
  Steaks were moved to be below the bottled beer.
• 3-304.14A - Corrected During Inspection Smelly wiping cloths were improperly stored on prep surfaces rather than in sanitizer.
  Ensure cloths used for wiping food spills are not used for any other purpose and that they are stored properly..
• 3-501.16A2 - Critical Repeat Hamburger patties were at the observed temperatures of 45, 46, 43, 42, and 49 degrees F. in the grill line refrigerated drawers. Additionally, the ice cream soft serve machine was holding ice cream mix at 46 degrees rather than at the required 41 or lower. The drawers and mix bin should hold potentially hazardous food at 41 degrees or lower.
  Move current meat supplies to better working unit and have maintenance check units Drain out the remaining mix and have the unit checked for proper temperature.
• 3-501.17A - Critical
  
• 3-501.18A1 - Critical The prepared ready-to-eat (RTE) hot dogs in the meat walk-in refrigeration unit were not discarded by the date specified on the container. the hot dogs had a tagged shelf life of 6 days, but were 9 days old. Additionally, the same type of hot dogs were in the refrigerated drawers behind the grill line and were 10 days old and past their expiration date.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limit
• 4-203.12B - The ambient (air/water) temperature measuring device located in the one-door Hobart reach-in refrigerator is reading 10 degrees too high and is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-601.11B - There was a tray of "clean" utensils on the reach-thru window that were not clean due to adhering food aprticles and onion on the food contact areas.
  Adequately wash, rinse, and sanitize utensils and equipment.
• 4-903.11A2 - Single service items were not fully covered up by plastic or in boxes to protect them from contamination, in the rear storeroom.
  Assure that all single service items in storage are covered and protected from contamination
• 5-205.11A - Repeat The handwashing facility located in the bakery is blocked with equipment in the sink, 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.
• 6-501.11 - Corrected During Inspection The east bakery hand sink had no cold water. The maintenance valve was shut off.
  The manager turned on the cold water control faucet. Assure that all hand sinks have both hot and cold running water.

August 21, 2006 (Routine)

• 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints. Several employees that were handling food had loose hair hanging down above the food being prepared.
  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.
• 3-202.15 - Critical Dented cans were on the dry-stores shelves. Dents were on a can seam.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.12 - Unlabeled food containers. An unmarked bottle of a brown liquid was present in a food prep area. The liquid was reported to be a type of vanilla topping.
  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.
• 3-304.12A - In-use utensils improperly stored between use. Clean knives were stored between two stainless steel tables. There was a build-up of old residual material under the edges of the tables, in close proximity to the stored knives.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.13A - Milk-Shake mix in gallon containers was being thawed in the 2-compartment sink under running water that was at 120 degrees F.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41 degrees F., or completely submerged under running water at a temperature or 70 degrees F. or below with sufficient water velocity.
• 3-501.16A1 - Critical Butter was being hot held at room temperature Melted and spiced butter was being held at room temperature in a stainless steel container on top of the oven..
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Critical Repeat Both reach-ins behind the grill area were holding raw hamburger at 55 degrees F. Both units had loose and/or missing door gaskets.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112B - Repeat There was no temperature measuring device located in the dessert reach-in 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.
• 4-204.117A - The warewashing machine is not equipped with an automatic dispenser for detergent and/or sanitizer. There was no detectable chlorine levels after numerous final rinse cycles.
  Alter or replace the warewashing machine so that detergents and sanitizers are automatically dispensed.
• 4-501.11B - Pieces of door gaskets of several refrigerators were missing, damaged.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-502.11A2 - Two spatulas hanging on an equipment rack were cracked and no longer easily cleanable. An ice scoop was cracked and uncleanable.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: Shelves of reach-in dessert refrigerator were dusty. The milk-shake mixer blades were encrusted with old residual, dried shake mix. The ice machine had black mold growing on the top surface of the ice bin above the ice. The floor mixers in the baking area had residual food build-up on the undersides of the mixer head, directly over food when mixing bowls are in place.
  Clean and sanitize these surfaces for food contact.
• 4-603.12B - The milk-shake mixer blades were encrusted with old residual, dried shake mix. Employee attempted to wipe several off with a sanitizer cloth, but the sticky residue remained.
  
• 4-603.14A - The milk-shake mixer blades were encrusted with old residual, dried shake mix. Employee attempted to wipe several off with a sanitizer cloth, but the sticky residue remained
  Make sure that the cleaning agent/method used is recommended for the type(s) of soil(s) on food-contact surfaces. Ensure clean food-contact surfaces.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the ice cream dipper well was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure.
  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.
• 5-205.11A - Repeat Hand sink by 2-compartment sink was blocked with a bucket and wipe rags. The other bakery handsink was blocked by a spray bottle preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15A - Critical Rat guard was missing from drain of 2-compartment sink. There were old unused and un-needed plumbing pipes open eat both ends (Possible vermin harborage) behind the bakery freezer unit.
  
• 5-501.15A2 - There was an excessive gap between emergency exit doors, at the front of house. The door does not fit tightly.
  Replace or adjust the door so that they are a tight fit.
• 6-202.11A - Florescent ceiling mounted lights in the bakery area were exposed without proper sheilding, since the translucent plastic panel was missing.
  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.
• 6-301.11 - No soap wass available at the front hand sink.
  
• 6-303.11C - One of the bulbs over the front grill line had one bulb guard missing. There was inadequate light noted under the 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.
• 6-304.11 - Ventilation is not sufficient to keep restroom free of excessive obnoxious odors. The ventilation in the customer restroom was inadequate and there were strong odors present (may be coming from a neighboring tennant location)
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 6-501.11 - Walk-in refrigerator had holes corroded through the evaporator drain pan. food Supplies were stored below the corroded pan. Walk-in refrigerator is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment. Painting supplies including a paint roller and tray were in the Bakery 2 compartment sink. Buckets of paint were in food prep areas. Additionally, there was an old window frame stored between the proofing oven and the convection oven. Old equipment was stored with paint and cleaning supplies in the rear electrical room.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
• 6-501.114B - Outside dumpsters had trash around them that should be swept clean.
  Maintain the premises free of litter.

June 13, 2006 (Routine)

• 11-2-24A - Critical The CFM did not have a current certification with him but state he is certified and waiting for the card to be delivered.
  Obtain a CFM card within 30 days. It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 2-303.11 - Employees 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.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. An employee was using a bare hand to put ice into the ice scoop from the ice machine bin.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Mashed potatoes and sour cream on the salad prep refrigerator were not being held cold enough at 56 and 49 degrees F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the refrigerated drawers for meat or in the dessert holding 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.
• 4-501.114C1 - Corrected During Inspection Critical The quaternary ammonium sanitizing solution used for wiping cloth storage was not at an acceptable concentration at less than 100ppm.
  Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness
• 4-501.11A - Critical The salad prep refrigerator was not working properly and was not keeping foods cold enough. The ambient temperature of the unit was 57 degrees F. Discontinue using the unit to store potentially hazardous foods until it is properly repaired.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. inside the ice machine2. one of the food choppers3. the can opener blade and parts
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of some refrigerator door gaskets 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.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the bakery area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-501.12A - Repeat The floor under the soda fountains 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.

February 14, 2006 (Routine)

• 2-401.11A - Critical Open drinking containers, coffee cup in grill area, stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
• 3-306.11 - The food on display is not protected from contamination.
  The sneeze guard on the new condiment unit does not effectively protect the food from customer contamination. Replace/adjust the sneeze guard so it protects the food better from customer contamination.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener, inside ice machine, wedgemaster, convection ovens, "pizza" ovens, proofers.
  Clean and sanitize these surfaces for food contact.
• 4-703.11C - Critical There was no sanitizer in the rinse cycle of the warewashing machine
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Until the dishmachine has proper strenght of sanitizer, sanitize all eatingware and kitchenware in the 3-compartment sink.
• 4-903.11B1 - Critical Clean glasses were not observed stacked wet.
  Store @TABLEWARE@ in a self-draining position that allows air-drying.
• 4-903.11B2 - Corrected During Inspection Clean bowls and plates were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.12A - Cleaning needed, especially at return air vents. Area under self-service drink area needs cleaning
  . Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 7-102.11 - Critical Working containers of cleaners 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.

October 03, 2005 (Routine)

• 3-304.14B2 - Repeat No wiping cloth solution in dessert area or vegetable prep area. Wiping cloth on prep surface in vegetable prep area.
  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.
• 3-501.13A - Improper methods used to thaw chicken, chicken was in standing water.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE food, taco meat and chil, held more than 24 hours is not properly date marked. These food was not marked with the discard date.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-202.11A2 - Critical The food contact surface of the paint brushes used for pastry brushs are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  Replace the paint brushes with pastry brushes to provide a food contact surface that is smooth, free of breaks, Open seams, crack, and chipsfree of sharp internal angles, corners, and crevices, Finished to have sooth welds and joints, And is accessible
• 4-204.112D - Repeat The temperature measuring device located in any of the small refrigerators. Attach the thermometers so they remain in an easily readable location.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener and blade, dessert counters, eatingware, tableware, inside ice machine. Dessert counter was "cleaned" without soap and was not sanitized. There was no soap or sanitizer observed in the bakery/dessert area.
  Clean and sanitize these surfaces for food contact. Keep soap and sanitizer at bakery area as this is a separate area from other food service areas.
• 5-202.11A - Critical One women's toilet not flusing properly.
  Repair toilet.
• 5-203.14A - Critical Repeat 1)Observed the water supply line for the dipper well extending below the flood rim level of the dipper well, 2) Sanitizer hose line extends below the rim of the 3-vat sink.
  Alter the water supply line for the dipper well 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.
• 7-201.11B - Critical Containers of cleansers and machine oil was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 28, 2005 (Routine)

• 2-301.14H - Critical Observed food employees failing 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.
• 2-401.11A - Critical The @PERSONNEL@ is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.
• 3-304.14B2 - Wiping cloths improperly stored between use. Wiping cloths observed on prep surface in the back prep area. No wiping cloth solution bucket observed.
  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.
• 3-501.16A2 - Critical Repeat 1) cheese in the beer box 44, 2) cheese in 1st cook's refrigerator 48F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE taco meat and cole slaw held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-204.112D - The temperature measuring device located desser under counter refrigerator and beer refrigerator is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer. Attach thermometers in the front of cold and warm storage units.
• 4-501.11A - Beer box (44F), lst cook's refrig. ( 51F) was 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.
• 4-501.11B - The can opener blade damaged and nicked.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener, soft serve ice cream machine.
  Clean and sanitize these surfaces for food contact. Follow exactly the instructions on the cleaner/sanitizer package used for cleaning the ice cream machine or the machine will not be effectly cleaned and sanitized.
• 4-903.11B2 - Clean plates on counter were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.12A - Repeat Ceiling in dessert area was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

March 22, 2005 (Routine)

• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink.
  Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
• 3-301.11B - Corrected During Inspection Critical 1)Employee in bakery observed handling ready-to-eat (RTE) food with her bare hand. 2) cups observed being used as scoops in sesame seeds and in garlic margarine in Hobart refrigerator.
  1)Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.2) Using cups as scoops allows bare hand contact with food, provide utensils with handles.
• 3-501.16A2 - Critical Milk in True undercounter refrigerator in bakery/dessert station was 43F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared, refrigerated RTE taco mix (dated 3/20) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-501.11A - 1)True under counter refrigerator in bakery/dessert station was 43F. 2) Dishmachine sanitizing solution less than 50 ppm (about 10 ppm), 3) Thermometer in Randall make table not accurate.
  Repair/replace the True refrigerator so it maintains the food 41F or below. 2) Maintain 50 ppm chlorine in the dishmachine rinse. Check daily. 3) Repair/ provide accurate thermometer (attached/easy to read) in Randall make table.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: ice cream machine, slicer, tomato wedger, covenction oven, baker's oven, milkshake glasses, tableware (bowls, coffee cups, etc.), ice dispensing shoot, milkshake blender.
  Clean and sanitize these surfaces for food contact. Inspect tableware better after washing in dishmachine. Review the washing and sanitizing procedures that came with your new ice cream machine and follow the procedures.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walkin walls and condenser, bakery/dessert station 2-compartment sink.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11B1 - Clean tableware, food containers and food prep equipment were not observed stored in a position to allow air-drying.
  Store @TABLEWARE@ in a self-draining position that allows air-drying. As your dishmachine uses chemicals to sanitize, be aware you need to provide more time to air dry equipment and tableware.
• 5-203.14A - Critical 1)At the mop sink observed a hose attached to the Eco-lab floor-cleaning water supply inlet without a backflow prevention device. 2) No air gap provided at the Eco-lab sanitizer dispensing hose (line) at 3 compartment sink.
  1) The backflow prevention device installed on the mop sink is an atmospheric vacuum breaker. A hose under pressure may not be attached to an atmospheric vacuum breaker. Remove the hose or install a dual check valve with dual-check valve with an intermediate atmospheric vent. 2) Elevate the sanitizer's dispensing hose so it is elevated at least 1".
• 5-205.11B3 - The handwashing station at the bakery/dessert station is being used to clean equipment and utensils, spoons were observed in handsink.
  The handwashing facility identified above is to be used for washing hands only.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Side and front doors had gaps at bottom and between the double doors
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the butcher shop/walkin.
  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.
• 6-501.110A - Employees are not using the dressing rooms or lockers provided, purse observed stored on uncovered single-service items in bakery/dessert station.
  Employees must store cloths so they do not contaminate food, single-service and utensils. Provice an area for storage of clothes and personal items.
• 6-501.111C - Critical
  
• 6-501.111D - Harborage conditions exist. The dining room has many cracks and crevises that can provide harborage for insects. Also some wall trim is missing.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Close all holes and cracks. Recaulk baseboards where necessary.
• 6-501.12A - Bakery/dessert ceiling's return air vents not clean and floor in corners of bakery/dessert area and the floor sink at the 2-compartment sink here was not clean,
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

February 18, 2005 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 2-401.11A - Critical The manager is smoking in the office with the door open that could contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may smoking so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection.
• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. A paper cup is used as a scoop in the garlic butter in the Hobart refrigerator in the bakery.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered ice cream and shakes in the ice cream freezer; instant yeast in the bakery; and almonds in the dry storage area,
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A2 - Critical The cheese in the Hobart refrigerator at the cookline is held at 45F
  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.
• 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm in the dish machine.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
• 4-501.11A - The Hobart refrigerator (cookline) was observed in a state of disrepair. The unit was holding temperature of 45F
  Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-501.11B - The gasket on the Hobart refrigerator (bakery) is damaged.
  Repair or replace the gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the proofer (bakery); the dipper well (bakery); dough mixer (bakery); and the refrigerated drawers (cookline).
  Clean and sanitize these surfaces for food contact.
• 4-803.11 - Soiled linens were found stored in a location that may contaminate food or food-contact surfaces. Soiled linen was found in the 2 compartment sink (bakery).
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 5-205.15B1 - Plumbing connection under the dipper well piping is leaking.
  Plumbing systems and components shall be maintained in good repair.

December 07, 2004 (Routine)

• 5-203.14A - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
  Alter the water supply line for the dipper well 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.
• 4-204.112D - The temperature measuring device located Randell reach-in refrigerator is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 4-903.11A3 - Single service items were found not stored 6 inches above the floor in the dry 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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Three cases of food is placed on the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11B - The door gasket on the poofer box is damaged.
  Repair or replace the gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the ice machine, reach-in refrigerator (bakery), ice cream freezer (bakery),and the ovens (bakery).
  Clean and sanitize these surfaces for food contact.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use. (bakery)
  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.
• 6-305.11A - Repeat Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Employee's jacket and purse are improperly placed on the prep table in the bakery area.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.

September 30, 2004 (Routine)

• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. A paper cup is used as a scoop in the bulk salt bin.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-501.16A2 - Critical The salad dressing is not held at the required temperature at the front counter where it is dispensed.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Employee's apron and cellphone are placed on the slicer, and employee's jacket & purse are placed with single service cups in the bakery area.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 6-501.11 - Repeat The moliding is coming off the wall in the dry storage area 2) the 2 compartment sink is coming off the wall in the bakery, and 3) the 3 compartment sink is coming off the wall in the prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the ice machine(prep area), and (bakery) the oven, the proofer, the ice cream freezer.
  Clean and sanitize these surfaces for food contact.
• 3-302.11A4 - Critical Unwrapped or uncovered ice cream in the bakery.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-403.11D - Critical The macaroni & cheese and the chili were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165°F or above within 2 hours.

July 07, 2004 (Routine)

• 4-501.114C1 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 0ppm in wiping cloth buckets.
  Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness
• 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm in the dish machine.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the ice machine, and the slicer.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat One ceiling tile in the dry storage area is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use. (bakery hand sink)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-202.16 - Repeat The nonfood contact surface of the dish rack is not designed or constructed to be easily cleanable. A dish rack is used as a storage shelf in the walk-in freezer. A paper cup is used to dispense garlic butter.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

April 23, 2004 (Routine)

• 4-202.16 - The nonfood contact surface of the dish rack is not designed or constructed to be easily cleanable. A dish rack is used as a shelf in the walk-in freezer.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3-304.14B2 - Wiping cloths improperly stored between use. Wiping cloths are not stored in sanitizer in the prep area or in the bakery,
  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.
• 7-102.11 - Critical Working containers (spray bottle) of mineral oil 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.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
• 2-402.11 - 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.
• 6-501.16 - Mops and brooms are not hung up to air dry. (in storage area with hot water tank)
  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.

February 10, 2004 (Routine)

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. The chicken tenders and potatoe wedges are on the walk-in freezer floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Corrected during inspection.
• 3-302.11A4 - Critical Unwrapped or uncovered chocolate ice cream in the small freezer in the bakery area. .
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the can opener, the flour bin, the small ice cream freezer and the ovens.
  Clean and sanitize these surfaces for food contact.
• 6-303.11C - One light bulb is out at the exhaust hood and in the bakery area.
  
• 6-501.11 - The ceiling tile and the light fixture are not maintained in good repair in the dry storage area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-205.15B1 - Plumbing connections under the prep sink piping is leaking.
  Plumbing systems and components shall be maintained in good repair. The Plumber on site to correct the violation at the time of the inspection.
• 5-103.11A1 - Critical The water source and system serving this food service establishment has been interrupted. No hot water provided at the time of the inspection. The hot water heater is in poor repair.
  Close the establishment for an imminent health hazard. (See section 8-404.11) The Plumber was on site to correct the violation before the end of the inpection.
• 6-501.111B - Repeat The premises are not being routinely inspected for evidence of pests. A live roach was observed in the proofer box in the bakery area.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

October 09, 2003 (Routine)

• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
• 4-501.114A - Critical Repeat The chlorine sanitizing solution used was at 10 ppm.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
• 6-501.111B - The premises are not being routinely inspected for evidence of pests. A roach was observed in the proofer (bakery).
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-501.11B - Repeat The gasket on the refrigerator is damaged.
  Repair or replace the gasket in accordance with the manufacturer's specifications.

July 17, 2003 (Routine)

• 3-501.16A2 - Critical Repeat The hamburger cold holding at 43F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 7-201.11A - Critical Repeat A spray bottle of is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 4-501.11B - Repeat The gasket of the Bake Aid proofer is damaged.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 4-501.11A - Repeat The hot water heater and the hand sink in the bakery are observed in a state of disrepair and damaged.
  Repair the hot water heater to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 6-403.11B - Lockers or other suitable facilities are not located to protect single service container from contamination in the bakery.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
• 5-501.113B - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.

June 23, 2003 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 2-401.11A - Critical Repeat The employees is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.
• 5-501.112A - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 6-501.11 - The rear hand sink is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-903.11A3 - Sheet trays and plastic cups are placed on the floor were found not stored 6 inches above the floor in the dry storage area and behind the ice machine.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-202.11A5 - Critical
  
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the slicer, the bread slicer, utensil drawer and the refrigerator where the cheese and beer are stored.
  Clean and sanitize these surfaces for food contact.
• 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
• 4-501.11A - The cutting boards, the utensil drawer, and the thermometer on the walk-in frezer were observed in a state of disrepair and damaged.
  Repair or replace the cutting boards and utensil drawer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-204.112B - Repeat There was no temperature measuring device located in some cooling units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 7-201.11A - Critical Containers of sanitizer and cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 6-501.111D - Harborage conditions exist. Gnates are in the mop sink area. Properly store mops.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 6-501.12A - Repeat The wall behind the dish machine 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 is needed.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. (flour bin and ice machine)
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 7-101.11 - Critical Original containers that have sanitizer do not have a legible manufacturer label.
  Provide a manufacturer's label on containers of sanitizer that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
• 4-102.11B2 - The paper cup being used to fil pepper container is not clean.
  Discontinue use of the paper cups as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
• 3-501.16A2 - Critical PHFs are not held at required temperature
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

April 07, 2003 (Routine)

• 2-401.11A - Critical Repeat The employees are eating and drinking in areas other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All employee's shall eat and drink in the designated break area away from food preparation/handling areas to prevent cross contamination. Personal beverages may be consumed using a closed cup and straw.
• 4-601.11A - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: 1. can opener unit, blade, and housing, 2. metal paneling inside the ice machine.
  Clean and sanitize these surfaces for food contact.
• 3-403.11A - Critical Repeat The soup, chili, and baked beans were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. Corrected.
• 4-204.112B - Repeat There was no temperature measuring device located in the following refrigerators and freezers: 1. Beverage Air salad prep. refrigerator, 2. both McCall refrigerated drawer units at the cook line, 3. Victory freezer at the cook line, 4. ice cream freezer at the bakery.
  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.
• 4-501.11B - Repeat The following door gaskets are torn: 1. Beverage Air salad prep. refrigerator, 2. McCall refrigerated drawer unit at the cook line (used for storage of raw poultry, seafood, ostrich burgers), 3. Hobart refrigerator at the bakery.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-402.11A - Repeat Dough roller at the bakery department is not sealed to the floor.
  Secure the dough roller to the floor.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, ut
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. ceiling of microwave oven, 2. carbonized sheet trays and baking pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-501.12 - The white cutting board(s) are heavily scratched and stained. 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 .
• 3-304.12A - In-use utensils for ice and flour found improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of th
• 4-501.11A - Repeat The following is in need of repair and/or replacement: 1. blue chipped shelves for canned/bottled food storage at the cashier area need replacement, 2. air temperature inside the Beverage Air salad prep. refrigerator is currently 49F, 3. Victory freezer at the cook line is not working, 4. hot water nozzle at the food prep. sink does not work.
  Make necessary repairs and/or replacement.
• 6-501.11 - Repeat Repair/replace the following: 1. base board paneling is coming unglued inside the storage room closet where single service, food, chemicals, etc. are stored, 2. ceiling ventilation cover is missing.
  Reglue the paneling to the wall and replace the missing ventilation cover from the ceiling.
• 6-501.112 - Dead or trapped insects were found in the control device (glue boards) and/or on the premises. Also, I observed a live roach in the bakery department.
  Remove dead or trapped insects and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests.
• 4-101.11D - The food contact surface of one metal spatula and the area where attachments are placed on the floor mixers (at bakery) are not finished to have a smooth, easily cleanable surface.
  Repair or replace the listed items so that it is finished to have a smooth, easily cleanable surface.
• 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
  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 pe
• 6-501.12A - Repeat FRP paneled walls in some areas of the kitchen are noted in need of cleaning. Some ceiling panels in the kitchen are stained.
  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

January 21, 2003 (Routine)

• 2-401.11A - Critical Repeat Observed some beverages in the kitchen areas without lids.
  All drinks are to be covered with a tight fitting lid and be consumed through a straw.
• 3-304.12A - Repeat Improper storage of food scoops in the spices such as lemon pepper and cajun at the cook line.
  Store the scoops handle side extending up, out of the food while in storage. (NOTE: General manager stated during the last inspection that holsters would be installed or another method of scoop storage would be provided).
• 3-305.11A3 - Repeat Boxes of food seen on the floor inside the walk-in refrigerator for produce.
  Nothing shall be stored in direct contact with the floor. Elevate delivery off the floor at least 6 inches.
• 4-204.112B - Repeat Can not locate physically mounted thermometers inside or outside the following units: 1. Both McCall refrigerated drawer units at the cook line, 2. Beverage Air salad refrigerator.
  ALL refrigeration units shall be equipped with physically mounted thermometers to measure the ambient air temperature of the units at 41F or below. Install thermometers as needed.
• 4-501.11B - Repeat Torn rubber door gaskets seen on the following units: 1. Beverage Air salad refrigerator, 2. Hobart refrigerator at the bakery.
  Measure and order new gaskets as needed.
• 4-601.11A - Critical Repeat In conjunction with 4-701.10: Food contact surfaces unclean include: 1. slicer, 2. can opener unit, blade, and housing, 3. metal sheet trays, 4. metal baking pans.
  Food contact surfaces shall be clean of visible soil and carbonization in order to be effectively sanitized.
• 4-402.11A - Repeat Repair and seal the following equipment to the wall and/or floor: 1. 3-vat sink is pulling away from the wall and the caulking is deteriorating, 2. dough roller at the bakery is not sealed to the floor.
  Resecure the 3-vat sink and dough roller to the wall and floor.
• 3-501.16A1 - Critical In conjunction with 3-403.11: Evidence of not properly reheating foods such as chili, baked beans, and cream of broccoli soup.
  These food items were found to be placed in the steam holding units and currently measure 87F-120F. Foods for reheating shall be reheated to an internal temperature of 165F before holding the food hot at 140F or above. Properly reheat foods.
• 6-501.14A - FRP paneling unclean in the following locations: 1. under the 3-vat sink, 2. at the dish machine area, 3. at the mop and broom storage area.
  Scrub the FRP to remove debris and residue. Clean as often as needed.
• 3-501.13A - Improper thawing of rozen raw fish (found stored in a pan of water at the 3-vat sink).
  Raw, potentially hazardous frozen foods shall be thawed in one of the following methods: 1. under running water at 70F or colder, 2. under refrigeration, 3. through cooking. DO NOT thaw foods in standing water at room temperature.
• 3-304.14B2 - Repeat Wet wiping cloths found improperly stored.
  Keep cloths stored in buckets with sanitizer in between uses.
• 3-304.15A1 - Evidence of reusing the single use plastic gloves. I observed one glove in the pan of cole slaw inside the produce walk-in refrigerator.
  DO NOT reuse the gloves. The plastic disposable gloves are ONE time use only.
• 4-501.11A - Repair and/or replace the following: 1. missing the protective metal paneling from in front of the grill dials to adjust amount of gas heating the grill, 2. air temperature inside the Beverage Air salad refrigerator is currently reading 46F, 3. blue coated shelving units are chipping, 4. ice machine is not working.
  Replace the missing paneling, check the salad refrigerator to ensure it is capable of holding 41F or below at all times. If not capable of repair, it shall be replaced, repaint or replace the blue coated shelving units, and repair the ice machine.
• 7-201.11B - Critical Several spray bottles of chemicals are improperly stored at the bakery area.
  Store all chemicals separately from food, food prep. areas, single service items, clean linens, and equipment/utensils.
• 3-302.12 - Bottle of oil is not labeled inside the meat walk-in refrigerator.
  Label the bottle and properly store it.
• 6-501.110A - Bag of an employee's personal belongings found stored under the cash register area with single service soda cups and lids.
  All personal belongings shall be stored in the lockers provided.