February 18, 2009 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw eggs over spring onions, in the walk in and raw eggs stored over Citron syrup tea and beer in the True 2 glass, sliding door refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.14(A)(2) - Corrected During Inspection Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours.Observed cooked beef in the walk in at 46F, according to the CFM was cooked 2.17.09, stacked in a lexan container over 6 inches in depth
  Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed Korean sausage at 81F and Hae Jang Gook at 118F
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.

April 25, 2008 (Follow-up)

December 17, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw beef over RTE in Jordon reach in)
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: walkin freezer.
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Repeat Wet wiping clothes observed stored on counters throughout the facility.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(2) - Repeat Food stored in a location where it is subject to splash next to the front handsink.
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 in the walk in and in the kitchen.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-101.17(A) - Wood or wood wicker is used in contact with food. (bamboo handle strainers observed in use)
  Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
• 4-202.16 - Newspaper observed lining shelving and trays.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-301.12(B) - The compartments of the 3-compartment sink are not large enough to accommodate the largest piece of equipment.
  Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are damaged:Everest prep refrig.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets of prep units
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: items being washed in the warewashing machine (Corrected) and large pots being used for the soup
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - 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) (bottle of sanitizer empty)
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:10 eye cook station in the kitchenJinsung hot holding caseKenmore microwaveVentland noodle cooker
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-202.13(B)(1)-(2) - Insect control fly strips located over food prep tables in the front cook area.
  Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
• 6-303.11(B) - Observed that inadequate lighting was provided in the ware washing areas.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.

May 21, 2007 (Routine)

• 2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw beef and shell eggs observed over RTE, ie. kimche and noodles, in the walk in cooler and freezer)
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-304.14(B)(1) - Repeat Improper storage of wet wiping cloths in between use:observed on top of front range.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.14(E) - Wet wiping cloth buckets improperly stored.
  Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
• 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows:leaf produce next to front handsink
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in the storage room, walk in cooler and freezer and through out the kitchen.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:soup and broth on the side of the hoodKorean sausage in the kitchen, held at room temp
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-903.11(B) - Clean plates were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 4-904.11(B) - Unwrapped knives, forks, or spoons were not stored in the kitchen and front station with the handles up.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Kenmore microwaveJinsung hot holding box10 eye range under the hoodUnique coolerVentland noodle cooler
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the front cook area is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.15(A) - Repeat The doors of the refuse container located outside the establishment are missing.
  Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers.
• 5-501.15(A) - Repeat The cover of the refuse container located outside the establishment is missing and/or damaged.
  Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers.
• 6-303.11(C) - Repeat Observed 2 set of ceiling lights out in the kitchen, near the door.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.12(A) - Observed that the floor in the dry storage room is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Critical The concentration of the chlorine solution was measured in excess of 200ppm in the wiping cloth bucket.
  CORRECTED DURING INSPECTION: Maintain the concentration of the chlorine sanitizer at 50-100 ppm.
• 7-209.11 - Observed container of employee personal items stored in such a way that they could contaminate food contact equipment in the kitchen and next to the front hood.
  All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.

December 04, 2006 (Follow-up)

• 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw shell eggs over produce and kimche in the walk in cooler)
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc.
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use. (observed in standing water behind the front counter)
  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), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently.
• 3-304.14(B)(1) - Repeat Improper storage of wet wiping cloths in between use (observed on the prep tables)
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 in the kitchen and walk in coolers.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-306.11 - Repeat The food on display is not protected from contamination in the walk in cooler and in the kitchen.
  Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
• 3-501.13(A)-(D) - Corrected During Inspection Repeat Observed spinach and eel thawing at room temperature on the floor next to the walk in cooler.
  Potentially hazardous foods (time/temperature control for safe food) shall be thawed using one of the following methods: 1. under refrigeration that maintains the food temperature at 41f or less or 45f or less, 2. completely submerged under running water at a water temperature of 70f or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41f or 45f or less or, 3. as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.14(D) - Corrected During Inspection Critical Repeat Shell eggs not refrigerated after receipt. (observed on the bottom shelf under the range)
  Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45f or less.
• 3-501.15(A)(1)-(7) - Repeat The methods used for cooling were not adequate. (Beef made yesterday)
  Cooling hot foods shall be accomplished as follows: 1. placing the food in shallow pans, 2. separating the food into smaller or thinner portions, 3. using rapid cooling equipment, 4. stirring the food in a container placed in an ice water bath, 5. using containers that facilitate heat transfer, 6. adding ice as an ingredient or, 7. other effective methods.
• 3-501.16(A)(1) - Corrected During Inspection Critical Soups were hot holding at improper temperatures. (sitting at room temp along side the range)
  Potentially hazadous foods (time/temperature control for safe food) shall be hot held at a temperature of 135f or above.
• 4-501.11(B) - Repeat The door gaskets of the Everest 2 door prep is damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.11(A) - Repeat Bamboo handle strainer and wooden ladle were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of various food items, including kimche.
  The following items shall not be reused for storage of other foods: 1. tofu buckets, 2. soy sauce buckets, 3. cream cheese containers, 4. mayonnaise containers, 5. salad dressing containers, 6. margarine containers, etc. Provide only NSF approved reusable food containers for your food storage needs.
• 43.1-1-5(f) - Repeat The following items are not approved for use in a commercial food establishment:Jinsung rice warmerUnique cold holding unit10 eye rice cooker
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 5-501.15(A) - Repeat The cover of the refuse container located outside the establishment is not a tight fit.
  Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers.
• 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in men's rest-room)
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(C) - Repeat Ceiling light out in some areas of the kitchen.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.14(A) - Repeat Dust observed on the filters of the front hood.
  Clean intake and exhaust air ducts at regularly intervals or prevent them from becoming sources of contamination.
• 6-501.16 - Repeat Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name. (oven cleaner)
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

November 17, 2006 (Routine)

• 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw beef over produce in the Jordon reachin - Corrected during inspection, raw shell eggs over produce and kimche in the walk in cooler)
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use. (observed in standing water behind the front counter)
  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), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths in between use (observed on the prep tables)
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 in the kitchen and walk in coolers.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-306.11 - The food on display is not protected from contamination in the walk in cooler and in the kitchen.
  Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
• 3-501.13(A)-(D) - Corrected During Inspection Observed soup thawing at room temperature on the floor next to the walk in cooler.
  Potentially hazardous foods (time/temperature control for safe food) shall be thawed using one of the following methods: 1. under refrigeration that maintains the food temperature at 41f or less or 45f or less, 2. completely submerged under running water at a water temperature of 70f or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41f or 45f or less or, 3. as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.14(A)(2) - Critical Beef is not being adequately cooled to prevent the growth of harmful bacteria.
  Cooked potentially hazardous foods (time/temperature control for safe food) shall be cooled: 1. within 2 hours from 135f to 70f and, 2. within a total time of 6 hours from 135f to 41f (45f) or below.
• 3-501.14(D) - Corrected During Inspection Critical Shell eggs not refrigerated after receipt. (observed on the bottom shelf under the range)
  Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45f or less.
• 3-501.15(A)(1)-(7) - The methods used for cooling were not adequate. (Beef made yesterday)
  Cooling hot foods shall be accomplished as follows: 1. placing the food in shallow pans, 2. separating the food into smaller or thinner portions, 3. using rapid cooling equipment, 4. stirring the food in a container placed in an ice water bath, 5. using containers that facilitate heat transfer, 6. adding ice as an ingredient or, 7. other effective methods.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Cooked beef was cold holding at improper temperatures.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
• 3-501.17(A)(1) - Critical The prepared ready-to-eat (RTE) Beef in the refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like left over soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 11/15 they shall be date marked with a "use by" date not exceeding 11/21. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 4-501.11(B) - The door gaskets of the Everest 2 door prep is damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.11(A) - Bamboo handle strainer and wooden ladle were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of various food items, including kimche.
  The following items shall not be reused for storage of other foods: 1. tofu buckets, 2. soy sauce buckets, 3. cream cheese containers, 4. mayonnaise containers, 5. salad dressing containers, 6. margarine containers, etc. Provide only NSF approved reusable food containers for your food storage needs.
• 43.1-1-5(f) - The following items are not approved for use in a commercial food establishment:Jinsung rice warmerUnique cold holding unit10 eye rice cooker
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the water supply system for the ice maker.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
• 5-501.15(A) - The cover of the refuse container located outside the establishment is not a tight fit.
  Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers.
• 6-202.13(B)(1)-(2) - Corrected During Inspection Insect control device is located over water pitchers and hood area where dead insects may be impelled or fall. (fly strips)
  Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in men's rest-room)
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(C) - Ceiling light out in some areas of the kitchen.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.14(A) - Dust observed on the filters of the front hood.
  Clean intake and exhaust air ducts at regularly intervals or prevent them from becoming sources of contamination.
• 6-501.16 - Corrected During Inspection Repeat Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. (oven cleaner)
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-202.12(C) - Corrected During Inspection Critical Observed container of RAID in the storage room.
  Discard. Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

June 13, 2006 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food containers - salt, sugar, corn meal.
  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 - In-use utensils improperly stored between use. Observed spatula kept in pan and knife kept in glass of water. After discussing with PIC, it was determined that both of these items could be washed every 4 hours.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) 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. 2) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 3) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-501.15A - The methods used for cooling were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16A - Critical Beef soup(108F) hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.16B - Critical Beef in walkin(52F) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-101.111 - The wooden plates used to serve hot iron dishes are worn. The finish is coming off many of them. They are no longer smooth and easily cleanable.
  Replace or re-finish the wooden hot plates. Wood must be sealed to be smooth and non-absorbent.
• 4-101.11D - Observed stone rice bowls with pits and cracks on the food contact surfaces.
  Replace bowls that are pitted and cracked.
• 4-201.11 - Corrected During Inspection Three strainers with handles had been repaired with wire and were no longer designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - The surface of the bottom shelf of the prep table holding the cold soup station is in need of re-finishing. Surface is pitted and no longer smooth and cleanable.
  Refinish the bottom shelf of the prep table. Sand and paint.
• 4-502.13A - Manufacturer containers - TOFU containers - were observed reused for the storage of various foods in the walkin refrigerator.
  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 - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: SLICER
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) shelf to left of stove2) ALL shelves in center island of prep area3) All lids to all bulk containers(trash cans).
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Large containers used to wash vegetables were cleaned and NOT inverted to drain water and dry.
  Store containers in a self-draining position that allows air-drying.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: PLASTIC STRAINERS in front prep area
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the water line supplying the ice maker.
  Provide an approved backflow prevention device.
• 6-303.11C - Inadequate lighting was noted in the hood. Light bulb was out.
  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.
• 6-501.14A - Hood exhaust system was due for cleaning in March 2006 and has not been done.
  Have the hood professionally cleaned within 30 days. Fax copy of invoice to the Health Department.
• 6-501.16 - Mops and brooms 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.

June 13, 2006 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food containers - salt, sugar, corn meal.
  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 - In-use utensils improperly stored between use. Observed spatula kept in pan and knife kept in glass of water. After discussing with PIC, it was determined that both of these items could be washed every 4 hours.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) 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. 2) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 3) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-501.15A - The methods used for cooling were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16A - Critical Beef soup(108F) hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.16B - Critical Beef in walkin(52F) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-101.111 - The wooden plates used to serve hot iron dishes are worn. The finish is coming off many of them. They are no longer smooth and easily cleanable.
  Replace or re-finish the wooden hot plates. Wood must be sealed to be smooth and non-absorbent.
• 4-101.11D - Observed stone rice bowls with pits and cracks on the food contact surfaces.
  Replace bowls that are pitted and cracked.
• 4-201.11 - Corrected During Inspection Three strainers with handles had been repaired with wire and were no longer designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - The surface of the bottom shelf of the prep table holding the cold soup station is in need of re-finishing. Surface is pitted and no longer smooth and cleanable.
  Refinish the bottom shelf of the prep table. Sand and paint.
• 4-502.13A - Manufacturer containers - TOFU containers - were observed reused for the storage of various foods in the walkin refrigerator.
  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 - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: SLICER
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) shelf to left of stove2) ALL shelves in center island of prep area3) All lids to all bulk containers(trash cans).
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Large containers used to wash vegetables were cleaned and NOT inverted to drain water and dry.
  Store containers in a self-draining position that allows air-drying.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: PLASTIC STRAINERS in front prep area
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the water line supplying the ice maker.
  Provide an approved backflow prevention device.
• 6-303.11C - Inadequate lighting was noted in the hood. Light bulb was out.
  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.
• 6-501.14A - Hood exhaust system was due for cleaning in March 2006 and has not been done.
  Have the hood professionally cleaned within 30 days. Fax copy of invoice to the Health Department.
• 6-501.16 - Mops and brooms 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.

February 23, 2006 (Follow-up)

February 23, 2006 (Follow-up)

January 11, 2006 (Follow-up)

January 11, 2006 (Follow-up)

December 14, 2005 (Follow-up)

• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave oven
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-103.11B - Critical Repeat There has been replacement of the water heater. The current water heater (Rheem Ruud Model G100-75, 75000BTU input, 82.4gph recovery @ 80f rise) has been calculated and the peak hot water demand for the establishment cannot be met.
  An upgrade of this water heater is required to provide a minimum recovery rate of _142_ GPH of _120_F water at a _80_F rise within 30 days. Prior to purchase or installation of the water heater, contact the plan reviewer at (703) 246-2444 to provide all information (i.e. make, model, input, and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
• 5-203.14B - Critical Repeat Observed the lack of an approved backflow prevention device on the water line supplying the ice maker in the kitchen.
  Provide an approved backflow prevention device.
• 6-303.11A - Repeat Inadequate lighting was noted in the dry storage closet.
  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.

December 14, 2005 (Follow-up)

• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave oven
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-103.11B - Critical Repeat There has been replacement of the water heater. The current water heater (Rheem Ruud Model G100-75, 75000BTU input, 82.4gph recovery @ 80f rise) has been calculated and the peak hot water demand for the establishment cannot be met.
  An upgrade of this water heater is required to provide a minimum recovery rate of _142_ GPH of _120_F water at a _80_F rise within 30 days. Prior to purchase or installation of the water heater, contact the plan reviewer at (703) 246-2444 to provide all information (i.e. make, model, input, and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
• 5-203.14B - Critical Repeat Observed the lack of an approved backflow prevention device on the water line supplying the ice maker in the kitchen.
  Provide an approved backflow prevention device.
• 6-303.11A - Repeat Inadequate lighting was noted in the dry storage closet.
  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.

December 13, 2005 (Routine)

• 2-301.14A - Critical A food employee failed to wash his before putting gloves on.
  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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-303.11 - Employees observed 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 a plain ring such as a wedding band.
• 2-402.11A - 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.
• 3-301.11C - Repeat Observed bowl being used as dispensing utensil in bulk salt.
  Minimize bare hand contact by providing dispensing utensils with handles - scoops - in bulk food containers.
• 3-302.12 - Unlabeled food containers - bulk sugar container.
  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:1) knife stuck between sink and wall at front prep area.2) tongs stored with food contact parts exposed to contamination by contact with clothing at stove at back prep line3) dispensing utensils such as scoops and spatulas stored in buckets of water.4) scoop in sugar stored with handle in the sugar
  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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-204.112B - There was no temperature measuring device located in the Everest prep reachin 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.
• 4-402.11A - There are two prep tables in the kitchen with magnetic knife racks on them. Both tables closely abut adjacent tables. It is impossible to clean the surfaces of the adjacent tables. There is an accumulation of dust, etc. in this space which poses a contamination problem for the knives being stored on the racks.
  Space the both tables to allow access for cleaning along the sides, behind, and above. Move tables approximately six inches.
• 4-502.11C - The ambient air temperature gauge on the Tafco walkin refrigerator is not in good repair and/ or not accurate in the range of use. Gauge reads 6-8F less than measured inside refrigerator.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-502.13A - Repeat Manufacturer containers - tofu containers - were observed reused for the storage of @FOOD@.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: two knife racks on ends of prep tables.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) shelves in walkin refrigerator2) all shelves above the complete prep counter in the kitchen3) shelves above the front prep area.4) gaskets on True prep reachin at front prep area.
  Clean all listed items.
• 4-903.11B - Clean glasses were observed stored on shelf above front prep area with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 5-103.11B - Critical Repeat There has been replacement of the water heater. The current water heater (Rheem Ruud Model G100-75, 75000BTU input, 82.4gph recovery @ 80f rise) has been calculated and the peak hot water demand for the establishment cannot be met.
  An upgrade of this water heater is required to provide a minimum recovery rate of _142_ GPH of _120_F water at a _80_F rise within 30 days. Prior to purchase or installation of the water heater, contact the plan reviewer at (703) 246-2444 to provide all information (i.e. make, model, input, and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
• 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the water line supplying the ice maker in the kitchen.
  Provide an approved backflow prevention device.
• 6-303.11A - Inadequate lighting was noted in the dry storage closet.
  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.
• 7-209.11 - Personal medicines stored in such a way that they could contaminate equipment and food at the front prep area and above the back prep area.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

December 13, 2005 (Routine)

• 2-301.14A - Critical A food employee failed to wash his before putting gloves on.
  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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-303.11 - Employees observed 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 a plain ring such as a wedding band.
• 2-402.11A - 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.
• 3-301.11C - Repeat Observed bowl being used as dispensing utensil in bulk salt.
  Minimize bare hand contact by providing dispensing utensils with handles - scoops - in bulk food containers.
• 3-302.12 - Unlabeled food containers - bulk sugar container.
  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:1) knife stuck between sink and wall at front prep area.2) tongs stored with food contact parts exposed to contamination by contact with clothing at stove at back prep line3) dispensing utensils such as scoops and spatulas stored in buckets of water.4) scoop in sugar stored with handle in the sugar
  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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-204.112B - There was no temperature measuring device located in the Everest prep reachin 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.
• 4-402.11A - There are two prep tables in the kitchen with magnetic knife racks on them. Both tables closely abut adjacent tables. It is impossible to clean the surfaces of the adjacent tables. There is an accumulation of dust, etc. in this space which poses a contamination problem for the knives being stored on the racks.
  Space the both tables to allow access for cleaning along the sides, behind, and above. Move tables approximately six inches.
• 4-502.11C - The ambient air temperature gauge on the Tafco walkin refrigerator is not in good repair and/ or not accurate in the range of use. Gauge reads 6-8F less than measured inside refrigerator.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-502.13A - Repeat Manufacturer containers - tofu containers - were observed reused for the storage of @FOOD@.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: two knife racks on ends of prep tables.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) shelves in walkin refrigerator2) all shelves above the complete prep counter in the kitchen3) shelves above the front prep area.4) gaskets on True prep reachin at front prep area.
  Clean all listed items.
• 4-903.11B - Clean glasses were observed stored on shelf above front prep area with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 5-103.11B - Critical Repeat There has been replacement of the water heater. The current water heater (Rheem Ruud Model G100-75, 75000BTU input, 82.4gph recovery @ 80f rise) has been calculated and the peak hot water demand for the establishment cannot be met.
  An upgrade of this water heater is required to provide a minimum recovery rate of _142_ GPH of _120_F water at a _80_F rise within 30 days. Prior to purchase or installation of the water heater, contact the plan reviewer at (703) 246-2444 to provide all information (i.e. make, model, input, and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
• 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the water line supplying the ice maker in the kitchen.
  Provide an approved backflow prevention device.
• 6-303.11A - Inadequate lighting was noted in the dry storage closet.
  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.
• 7-209.11 - Personal medicines stored in such a way that they could contaminate equipment and food at the front prep area and above the back prep area.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

May 16, 2005 (Critical Procedures)

• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Cups observed used as scoops for spices.
  Provide scoops with the handle extended.Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw shell eggs observed stored above RTE potatoes in the walk-in.Raw shell eggs observed stored above RTE meats in the Everest reach-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.
• 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Utensils observed in standing water at room temperature.
  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.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-307.11 - Foliage observed above utensils at front counter area.
  Remove plants. Protect food from miscellaneous sources of contamination.
• 3-501.14A - Corrected During Inspection Critical Beef in walk-in observed not being adequately cooled to prevent the growth of harmful bacteria. Beef observed at 53F and was prepared last night.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. Beef observed tightly wrapped in walk-in and had not cooled properly. Beef had been prepared last night and was found at 53F today.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Corrected During Inspection Critical Beef improperly cooled (53F) observed in walk-in.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.19A - Corrected During Inspection Utensils with wooden handles observed damaged.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for other food/utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11A - Corrected During Inspection Critical Ice scoop observed in need of cleaning.
  Clean the ice scoop to prevent contamination.
• 4-903.11A - Corrected During Inspection Clean utensils observed stored in a dirty container.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 5-103.11A - Critical The water source and system serving this food service establishment has been interrupted.
  Close the establishment for an imminent health hazard. (See section 8-404.11)
• 5-103.11B - Critical There has been replacement of the water heater. The current water heater (Rheem, G100.75, Recovery Rate 76.9gph at 80F or 100F Rise of the equipment) has been calculated and the peak hot water demand for the establishment cannot be met.
  An upgrade of this water heater is required to provide a minimum recovery rate of 141.5 GPH of 120F water at a 80F rise within 30 days. Prior to purchase or installation of the water heater, contact the plan reviewer at (703) 246-2444 to provide all information (i.e. make, model, input, and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.Dishmachine requires 80gph water usage.
• 5-205.15B - Leak observed at the three comp. sink.
  Plumbing systems and components shall be maintained in good repair.
• 7-201.11A - Soap observed on shelf with utensils.
  Cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

March 27, 2005 (Pre-Opening)

• 4-501.11B - Repeat The door gasket of the walk-in and Jordon two door upright observed damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.Unused equipment observed outside the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

March 25, 2005 (Pre-Opening)

• 4-101.111 - Wood shelving observed used to elevate bulk spices.Shelving in dry storage room observed not sealed.
  Remove shelving.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11B - The door gasket of the walk-in and Jordon two door upright observed damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 43.1-1-5F - The following item is intended for household use only and is not approved for use in a commercial food establishment: GE microwave.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-3-3A - Critical There is no Certified Food Manager present in the establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 5-202.12A - Water from the handwashing sink at the front was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the front and back hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-202.15 - Gap observed along the bottom threshold of rear exit door.
  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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Light bulb observed missing in Jordon two door upright.
  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, toilet rooms.
• 6-303.11C - Light bulbs observed out at both vent hoods.
  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.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.Unused equipment observed outside the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - The following observed in need of cleaning:1. floor in walk-in cooler2. light shielding in dry storage room.
  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.
• 6-501.18 - Handwashing facilities are unclean and not maintained.Caulk at the back hand sink observed missing.
  CORRECTED DURING THE INSPECTION.Keep handwashing facilities clean and maintained to encourage proper handwashing.