February 23, 2009 (Routine)

• 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.
• 3-301.11(C) - Corrected During Inspection bowl used as scoop in bulk flour containe
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: in standing water
  thaw under running water or in the refrigerator
• 4-501.11(B) - door is loose and latch missing on lower part of one Crescor unit; shelves are rusty in the undercounter refrigerator across from cooking equipment, one plastic strip is missing from the curtain at the entrance to the freezer.
  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) - Corrected During Inspection damaged wooden rolling pin; handle is missing
  repair or discard; utensils shall be maintained in a state of good repair
• 4-602.13 - Corrected During Inspection The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: dry storage metal shelving holding spices, condiments, at end of cookline; lexan container holding utensils..
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-703.11(B) - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required.
• 4-903.12(A)(1)-(8) - Corrected During Inspection serving carts with linen napkins on them stored in the employee ladies' bathroom
  Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
• 4-904.11(B) - Corrected During Inspection utensils stored with handles in different directions in lexan container.
  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.
• 6-202.11(A) - Light tube in the Randell display refrigerator in the beverage station is not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-501.110(B) - Corrected During Inspection Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
• 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

December 18, 2007 (Critical Procedures)

• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: dented cans
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly labeled.
  Employees' medicines shall be properly labeled to prevent misuse.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

May 15, 2006 (Routine)

November 28, 2005 (Routine)

• 3-101.11 - Corrected During Inspection Critical Observed over seven pacakge of whipped cream kept past their expirary date of Nov 7 and 10, 2005.
  Discard RTE food past expirary date. Ensure food is safe, unadulterated, and honestly presented.
• 3-202.15 - Corrected During Inspection Critical Observed an unmarked severely dented can (dented along the joints) kept along with good ones in the dry food storage shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food (chicken) stored over ready-to-eat (RTE) - cheese in a reach-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed beef slices in a reach-in refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 4-501.12 - A yellow cutting board along the food prep station in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11C - Corrected During Inspection 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 for all the refrigerators and freezers.
  Clean and maintain nonfood-contact surfaces of equipment clean.
• 6-101.11A - Employee's toilet room ceiling (men's and women's) do not meet the standard of: 1. smooth, and easily cleanable.
  Replace the existing ceiling tiles with the one that has smooth and easily cleanable surface.
• 6-303.11C - Inadequate lighting (35 ft candles) was noted under the kitchen hood.
  Replace burnt two tune lights. 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.

May 09, 2005 (Routine)

November 01, 2004 (Routine)

• 7-201.11A - Critical Containers of steel surface cleaner (two spray cans) and a spray bottle of glass cleaner are not properly stored in one of the table shelf to prevent the contamination of food, equipment, utensils, linens or single service items.
  CORRECTED DURING INSPECTION: Containers of non-food grade chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 6-305.11B - Observed employee belonging (white sweter, cell phone etc) not stored in designated area in an orderely manner.
  CORRECTED DURING INSPECTION: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions to avoid possible contamination of food, utensils or clean equipment..
• 3-501.16B - Critical Repeat Observed Turkey and corn beef cold holding (48F) at improper temperatures.
  CORRECTED DURING INSPECTION: Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 6-501.12A - Floor under the kitchen table noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-302.11A4 - Critical Uncovered ice cubes are offer for cold drink in the customer self-service area.
  CORRECTED DURING INSPECTION: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 7-208.11B - Personal medicine (tylanol) not being stored in a kit or container.
  CORRECTED DURING INSPECTION: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.
• 4-501.11A - Southband oven was observed in a state of disrepair (all of the grease from hot surface is not being catched on collection pan).
  Find the right grease collector pan for the oven to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 6-301.12A - Observed that no paper towels were available for handsink at women's room.
  CORRECTED DURING INSPECTION: Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-302.14 - There is no Iodine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Iodine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-501.111C - Critical Observed some fruit flies in the kithcen, and in the locker room area.
  When pests are found use professonals or means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

April 16, 2004 (Routine)

• 43.1-3-1A - Critical Observed no valid permit posted in the food establishment in a conspicious place in the public view.
  CORRECTED DURING INSPECTION: A valid permit shall be posted in every food establishment in a conspicious place in the public view. No person shall operates a food establishment unless that person possesses a valid permit issued by the director.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the handwash sink in the kitchen room.
  CORRECTED DURING INSPECTION: Provide a refuse container for the disposal of paper towels at the hand sink.
• 3-501.16A - Critical Fish hot holding at improper temperatures (134F).
  CORRECTED DURING INSPECTION: Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 3-501.16B - Critical Repeat Following food items cold holding at improper temperatures:1. Chicken wrap (51F)2. Half-&-half milk for coffee (64F).
  CORRECTED DURING INSPECTION: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 3-304.12 - Ice dispensing utensils improperly stored between use.
  CORRECTED DURING INSPECTION: 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 140F .

February 10, 2003 (Routine)

• 6-501.12A - The floor n the employees men' restroom is not clean.
  Maintain floors in all areas clean at all times.
• 4-903.11C - Repeat Exposed single service plates on a shelf and exposed coffee filters at the coffee station were noted.
  Protect single service plates and coffee filters from contamination by placing them in plastic bags or in other protective holding facility.
• 4-501.14 - The area under the drain board of the dish machine is soiled.
  Maintain the dish machine in a clean condition by cleaning it frequently to prevent dirt build-up
• 4-501.11B - The rubber gasket on he door of the prep-line refrigerated unit is torn or broken.
  Repair or replace the broken gasket.
• 3-501.16B - Critical The chicken and the pasta on the demo section in the dining area are not maintain at 41F or lower.
  All potentially hazardous foods must be held at 41F or lower to prevent harmful bacterial growth. Properly place the containers on the ice bath so that the containers are in the ice for proper cooling. CORRECTED.