February 26, 2009 (Routine)

• 3-302.12 - Corrected During Inspection sunlabeled sugar/flour containers
  
• 6-301.12(A) - Corrected During Inspection no towels in one dispenser, other one jammed at handsink
  
• 6-501.110(B) - Corrected During Inspection employee belongings stored with food/equipment
  

December 17, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the freezer unit. Sliced beef over veggie patties
  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.
• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor in boxes in the freezer.
  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.

August 30, 2006 (Follow-up)

August 24, 2006 (Other)

• 4-204.112B - There was no temperature measuring device located in the walk in refrigerator and walk in 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.
• 4-501.11A - Walk in freezer was not maintaining a temperature of 0 F or lower.
  Repair the walk in freezwe 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.
• 6-303.11A - Inadequate lighting was noted in the walk in refrigerator.
  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.

July 05, 2006 (Other)

• 4-402.11A - Shelves have not been installed at walk-in refrigerator.
  Install walk-in refrigerator shelves.
• 6-201.16A - Painted concrete blocks walls have been installed at kitchen area. These new walls are not smooth and are not easily cleanable.
  Install smooth and easily cleanable kitchen wall surface finishes.

June 02, 2006 (Routine)

• 4-203.12B - The ambient (air/water) temperature measuring device located on top of convection oven near compartment sink was water logged.
  replace with a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 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: - grill brush- fryer grate
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11A - Cooking pots observed stored on the floor.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-904.11A - single use plastic plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store plates with food or lip-contact surface facing downward to prevent contamination prior to use.

November 18, 2005 (Routine)

• 2-103.11L - During inspection, staff were not adequately icing potentially hazardous foods such as large container of egg batter nor were they keeping chicken at required 140 F.
  Make sure all foods are kept at 41 F or below in cold hold and 140 F or above in hot hold.
• 2-401.11A - Corrected During Inspection 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 and single-use articles.
• 3-305.11A3 - Canned goodsstored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Critical Some fried chicken was held at 120 F.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. To store cooked chicken strips and fries you must not stack large quantities under heating device.
• 3-501.16B - Critical Egg batter observed at 50 F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli turkey in the 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.
• 4-202.16 - Bread crate(s) found used for the following:elevating boxes of foam single use items.
  bread crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-502.11B - The food temperature measuring device was found out of calibration in the range of use. It was off by 10 F.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 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.
• 43.1-3-4 - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 6-303.11C - Inadequate lighting was noted under oven hood due to burnt bulb.
  Replace bulb to 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.

November 18, 2005 (Routine)

• 2-103.11L - During inspection, staff were not adequately icing potentially hazardous foods such as large container of egg batter nor were they keeping chicken at required 140 F.
  Make sure all foods are kept at 41 F or below in cold hold and 140 F or above in hot hold.
• 2-401.11A - Corrected During Inspection 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 and single-use articles.
• 3-305.11A3 - Canned goodsstored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Critical Some fried chicken was held at 120 F.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. To store cooked chicken strips and fries you must not stack large quantities under heating device.
• 3-501.16B - Critical Egg batter observed at 50 F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli turkey in the 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.
• 4-202.16 - Bread crate(s) found used for the following:elevating boxes of foam single use items.
  bread crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-502.11B - The food temperature measuring device was found out of calibration in the range of use. It was off by 10 F.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 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.
• 43.1-3-4 - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 6-303.11C - Inadequate lighting was noted under oven hood due to burnt bulb.
  Replace bulb to 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 26, 2005 (Routine)

• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: juice dispenser tubing.
  Clean and sanitize these surfaces for food contact.
• 6-501.111D - Harborage conditions exist as a single gnat was sighted. .
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

December 15, 2004 (Routine)

• 3-501.17A - Critical The prepared ready-to-eat (RTE) chicken strips were in the walk in refrigeration unit were 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.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.

May 02, 2004 (Routine)

• 3-501.16B - Critical Observed tuna cold holding at improper temperatures (51F) at salad-top ref outside in the food service area.
  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.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit (duel 2-door unit next to cooking oven).
  CORRECTED DURING INSPECTION: 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.
• 6-403.11A - Observed employee drink (open water bottle) stored in glass-door ref at the undesignated place.
  CORRECTED DURING INSPECTION: Designate an area for employees to keep their food and belonging away from food, equipment and single-service and single-use articles to protect them from contamination.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored in the bin at the customer area with the handles up
  CORRECTED DURING INSPECTION: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-901.11A - Observed metal and plastic pans were not found stacked while wet after cleaning and chemical sanitization.
  CORRECTED DURING INSPECTION: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  CORRECTED DURING INSPECTION: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 6-501.16 - Mops and brooms not hung up to air dry.
  CORRECTED DURING INSPECTION: 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at handwashing sinks at men's and women's room used by food employees.
  CORRECTED DURING INSPECTION: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

March 04, 2004 (Pre-Opening)

• 6-303.11C - Inadequate lighting was noted in the under 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. CORRECTED DURING INSPECTION.
• 6-202.15 - Openings to the exterior of the building are present along the frame of the rear exterior door.
  Protect the food establishment against the entry of insects and rodents by providing a door sweep at the rear door. 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.