June 10, 2009 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: unlabeled oil, Freshen
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: dipper well turned off at Freshen
  Keep dipper well off.Reminder: keep rice scoops at Main Bowl in hot water
• 3-304.14(B)(1) - Corrected During Inspection sanitizer solution chemical low in wiping cloth container, Freshen
  keep sanitizer at 200ppm for quat
• 4-202.16 - unfin ished wood used as support behind metal shelves in Main Bowl. It is not constructed to be easily cleanable:
  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.
• 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. Kellogg display ref at Freshen.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-501.11(B) - Main Bowl: gaskets loose at hot hold unit; one shelf missing supports and tied with plastic (Traulsen freezer) ; thermometer broken in Traulsen hot hold unit., damaged metal scoop/strainer.
  repair; replace as needed
• 4-602.13 - The nonfood-contact surfaces of some of the tables and shelving and containers in Main Bowl need cleaning.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-802.11(A) - Visibly soiled non food-contact linens were observed at Main Bowl.
  Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky, or visibly soiled.
• 6-501.11 - Observed that the wall coving at the hand sink area of Freshens is loose, some wall chips or cracks
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the drain pipes of the three vat sink and the gas lines and floor of the cooking area in Main Bowl need cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

April 29, 2008 (Routine)

• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: dent 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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit.
  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)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: items on salad bar and food in asian vendor section
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Cooler in asia vendor section
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of soy sauce bucket lids.
  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.
• 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: between prep tables
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

December 18, 2007 (Critical Procedures)

July 24, 2007 (Complaint)

• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:tuna salad made at 11 am using chilled cans of tunasliced tomatoes which are prechilled in the walking
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. The PIC had these items discarded.
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening:Bulk deli meat once cut
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 7-23-07 they shall be date marked with a "use by" date not exceeding 7-29-07. The PIC preformed training to an employee and the items were labeled.

December 01, 2006 (Routine)

• 3-101.11 - Corrected During Inspection Critical Observed a molding melon stored with good melons.
  Remove rotten food. ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken over vegetables.
  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.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths. Wiping clothes not in use must be stored in a santizing solution.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The cheese and other food in the burger king unit, the milk in the refrigerator for the starbucks, the milk in the pouring containers 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.
• 3-501.19(A) - Corrected During Inspection Critical No written procedures for the use of time as a public health control with potentially hazardous foods, the milk for the starbucks area.
  If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safe food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request.
• 4-301.11 - The unit for the coffee shop of the starbuck's was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.The unit for Burger King is not currently operating as required to hold food at a temperature of 41f or below.
  Equipment for cooling and heating food, and holding cold and hot food shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3. Refrigerators shall be capable of holding foods at a temperature of 41f or below. If the unit(s) are not capable of holding foods at a temperature of 41f or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A CHLORINE test kit or other device that accurately measures the concentration in Mg/L of sanitizing solutions shall be provided.
• 4-402.11(A) - The prep tables at the lite and fresh are not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Equipment that is fixed because it is not easily movable shall be installed so that it is: 1. spaced to allow access for cleaning along the sides, behind, and above the equipment, 2. sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
• 4-501.11(B) - The door gaskets of the gaskets of the tacobell units are 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.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Slicer and the meat slicer.
  Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
• 4-602.11(E)(4) - Surfaces of ice maker for burger king and beverage dispensing nozzles of tacobell are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safe food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.13 - The nonfood contact surfaces of the following equipment had accumulations of grime and debris: The gasket of all the refrieration units.
  NON-FOOD CONTACT SURFACES of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-901.11(A) - Corrected During Inspection Containers were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the burger king is blocked, preventing access by employees for easy handwashing.
  A hand washing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.11(B) - Corrected During Inspection The handwashing station at the Freshens is being used to clean equipment and utensils.
  A hand washing sink may not be used for purposes other than hand washing.
• 6-101.11(A) - The ceiling tile located in the bathrooms is absorbent and not easily cleaned.
  "Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.11 - Observed that the the walls is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 7-201.11(A) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray containers on preptables.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• 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.

April 26, 2006 (Follow-up)

April 26, 2006 (Routine)

• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in a reach-in refrigerator (chicken over beef).
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.15A - Corrected During Inspection The methods used for cooling pasta 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.
• 3-501.16B - Critical Repeat Following cold holding at improper temperatures:(1) Turkey - Deli meat 56 (Overfilled); (2) Cloeslaw (kept next to HH Unit without effective separation)
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-204.112B - Repeat There was no temperature measuring device located in one of the hot holding unit in the food preparation area.
  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.
• 6-101.11A - Repeat The ceiling tile located in employee restrooms does not meet the standard of: 1. smooth, and easily cleanable. The area subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
  Replace the existing ceiling tiles with the one that has smooth and easily cleanable surface by January 2007.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at one of the handsink behind the customer service area.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Inadequate lighting (25 ft candles) was noted in under the kitchen hood (above the frayers)
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat Following physical structure is not maintained in good repair: Four burnt ceiling lights in the food preaparation area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Observed the food facility is storing broken ice maker in the food preapration area.
  Fix the equipemt or remove it from the facility. The presence of unused / 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.
• 7-201.11A - Corrected During Inspection Critical Observed three containers of lighting fuel stored on the top shelf of a rack in the kitchen next to clean utensils and single use items.
  Containers of fuel canister must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 7-202.12A - Corrected During Inspection Critical The chlorine sanitizing chemical is not being used in accordance with law or the manufacturer's use directions.
  The chlorine sanitizing chemical must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

April 26, 2006 (Follow-up)

November 30, 2005 (Routine)

• 3-101.11 - Corrected During Inspection Critical Observed three packages of ham (sliced and packaged) stored beyond the marked 'Use By' on the packaged (11/19).
  Ensure food is safe, unadulterated, and honestly presented. If unused by the 'Use By' date discard the food.
• 3-202.15 - Corrected During Inspection Critical Observed two unmarked severely dented cans of Pizza Sauce with Basil kept along with good one on the 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.
• 3-304.12 - Corrected During Inspection In-use utensils (spatula for handling fruits, and cut knife for sushi station) improperly stored between use (on the 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.
• 3-501.16B - Corrected During Inspection Critical Observed the following foods cold holding at improper temperatures: (1) Cooked pasta = 71F, (2) Tuna = 53F.
  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) cooked egg-plant and cooked green vegetable in the walk-in 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.
• 4-204.112B - There was no functional temperature measuring device located in the hot holding unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11B - The door gasket of the hot holding unit is damaged (Duel door metal type).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-901.11A - Corrected During Inspection Steel pots and pans were not found stacked while wet after cleaning and chemical sanitization.
  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.
• 4-904.13A - Corrected During Inspection Observed coffee filter kept outside of the package unprotected.
  Discontinue practice of exposing food contact surface to physical and other contaminants by maintaining items wrapped, covered, or inverted.
• 5-203.14A - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink at the Burger King unit.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 6-101.11A - The employee 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.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at one of the handwash station 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.
• 6-403.11A - Corrected During Inspection Observed used employee's water bottle stored in an undesignated space inside a reach-in refrigerator.
  Designate an area for employees to keep their drink, and food away from food, equipment and single-service and single-use articles to protect them from contamination.
• 6-501.11 - Observed a number of ceiling lights (more than 5 tube lights) burnt out at the dry food strorage room..
  Replace burnt lights. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Corrected During Inspection 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 so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

November 30, 2005 (Routine)

• 3-101.11 - Corrected During Inspection Critical Observed three packages of ham (sliced and packaged) stored beyond the marked 'Use By' on the packaged (11/19).
  Ensure food is safe, unadulterated, and honestly presented. If unused by the 'Use By' date discard the food.
• 3-202.15 - Corrected During Inspection Critical Observed two unmarked severely dented cans of Pizza Sauce with Basil kept along with good one on the 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.
• 3-304.12 - Corrected During Inspection In-use utensils (spatula for handling fruits, and cut knife for sushi station) improperly stored between use (on the 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.
• 3-501.16B - Corrected During Inspection Critical Observed the following foods cold holding at improper temperatures: (1) Cooked pasta = 71F, (2) Tuna = 53F.
  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) cooked egg-plant and cooked green vegetable in the walk-in 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.
• 4-204.112B - There was no functional temperature measuring device located in the hot holding unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11B - The door gasket of the hot holding unit is damaged (Duel door metal type).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-901.11A - Corrected During Inspection Steel pots and pans were not found stacked while wet after cleaning and chemical sanitization.
  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.
• 4-904.13A - Corrected During Inspection Observed coffee filter kept outside of the package unprotected.
  Discontinue practice of exposing food contact surface to physical and other contaminants by maintaining items wrapped, covered, or inverted.
• 5-203.14A - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink at the Burger King unit.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 6-101.11A - The employee 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.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at one of the handwash station 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.
• 6-403.11A - Corrected During Inspection Observed used employee's water bottle stored in an undesignated space inside a reach-in refrigerator.
  Designate an area for employees to keep their drink, and food away from food, equipment and single-service and single-use articles to protect them from contamination.
• 6-501.11 - Observed a number of ceiling lights (more than 5 tube lights) burnt out at the dry food strorage room..
  Replace burnt lights. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Corrected During Inspection 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 so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

August 19, 2005 (Follow-up)

May 26, 2005 (Follow-up)

May 24, 2005 (Follow-up)

May 24, 2005 (Complaint)

• 43.1-3-5 - Critical Observed no hot water in all the food facilities.
  Not having hot water in the food facilities constitutes a substantial and imminent hazard to public health. So the food permit is suspended. Provide a continuous hot water (min 110F) at all the handwash sinks (including food employee rest-rooms), three compartment sinks, and warewashing machine (if the facility have one). The establishment shall remain closed (stop processing / preparation of food at all kitchens) until a re-inspection is conducted by the Fairfax County Health Department.
• 5-202.12A - Water at all handwash stations (food facilities and employee restroom) were measured at a temperature less than 110F (70F).
  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.

May 09, 2005 (Critical Procedures)

• 3-306.11 - Food on salad preparation unit next to the handwash sink not being protected from contamination by the use of splash guard.
  Protect food from splash during handwash by installing Splash Guard in between food and handwash sink.
• 3-307.11 - Observed dust build-up under the kitchen hood.
  Clean dust from the hood. Protect food from miscellaneous sources of contamination.
• 3-501.16B - Corrected During Inspection Critical Repeat (CORRECTED DURING INSPECTION): Following food cold holding at improper temperatures: (1) Krab meat at Sushi place (70F), (2) Vegetarian Tuna (50F), and (3) Vegetarian Chicken (49F).
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-602.11E - Corrected During Inspection Observed accumulations of mildew and black debris inside the cover of a ice-maker.
  Clean the surface of ice-maker at any time when contamination may have occurred, at least every 24 hours, before restocking the ice for consumer.
• 4-901.11A - Corrected During Inspection Steel pans were not found stacked while wet after cleaning and chemical sanitization.
  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.
• 4-904.13A - Corrected During Inspection Single-use food plates were observed unprotected from contamination (facing up).
  Discontinue practice of keeping food contact surface exposed by maintaining items wrapped, covered, or inverted.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at the men's room.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Inadequate lighting (15 ft candles) under the kitchen hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-403.11A - Corrected During Inspection Observed food employee keeping their food in an undesignated space in one of the reach-in refrigerator so that it does not protect other food from possible contamination.
  Designate an area for employees to keep their food, eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination.
• 6-501.11 - Observed following physical structure is not maintained in good repair:(1) Wood under a handwash sink is moist and deterirated.(2) Ceiling lights (two places) burnt out.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Corrected During Inspection Walk-in refrigerator's floor noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Corrected During Inspection 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 so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 04, 2005 (Complaint)

• 4-202.16 - The nonfood contact surface of the cardboard liner under deep fryer is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is easily cleanable and free of unnecessary crevices..
• 6-501.111D - Harborage conditions exist for fruit flies.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Additional treatments of drains would be advisable with help of pest control contractor.

November 09, 2004 (Routine)

• 3-501.16B - Critical Repeat Fish roe, and cold milk were found cold holding at improper temperatures [45, 47 F].
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria. Relocate them to an appropriate unit or discard them if they have been above 45 F for more than two hours.
• 4-301.11 - At least one large refrigeration unit behind the southeast vendor at the food court was not maintaining ambient air temperature at 41 F or below.
  CORRECTED - Adjust or repair the units to maintain food items at 41 F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) cooked meats and/dishes 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.

April 06, 2004 (Routine)

• 6-501.18 - Handwashing facilities are not maintained. The hand sink in Sub conections does not have hot water availableer or the hot water valve does not work.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 6-303.11A - Inadequate lighting was noted in the walk in refrigerator downstairs. Also the utility area next to elevators did not have sufficient lighting.
  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.
• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken stored over ready to eat deli meat in walk in refrigerator and also stored above beef.
  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.
• 3-501.16A - Critical Hot dogs in convenient store were holding at 115F and at improper temperatures.
  CORRECTED DURING INSPECTION. THE UNIT WAS TURNED UP. 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.
• 4-502.11C - The ambient air temperature gauge in refrigeration units at several units in the establishment were not in good repair and/ or not accurate in the range of use.
  CORRECTED DURING INSPECTION. Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 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. There is no hand washing sign at the large bathroom used by employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-602.11E - Repeat Surfaces of the can opener blade which contacts non-potentially hazardous food items was observed soiled with accumulations of grime and debris (at two of the facilities). Also, ice bin door at sub sandwich facility was observe dirty.
  CORRECTED DURING INSPECTION. Clean the surface of the above equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-501.11A - Refrigeration units in sub sandwich facility were not keeping proper temperatures, 50F
  Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed several dented and damaged cans stored together with those designated for service
  CORRECTED DURING INSPECTION. 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.
• 3-501.16B - Critical The chicken at at sub sandwich facility was cold holding at improper temperatures, 50F. Due to the equipment not working properly
  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.
• 4-204.112B - There was no temperature measuring device located in some refrigeration units in the convenience store and at other locations..
  CORRECTED DURING INSPECTION. 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.
• 6-301.12A - Observed that no paper towels were available for handsink at the back area near smoothie facility .
  CORRECTED DURING INSPECTION. Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

August 25, 2003 (Pre-Opening)

• 4-402.11A - Hand sinks, prep sinks and 3 vast sink are not sealed to wall.
  Seal the above sinks to adjoining walls. CORRECTED DURING INSPECTION.
• 4-204.112B - There was no temperature measuring device located in the refrigerated sections of Taco line and 4-dr upright Beverage air unit
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. CORRECTED DURING INSPECTION
• 4-301.14 - Observed 4 thermalizer induction units at Bistro are being used to cook omelets without the use of a hood system.
  Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
• 3-306.11 - Observed food on salad/hot l self service area is not covered.
  Cover food to protect from contamination. New sneezegaurd with top will be installed within two weeks per manager.

February 10, 2003 (Routine)

• 6-303.11B - The ceiling light above the 3-compartment sink at Charlie Chaing's kiosk has burned out and lighting is inadequate in this area.
  Replace the burned out light bulbs or increase the lighting in the area.
• 6-202.11A - A Light bulb in the walk-in freezer is not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed foodclean equipment, utensils, linens or unwrapped single-service and single-use articles.
• 6-501.12A - Repeat The floor under some of the tables and refrigerated units is soiled.
  Clean the affected areas properly and frequently to prevent dirt build-up.
• 7-201.11B - Critical Containers of window cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at Salona Grill and in the dry storage area.
  Containers of the cleaners and other toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 4-903.11C - Coffee filters were found exposed on top of the coffee machine at the coffee station .
  Place the filters in protective bags, boxes , or in their original plastic sleeves to prevent them from being contaminated.
• 6-303.11C - Repeat The lighting under the hood and above the prep-table at Charlie Chang's is in adequate.
  Replace the burned out light bulbs or increase the lighting in these areas.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: @TABLEWARE@, @EQUIPMENT@.
  Clean and sanitize these surfaces for food contact.
• 4-501.11B - The rubber gaskets on the some of the doors on the refrigerators at Taco Bell, are torn.
  Repair or replace the broken gaskets.
• 7-102.11 - Critical Working containers of glass cleaners and other cleaning agents are not labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 4-602.11E - The can opener blade and the holder are not clean. Both had debris crusted on the surfaces.
  Clean these surfaces often to prevent dust build-up.
• 4-602.13 - The areas on the tops of the ovens, refrigerators, freezers, and hot-holding cabinets had accumulations of dust and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-602.11D - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris(The interior of some of the refrigerators and freezers).
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 6-501.11 - Repeat The walls coverings around two hand sinks are peeling off and molded.
  remove the peeling paint and mold and repaint these surfaces properly.
• 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.