December 05, 2008 (Routine)

Violations:

• 4-901.11(A) - cleaned wet tongs are not air dried so water is pooling in the bottom of the containers in which they are stored.
  allow tongs to air dry before storing
• 5-205.15(B) - the hand sink drain at the deli area is clogged and slow to draqin
  clean the drain

Comments:
This is a routine inspection at this grocery store salad bar which also serves rotisserie chickens. No sandwiches made to order. There are several CFMs. Grease trap in ground outside. Pest control contract for monthly service. Hood/filters cleaned every six weeks.

November 06, 2007 (Critical Procedures)

Violation: 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils. The employee described a diffenert process of to wash dishes. The process should be to wash rinse, sanitize, not washing off the sanitizer.
The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection. The facility is very clean and salad bar temperatures are good. If there are any questions please contact the EHS inspector. Thank you.

March 16, 2007 (Routine)

Violation: 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:1. Melon in salad prep area.2. Baby carrots and broccoli in salad prep area.
Foods shall remain covered at all times.
Comments:
The purpose of today's visit was to conduct a routine inspection. The facility looks great. If there are any questions please contact the EHS. Thank you.
Hood system: 3 months
Pest contol: mothly, last week
Dishmachine: 3-vat quat

November 16, 2006 (Routine)

Violation: 4-901.11(A) - Corrected During Inspection Obsered containers for the salad bar wet stacked.
Do not stack containers while still wet.
Comments:
All violations were corrected. Thank you.

March 10, 2006 (Routine)

Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Observed no critical or non-critical violations during inspection. Thank you!
2. There was no change in menu and equipment since last routine/critical procedure inspection.
3. The routine inspection shall be conducted within the next six months.
If you have any questions, please contact me at 703-246-2444. Thank you.

March 10, 2006 (Routine)

Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Observed no critical or non-critical violations during inspection. Thank you!
2. There was no change in menu and equipment since last routine/critical procedure inspection.
3. The routine inspection shall be conducted within the next six months.
If you have any questions, please contact me at 703-246-2444. Thank you.

August 31, 2005 (Routine)

Violation: 6-501.16 - Corrected During Inspection Mop not hung up to air dry at the utility sink area.
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.
Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Observed no critical violations, and cited non-critical violations is also corrected during the inspection.
2. There was no change in menu and equipment since last routine/critical procedure inspection.
3. The routine inspection shall be conducted within the next six months (approx).
If you have any questions, please contact me at 703-246-2444. Thank you.

August 31, 2005 (Routine)

Violation: 6-501.16 - Corrected During Inspection Mop not hung up to air dry at the utility sink area.
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.
Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Observed no critical violations, and cited non-critical violations is also corrected during the inspection.
2. There was no change in menu and equipment since last routine/critical procedure inspection.
3. The routine inspection shall be conducted within the next six months (approx).
If you have any questions, please contact me at 703-246-2444. Thank you.

March 07, 2005 (Routine)

Violations:

• 3-302.11A4 - Corrected During Inspection Critical Observed four pans of fruits and vegetables in the walk-in refrigerator uncovered
  Discard the uncoverd food. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-601.11C - Observed dirty handwash sink in the salad prep/storage room.
  Install a splash guard between handsink and garbage disposal grinder to avoid contamination of handsink.
• 6-301.14 - Corrected During Inspection Repeat Observed no 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.
• 6-403.11A - Corrected During Inspection Observed employee keeping their food in an undesignated space in the reach-in refrigeratror (Deli) and walk-in refrigerator.
  Designate an area for employees to 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) Walk-in refrigerator door (rubber gasket and sealing)(2) Two burnt light bulbs .
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Food Temperature:
===========================
Chicken veg noodle soup 169
Peaches 46
Bean 47
===========================
This is a routine inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection. Thank you! Ensure that all violations cited are monitored for continual compliance.
2. All noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
3. Maintain walk-in refrigerator door (rubber strip and sealer) so that cool air do not escape from the walk-in refrigerator.
If you have any question, please contact me at 703-246-2444. Thank you.

October 29, 2004 (Routine)

Violations:

• 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.
• 3-305.11A3 - Open boxes of apple stored on the floor and/or food stored less than 6" above the floor in the wak-in refrigerator.
  CORRECTED DURING INSPECTION: Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 5-205.15B - Observed reversal of hot and cold water delivery system in the handwash sink in the salad prep room.
  Plumbing systems and components shall be maintained according to specification and good repair.
• 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.
  CORRECTED DURING INSPECTION: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
This is a routine inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection. Thank you!
2. All non-critical violations that are yet to be corrected must be addressed within ninety (90) days.
3. The routine inspection shall be conducted within the next six months (approx).
If you have any question, please contact me at 703-246-2444. Thank you.

October 07, 2004 (Pre-Opening)

Comments:
This vist was conducted to do a Pre-opening inspection for renovations done in the Deli area. The following new equipment were instlled:
1. hood system
2. Rotisserie oven
3. 3 compartment sink
4. deep fat fryers.
Apprival is hereby granted for use othe above equipment contingent upon final approval from electrical inspector.
On 10/08 a copy of electrical inspection approval was faxed to the HD. See file.

March 24, 2004 (Routine)

Violations:

• 6-301.12A - Repeat Observed that no paper towels were available for handsink located behind the salad service line.
  Corrected during inspection: Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 3-501.16B - Critical Cut watermelon (45F) and shreded cheese (45F) cold holding at improper temperatures.
  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.

Comments:
This visit was made to conduct a routine inspection. Both critical and non-critical violations were corrected at the time of the inspection. The routine inspection shall be conducted within the next six months (approx.).
If you have any question, please contact me at 703-246-5481. Thank you.