February 18, 2009 (Critical Procedures)

January 25, 2008 (Routine)

• 4-202.16 - Corrected During Inspection Cardboard observed being reused for utensil storage.
  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.
• 4-901.11(A) - Food storage 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.
• 6-501.14(A) - Repeat Ventilation system in the rest-rooms are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

June 01, 2007 (Routine)

• 4-501.11(A) - Repeat Ice accumulation observed on condenser of walkin cooler.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 5-205.15(B) - Stopper at the 3-vat sink is not working in wash basin.Water hose observed leaking in salad prep room.
  A plumbing system shall be maintained in good repair.
• 6-303.11(A) - Repeat Ceiling lights observed out behind condenser in the walk in cooler.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials in the customer rest-room.
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

November 29, 2006 (Routine)

• 3-202.15 - Critical Dented cans observed on the storage shelf in the walk in cooler.
  In conjunction with 6-404.11: 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.
• 3-304.13 - Paper towels are in contact with food. (being used to line the food storage containers)
  Napkins and paper towels may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
• 4-501.11(A) - Ice build up observed on the condenser of the walk in cooler.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink. (missing in deli prep area)
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(A) - Three ceiling lights observed out in the walk in cooler.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 8-304.11(A) - The permit is not posted in a location that is conspicuous to consumers.
  Post permit in a location that is viewable to patrons.

June 26, 2006 (Routine)

• 3-501.15A - The methods used for cooling were not adequate. Items placed on salad bar are not being cooled adequately BEFORE being place on bar.
  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 Various items on salad bar were cold holding at improper temperatures. See temperature entries.
  All items were removed from salad bar and placed in freezer to rapidly cool to 41F or less. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less.
• 4-501.11A - The condenser in the walkin cooling room has ice buildup on it and is dripping on floor below.
  Repair the refrigerator 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.
• 4-501.12 - Repeat The cutting boards in the walkin refrigerator for salad bar prep are 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 .
• 4-903.11B - Repeat Clean pans and ladles were not stored in a position to allow for air-drying.
  Store pans in a self-draining position that allows air-drying, before stacking.
• 6-501.12A - The wall above the 3 compartment sink in the salad bar prep area is in need of cleaning.
  Clean wall

June 26, 2006 (Routine)

• 3-501.15A - The methods used for cooling were not adequate. Items placed on salad bar are not being cooled adequately BEFORE being place on bar.
  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 Various items on salad bar were cold holding at improper temperatures. See temperature entries.
  All items were removed from salad bar and placed in freezer to rapidly cool to 41F or less. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less.
• 4-501.11A - The condenser in the walkin cooling room has ice buildup on it and is dripping on floor below.
  Repair the refrigerator 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.
• 4-501.12 - Repeat The cutting boards in the walkin refrigerator for salad bar prep are 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 .
• 4-903.11B - Repeat Clean pans and ladles were not stored in a position to allow for air-drying.
  Store pans in a self-draining position that allows air-drying, before stacking.
• 6-501.12A - The wall above the 3 compartment sink in the salad bar prep area is in need of cleaning.
  Clean wall

December 15, 2005 (Follow-up)

• 4-202.16 - Repeat The handles of a number of soup ladles at the salad prep area are cracked and damaged. They are no longer easily cleanable in this condition.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112B - Repeat There was no temperature measuring device located in the 3 reachin prep refrigerators at the service deli.
  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.
• 4-501.12 - Repeat The cutting board in the salad bar prep area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.13 - Repeat The three prep refrigerators in the service deli have accumulations of grime and debris on the bottom shelves.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

December 15, 2005 (Follow-up)

• 4-202.16 - Repeat The handles of a number of soup ladles at the salad prep area are cracked and damaged. They are no longer easily cleanable in this condition.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112B - Repeat There was no temperature measuring device located in the 3 reachin prep refrigerators at the service deli.
  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.
• 4-501.12 - Repeat The cutting board in the salad bar prep area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.13 - Repeat The three prep refrigerators in the service deli have accumulations of grime and debris on the bottom shelves.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

December 14, 2005 (Routine)

• 4-101.111 - Cardboard observed lining shelves in the salad prep walkin.
  Remove cardboard. Do not line any shelves. Lining prevents the surfaces from being easily cleanable.
• 4-202.16 - The handles of a number of soup ladles at the salad prep area are cracked and damaged. They are no longer easily cleanable in this condition.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112B - There was no temperature measuring device located in the 3 reachin prep refrigerators at the service deli.
  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 - The sanitizer dispenser at the 3 vat sink in the salad bar prep area is out of calibration. The solution of sanitizer is above recommended levels.
  Repair the sanitizer dispensing system 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.
• 4-501.12 - The cutting board in the salad bar prep area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.13 - The three prep refrigerators in the service deli have accumulations of grime and debris on the bottom shelves.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Clean serving utensils in the salad prep area were observed stored in a vertical container with the food-contact surface facing upward and in a flat container uncovered.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 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.
• 43.1-3-8 - Critical The Permit to Operate is suspended for having no CFM on the premises. The salad and soup bar may not be opened until a CFM is provided.
  Provide a Certified Food Manager during all hours of food preparation, service and cleanup.
• 6-301.12A - Observed that no paper towels were available for two handsinks at service deli.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 7-202.12A - Corrected During Inspection Critical The chemical sanitizer at the 3 vat sink in the salad bar prep area is not being used in accordance with law or the manufacturer's use directions. Concentration of sanitizer was too strong.
  Use the quaternary ammonia sanitizer per the manufacturer's suggestions. The proper concentration is 200ppm quaternary ammonia.

December 14, 2005 (Routine)

• 4-101.111 - Cardboard observed lining shelves in the salad prep walkin.
  Remove cardboard. Do not line any shelves. Lining prevents the surfaces from being easily cleanable.
• 4-202.16 - The handles of a number of soup ladles at the salad prep area are cracked and damaged. They are no longer easily cleanable in this condition.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112B - There was no temperature measuring device located in the 3 reachin prep refrigerators at the service deli.
  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 - The sanitizer dispenser at the 3 vat sink in the salad bar prep area is out of calibration. The solution of sanitizer is above recommended levels.
  Repair the sanitizer dispensing system 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.
• 4-501.12 - The cutting board in the salad bar prep area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.13 - The three prep refrigerators in the service deli have accumulations of grime and debris on the bottom shelves.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Clean serving utensils in the salad prep area were observed stored in a vertical container with the food-contact surface facing upward and in a flat container uncovered.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 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.
• 43.1-3-8 - Critical The Permit to Operate is suspended for having no CFM on the premises. The salad and soup bar may not be opened until a CFM is provided.
  Provide a Certified Food Manager during all hours of food preparation, service and cleanup.
• 6-301.12A - Observed that no paper towels were available for two handsinks at service deli.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 7-202.12A - Corrected During Inspection Critical The chemical sanitizer at the 3 vat sink in the salad bar prep area is not being used in accordance with law or the manufacturer's use directions. Concentration of sanitizer was too strong.
  Use the quaternary ammonia sanitizer per the manufacturer's suggestions. The proper concentration is 200ppm quaternary ammonia.

June 13, 2005 (Follow-up)

May 03, 2005 (Follow-up)

• 4-501.11B - Repeat Sneeze guard for single service items observed damaged.
  Replace the guard.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of utensils.
  Discontinue the reuse of single-use containers for utensil storage. Provide approved reusable food/utensil storage containers designed for your food/utensil storage needs.
• 4-602.13 - Repeat The interior and exterior of all reach-in's observed in need of cleaning.The sneeze guard observed in need of cleaning under the matting.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15A - Critical Repeat Grease trap observed disconnected.
  Repair and reconnect grease trap immediately.All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 6-202.13B - Repeat Insect control device is located over shelving in the back kitchen area where dead insects may be impelled or fall.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 6-501.11 - Repeat The caulk at the three comp. sink observed damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 29, 2005 (Critical Procedures)

• 2-301.14A - Critical Observed employee put on gloves without washing hands prior.A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  CORRECTED DURING THE INSPECTION.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.
• 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 3-501.16A - Corrected During Inspection Critical Chicken in warmer observed below 140F. Chicken had just recently been cooked. Door was left open.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quaternary Ammonia 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 - Sneeze guard for single service items observed damaged.
  Replace the guard.
• 4-502.13A - Manufacturer containers were observed reused for the storage of utensils.
  Discontinue the reuse of single-use containers for utensil storage. Provide approved reusable food/utensil storage containers designed for your food/utensil storage needs.
• 4-602.13 - Repeat The interior and exterior of all reach-in's observed in need of cleaning.The sneeze guard observed in need of cleaning under the matting.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 43.1-3-4 - The Food Manager has passed one of the nationally recognized exams for Food Manager Certification, however, the Food Manager has not obtained Certification recognized by the Health Department Director.
  Take proof of passing the nationally recognized exam to ORS Interactive to obtain \certification and issuance of phot Food Manager Certificate with 1. Certificate #, 2. issue date, and 3. expiration date.
• 5-205.15A - Critical Grease trap observed disconnected.
  Repair and reconnect grease trap immediately.All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 6-202.13B - Insect control device is located over shelving in the back kitchen area where dead insects may be impelled or fall.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at the back kitchen area.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - The caulk at the three comp. sink observed damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 18, 2004 (Routine)

• 6-303.11A - Inadequate lighting was noted in the walk-in. Four bulbs observed out.
  Certified Food Manager advised the lights were on order. 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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.Boxes of cantaloupe observed on the floor in the walk-in.
  CORRECTED DURING THE INSPECTION.Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 5-205.15B - Leak observed at the right faucet of the three comp. sink.
  Repair leak. Plumbing systems and components shall be maintained in good repair.
• 4-602.13 - The caulking at the three compartment sink observed with mildew.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-602.11E - Can opener blade observed soiled with accumulations of grime and debris.
  Clean the can opener blade at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
• 4-501.11A - Ice accumulation observed in the walk-in.
  Defrost walk-in to maintain unit it top performance.

May 03, 2004 (Routine)

• 3-304.12 - Cup observed being used as a scoop for hard boiled eggs.
  CORRECTED DURING THE INSPECTION. Provide a scoop with the handles extended to minimize bare hand contact.
• 6-301.12A - No paper towels observed @ hand sink.
  CORRECTED DURING THE INSPECTION. Provide paper towels at all hand sinks to encourage proper handwashing by employees.

March 31, 2003 (Follow-up)

March 28, 2003 (Routine)

• 4-501.11A - Observed the Walkin cooler with no door. I observed plastic curtains only.
  Install a door to the Walkin cooler to prevent energy loss.
• 43.1-3-3A - Critical Observed no CFM on duty.
  It is unlawful to operate the food establishment (salad bar) without the presence of a CFM.