May 28, 2009 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken over muffins and raw fish over noodles, deli meats and cheeses in the Migoli reach in refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.17(B) - Corrected During Inspection Critical The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: Deli meats, deli cheeses
  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 May 28 they shall be date marked with a "use by" date not exceeding June 3
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of chicken breast, home fries were observed in plastic butter containers.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The gaskets on the reach in refrigerators and the shelving units along the dry storage areas were observed with dried debris and need to be cleaned.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Two rice cookers: Goldstar and Zosirushi rice cookers
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-501.11 - Observed that the following areas are not maintained in good repair.1. cracked and peeling floor tiles throughout ceiling
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1. prep shelves2. painted, wood shelving units for canned goods3. underneath refrigeration units and prep shelves
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

July 22, 2008 (Critical Procedures)

• 2-401.11(A) - Critical (CORRECTED DURING INSPECTION) Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Critical Repeat (CORRECTED DURING INSPECTION) Raw animal food stored over ready-to-eat food in the refrigeration unit.1) Observed raw hamburger being stored above RTE turkey in the reachin freezer.
  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.
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Chicken (room temperature--77F),2) Noodles (room temperature--68F)
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCT WAS DISCARDED.

March 10, 2008 (Routine)

• 2-102.11(C) - Critical (CORRECTED DURING INSPECTION) The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food. HANDED OUT FOOD SAFETY INFORMATION IN KOREAN AND ENGLISH.
• 2-102.11(C) - Critical (CORRECTED DURING INSPECTION) The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds. HANDED OUT FOOD SAFETY INFORMATION IN KOREAN AND ENGLISH.
• 2-102.11(C) - Critical (CORRECTED DURING INSPECTION) The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding, 3) being cooled and/or 4) being reheated.
  The Person in Charge or certified food manager shall know the following: 1. Cold foods shall be stored at 41f or below, 2. Hot foods shall be held at 135f or above, 3. Foods for cooling shall be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours, 4. Foods shall be reheated to an internal temperature of above 165f if prepared on site or above 135f if commercially processed. HANDED OUT FOOD SAFETY INFORMATION IN KOREAN AND ENGLISH.
• 2-301.12(A)-(B) - Critical (CORRECTED DURING INSPECTION) Observed food employees using improper handwashing procedures.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program. DISCUSSED THE IMPORTANCE OF PROPER HANDWASHING WITH THE MANAGER. HANDED OUT INFORMATION ON PROPER HANDWASHING IN KOREAN AND ENGLISH.
• 3-304.15(A) - (CORRECTED DURING INSPECTION) Single-use gloves saved for reuse by food employees.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Interior of the microwave,2) Grease trap (rusted).
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-502.13(A) - Repeat Manufacturer containers(Country Crock) were observed reused for the storage of food.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Shelving in the food prep area.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-903.11(D) - Observed equipment being stored on the floor underneath the shelving.
  Equipment shall be stored at least 6 inches off the floor.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Goldstar rice cooker,2) Zojirushi rice cooker.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-203.14(A) - Critical Observed a "Country Crock" butter container on the floor drains underneath the three compartment sink preventing an adequate air gap.
  REMOVE THE "COUNTRY CROCK" BUTTER CONTAINER TO ALLOW FOR A SUFFICIENT AIR GAP.
• 5-205.15(B) - Repeat Observed the following in disrepair: 1) Three compartment sink (leaking)
  A plumbing system shall be maintained in good repair.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1) Walls in the food prep area,2) Floor/wall junctures throughout the facility.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - 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.

October 31, 2007 (Critical Procedures)

• 2-103.11(F) - Repeat Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
• 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the refrigeration unit.1) Observed raw hamburger stored above RTE bread in the reachin freezer.
  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.
• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:1) Hamburger (118F)
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 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:1) Chicken (BARC--45F),2) Ham (BARC--45F)
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 43.1-1-5(b) - Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less.1) Beverage Air reachin cooler (48F).
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature between 41- 45F in existing refrigeration equipment that is not currently capable of maintaining the food at 41F or below as long as the equipment is in place and in use at the establishment and the equipment is replaced by January 1, 2008 to maintain food temperatures at 41For below.

April 23, 2007 (Routine)

• 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
• 3-302.12 - Observed unlabeled food containers.
  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.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: 1) Observed chicken and beef thawing at room temperature.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:1) Steak (99F)
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Melon (46F)
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: 1) Prepared food,2) Deli meats,3) Cheeses.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on April 23 they shall be date marked with a "use by" date not exceeding April 30.
• 3-501.19(B)(1)-(4) - Critical The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:1) Observed sushi being held at room temperature with no time control measures in place.
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed cardboard lining shelving (remove),2) Observed wooden shelving in the dry storage room (seal).
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-202.16 - Repeat The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Aluminum foil lining pan.
  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.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:1) Migali reachin display cooler (44F)
  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) - Single-service items were observed reused for the storage of food. Observed bread bags being reused for the storage of food.
  Single-service items may not be reused.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of food. Observed butter containers being reused for the storage of food.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: 1) Slicer.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Shelving in the food prep area,2) Interior of the reachin freezer.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Goldstar rice cooker,2) Zojirushi rice cooker.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - Observed the following in disrepair:1) Three Compartment Sink (leaking).
  A plumbing system shall be maintained in good repair.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the following is in need of cleaning:1) Walls in the food prep area,2) Floor/wall junctures underneath and behind equipment and shelving.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 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.
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed Raid insecticide being stored in the facility.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

October 02, 2006 (Critical Procedures)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Improper handwashing procedures observed.
  Foodservice employees shall wash their hands thoroughly with soap and water for at least 20 seconds.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken stored above beef.
  Foods shall be stored in a manner so as to protect from cross contamination.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the reachin units. Observed containers stacked on top of uncovered food.
  Food shall be protected from contamination by covering or wrapping.
• 3-304.15(A) - Corrected During Inspection Single-use gloves saved for reuse.
  Gloves shall be discarded after each use.
• 3-501.17(A)(1) - Corrected During Inspection Critical The prepared ready-to-eat (RTE) deli meats and cheeses in the refrigeration unit is not properly dated for disposition.
  All foods shall be labeled with a "consume by" date to expire 7 days after preparation.
• 3-603.11(C) - Critical Observed no sign for consumer advisory.
  A consumer advisory sign shall be posted by the menu.

March 20, 2006 (Routine)

• 2-102.11F - Corrected During Inspection Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  Ensure that the person in charge is knowledgeable to the cook temperatures and times required to cook potentially hazardous food items to the level needed to destroy pathogens based on the type of food item.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed hamburger being stored above bread.
  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.
• 3-501.13 - Corrected During Inspection Repeat Observed chicken thawing at room temperature.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16A - Corrected During Inspection Critical Grilled Onions (84F), Steak (84F), Hamburger (85F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.16B - Corrected During Inspection Critical Repeat Melons (MRDC-45F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-202.16 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable:1) Peeling plastic on the exterior of the reachin freezer.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-301.11 - Corrected During Inspection Observed Migali reachin display cooler at 49F.
  All refrigeration units shall maintain 41F or below at all times.
• 4-501.11A - The following was observed in a state of disrepair and damaged:1) Interior of the reachin freezer,2) Ice machine (not working).
  Repair the above mentioned items 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.
• 4-501.11B - The door gaskets of the following are damaged:1) Migali prep cooler.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Single-service items were observed reused for the storage of food. Observed bread bags being reused.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-502.13A - Manufacturer containers were observed reused for the storage of food. Observed butter containers being reused.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Slicer.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Interior of the reachin freezer,2) Shelving in the food prep area,3) Shelving underneath slicer,4) Gaskets on the reachin coolers,5) Exterior of the oven.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Gold Star rice warmer.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-203.14A - Critical Observed the drain lines for the three compartment sink extending below the flood rim level of the floor drain.
  Alter the drain pipes to provide the necessary separation between the water supply and the flood rim level of the floor drain. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 5-205.15B - Observed the following in disrepair:1) Three compartment sink (leaking).
  Plumbing systems and components shall be maintained in 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.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.12A - The following noted in need of cleaning:1) Walls around slicer,2) Floor/wall junctures underneath and behind equipment and shelving.
  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.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 7-202.12A - Corrected During Inspection Critical Observed the sanitizer around 200+ ppm Cl.
  The chlorine sanitizer (50-100 ppm) 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.

October 06, 2005 (Follow-up)

October 06, 2005 (Follow-up)

September 29, 2005 (Critical Procedures)

• 2-102.11C - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissable through food.
  Ensure that the person in charge is able to identify the primary symptoms of foodborne disease and has a basic understanding of both foodborne infection and foodborne intoxication.
• 2-102.11F - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  Ensure that the person in charge is knowledgeable to the cook temperatures and times required to cook potentially hazardous food items to the level needed to destroy pathogens based on the type of food item.
• 2-102.11G - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding, 3) being cooled and/or 4) being reheated.
  Ensure that the person in charge is able to describe the flow of food items through the facility, including methods used for proper cold holding (refrigeration), hot holding, cooling and reheating of potentially hazardous food items.
• 2-102.11J - Corrected During Inspection Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 2-401.11A - Corrected During Inspection Critical Repeat 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.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored above lettuce. Observed hamburger stored over bread.
  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.
• 3-304.15A - Corrected During Inspection Single-use gloves worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 3-501.13 - Corrected During Inspection Observed Chicken and Beef thawing in the steam table.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16B - Corrected During Inspection Critical Repeat Chicken (98F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1) Eggs
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-601.11A - Critical Repeat (CORRECTED DURING INSPECTION) The following utensils were observed soiled to sight and touch: 1) Slicer.
  Clean and sanitize these surfaces for food contact.
• 4-702.11 - Corrected During Inspection Critical Observed three compartment sink not set up properly.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Three compartment sink needs to be set up: Wash, Rinse, Sanitize.

September 29, 2005 (Critical Procedures)

• 2-102.11C - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissable through food.
  Ensure that the person in charge is able to identify the primary symptoms of foodborne disease and has a basic understanding of both foodborne infection and foodborne intoxication.
• 2-102.11F - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  Ensure that the person in charge is knowledgeable to the cook temperatures and times required to cook potentially hazardous food items to the level needed to destroy pathogens based on the type of food item.
• 2-102.11G - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding, 3) being cooled and/or 4) being reheated.
  Ensure that the person in charge is able to describe the flow of food items through the facility, including methods used for proper cold holding (refrigeration), hot holding, cooling and reheating of potentially hazardous food items.
• 2-102.11J - Corrected During Inspection Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 2-401.11A - Corrected During Inspection Critical Repeat 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.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored above lettuce. Observed hamburger stored over bread.
  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.
• 3-304.15A - Corrected During Inspection Single-use gloves worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 3-501.13 - Corrected During Inspection Observed Chicken and Beef thawing in the steam table.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16B - Corrected During Inspection Critical Repeat Chicken (98F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1) Eggs
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-601.11A - Critical Repeat (CORRECTED DURING INSPECTION) The following utensils were observed soiled to sight and touch: 1) Slicer.
  Clean and sanitize these surfaces for food contact.
• 4-702.11 - Corrected During Inspection Critical Observed three compartment sink not set up properly.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Three compartment sink needs to be set up: Wash, Rinse, Sanitize.

March 01, 2005 (Follow-up)

• 2-401.11A - Corrected During Inspection Critical Repeat 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.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Wooden shelving,2) Reachin unit interior shelving (rusted).
  Repair the above mentioned items 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.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.12A - Repeat The following noted in need of cleaning:1) Walls,2) Ceiling tiles,3) Floor/wall junctures underneath and behind equipment and shelving.
  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.

March 01, 2005 (Follow-up)

• 2-401.11A - Corrected During Inspection Critical Repeat 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.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Wooden shelving,2) Reachin unit interior shelving (rusted).
  Repair the above mentioned items 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.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.12A - Repeat The following noted in need of cleaning:1) Walls,2) Ceiling tiles,3) Floor/wall junctures underneath and behind equipment and shelving.
  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.

February 16, 2005 (Routine)

• 2-102.11J - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 2-401.11A - Corrected During Inspection Critical Repeat 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.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed fish stored above vegetables.
  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.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken stored above 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.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16B - Corrected During Inspection Critical Repeat Chicken Salad (M3DRDC-56F), Melons (M3DRDC-51F), and Cheese (M2DTRC-49F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.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.
• 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed Migali 2 Door Tabletop Reachin Cooler to be at 48F.
  As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
• 4-204.112B - There was no temperature measuring device located in the reachin units.
  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 following was observed in a state of disrepair and damaged:1) Wooden shelving,2) Reachin unit interior shelving (rusted).
  Repair the above mentioned items 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.
• 4-501.11B - The door gasket of the reachin unit is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Slicer.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Interior of reachin units,2) Shelving,3) Gaskets on the reachin units.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of 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.
• 6-501.12A - Repeat The following noted in need of cleaning:1) Walls,2) Ceiling tiles,3) Floor/wall junctures underneath and behind equipment and shelving.
  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.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

February 16, 2005 (Routine)

• 2-102.11J - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 2-401.11A - Corrected During Inspection Critical Repeat 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.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed fish stored above vegetables.
  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.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken stored above 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.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16B - Corrected During Inspection Critical Repeat Chicken Salad (M3DRDC-56F), Melons (M3DRDC-51F), and Cheese (M2DTRC-49F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.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.
• 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed Migali 2 Door Tabletop Reachin Cooler to be at 48F.
  As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
• 4-204.112B - There was no temperature measuring device located in the reachin units.
  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 following was observed in a state of disrepair and damaged:1) Wooden shelving,2) Reachin unit interior shelving (rusted).
  Repair the above mentioned items 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.
• 4-501.11B - The door gasket of the reachin unit is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Slicer.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Interior of reachin units,2) Shelving,3) Gaskets on the reachin units.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of 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.
• 6-501.12A - Repeat The following noted in need of cleaning:1) Walls,2) Ceiling tiles,3) Floor/wall junctures underneath and behind equipment and shelving.
  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.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

October 08, 2004 (Routine)

• 5-205.15B - Plumbing connections at the faucet of the 3-compartment sink were found leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3-501.16B - Critical Repeat Found pooled raw shell eggs at 48F inside prep refrig., previously the pooled eggs were observed at RT, 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.
• 6-501.16 - Found mop not hung up to air dry in mop bucket in storage room.
  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.
• 3-304.12 - Found knives and spatula stored between hot-holder on countertop, and prep unit; and found tuna salad scoop stored inside prep refrigerator.
  CORRECTED DURING INSPECTION--Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
• 3-302.11A1 - Critical Repeat Found raw ribeye beef stored over bread and other RTE casseroles/food in Migoli RI freezer; thererfore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  CORRECTED--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.
• 2-401.11A - Critical Found open cup of coffee on back of prep table beside handsink, and found partially consumed bottle of water on prep table where foods are stored.
  CORRECTED DURING INSPECTION--Food worker should drink from cup with lid and straw, and store cup away from food prep or food storage.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.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1. gaskets of prep refrig.;2. floor of Migoli RI where observed old food juices accumulated.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment in the corner where ic e machine found empty, and not working.
  Remove all unnecessary items from the facility. The presence of 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.
• 6-501.12A - Repeat Areas noted in need of cleaning:1. walls throughout kitchen;2. ceiling tiles observed scorched and with dust accumulated over/behind hood of grill;3. floors throughout, especially in corners and against walls, to include under, behind all equipment;4. countertops, to include against walls and under storage items and foods on coutertops and prep tables;5. plastic should be removed from 3-comp.sink pipes and pipes cleaned to be free of mold and moisture;6. 3-comp.sink caulking at wall observed black and broken -- clean, and apply new caulking;7. upholstere3d office chairs observed in need of cleaning, and are not food-facility approved materials.
  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.

February 04, 2004 (Routine)

• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: eggs
  corrected during inspection As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 6-501.111D - Harborage conditions exist. Several sewer flies were in the kitchen and old roach droppings were in one drawer.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - The floor under the equipment, walls and ceilings in the kitchen were 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.
• 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: all shelves in the kitchen, inside one drawer and the cart.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-202.16 - Coke crates found used for the following: shelves and containers for packaged foods.
  Coke 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.
• 6-304.11 - The grill with the hood exhaust ventilation system is not being used to cook or fry foods. A griddle is used on a cart which produces grease on the ceiling and walls.
  Use the grill and remove the griddle so the mechanical ventilation can remove condensation, vapors, obnoxious odors, smoke and fumes.
• 7-201.11B - Critical A container of degreaser is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. It is next to the vegetables oil.
  corrected during inspection Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 4-601.11A - Critical The following equipment was observed soiled to sight and touch: meat slicer and reach-in freezer.
  Clean and sanitize these surfaces for food contact.
• 6-303.11B - Inadequate lighting was noted in the reach-in freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 4-502.13A - Manufacturer containers were observed reused for the storage of sauces.
  Discontinue the reuse of single-use containers for sauces storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-302.11A1 - Critical Raw animal food, chicken, is stored over ready-to-eat (RTE) food in the reach-in refrigeration unit.
  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.
• 4-501.11A - The inside floor of the reach-in freezer was observed in a state of disrepair and damaged.
  Repair the inside floor 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.
• 4-703.11C - Critical There are no plugs for the 3-vat sink and therefore the equipment is not being submerged in the sanitizing solution in the sanitizing basin.
  Provide two plugs and immerse or expose food contact surfaces to sanitizing solution for adequate time.

April 07, 2003 (Routine)

• 3-305.11A3 - Observed a pan of raw chicken stored on the floor prior to preparing.
  Store foods 6 inches above the floor to prevent contamination. Corrected during inspection.
• 6-501.114A - Repeat Observed Manitowoc ice machine not in use.
  Remove unnecessary item from the premises to prevent harborage condition for pests.
• 4-602.13 - Repeat 1. Observed shelvings inside Migoli cooler rusted. 2. Counters are soiled. 3. Exterior of hood system soiled with accumulation of dust.
  Clean the surfaces as often as necessary.
• 3-501.16B - Critical Repeat Observed half-n-half cold holding at 65F.
  COrrected during inspection.

January 08, 2003 (Follow-up)

• 6-501.111D - There are several bake pans that have a soft dough coating in addition to some burnt on food materaial stored on and in the ovens. This can attract insects if they become present in the establishment.
  Take effective steps to minimize the buildup of the dough on the pans.
• 6-202.11C - The light bulbs in the walk-in refrigerator and the walk-in freezer are not adequately shielded by shatterproof covers.
  Install the needed covers to prevent accidental breakage of the bulbs.
• 6-301.12A - The roll of towels needs a towel holder to minimize wetting of the towels for the next person while obtaining towels to dry hands.
  Provide a towel holder for the roll towels.