August 24, 2009 (Routine)

May 08, 2009 (Critical Procedures)

January 15, 2009 (Routine)

• 3-402.11 - Critical Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.- Parasite destruction information for salmon and snapper was not available.
  Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35°C (-31°F) or below for a minimum of 15 hours; or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. This section does not apply to: (1) Molluscan shellfish; (2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin Tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (3) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacutured fish. Fish from natural bodies of water may carry parasitic worms that can infect and injure consumers who eat such raw fish dishes as sushi, ceviche, green (lighting marinated) herring, and cold-smoked salmon. The worms are often deeply imbedded inside fish muscle. Thorough freezing kills these worms if the fish are subjected to a low enough temperature for a long enough time.
• 3-501.16A1 - Critical Potato cheddar soup (86F) and chicken noodle soup (113F) were below 135F.
  CORRECTED.Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.16A2 - Critical Sushi rice on counter was at 68F.
  CORRECTED.Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-201.11 - The homestandard Rival crock pot is not designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-501.11 - Left gasket to True upright next to walk-in is in poor repair.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-501.114 - Critical Quaternary Ammonia sanitizer at the three compartment sink was at 400ppm+.
  CORRECTED.An quaternary ammonium chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall have a: (1) Minimum temperature of 24°C (75°F), (2) Have a concentration as specified under section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label. The effectiveness of chemical sanitizers can be directly affected by the temperature, pH, concentration of the sanitizer solution used, and hardness of the water. Therefore, it is critical to sanitization that the sanitizers are used properly and the solutions meet the minimum standards required in the Code.
• 6-301.13 - Hand wash aids (soap and paper towels) observed at purge sink.
  A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink.

September 03, 2008 (Critical Procedures)

April 29, 2008 (Routine)

• 4-202.16 - The nonfood-contact surface of the crates used as shelving in the walk-in freezer and walk-in refrigerator are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-204.112 - The two "True" 2 door counter refrigerators int he specialty cheese area are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
• 4-501.12 - The surfaces of the cutting boards located at the sandwich prep unit #1, sandwich prep unit #2 are scratched and are no longer effectively cleaned and sanitized.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
• 4-903.11 - Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored in the breaker room/cake deco room.CORRECTED DURING INSPECTION.
  Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
• 5-205.11 - The handwashing sink located in the sushi prep area is not maintained so that it is accessible at all times for employee use.CORRECTED DURING INSPECTION.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
• 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap is not provided at cake decoration area handwashing sink.CORRECTED DURING INSPECTION.
  Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
• 6-303.11 - Repeat The light intensity is below 50 foot candles where a food employee is working with food.1. Five lights were non-operational in the hood over the fryers and rotisserie equipment.
  The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.11 - Various ceramic tiles are not maintained in good repair.1. Ceramic tiles were observed missing and cracked on the wall corner by the 3 compartment sink and on the elevated corner by the dessert display case.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.

January 14, 2008 (Critical Procedures)

March 05, 2007 (Routine)

• 3-304.12 - Repeat In-use utensils improperly stored between use. Knife used to cut open deli meats packages was stored on top of the 2-compartment sink.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 6-303.11 - Repeat A light was out in the fryer hood.
  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, and toilet rooms.

February 02, 2007 (Routine)

• 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Tongs were stored with the food contact surface touching the counter by the deli display case.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 4-602.13 - The nonfood contact surface of the storage space under the display refrigerators had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-201.11 - The floor in the bakery storage room is not designed, constructed, or installed so that it is smooth and easily cleanable.
  The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
• 6-303.11 - Repeat 2 lights were out in the fryer hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.111C - Critical Methods are not being used to control pests. A dead flattened mouse was observed on the floor in the bakery storage room. The room had excessive amounts of mouse droppings along the wall in the room. Foam padding was observed on the floor that a mouse had chewed in order to gain access to the room.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.16 - Corrected During Inspection Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

August 09, 2006 (Routine)

• 3-501.16A2 - Critical The Chef's display refrigerator was cold holding at 51oF.
  Cold hold potentially hazardous food at 5°C (41°F) or less to inhibit the growth of harmful bacteria.
• 4-402.11 - The sushi prep sink needs to be resealed to the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - The lid of the black hot holding unit is broken.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-602.11E - Surfaces of the Panini grill was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of Panini grill at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 6-501.111 - Harborage conditions exist. Flies were seen in the facility.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 14, 2006 (Routine)

• 2-102.11 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: 1) Cooling: 140-70°F within 2 hrs., 70-41°F within 4 hrs.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.
• 6-303.11 - Inadequate light was noted in the "True" 2-door refrigerator to the left of the walk-in refrigerator. Two lights are out in the rotisserie chicken heated unit.
  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, and toilet rooms.
• 6-303.11 - Repeat One hood light is out over the fryers.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

October 05, 2005 (Routine)

• 2-301.14 - Critical Repeat Food employees failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 3-304.14 - No sanitizer and wipning cloth privded to clean and sanitize the food contact and non food contact surfaces.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.17 - Critical Repeat The cold cuts and cheese in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 4-202.16 - Repeat Soda crates used as shelving in walkin cooler.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-602.13 - Inside of the cabinets had accumulations of grime and debris. Clean and reorganize.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11 - Repeat Some cabinet doors stored on the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-301.12 - No disposable towels were provided at deli/sushi hand sink. Paper towel stuck in dispenser at hand sink by 3-part sink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.12 - Repeat Floor under equipments was noted in need of cleaning.Walls not kept clean.
  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.

October 05, 2005 (Routine)

• 2-301.14 - Critical Repeat Food employees failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 3-304.14 - No sanitizer and wipning cloth privded to clean and sanitize the food contact and non food contact surfaces.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.17 - Critical Repeat The cold cuts and cheese in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 4-202.16 - Repeat Soda crates used as shelving in walkin cooler.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-602.13 - Inside of the cabinets had accumulations of grime and debris. Clean and reorganize.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11 - Repeat Some cabinet doors stored on the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-301.12 - No disposable towels were provided at deli/sushi hand sink. Paper towel stuck in dispenser at hand sink by 3-part sink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.12 - Repeat Floor under equipments was noted in need of cleaning.Walls not kept clean.
  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.

May 12, 2005 (Routine)

• 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-304.15 - Corrected During Inspection Single-use gloves saved for reuse. Found used gloves on prep table.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. (in walk-in refrigerator)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Repeat Egg salad in salad bar cold holding at 57oF.Tuna salad in salad bar cold holding at 49oF.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. Open bulk processed meats not date marked.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 4-101.111 - Cardboard were used to line floors.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-201.11 - The single serve carry-out tray is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - The milk crates and soda crates are not designed or constructed to be easily cleanable. (Using them as shelving in the walk-in)
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.11 - Hood filter is improperly installed. (one filter installed horizontally)
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 4-601.11 - Repeat The cabinet shelves throughout the deli prep area were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.Hood filter were observed soiled with accumulation of dirt and grease.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The slicers were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Single serve carry out trays were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-205.11 - Repeat The handwashing facility located at the sushi prep area is blocked, preventing access by employees for easy handwashing. (stainless steel pans on sink)
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-303.11 - Burn out light was observed in the hood system.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12 - Repeat Floor under equipment, at corners and walk-in floors 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.
• 7-204.11 - Critical Quat ammonia Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (using more than 400 ppm)
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.

May 12, 2005 (Routine)

• 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-304.15 - Corrected During Inspection Single-use gloves saved for reuse. Found used gloves on prep table.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. (in walk-in refrigerator)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Repeat Egg salad in salad bar cold holding at 57oF.Tuna salad in salad bar cold holding at 49oF.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. Open bulk processed meats not date marked.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 4-101.111 - Cardboard were used to line floors.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-201.11 - The single serve carry-out tray is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - The milk crates and soda crates are not designed or constructed to be easily cleanable. (Using them as shelving in the walk-in)
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.11 - Hood filter is improperly installed. (one filter installed horizontally)
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 4-601.11 - Repeat The cabinet shelves throughout the deli prep area were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.Hood filter were observed soiled with accumulation of dirt and grease.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The slicers were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Single serve carry out trays were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-205.11 - Repeat The handwashing facility located at the sushi prep area is blocked, preventing access by employees for easy handwashing. (stainless steel pans on sink)
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-303.11 - Burn out light was observed in the hood system.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12 - Repeat Floor under equipment, at corners and walk-in floors 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.
• 7-204.11 - Critical Quat ammonia Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (using more than 400 ppm)
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.

January 28, 2005 (Routine)

• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form (The sushi that contains raw fish has no consumer advisory reminder statement)..
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cabinet shelving under the salad bar, and the sinks.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11 - Critical Food contact surfaces of the slicers used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicers no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-603.16 - Critical The three compartment sink with wash, rinse and sanitize basins is not being properly utilized (Do not wash equipment in the prep sink).
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 5-205.11 - Corrected During Inspection The handwashing facilities located at the deli were blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B - Plumbing connections under the 3-part sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-205.15B - The right stopper at the 3-part sink was noted damaged and/or in poor repair.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-301.11 - Soap was not provided at the handwashing facility at the hand sink to the right of the 3-part sink.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.12 - The walk-in refrigerator floor was 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.

January 28, 2005 (Routine)

• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form (The sushi that contains raw fish has no consumer advisory reminder statement)..
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cabinet shelving under the salad bar, and the sinks.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11 - Critical Food contact surfaces of the slicers used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicers no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-603.16 - Critical The three compartment sink with wash, rinse and sanitize basins is not being properly utilized (Do not wash equipment in the prep sink).
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 5-205.11 - Corrected During Inspection The handwashing facilities located at the deli were blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B - Plumbing connections under the 3-part sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-205.15B - The right stopper at the 3-part sink was noted damaged and/or in poor repair.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-301.11 - Soap was not provided at the handwashing facility at the hand sink to the right of the 3-part sink.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.12 - The walk-in refrigerator floor was 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.

September 02, 2004 (Routine)

• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the deli meat/cheese cases (bits of food particles).
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.15B - Water dripping onto the floor from the hand sink.
  Repair the plumbing fixtures so that they are in good operating condition.
• 3-306.11 - Repeat The food on display is not protected from contamination.Bread samples with oil/dipping sauce are not protected from the consumer.
  Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
• 3-501.16A2 - Critical Repeat Egg salad, tuna salad, pasta salad, crab salad, rice pudding at the salad bar holding at 49-51oF (removed). (other food in different areas of the salad bar were holding at proper temperatures)
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11 - One soup kettle has a lid that is in disrepair (hinge is broken).The portion of the salad bar where prepared salads are offered is reading at 23oF but food is not being held at proper temperatures.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.Open styrofoam cup of coffee in the sushi prep refrigerator.Open cup of water in the sandwich prep refrigerator.(Corrected).
  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.

September 02, 2004 (Routine)

• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the deli meat/cheese cases (bits of food particles).
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.15B - Water dripping onto the floor from the hand sink.
  Repair the plumbing fixtures so that they are in good operating condition.
• 3-306.11 - Repeat The food on display is not protected from contamination.Bread samples with oil/dipping sauce are not protected from the consumer.
  Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
• 3-501.16A2 - Critical Repeat Egg salad, tuna salad, pasta salad, crab salad, rice pudding at the salad bar holding at 49-51oF (removed). (other food in different areas of the salad bar were holding at proper temperatures)
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11 - One soup kettle has a lid that is in disrepair (hinge is broken).The portion of the salad bar where prepared salads are offered is reading at 23oF but food is not being held at proper temperatures.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.Open styrofoam cup of coffee in the sushi prep refrigerator.Open cup of water in the sandwich prep refrigerator.(Corrected).
  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.

April 09, 2004 (Routine)

• 4-204.112 - Hot holding unit thermometer not working.
  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.
• 3-501.16A2 - Critical Dressings in bottle at salad bar at from 51oF to 53oF.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (4t5°F) or below.
• 3-306.11 - The bread sample on display is not protected from contamination.
  Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
• 4-501.12 - Repeat The cutting board along the sushi bar is 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 .
• 4-501.11 - Repeat Sandwish refrigerator door in disrepair.Salad bar cabinet door not closed tightly.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-602.13 - Inside cabinet under salad bar in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B - The handsink is draining slowly.
  Repair the plumbing fixtures so that they are in good operating condition.
• 4-601.11 - Inside of deli cabinets not kept clean.Inside of sandwich refrigerator and sushi refrigerator in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-301.14 - The handwashing sign is not visible.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.12 - Floor not kept clean under equipments.
  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.

April 09, 2004 (Routine)

• 4-204.112 - Hot holding unit thermometer not working.
  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.
• 3-501.16A2 - Critical Dressings in bottle at salad bar at from 51oF to 53oF.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (4t5°F) or below.
• 3-306.11 - The bread sample on display is not protected from contamination.
  Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
• 4-501.12 - Repeat The cutting board along the sushi bar is 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 .
• 4-501.11 - Repeat Sandwish refrigerator door in disrepair.Salad bar cabinet door not closed tightly.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-602.13 - Inside cabinet under salad bar in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B - The handsink is draining slowly.
  Repair the plumbing fixtures so that they are in good operating condition.
• 4-601.11 - Inside of deli cabinets not kept clean.Inside of sandwich refrigerator and sushi refrigerator in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-301.14 - The handwashing sign is not visible.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.12 - Floor not kept clean under equipments.
  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.

October 15, 2003 (Routine)

• 4-501.12 - The cutting board along the sushi prep table is 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 .
• 6-501.111C - Critical Methods are not being used to control pests, flies were observed inside the deli.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3-304.11 - Critical Food in contact with soiled equipment or utensils, the sushi rice scooper handle was touching the RTE rice.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 6-501.12 - Repeat The floor under equipment, especially under the 3-part sink is dirty.
  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.
• 4-602.13 - Repeat The nonfood contact surface of the 3-part sink need cleaning
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3-501.13 - Improper methods used to thaw beef, at room temperature.
  Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
• 3-501.16 - Critical Turkey breast at 127 F.
  Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
• 4-602.11 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, inside of the sub prep cabinets and door rails of the glass display. Counter food contact surfaces at the sushi bar need cleaning.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.

October 15, 2003 (Routine)

• 4-501.12 - The cutting board along the sushi prep table is 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 .
• 6-501.111C - Critical Methods are not being used to control pests, flies were observed inside the deli.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3-304.11 - Critical Food in contact with soiled equipment or utensils, the sushi rice scooper handle was touching the RTE rice.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 6-501.12 - Repeat The floor under equipment, especially under the 3-part sink is dirty.
  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.
• 4-602.13 - Repeat The nonfood contact surface of the 3-part sink need cleaning
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3-501.13 - Improper methods used to thaw beef, at room temperature.
  Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
• 3-501.16 - Critical Turkey breast at 127 F.
  Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
• 4-602.11 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, inside of the sub prep cabinets and door rails of the glass display. Counter food contact surfaces at the sushi bar need cleaning.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.

March 28, 2003 (Routine)

• 4-204.112 - Repeat The temperature measuring device located out of the center cooler display is not easily readable,. not working properly.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 3-501.17 - Critical The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-501.11 - The cabinet door next to the sushi prep area was observed in a state of disrepair and damaged.
  Repair the cabinet door 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-602.11 - Critical Food contact surfaces of the sushi and sandwiches prep tables cooling units used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 6-501.12 - The floor edges, corners and under equipment area in the entire Deli 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.
• 4-602.13 - Repeat The nonfood contact surface of the door rails on all food display and drawers had accumulations of grime and debris.The hand sink and 3-part sink need cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-202.16 - Repeat The nonfood contact surface of the milk create is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

March 28, 2003 (Routine)

• 4-204.112 - Repeat The temperature measuring device located out of the center cooler display is not easily readable,. not working properly.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 3-501.17 - Critical The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-501.11 - The cabinet door next to the sushi prep area was observed in a state of disrepair and damaged.
  Repair the cabinet door 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-602.11 - Critical Food contact surfaces of the sushi and sandwiches prep tables cooling units used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 6-501.12 - The floor edges, corners and under equipment area in the entire Deli 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.
• 4-602.13 - Repeat The nonfood contact surface of the door rails on all food display and drawers had accumulations of grime and debris.The hand sink and 3-part sink need cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-202.16 - Repeat The nonfood contact surface of the milk create is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.