August 26, 2009 (Routine)

• 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 as follows: Observed raw chicken stored over raw salmon in the walk in freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: diced ham, cooked sausage, cheddar cheese, steaks, chicken nacho, cooked beef in the true prep coolers with drawers, and the true display reach in
  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.
• 6-501.11 - Observed that the following areas are not maintained in good repair: Missing/cracked cove moulding along hallway near dish area
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

January 09, 2009 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw shell eggs over uncovered containers.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: small containers in the WIC by the cook line were not all covered.
  Foods shall remain covered at all times.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: mashed potato, chicken
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: slicer
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.

April 04, 2008 (Follow-up)

March 25, 2008 (Routine)

• 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.
• 2-103.11(I) - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 3-302.11(A)(1) - Critical (CORRECTED DURING INSPECTION) Raw animal food stored over ready-to-eat food in the refrigeration unit.1) Observed raw beef being stored above RTE cooked beef in the walkin freezer,2) Observed raw beef being stored above RTE cooked beef in the walkin cooler.
  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.
• 3-304.12(A)-(F) - Repeat (CORRECTED DURING INSPECTION) Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed knives being stored in between the prep tables.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 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 (WC--44F),2) Pasta (WC--46F),3) Turkey (WC--45F),4) Pot Roast (TPC--44F),5) Enchilada (TPC--48F).
  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. PRODUCTS WERE PLACED IN A UNIT THAT WAS MAINTAINING 41F OR BELOW.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked:1) Eggs
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed unsealed wooden shelving in the equipment storage areas.
  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.
• 4-301.11 - Repeat (CORRECTED DURING INSPECTION) The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:1) Production walkin cooler (46F)
  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. MAINTENANCE IS CURRENTLY WORKING ON THE UNIT TO BRING IT DOWN BELOW 41F. FOOD IN THE WALKIN UNIT NEEDS TO BE MOVED TO ANOTHER LOCATION UNTIL THE WALKIN COOLER IS MAINTAINING 41F OR BELOW.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Food containers (cracked, chipped, melted),2) Exterior of the 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.
• 4-601.11(A) - Critical Repeat (CORRECTED DURING INSPECTION) The following equipment/utensils were observed soiled to sight and touch: 1) Knives in storage
  Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
• 4-601.11(C) - Repeat (CORRECTED DURING INSPECTION) The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Tomato slicer,2) Mandolin,3) Shredder blades.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Ventilation hood,2) Sides of grills,3) Sides of fryers.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-901.11(A) - (CORRECTED DURING INSPECTION) Food containers were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 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) Black & Decker toasters,2) Rival electrical woks.
  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 the pre-wash spray hose to extend below the flood rim level of the sink basin at the dishmachine.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap.
• 5-205.15(B) - Observed the following in disrepair:1) Front handsink (slow drain),2) Men's bathroom handsink (leaking).
  A plumbing system shall be maintained in good repair.
• 6-303.11(B) - Observed burned out lights in the toilet rooms.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.11 - Observed that the following is not maintained in good repair:1) Walls in the dishwashing area,2) Wall behind the ovens.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the following is in need of cleaning:1) Walls in the dishwashing area.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Critical (CORRECTED DURING INSPECTION) Working containers of poisonous and toxic materials are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

November 26, 2007 (Follow-up)

November 14, 2007 (Critical Procedures)

• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 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.
• 2-103.11(I) - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 2-301.14(A)-(I) - Corrected During Inspection Critical Observed no handwashing in between glove changes.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-401.11(A) - Corrected During Inspection Critical 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.
• 3-202.15 - Critical The following food item(s) from damaged packaging were found offered for sale or service:1) Dented cans.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed bowl being used to dispense food.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed knives being stored in between tables.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Corrected During Inspection Observed wiping cloths hanging off the employee aprons.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Melon (TRDC--51F),2) Ham (TRDC--50F),3) Chicken (DPC--45F),4) Pot Roast (DPC--45F),5) Ribs (DPC--45F),6) Tomatoes (DPC--57F, 60F),7) Cheese (DPC--56F, 60F)
  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.
• 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) True reachin display cooler (47F),2) Delfield prep cooler (45F, 57F, 56F).
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.112(A) - Repeat The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180°F.
  In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194For less than 165F for a stationary rack, single temperature machine or for all other machines, 180F.
• 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch:1) Slicer,2) Tomato slicer.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - 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) Can opener.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
• 5-203.14(B) - Critical Repeat Observed the lack of an approved backflow prevention device on the coffee maker.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.

May 29, 2007 (Follow-up)

• 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) Cheese (46F, 48F), 2) Sliced Tomatoes (45F),3) Turkey (47F)
  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.
• 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) True reachin display cooler (44F),2) Delfield prep coolers (60F, 49F, 55F, 46F, 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.

May 07, 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.
• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1) Observed chicken stored above beef,2) Observed beef stored above seafood.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:1) Prep coolers.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed knives stored in between tables.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 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) Mushrooms (105F)
  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) Cheese (45F, 46F, 44F),2) Hamburger (53F),3) Chicken (48F),4) Tomatoes (55F),5) Turkey (53F)
  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 foods.
  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 May 1 they shall be date marked with a "use by" date not exceeding May 7.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed unsealed wooden shelving in the dry storage area.
  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 - Soda crate(s) found used for the following purpose(s):1) Shelving
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 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) True reachin display cooler (46F),2) Delfield prep cooler (45F, 46F, 54F, 60F)
  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.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Gaps in between the ventilation hood filters,2) Shelving in the chemical storage area,3) Food containers (cracked, chipped, melted),4) Shelving in the dry storage area,5) Interior of the microwaves.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - The door gaskets of the following are damaged:1) True reachin display cooler,2) Walkin cooler,3) Delfield prep cooler,4) True reachin freezer.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.112(A) - Corrected During Inspection The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180°F.
  In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194For less than 165F for a stationary rack, single temperature machine or for all other machines, 180F.
• 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: 1) Slicer,2) Tomato slicer.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Waffle maker,2) Dicer,3) Can opener,4) Dicer blades,5) Mandolin.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(4) - Repeat Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Gaskets on the reachin units,2) Ventilation hood filters,3) Shelving in the food prep area,4) Sides of fryers,5) Exterior of the grease trap,6) Exterior of the dishmachine,7) Gaskets on the walkin cooler,8) Interior of the walkin units.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-901.11(A) - Food containers were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 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) GE Profile microwave.
  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(B) - Critical Repeat Observed the lack of an approved backflow prevention device on the coffee maker.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
• 5-205.15(B) - Observed the following in disrepair:1) Bathroom handsink (slow drain).
  A plumbing system shall be maintained in good repair.
• 5-501.113(B) - Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-201.11 - Observed nonsmooth ceiling tiles in the employee bathrooms.
  Ceiling tiles shall be smooth, easily cleanable, non absorbent.
• 6-202.11(A) - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the 1) Back food prep area,2) Dry storage area.
  Provide end caps to completely enclose the light bulb.
• 6-303.11(B) - Observed burned out lights in the following areas:1) Bathrooms,2) True reachin display cooler.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.11 - Observed that the following is not maintained in good repair:1) Missing ceiling tiles,2) Mildew overgrown caulking in the dishwashing area.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the following is in need of cleaning:1) Floor/wall junctures in the food prep area,2) Ceiling tiles,3) Floor/wall junctures in the dishwashing area.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

September 26, 2006 (Critical Procedures)

• 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 over beef.
  Food shall be stored properly to prevent cross contamination.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Cheese (46F, 46F), Turkey (47F), Hamburger (51F), Salmon (46F) cold holding at improper temperatures.
  All potentially hazardous foods shall be kept at 41F or below at all times.
• 3-501.17(A)(1) - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Food that is removed from its original packaging or prepared on site shall be labeled with a consume by date.
• 4-301.11 - Observed the following in disrepair:1) Delfield prep cooler (46F)
  All refrigeration units shall maintain 41F or below at all times or be removed from the establishment.
• 4-601.11(A) - Critical The following utensils were observed soiled to sight and touch: 1) Slicer
  Food contact surfaces shall be cleaned and sanitized after each use.
• 4-602.11(E)(4) - Observed accumulation of debris on the following items:1) Inteiror of the ice machine,2) Dicer blades,3) Can opener.
  The above mentioned items shall be cleaned and sanitized more thoroughly and frequently.
• 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the sprayhose.
  Install a backflow prevention device.

March 29, 2006 (Complaint)

March 17, 2006 (Routine)

• 2-301.14A - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed no handwashing in between glove changes.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-401.11A - Corrected During Inspection Critical 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 seafood stored above ready to eat bacon.
  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 Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken stored above beef. Observed chicken stored above pork.
  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.
• 3-304.12 - Corrected During Inspection Observed knives being stored in between tables. Observed utensils being stored in sanitizer solution.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Repeat Corn Beef (121F), Baked Potato (136F), Mushrooms (123F) 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 Yogurt (45F), Wings (45F), Turkey (47F), Hamburger (53F), Grilled Chicken (68F) 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.
• 4-501.112A - Corrected During Inspection Observed the heat sanitizing dishmachine not reaching 180F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Slicer,2) Vegetable Slicer,3) Tomato Slicer
  Clean and sanitize these surfaces for food contact.
• 4-602.11E - Surfaces of the following was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris:1) Can opener,2) Interior of the ice machine.
  Clean the surface of above mentioned items 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.
• 5-202.12A - Corrected During Inspection Water from the handwashing sink in the back was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.

September 29, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored over pineapples.
  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.
  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.
• 3-302.11A4 - Corrected During Inspection Critical Observed container stacked directly on top of uncovered food in the prep cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Sausage (125F), Hashround (127F) 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 Cheese (48F), Roast Beef (44F), Hamburger (48F), Steak (52F), Linguine (49F), Liquid Eggs (46F), Coleslaw (45F) 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.
• 4-601.11A - Critical (CORRECTED DURING THE INSPECTION) The following utensils were observed soiled to sight and touch: 1) Tomato slicer,2) Vegetable slicer,3) Interior of ice machine.
  Clean and sanitize these surfaces for food contact.

September 29, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored over pineapples.
  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.
  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.
• 3-302.11A4 - Corrected During Inspection Critical Observed container stacked directly on top of uncovered food in the prep cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Sausage (125F), Hashround (127F) 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 Cheese (48F), Roast Beef (44F), Hamburger (48F), Steak (52F), Linguine (49F), Liquid Eggs (46F), Coleslaw (45F) 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.
• 4-601.11A - Critical (CORRECTED DURING THE INSPECTION) The following utensils were observed soiled to sight and touch: 1) Tomato slicer,2) Vegetable slicer,3) Interior of ice machine.
  Clean and sanitize these surfaces for food contact.

April 14, 2005 (Complaint)

April 14, 2005 (Complaint)

March 01, 2005 (Follow-up)

• 3-501.16B - Corrected During Inspection Critical Repeat Roast Beef (DCTRC-45F), Chicken (DTRC-45F, DTRC-49F), Hamburger (DTRC-46F) 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.MANAGER HAS NEW PARTS ON ORDER.
• 4-501.11B - Repeat The door gaskets of the reachin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications. ON ORDER
• 5-202.12A - Repeat Water from the handwashing sink was measured at a temperature less than 110F. (88F)
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. ON ORDER

March 01, 2005 (Follow-up)

• 3-501.16B - Corrected During Inspection Critical Repeat Roast Beef (DCTRC-45F), Chicken (DTRC-45F, DTRC-49F), Hamburger (DTRC-46F) 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.MANAGER HAS NEW PARTS ON ORDER.
• 4-501.11B - Repeat The door gaskets of the reachin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications. ON ORDER
• 5-202.12A - Repeat Water from the handwashing sink was measured at a temperature less than 110F. (88F)
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. ON ORDER

February 15, 2005 (Routine)

• 3-301.11C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls being used to dispense bulk food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored above cut melons.
  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 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed beef stored over seafood.
  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.
• 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use. Observed ice scoop lying in the ice bin.
  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 140F .
• 3-501.16B - Corrected During Inspection Critical Repeat Cheese (WC#3-44F, DCTRC-45F, DCTRC-51F, DCTRC-50F), Turkey (DCTRC-47F), Roast Beef (DCTRC-47F), Chicken (DTRC-47F, 45F, DTRC-50F), Fish (DTRC-47F, DTRC-44F), Hamburger (DTRC-50F) 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.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.16 - Observed unsealed wooden shelving in the banquet storage room.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Food containers,2) Soup kettle,3) Lids on ice cream freezer box.
  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 reachin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Interior of ice machine,2) Slicer,3) Can opener,4) Vegetable dicer,5) French fry cutter.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Exterior of the dishwashing machine,2) 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.
• 4-901.11A - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11D - Corrected During Inspection Repeat Observed single service items stored on the floor.
  Single service items need to be stored at least six inches off the floor.
• 5-202.12A - Corrected During Inspection Water from the handwashing sink was measured at a temperature less than 110F. (102F)
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.15B - Plumbing connections under the handsink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-201.11 - Observed open bricks around the dishwashing area.
  Walls and floor/wall junctures need to be smooth, easily cleanable, non absorbent, and durable.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11A - Inadequate lighting was noted in the walkin cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.11 - Repeat The following is not maintained in good repair:1) Floor tile in the dishwashing area,2) Walls in the banquet storage room,3) Walls behind the ice machines.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The following noted in need of cleaning:1) Floor/wall junctures behind and underneath equipment and shelving,2) Walls around dishwasher.
  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.
• 7-102.11 - Corrected During Inspection Critical Working containers of spray bottles are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.

February 15, 2005 (Complaint)

February 15, 2005 (Routine)

• 3-301.11C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls being used to dispense bulk food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored above cut melons.
  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 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed beef stored over seafood.
  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.
• 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use. Observed ice scoop lying in the ice bin.
  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 140F .
• 3-501.16B - Corrected During Inspection Critical Repeat Cheese (WC#3-44F, DCTRC-45F, DCTRC-51F, DCTRC-50F), Turkey (DCTRC-47F), Roast Beef (DCTRC-47F), Chicken (DTRC-47F, 45F, DTRC-50F), Fish (DTRC-47F, DTRC-44F), Hamburger (DTRC-50F) 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.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.16 - Observed unsealed wooden shelving in the banquet storage room.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Food containers,2) Soup kettle,3) Lids on ice cream freezer box.
  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 reachin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Interior of ice machine,2) Slicer,3) Can opener,4) Vegetable dicer,5) French fry cutter.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Exterior of the dishwashing machine,2) 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.
• 4-901.11A - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11D - Corrected During Inspection Repeat Observed single service items stored on the floor.
  Single service items need to be stored at least six inches off the floor.
• 5-202.12A - Corrected During Inspection Water from the handwashing sink was measured at a temperature less than 110F. (102F)
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.15B - Plumbing connections under the handsink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-201.11 - Observed open bricks around the dishwashing area.
  Walls and floor/wall junctures need to be smooth, easily cleanable, non absorbent, and durable.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11A - Inadequate lighting was noted in the walkin cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.11 - Repeat The following is not maintained in good repair:1) Floor tile in the dishwashing area,2) Walls in the banquet storage room,3) Walls behind the ice machines.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The following noted in need of cleaning:1) Floor/wall junctures behind and underneath equipment and shelving,2) Walls around dishwasher.
  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.
• 7-102.11 - Corrected During Inspection Critical Working containers of spray bottles are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.

February 15, 2005 (Complaint)

November 24, 2004 (Routine)

• 4-901.11A - Food containers and utensils were not found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2-401.11A - Critical 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. CORRECTED
• 3-501.16A - Critical Mushroom sauce 122F 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. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours. CORRECTED
• 6-501.12A - The following noted in need of cleaning:1) Ceiling tiles,2) Floor/wall junctures behind ice machines,3) Floors and walls in the dishwashing area.
  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.
• 4-501.11B - The door gasket of the walkin unit is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. MANAGER JUST RECIEVED A LARGE SHIPMENT FOR THE THANKSGIVING DAY WEEKEND.
• 3-306.11 - Observed uncovered pastries on the buffet line.
  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. CORRECTED
• 4-602.13 - The nonfood contact surface of the following items had accumulations of grime and debris:1) Interior of ice cream box,2) Dishwasher.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. CORRECTED
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Dicer & Shredders,2) Skillets in storage,3) Interior of ice machines.
  Clean and sanitize these surfaces for food contact. CORRECTED
• 4-204.112B - There was no temperature measuring device located in the reachin units and hot holding 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.
• 6-501.11 - The following is not maintained in good repair:1) Ceiling tiles,2) Caulking along dishwashing tables.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-904.11B - Utensils were found stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. CORRECTED
• 5-203.14A - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 3-501.16B - Critical Turkey 47F, Chicken 44F, Cheese 44F, and Liquid Eggs 60F 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. CORRECTED
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-201.11 - Observed non-smooth ceiling tiles in the bathrooms.
  Ceiling tiles need to be smooth, easily cleanable, non-absorbent.
• 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-301.11C - Observed bowls without handles being used to dispense bulk product.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. CORRECTED
• 4-501.11A - The following was observed in a state of disrepair and damaged:1) Ice cream box lid,2) Pans/pots/food containers (CORRECTED),3) Dumpster lid.
  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.
• 4-903.11A - Tub full of utensils were found stored on the floor in the bar.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. CORRECTED
• 4-903.11D - Observed knives stored in between tables.
  Utensils need to be stored in a location where they are not exposed to any contamination. CORRECTED

September 15, 2004 (Follow-up)

September 14, 2004 (Other)

March 14, 2003 (Follow-up)

• 4-501.11A - Repeat The two right bins are not repaired on the steam table.
  According to manager, the replacement inserts on the steam table have been ordered. Repair steam table so that foods are maintained at 140F or above.
• 4-202.11A - Critical Repeat The shelving has been painted on top of the rusted shelving.
  Replace this shelving so that it is smooth and easily cleanable.

March 03, 2003 (Follow-up)

• 43.1-3-3A - Critical Fadey Wajih Al Faqih does not have a card for his certified food manager, but his certificate expired on February 28, 2003.
  By Friday March 14, 2003, Mr. Faqih must have his certified food manager's card, issued by Experior Assessments. Contact them at 703-321-7161 today to reserve space in testing center.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1. CFM states that dinner menu has not been corrected for Consumer Advisory for steaks.2. CFM states that lunch/light-fare menu has not been corrected for Consumer Advisory for Hilton Hamburgers.
  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.
• 3-501.17A - Critical Repeat There are still cooked foods that are not datemarked (steamed ship round) in walk-in #3.
  Facility must datemark any potentially hazardous ready to eat foods kept longer than 24 hours with the consume-by date. Since this food is kept below 45F, it can only be kept for up to 4 days. ALL PRODUCTS NOT DATEMARKED AT FOLLOW-UP WILL BE DISCARDED.
• 4-202.11A - Critical Repeat The shelving in walk-in refrigerator #3 is still rusting.
  Replace all rusted shelving to ensure cleanability and to prevent potential contamination.
• 4-904.13A - Repeat There are still pre-set utensils and pre-set drinking glasses on tables in restaurant.
  If tableware is to be pre-set, it must be covered, wrapped, or inverted to prevent contamination.
• 4-903.11A - Repeat There are still metal chafing dishes stored on carpeted floor beneath the breakfast buffet table.
  Protect clean equipment from contamination, do not store on the floor.
• 4-602.13 - Repeat The equipment drawer for storing utensils on the cookline is still soiled with debris.
  Clean this non-food contact surface to prevent accumulation of debris that causes contamination.
• 4-501.11A - Repeat The following equipment is still in a state of disrepair:1. The door gaskets on the Innkare 4-door refrigerator are still ripped and cannot seal the doors.2. The two right bins on the steam table have not been repaired to fix leak.
  1. Replace gaskets so that refrigerator properly seals to maintain cold-holding.2. Repair these right two bins so that they can function without leaking water onto counter below.

February 20, 2003 (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:1. Eggs on the breakfast menu indicate they can be cooked to any style (including sunny side up)2. CFM states that steak on dinner menu is cooked to order (i.e. medium/rare)3. CFM states that Hilton hamburgers on the Night Club/Light Fare menu can be cooked to order (i.e. medium rare)*There is no disclosure or reminder for any of these items on any of the three menus.
  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.
• 4-904.13A - Repeat There are still pre-set utensils (forks, knives, spoons) and pre-set drinking glasses on tables in the restaurant.
  If tableware is to be pre-set, then it must be covered, wrapped, or inverted to prevent contamination.
• 3-304.12 - The following utensils are stored improperly between uses:1. There are knives placed in 5 gallon bucket of quaternary ammonia in between use.2. There are tongs stored on stove bars in kitchen.
  During pauses in use, store dispensing utensils in the working container of food, on a clean/sanitized surface, or in hot water at 140F. Do not store in sanitizer, using this method does not allow adequate time for evaporation of chemicals and could lace foods with ammonia.
• 4-903.11A - Repeat There are metal chafing dishes stored on the carpeted floor beneath the breakfast buffet table.
  Protect clean equipment from contamination, do not store on the floor.
• 4-202.16 - The following non-food contact surfaces cannot be properly cleaned:1. There are soiled cardboard boxes holding tray liners on food prep line.
  Discard all soiled cardboard containers, these cannot be cleaned, and pests use them for harborage.
• 4-402.11A - The handsink next to the walk-in refrigerator in the kitchen is not sealed to the wall.
  Seal handsink to the wall to ensure cleanability and limit potential harborage.
• 3-501.17A - Critical There is no datemark on steak in the beer walk-in refrigerator, made yesterday, and kept at 44F.
  Always datemark potentially hazardous ready to eat foods with the consume-by date if kept longer than 24 hours. Since this food is kept below 45F, it can only be kept for up to 4 calendar days.
• 4-202.11A - Critical The following food contact equipment cannot be properly cleaned or sanitized:1. The shelving in Walk-in refrigerator #3 is observed rusty and uncleanable.2. There is scored/pitted bread board for slicing.
  1. Replace all rusted shelving to ensure cleanability and to prevent potential contamination.2. Discard this cutting board and replace with one that can be cleaned/sanitized.
• 4-602.13 - Repeat The following non-food contact equipment is observed unclean:1. The drawer for utensils on the cookline is unclean with food particles/debris.2. The soda holsters at the bar are soiled.
  Clean these non-food contact surfaces to prevent accumulation of debris which attracts pests.
• 6-501.12A - Repeat The following physical structures are observed unclean:1. The floor underneath the dishtable is unclean with food particles, debris.2. The floor in dry storage is unclean underneath shelving units.3. The floor in the bar are is unclean with single-use straws, bottle caps, debris.
  Clean these physical structures to prevent accumulation of debris which attracts pests.
• 4-501.11A - Repeat The following equipment is observed in a state of disrepair or misuse:1. The True 2-door refrigerator by the pass-through to the bar is storing cut melons, unit is labeled for storage of packaged/bottled products only.2. The door gaskets on the 4-door Innkare refrigerator in the kitchen have been ripped off, the doors are not closing or maintaining an effective seal3. The two left bins on the steam table leak during operation according to staff, and are unused today.4. The walk-in freezer #2 is broken (happened last night according to CFM).
  1. Use this refrigerator as labeled, it does not have a large enough motor to accomodate frequent openings/closings and will leave food in the temperature danger zone.2. Replace these gaskets (as indicated during the last routine inspection) to ensure proper operation and maintenance of cold-holding.3. Repair bins on steam table to ensure proper operation to maintain hot-holding temperatures of 140F or above.4. Contact a technician to have unit repaired so that it is able to maintain items frozen. DISCONTINUE USE OF UNIT IMMEDIATELY UNTIL IT IS REPAIRED.
• 5-205.15B - Critical The toilet in the employee men's room does not flush properly.
  Repair toilet so that it flushes properly to convey wastewater to sanitary sewer lines.