August 03, 2009 (Routine)

• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wiping towel noted on steam table after use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. After each use place the wet wiping towel in the sanitizing solution.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cut chicken=109-F and ground chicken=120-F.
  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. (Reheated)
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Bottom storage compartment of the glass-door refrigerator near the serving line.
  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 grease and/or other debris: Top of the convectional oven under the hood, shelving under the grill. The ice cream chest freezer has accumulated ice.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. defrost the freezer more frequently to prevent excessive ice build-up.
• 4-602.11(E)(1) - Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 5-501.11 - The recyclable refuse container is partially stored on absorbent material.
  An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
• 5-501.115 - Trash and litter were observed adjacent to the recycling container along the fence outside the facility. Old /broken wooden fences are also noted piled in this area.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Also, remove the wooden fences is no longer needed to prevent rodent harborage.
• 6-501.12(A) - Observed that the floor under the cooking equipment is in need of cleaning. Grease and debris were noted on the floor.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

April 17, 2009 (Follow-up)

April 15, 2009 (Critical Procedures)

• 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:Scrambled eggs=104-F, 121-F; omelet=108-F.
  (Discarded) 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.
• 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.

December 16, 2008 (Routine)

• 2-103.11(L) - Employees are not properly trained in food safety as it relates to preparing sanitizing solutions for soaking wet wiping towels.
  The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wiping towels were noted on work surfaces and not in sanitizing solution.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-602.11(C) - Unmarked containers or tubs holding hard-to-identify bulk food were noted .
  Label unmarked containers of bulk food to identify contents.
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-501.14(A)-(C) - The exterior surfaces of the mechanical warewashing machine are soiled with limescale and is in need of cleaning.
  A warewashing machine shall be cleaned frequently removing lime scale to ensure that the equipment performs its intended function and to prevent debris accumulation..
• 4-703.11(C) - Corrected During Inspection Critical When tested, excessive concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of 50-100 ppm of chlorine, 12.5 - 25 ppm of iodine, or 200 ppm of quaternary ammonium compound.
• 5-402.12 - The grease trap located at the 3-compartment sink is in need of cleaning.
  If used, a grease trap shall be cleaned more frequently to prevent sewage backup and other unsanitary conditions.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-101.11(A) - Some of the ceiling tiles located in mop sink room are absorbent and not easily cleaned.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas,mop sink closets and toilet rooms. Replace the porous ceiling tile.
• 6-501.11 - Observed that the wall base line at the kitchen is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-204.11 - Corrected During Inspection Critical Quaternary Ammonium Compound being applied to food contact surfaces using wet wiping towels, does not meet the requirements of 21 CFR 178.1010.
  Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain.

July 11, 2008 (Follow-up)

July 01, 2008 (Critical Procedures)

• 2-102.11(C) - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) being cooled.
  The Person in Charge or certified food manager shall know the following: 1) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours
• 3-202.15 - Corrected During Inspection Critical Observed dented cans stored with undamaged ones in the dry storage room.
  Upon receiving inspection, do not accept dented cans or move them to an area for later discard or return. Do not use foods from dented or damaged cans.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food items were observed cold holding at improper temperatures in the walk-in: roast beef (47F), yogurt (47F), turkey (47F), cheese (50F), chicken (46-47F), and beef (48F). Note: Items discarded.
  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 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: chicken, and roast beef. Items marked with date of preparation only.
  Mark the name and “consume by” date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a “consume by” date on commercially processed RTE foods (including deli meats) at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days, with Day 1 being the preparation date. Some harmful bacteria continue to grow even at proper refrigeration temperatures, so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 7-101.11 - Corrected During Inspection Critical Observed an unlabeled white plastic jug of a chemical solution.
  All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution for wiping cloths was measured in excess of 100 ppm.
  Maintain the concentration of the wiping cloths santizing solution between 50 and 100 ppm.

August 28, 2007 (Follow-up)

August 27, 2007 (Routine)

• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: sugar.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: in 82F, stagnant water.
  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) - Corrected During Inspection Critical The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: deli meat sandwiches in the Victory upright, 46-50F. Note: Sandwiches discarded.
  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.
• 3-701.11(A) - Corrected During Inspection Critical The following food items are unsafe: potatoes observed decaying and infested with fruit flies. Note: Potatoes discarded.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: aluminum foil lining shelving by the ice cream cooler
  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.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of mildew: gaskets on the Traulsen 2 door upright
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: all items from the dishmachine.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(B) - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. The thermolabel did not properly turn in the dishmachine.
  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.
• 46-37(a)-(h) - The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
  Obtain the photo identification card from ORS Interactive, Inc. within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the dishmachine is blocked with large rolling racks, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - Observed the vacuum breaker at the dishmachine leaking.
  A plumbing system shall be maintained in good repair.
• 5-501.111 - The waste storage container for cardboard is missing both lids.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-501.11 - Observed that the grout in the middle of the dishroom is missing.
  Replace the grout to help make the floor easily cleanable.
• 6-501.111(B) - The premises is not being routinely inspected for the presence of insects. Observed a plastic bin of potatoes that were infested with fruit flies.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.

April 25, 2007 (Critical Procedures)

• 3-202.15 - Corrected During Inspection Critical The following food items from damaged packaging were found offered for sale or service: dented cans stored with undamaged 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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw shell eggs over RTE items in the 2 door upright refrigerator.
  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)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw beef 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).
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed a spray bottle of sanitizer with a concentration below 200ppm.
  A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: items washed in the dishmachine.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(B) - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Observed the first 2 thermolabels not turning black, even after multiple runs through the machine.
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. Monitor the dishmachine to ensure proper temperatures are met.
• 5-203.14(A) - Corrected During Inspection Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. Note: hose was removed.
  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.
• 7-102.11 - Corrected During Inspection Critical Observed an unlabeled spray bottle of sanitizer.
  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.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Observed a spray bottle of a chemical solution labeled QAT sanitizer, however, sanitizer was not the chemical in the bottle. When applied to a test strip, the strip turned bright blue.
  Ensure that all chemicals are appropriately labeled to help ensure proper use.

September 01, 2006 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw fish stored over RTE items in the walk-in freezer.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed opened canned goods in the refrigeration unit was not properly dated for disposition after opening. Items only marked with date of opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 4-101.111 - The nonfood contact surface of the aluminum foil lining the shelving under the prep tables is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Milk crate(s) found used for the following: elevation
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed a sanitizer bucket with a 100ppm concentration.
  Adjust the sanitizing solution to 200 parts per million.
• 4-501.11A - Repeat The shelving under the prep tables was observed in a state of disrepair and rusted.
  Repair/replace the shelving.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue: mixer housing
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat The nonfood contact surface of the gaskets on the Traulsen 2 door upright had accumulations of mildew.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues.
• 4-904.11A - Corrected During Inspection Single service items were found displayed with the food contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 43.1-3-4 - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that card may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.

February 23, 2006 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit (e.g. raw eggs in the 2-door Traulsen cooler was stored over RTE foods).
  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 (e.g. observed raw chicken being stored over raw beef within the walk-in refrigeration unit).
  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.
• 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor (e.g. observed canned soups being stored on the floor of the dry storage room).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Critical Raw eggs (45F) in the 2-Door Traulsen cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) food (e.g. tuna salad) in the walk-in 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.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed foods (e.g. sliced deli meats) in the walk-in refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 4-501.11B - Repeat The door gasket of the of walk-in refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-602.11E - Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener 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.
• 4-703.11C - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in 4/5 tested wiping cloth buckets.
  Provide sanitizing agents at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink located between the cookline and the prep area closet to the walk-in coolers.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 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 (e.g. Dining Room Area, Main Floor).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

July 21, 2005 (Follow-up)

• 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an open soda can stored above food preparation surfaces.
  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.
• 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service. Observed dented cans of cheese sauce nad mushrooms stored with cans in good repair.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-501.15A - Repeat The methods used for cooling were not adequate. Observed noodles that had just been cooked at a temperature of 168F, an hour later in refrigeration the noodles were at 157F.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 4-204.112B - Repeat There was no temperature measuring device located in the ice cream freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Repeat Observed the shelves under the tables in the kitchen area rusted and in a state of disrepair and damaged.
  Repair/repaint the shelving 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 - Repeat The door gasket of the walk-in refrigerator is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11A - Repeat Spatulas were observed in a state of repair and condition preventing effective maintenance and easy cleaning. The spatula handles had been melted and therefore damaged and no longer easily cleanable.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1. the sides of all equipment under the hood, especially the sides of the fryer was observed with excessive grease drippings2. the inside of the ice cream freezer was observed covered in ice and some ice cream drippings..
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat The nonfood contact surface of the gaskets in the Traulsen 2 door upright 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.
• 4-901.11A - Repeat Metal 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.
• 5-501.113B - Repeat Outside refuse container was uncovered. Observed the lid on the recycling bin opened.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.16C - Repeat Observed no refuse container at the area immediately adjacent to many of the hand sinks throughout the establishment..
  Provide a refuse container for the disposal of paper towels at the hand sink to encourage easy handwashing.
• 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink in the dishroom.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Repeat Inadequate lighting was noted in the hood. Observed 1 burnt out light bulb.
  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.
• 6-501.11 - Repeat The wall under the disposal by the dish machine is not maintained in good repair. Observed a large hole where the pipes go into the wall that extends into the wall tile at the base of the wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned. Observed vents throughout the kitchen and dishroom that are covered in dust.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

July 21, 2005 (Routine)

• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an open coffee mug stored above food preparation surfaces and an opened bottle of water stored in the Beverage Air upright with food items.
  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.
• 3-202.15 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Observed dented cans of vanilla pudding and baked beans stored with cans in good repair.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over prepared bacon in the Traulsen 2 door upright.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the walk-in freezer.
  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 - Critical Repeat Observed the following unwrapped or uncovered food:1. mashed potato mix2. individually portioned butter .
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed a scoop stored in a bulk flour container with the handle immersed in the product instead of with the handle stored above the top of the product.
  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 .
• 3-305.11A3 - Corrected During Inspection Observed a metal pan of bread crumbs loosely covered with plastic wrap. On top of the plastic wrap was a scale and a bag of nuts, which was weighing down into the bread crumbs and the miscellaneous items were sitting in the product.
  Provide separate shelves for food and miscellaneous items.
• 3-501.15A - The methods used for cooling were not adequate. Observed noodles that had just been cooked at a temperature of 168F, an hour later in refrigeration the noodles were at 157F.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 4-204.112B - There was no temperature measuring device located in the ice cream freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Observed the shelves under the tables in the kitchen area rusted and in a state of disrepair and damaged.
  Repair/repaint the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The door gasket of the walk-in refrigerator is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11A - Corrected During Inspection Spatulas were observed in a state of repair and condition preventing effective maintenance and easy cleaning. The spatula handles had been melted and therefore damaged and no longer easily cleanable.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1. the sides of all equipment under the hood, especially the sides of the fryer was observed with excessive grease drippings2. the inside of the ice cream freezer was observed covered in ice and some ice cream drippings..
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - The nonfood contact surface of the gaskets in the Traulsen 2 door upright 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.
• 4-703.11B - 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) The dishmachine was observed not turning the thermolabel.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 4-901.11A - Metal 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.
• 5-501.113B - Outside refuse container was uncovered. Observed the lid on the recycling bin opened.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.16C - Observed no refuse container at the area immediately adjacent to many of the hand sinks throughout the establishment..
  Provide a refuse container for the disposal of paper towels at the hand sink to encourage easy handwashing.
• 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in the dishroom.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Repeat Inadequate lighting was noted in the hood. Observed 1 burnt out light bulb.
  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.
• 6-501.11 - The wall under the disposal by the dish machine is not maintained in good repair. Observed a large hole where the pipes go into the wall that extends into the wall tile at the base of the wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned. Observed vents throughout the kitchen and dishroom that are covered in dust.
  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 cleaning solutions were observed 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.

April 29, 2005 (Routine)

• 3-304.12 - Scoops improperly stored between use.
  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 .
• 4-101.111 - Corrected During Inspection The nonfood contact surfaces including utensils shall be in contact with corrosion resistant, nonabsorbent, and/or smooth surfaces.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored all holding in the same direction 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.
• 6-201.11 - Restrooms celing are not smooth, easily cleanable, or/and non absorbent.
  Replace paneling with smooth nonabsorbent tiles.
• 6-303.11C - Inadequate lighting was noted in the under the hood system (2 blown light bulbs).
  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.

December 27, 2004 (Routine)

• 4-204.115 - The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating properly.
  Fix or provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
• 6-305.11B - Corrected During Inspection Observed employee storing their belonging in a kitchen table shelf.
  Provide lockers or other suitable facilities for the orderly storage of employees belonging and other possessions.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 4-202.16 - Corrected During Inspection Milk crates found used for elevating food boxes in the walk-in refrigerator and dry food storage area.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11B - The door gasket of one of the upright reach-in refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3-202.15 - Corrected During Inspection Critical Observed two severely damaged cans (Nifda - Pudding) kept along with the good ones at the dry food storage room.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 4-501.15A - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications (thermolabel did not turned black).
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at one of the handsink 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.
• 3-302.11A4 - Corrected During Inspection Critical bserved uncovered ice cream container in a top loading ice cream freezer in the kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-601.11C - Observed rusty shelf surface on the metal kitchen table.
  Maintain nonfood-contact surfaces of equipment clean.

October 05, 2004 (Follow-up)

October 05, 2004 (Other)

July 16, 2004 (Follow-up)

• 6-501.11 - Repeat 1. Floor surface on the front service line observed with chipping paint and not in good repair. 2. Wall base behind the dish washer observed damaged and not in good repair. 3. Caulking behind the pre-wash sink for the dish washer observed damaged and not in good repair.
  1. Make repairs necessary to maintain the establishment in good condition. 2. Remove old caulking and apply new caulking to maintain the establishment in good condition.
• 4-402.11A - Repeat Preparation table not seal to wall or on casters in the back food preparation area.
  (New preparation table on order). Seal new table to wall or provide casters for easy cleaning.

July 06, 2004 (Pre-Opening)

• 6-501.11 - 1. Floor surfaces on the front service line observed damaged with chipping paint and not in good repair. 2. Wall base behind the dish washer and back preparation sink observed damaged and not in good repair ( wall base not seal to wall properly). 3. Wall/ceiling above the entrance to the walk in cooler observed damaged and not in good repair (wall surface not seal properly)
  Make repairs necessary to maintain the establishment in good condition.
• 6-303.11C - Inadequate lighting was noted in the food preparation area ( above prep tables and at the vent 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.
• 6-303.11B - Inadequate lighting was noted in the ware washing area (above the three compartment sink) and in the dish room.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-202.11A - 1. Broken light shields observed in the back food preparation area. 2. Light bulbs observed without shields at the entrance to the kitchen area.
  Replace broken light shields and provide light shields for unprotected bulbs in the food preparation area.
• 5-203.14A - Critical 1. The wash, rinse and sanitizing line for the three compartment sink are plumbed to one plumbing line with an air gap. 2. There is no air gap at the plumbing line of the preparation sink next to the ice machine.
  1. Provide an individual plumbing line with an one (1) inch air gap at the sanitizing basin of the three compartment sink to prevent the backflow of solids, liquids and other contaminates. 2. Provide an air gap at the plumbing line of the preparation sink to prevent the backflow of solids, liquids and other contaminates.
• 4-402.11A - 1. Preparation tables throughout the establishment not seal to wall or on casters ( table next to prep sink, table with slicer, tables across from grill, table across from the walk in cooler, and others in the food preparation areas) 2. Caulking behind the hand washing sink and behind the pre-wash sink for the dish washer observed cracked/damaged and equipment not seal to wall.
  1. Seal preparation tables to wall or provide casters for easy cleaning. 2. Remove old caulking and apply new caulking to properly seal equipment to wall for easy cleaning.
• 5-205.15B - 1. Water turned off at the hand washing sink in the dish room. 2. Broken cold water control knobs observed at the prep sink across from the grill and at the three compartment sink. 3. There are no records on site to indicate the last grease trap cleaning.
  1. Make repairs necessary to maintain all plumbing fixtures in good working condition. 2. Please keep records of grease trap cleaning on site for review by the Health Department.
• 11-16.2 - The Food Manager has passed one of the Nationally recognized exams for Food Manager Certification, however, the Food Manager has not obtained Certification recognized by the Health Department.
  Take proof of passing the Nationally recognized exam to ORS, to obtain Certification and issuance of photo Food Manager Certificate with : 1. Certificate Number 2. Issue Date and 3. Expiration Date. Please fax a copy of the proper identification required by Fairfax County within Forty Eight (48) - Seventy Two (72) hours.