February 24, 2009 (Critical Procedures)

Violation: 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution in the 3-vat was measured in excess of 400 ppm.
Maintain the concentration of the chlorien at 50 ppm.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection. If there are any questions please contact the EHS inspector.

January 23, 2008 (Routine)

Violation: 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw salmon holding over ready to eat stuffed pasta in the walk in freezer
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
Comments:
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
COMMENTS:
During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. The person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Sanitizer for 3-vat sink is 100PPM chlorine bleach

During inspection observed that the current permit is posted in a place where customers can view. Also, per the CFM there have been no changes to the menu since the last inspection. No dented cans in storage. Storage area were observed neat and orderly.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Rheem Ruud ES 85-36-6, 36 kw (new approved water heater)
Dishmachine: N/A
Grease trap cleaning: N/A
Vent hood cleaning: every 6 months, last inspection was on January 2008
Pest Control service: every 15 days, Per CFM was last week, no activity noted during inspection
Consumer Advisory: applicable and noted on menu
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

September 12, 2007 (Follow-up)

Comments:
The purpose of this inspection is a follow-up to check on uncorrected critical violations. All violations have been corrected. Thank you for your hard work. If you have any questions, please call 703-246-2444

September 05, 2007 (Routine)

Violations:

• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: Fork and knives were stored with the food contact surfaces upwards.
  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 Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Milk 60F, Minced garlic in oil (prepared in restaurant) 53F, Tuna 52F, 60F, Raw pork and raw beef 52 - 55F (placed in the unit the night before), cut sausage 69F, whole sausage 59F, Gorgonzola cheese 60F, noodles 44F
  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. Several food items were discarded based on food temperature and time.
• 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: New York Steak
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:
  The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. The 2 GlenCo prep top refrigerators are holding foods at temperatures above 41 degrees Fahrenheit (see temperatures above).
  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. Repair both GlenCo refrigerators
• 4-501.11(A) - The following equipment was observed damaged: a front panel is missing off of the ice machine
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces equipment were not observed sanitized.
  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(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 4-903.11(B) - Corrected During Inspection Clean fork and knives were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 43.1-3-8 - Corrected During Inspection Critical The establishment has been ordered to close due to the lack of a certified food manager.
  The Director shall order the closure of any food establishment which is operated without the permit required by Section 43.1-3-1 or is operated without a certified food manager being in control of the food establishment. The closure order shall be in writing, shall specifically state the reason for the closure and shall clearly specify the compliance requirements necessary to have the order revoked. The Sheriff of the County shall enforce the closure order until it is rescinded by the Director in writing. Upon receipt of satisfactory proof of compliance with the written requirements set forth in the closure order, the Director shall immediately issue a written rescission of the order.
• 5-205.15(B) - Critical Plumbing connections when turning on the handsink and the pipes below the 3-vat sink are leaking.
  A plumbing system shall be maintained in good repair.
• 5-402.11(A) - Corrected During Inspection Critical A direct connection exists between the drain line of the sanitizing basin of the 3-compartment sink and the sewer line.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
• 5-501.111 - The dumpster for the restaurant lid is bend upward not allowing it to close properly.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Comments:
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
** At the beginning of the inspection no CFM was on site and it was undetermined when the CFM could be present based on conversations with the employees. Based on this situation the facility was closed. However, the CFM arrived and the facility was reopened.

DO NOT USE THE PREP REFRIGERATORS UNTIL THEY ARE REPAIRED. A follow-up will be conducted within 24 hours to check on the repair. Meanwhile, use the walk in refrigerator to store foods.
A certified food manager MUST be on the premises when the restaurant during all working hours.
Information concerning the Big 5 foodborne illnesses was covered during the inspection.
A follow up inspection will be conducted in ten days to check in the outstanding critical violations.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Rheem Ruud ES5018G
Dishmachine: N/A
Grease trap cleaning: N/A
Vent hood cleaning: every 6 months
Pest Control service: every 15 days
Consumer Advisory: does not have on the menu, should have
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

February 20, 2007 (Routine)

Violations:

• 2-401.11(A) - Corrected During Inspection Critical A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
• 3-203.11(A) - Corrected During Inspection Molluscan shellfish (shellstock) removed from its original container and placed on display with no record keeping system in place to preserve the source identification. NOTE: The appropriate shell stock tags were stored on the clams and oysters in the walk-in, however a portion of each had been removed from the original containers and places in separate containers. Just attach a copy of the shell stock tag and keep with the portion taken from the original container.
  Molluscan shellfish (oysters, clams, mussels) may not be removed from the container in which they are received other than immediately before sale or preparation for service.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the Walk in Freezer, observed raw salmon over tortelini
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: In the walk in freezer observed raw hamburger stored over raw squid
  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:spaghetti noodles (45F), spaghetti sauce(47F), Eggplant par. (45F), The above listed items were stored above the glenco star reach in prep station. The items were located to the walk in refrigerator and to the second glenco star prep station.
  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.
• 4-501.11(A) - Corrected During Inspection The following equipment was observed damaged: The Glenco Star reach in prep cooler. Note: The repair of this item was in process during the typing of this report. Also, the unit has been emptied of food and a sign has been placed on the unit to indicate that it shall not be used until a repair is complete.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-904.13(A) - Corrected During Inspection Preset tableware was observed unprotected from contamination.
  Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.

Comments:
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. I have left you with information concerning employee health. The facility was observed clean and organized.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Rheem Ruud, which uses 18 kw to produce 90 GPH. of 120F water at an 80F rise
Dishmachine: 3-vat sink: However, an new ES 2000 warewashing machine was observed in the back warewashing area. During conversation with pic, it was learned that this is a future installation. Prior to installation, contact the health department to obtain approval, as equipment additions are not allowed without health department approved. A review of the hotwater heater capacity is necessary prior to approval.
Grease trap cleaning: none in facility
Vent hood cleaning: every 6 months
Pest Control service:monthly
Consumer Advisory:n/a
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

January 19, 2007 (Pre-Opening)

Violations:

• 4-501.11(B) - The door gasket on the walkin freezer is damaged.
  Repair or replace gasket.
• 4-602.13 - Corrected During Inspection The nonfood contact surfaces of the following equipment had accumulations of grime and debris: 1) shelving above left prep refrigerator.
  Clean shelving.
• 5-202.13 - Corrected During Inspection Critical The air gap on the sanitizer sink was less than twice the diameter of the drain pipe.
  Provide an air gap of approximately 3" between the drain line from the sanitizer sink and the floor drain.
• 6-202.11(A) - 1) Light cover is broken on light fixture in walkin refrigerator. 2) Light cover is broken on light fixture at mop sink. 3) Light cover is missing on light fixture above kitchen handsink.
  Replace all covers or provide shielding on the bulbs in the fixtures.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at back handsink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.11 - Back door does not close automatically.
  Provide a door closer on the back door.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises - unused equipment in back of building. Also two refrigeration units are not being used - Pepsi and display case.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.

Comments:
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
The refrigeration technician was on the premises working on the freezer. It was expected that the walkin freezer would be functional by the end of the day and that the door gasket would be repaired as well. There is enough other refrigeration to maintain foods at proper temperatures.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned on 1/7/07
Recommendation is made to clean hood filters at least every two weeks.
There is no grease trap. A review of the menu does not require a the installation of a grease trap. A grease barrel is available for use.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.