October 08, 2009 (Routine)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: raw sausage stored over precooked hot dogs; raw steak stored over cooked chicken in bags.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. Correct by 4pm
• 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: noodle dish in RI Unit at 45F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 3-305.11(A)(3) - Juice and water stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows - serving bowl found lying in container of cabbage.
  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 santiized 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
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of cabbage.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse
• 5-103.11(B) - Critical There has been a replacement of the water heater without notification of the Health Department. The current water heater (State SBS7576NE; 751000 BTUs, recovery rate of 83 GPH) has been estimated to be insufficient for meeting the peak hot water demand for the establishment.
  Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.
• 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.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

Comments:
Hot Water Heater: State SBS7576NE; 751000 BTUs
Dishwasher: ADS warewashing unit; Cl2 sanitizing
Hood System: contracted
Grease Trap:
Consumer Advisory:
Pest Control: contracted
If on Friday October 9th the Food Safety Section determines that an upgrade of this water heater is required, please ensure that an approved, installed water heater is in place within 30 days to provide a minimum recovery rate that meets the needs of your facility. In some cases, discontinuance of warewashing machine may be an alternative to replacing a newly installed commercial water heater. Prior to purchase and/or installation of the new water heater, contact plan review at 703-246-2444 to provide all information (make, model, input and recovery rate) or fax a copy of the unit specifications to the Health Department for final approval.

May 23, 2009 (Follow-up)

Comments:
Facility is reopened based on hot water generation after repair of hot water heater. Thank you for your attention to this matter.

May 22, 2009 (Critical Procedures)

Violations:

• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - bar juice sample observed at room temperature
  Potentially hazardous foods shall be held cold at a temperature of 41F or below
• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: absence of hot water generation
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected.
• 5-103.11(A) - Critical The hot water supply has been interrupted. Water observed at under 80F
  The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment.
• 7-102.11 - Critical Working containers of degreaser 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

Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater: identical AO Smith model, data plate inaccessible.
Dishwasher: Cl2 santiizing warewasher,in compliance, 50 ppm Cl2 detected
Hood System: contracted
Grease Trap:
Consumer Advisory:
Pest Control: contracted
Due to absence of hot water generation facility will voluntarily close facility; contact EHS at number provided once water temperature at compartment sink reaches 110F

February 25, 2009 (Routine)

Violations:

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats or hair nets to effectively keep their hair from contacting exposed food, and clean equipment
• 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 - packaged wings and fish comingled in display freezer on 1st floor
  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 temp), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temp), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temp).
• 4-302.12(A) - The facility did not have metal probe food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-501.11(A) - A reach in refrigeration units at counter were not operational
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: sample food contact equipment run through dish machine
  The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical Repeat 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,
• 4-903.11(A) - Boxed napkins under front counter stored on floor
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor
• 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.

Comments:
The purpose of this visit was to conduct a routine inspection. DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
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 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, including the prep/open date. 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.
HANDWASHING REMINDER:
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.
*Water Heater: AO Smith, BT 155 830, 155,000 BTU
*Dish Machine: American Dish Service, AFC, chlorine observed at < 50ppm
*Grease Trap: The facility has 1 grease trap on the floor
*Hood Filters: cleaned 2/yr
*Hood System: cleaned 2/yr
*Pest Control Services: obtained quarterly

August 13, 2008 (Critical Procedures)

Violations:

• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw ground beef stored over raw pork in the Beverage Air 2 DR upright 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)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: various items at the buffet line. Note: Items were reheated to acceptable temperatures.
  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(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Note: Technician was called and scheduled to arrive at 2 PM.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.

Comments:
The purpose of this visit was to conduct a critical procedures inspection.
** The ambient air temperature of the walk-in cooler (in basement) was observed at 49F. Beverages and a carton of raw shell eggs were inside. The shell eggs were relocated to another unit. Do NOT store any potentially hazardous foods in this unit until it is able to maintain an ambient air temperature of 41F or below.
Fax to my attention a copy of the repair invoice for the dishmachine.

February 26, 2008 (Routine)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw ground beef stored over french fries and raw beef patties stored over chicken noodle soup in the Bev Air freezer. Observed raw shell eggs stored over cooked fish with vegetables in the True 2 DR prep unit.
  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) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed raw pork ears in contact with raw beef in the Bev Air 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).
• 3-501.14(A) - Corrected During Inspection Critical The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours: pork adobo at 103F after 3.5 hrs of cooling. Note: Item was discarded.
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F
• 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: observed pork adobo in a metal pan covered with plastic wrap. Note: Item was discarded.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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) other effective methods.
• 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: cooked chicken at 51F in the top compartment of the True 2 DR prep unit. Note: Item was 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.
• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical The following food item(s) for which time rather than temperature is being used as a control was marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Note: ** See comments section.
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 4-202.16 - Observed soda crates used for elevation in the walk-in cooler and bread crates used to elevate large pots and pans.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-501.11(B) - The door gaskets of the True 2 DR reach-in prep unit are damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-904.11(A) - Corrected During Inspection Single service plates and bowls were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 6-301.12(C) - Observed no provision for hand drying at the handwashing sink in the women's restroom.
  Stock women's restroom with papertowels.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink in the women's restroom.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-302.11 - Corrected During Inspection Observed that toilet tissue was not provided at toilet in the men's restroom.
  Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
• 6-501.111(D) - Harborage conditions exist in the basement of the establishment where food is stored.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.

Comments:
The purpose of today's visit was to conduct a routine inspection.
** As of 2/26/08, the establishment has agreed to cease use of Time as a Public Health Control for the items at their buffet. The EHS and CFM agreed that since the items at the buffet change on a daily basis and the hot hold unit is capable of maintaining potentially hazardous foods at 135F or above, Time as Public Health Control is not the most effective means of ensuring the safety of the foods at the buffet line. Temperatures of the foods at the buffet line were all at 135F or higher.
** The establishment keeps leftover food from the previous days business for employee meals. The CFM was informed to store these foods in a location marked specifically "Employee food" to prevent confusion. Please note that employee foods must also be stored appropriately to prevent contamination and maintained at 41F or below.
MAINTENANCE:
*Water Heater: AO Smith, BT 155 830, 155,000 BTU
*Dish Machine: ADS, chlorine observed at 50 ppm
*Grease Trap: cleaned every 3 months
*Hood Filters: cleaned every 3 weeks
*Hood System: cleaned 2/yr, last cleaning 1/08
*Pest Control Services: obtained monthly, no activity noted during today's inspection.
Additional information on cooling and proper ready-to-eat/raw storage was provided.

August 16, 2007 (Follow-up)

Comments:
The purpose of today's visit was to conduct a follow up inspection regarding improper function of the dishmachine and cross-contamination violations cited during a critical procedures inspection on 8/10/07.
3-302.11A(1) and 3-302.11(A)(2) were observed corrected. The chlorine solution in the dishmachine was observed at 50ppm.

August 10, 2007 (Critical Procedures)

Violations:

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures by not turning off the faucet with a paper towel after washing.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-202.15 - Corrected During Inspection Critical Observed dented can of almond jelly stored with undamaged cans on the dry storage rack.
  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) - Critical Observed raw pork stored over onion rings in the Bev Air freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over raw fish in the Bev Air 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)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice, chicken, onion rings, and french fries at the buffet line. Note: CFM agreed to discard items.
  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) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pork beans, raw beef, and vegetable mix in the top compartment of the True RI prep unit. Note: Items were moved inside the RI.
  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.
• 4-702.11 - Critical Food-contact surfaces were not being sanitized due to no detectable level of chlorine 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(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.

Comments:
The purpose of today's visit was to conduct a critical procedures inspection.
NOTES TO THE OPERATOR:
1)Focus on CRITICAL and REPEAT violations to avoid future enforcement actions which may result in the revocation of the permit to operate.
2) Have the dishmachine repaired immediately and fax to my attention a copy of the repair invoice. DO NOT USE THE DISHMACHINE UNTIL IT HAS BEEN REPAIRED. Utilize your three compartment sink to WASH, RINSE, and SANITIZE ALL FOOD CONTACT SURFACES.
3) Do NOT use your handsink for any other purpose other than handwashing.
** The walk-in refrigerator was observed with an ambient air temperature of 49F. The CFM has agreed to store ONLY beverages and whole uncut vegetables in this unit.
Additional information on 3 compartment sink setup, handwashing, and proper food storage was given.
NOTES:
*Water Heater: AO Smith, BT 155 830, 155,000 BTU
*Dish Machine: American Dish Service, AFC, chlorine observed at 0ppm
*Grease Trap: The facility has 1 grease trap on the floor under the dishmachine, however, it is not in use. The grease is stored in a barrel outside and picked up by an approved source.
*Hood Filters: cleaned 2/yr
*Hood System: cleaned 2/yr
*Pest Control Services: obtained quarterly, last invoice unavailable for review, no activity noted.

May 02, 2007 (Routine)

Violations:

• 2-102.11(C) - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. CFM was unable to explain the correct setup for the 3 compartment sink.
  The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil, second rinsed with clean water and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria.
• 2-102.11(C) - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 3-301.11(C) - Observed bowl used as scoop in the bulk ingredient rice.
  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.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef and pork over raw seafood in the upright 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) - Critical (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: custard at 59F, pork at 52F, and noodles at 52F. Note: CFM discarded food.
  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(B) - Critical (CORRECTED DURING INSPECTION): The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: cheeseNote: CFM discarded the cheese
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 5/2/07 they shall be date marked with a "use by" date not exceeding 5/8/07.
• 3-701.11(A) - Critical (CORRECTED DURING INSPECTION): The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: moldy cucumbers and expired sauces.Note: CFM discarded cucumbers and sauces.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-501.11(B) - The door gaskets of the following unit(s) are damaged: True 2 DR Reach-In.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.114(A) - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed dishmachine at a concentration of 10ppm.
  A chlorine solution shall have a minimum temperature between 50-100ppm.
• 5-205.11(A) - Corrected During Inspection The handwashing sink located at the kitchen is blocked 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) - The handsink at the buffet area is slow to drain.
  A plumbing system shall be maintained in good repair.
• 6-301.11 - Observed that hand soap was not provided at handwashing sink in the front buffet area.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at handwashing sink in the front buffet area.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at the handsink at the bar and in the women's employee restroom.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.111(D) - Harborage conditions exist. Observed excess equipment, maintenance items, and boxes stored by the downstairs walk-in.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.12(A) - Observed that the entire physical facility is in need of cleaning.
  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. Observed unlabeled spray bottle near the mop sink.
  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.

Comments:
The purpose of today's visit was to conduct a routine inspection.
** It was noted that the dishmachine was not properly sanitizing. DO NOT use the dishmachine until it has been repaired. A work order was placed today. Fax to my attention the repair invoice for the dishmachine. The invoice must include notes stating that the dishmachine has been adjusted to 50-100ppm. In the meantime use your 3 compartment sink to WASH, RINSE, SANITIZE all food contact surfaces.
*Fax to my attention a copy of your menu.
NOTES:
*Water Heater: AO Smith, BT-155-830, 155,000 BTU
*Dish Machine: American Dish Service, Model: AF
*Grease Trap: n/a
*Hood Filters: cleaned 2/yr
*Hood System: cleaned 2/yr
*Pest Control Services: last service was 5/1/07, no activity or evidence noted during inspection.

March 22, 2006 (Follow-up)

Violation: 4-301.11 - Repeat The prep unit in the kitchen is no effectively transferring cold air to the top ot the unit in order to enable 41 F temperatures for foods in the upper level.
Take action to have the unit adjusted or repaired to enable the upper level to hold food at 41 F or less. In the meantime do not use the upper level of the unit. the lower level is maintaining 39 F. It may be helpful to use deeper metal pans which will place the food closer to colder lower level. Call me when the unit is again working correctly.
Comments:
This is a follow-up inspection to check for proper refrigeration temperatures. The unit in the bar is functioning correctly after adjustment of the units temperature. The unit in the kitchen seems to have circulation problems in getting the cold temperatures to the upper levels which may remain open during food preparation. Take whatever measures are necessary to enable the unit to maintain food at 41 F or less.

March 21, 2006 (Routine)

Violations:

• 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Rice scoop stored in standing water.
  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.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Box of rice noodles stored on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical cooked meat and vegetables cold holding at improper temperatures In prep unit..
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the bar refrigerator where cheese was stored..
  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.
• 4-301.11 - Top of prep unit in kitchen and beverage air unit at bar are not maintaining foods at 41 F or less
  Repair or adjust these units to maintain foods at 41 F or less.
• 4-502.11A - Hot mitt worn with insulation exposed.
  Replace the hot mitt.
• 4-601.11C - Door gasket on prep unit soiled.
  Clean the door gasket.
• 4-904.11B - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored at bar area 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.
• 5-205.15B - Hot and cold water reversed at handsink in kitchen.
  Reverse lines so hot water is on left for safety.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Two refrigeration units need to be serviced and adjusted to keep food at 41 F or less. A reinspection will be made to check the repairs.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater A O Smith BT 150 830 155,000 BU 131.5 GPH
American Dish Service AFC

September 06, 2005 (Critical Procedures)

Violation: 3-501.16B - Corrected During Inspection Critical Cheese in walk-in unit cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Remove the cheese from the unit. Unit is primarily for storage of bottled drinks. The unit is old and may not be able to be repaired to maintain food at 41 F. If this is the case no potentially hazardous food should be kept in the unit.
Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge (PIC). Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses. As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, and jaundice. Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, and Hepatitis A they are EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
Do not use the old walk-in unit for any potentially hazardous food storage. Limit to beverages in bottles only.
ALL critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at the telephone number provided.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.

September 06, 2005 (Critical Procedures)

Violation: 3-501.16B - Corrected During Inspection Critical Cheese in walk-in unit cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Remove the cheese from the unit. Unit is primarily for storage of bottled drinks. The unit is old and may not be able to be repaired to maintain food at 41 F. If this is the case no potentially hazardous food should be kept in the unit.
Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge (PIC). Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses. As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, and jaundice. Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, and Hepatitis A they are EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
Do not use the old walk-in unit for any potentially hazardous food storage. Limit to beverages in bottles only.
ALL critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at the telephone number provided.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.

January 18, 2005 (Routine)

Violations:

• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Metal can to dispense rice.
  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 holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs over vegetables
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.12 - In-use utensils improperly stored between use. Rice scoop in standing water
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 4-101.11D - Corrected During Inspection Bamboo handled strainer is not effectively cleanable due to absorbant nature of the handle.Cardboard box used for storage of small items on prep table.
  Replace strainer with an approved type. Remove the cardboard box and use a cleanable container.
• 4-502-11A - Metal strainers are rusted.
  Replace the strainers when they begin to rust.
• 4-502.13A - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Corrected During Inspection Critical Single use eating utensils are becoming soiled.
  Keep the utensils protected to keep then clean.
• 4-904.13A - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 5-205.11B - Corrected During Inspection Sanitizer bucket found in hand sink.
  Limit use of handsink to frequent handwashing.
• 6-202.15 - The weatherstripping at the rear door to the bar has gaps that will allow insects or rodents to enter.
  Adjust or replace the weatherstripping to make the door insect and rodent proof.
• 6-301.11 - Soap was not provided at the hand washing lavatory at the bar handsink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Observed that no paper towels were available for handsink at bar handsink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

Comments:
This is a first routine inspection. The inspection occurred during hours between the regular operation hours so the kitchen was not in full operation. Correct any critical violations immediately correct any other items as soon as possible but within 30 days.

November 05, 2004 (Follow-up)

Violation: 6-501.11 - Repeat Observed the follwoing needs repairs:1.Handsink pulling away from the wall inside the ladies room.2.Towel dispenser pulled out from the wall inside the ladies room.3.Stairs leading to the basement from the kitchen4.Caulking for the 3 vat sink5.Broken window glass nex to the 3 vat sink.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This is a follow-up inspection from Oct.22, 2004 change of ownership. The following correction were made:
1.Restrooms and bar ceiling tiles replaced with smooth, and cleanable.
2. The wooden shelving unit painted under the drainboard.
3.Gaskets provided for the one door Beverage Air unit.
4.Shielding provided
5.Cleaning was done in all areas
6.Dry storage items that are unnecessary were taken out.

October 22, 2004 (Pre-Opening)

Violations:

• 6-303.11B - Inadequate lighting was noted in the following areas:1.Hot water area2.Inside both restrooms3.Over True Chest freezer4.In the basement storage area
  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.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.(basement)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. All handsinks
  Corrected during inspection. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Corrected during inspection. Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-303.11C - Inadequate lighting was noted in the under the hood.
  Corrected during inspection. 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.
• 6-201.16B - Observed the ceilings in the restrooms and bar area are not smooth and cleanable.
  Replace all with smooth and cleanable materials.
• 4-101.111 - The nonfood contact surface of the wooden shelving under the dishmachine drainboard 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.
• 4-501.11B - The door gasket of the Beverage Air one door at the front counter is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less.1. The 2 door display case by Beverage Air.
  As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
• 5-205.15B - Plumbing connections of the ladies room handsink fixtures piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.11A - Lights bulb(s) in the following areas are not covered by a protective shielding:1.Basement dry storage area2.Walk-in unit
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-501.12A - Observed the following needs cleaning:1. Hot water tank area2.Bar area3.Walk-in/dry storage area4.Ice machine area5.Under equipments6.Under all sinks7.Restrooms in the basement
  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.
• 6-501.11 - Observed the following needs repairs:1.Both restrooms in the basement2.Handsink pulling away in the restrooms3.Broken glass window near the 3 vat sink4.Door frame pulling away from the wall(blue frame).5.Hole on the wall inside the ladies room (dance floor).6.Ceiling over the ice machine7.Stairs8.Under the stairs9.Wall next to the coffee maker10. The 3 vat sink caulking to the wall11.All handsinks caulking12.Bar flooring(inside the counter)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Corrected during inspection. Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-202.14 - Critical Toilet room doors are not provided with a self-closing door.
  Corrected during inspection. Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. The owner bought 5 devices and will be installed today.
• 5-203.14B - Critical Observed the mop sink faucet is threaded.
  Corrected during inspection. (vacuum breaker provided. Provide a backflow prevention device to prevent any back-up.
• 4-301.12A - Observed missing stoppers for the 3 vat sink and the bar 3 compartment sink.
  Corrected during inspection. Provide stoppers to use the sinks properly.

Comments:
This is a change of ownership inspection today.
Hot water heater by:
AO Smith
Model # BT 155 830
BTU# 155,000
rec. rate 131.5 at 100 degree rise
Dishmachine by:
ADS
Model # AF
Uses: 81.4 GPH
Grease trap is empty. Make a log notebook for schedule cleaning of the grease trap.
Provide a grease company collector for your grease disposal.
The establishment has a pest control contract, twice a week.
The owner stated that he will do all the facility repairs in 10 days, and follow-up Nov.5, 2004.
*Aprroval is hereby granted the issuance of the Health Department Permit.
* This inspection report shall serve as your permit until the official permit is obtained. All outstanding violations are to be corrected within 10 days, but no later than the first routine inspection. No equipment additions, replacements, or changes are allowed without the Health Department approval.