July 22, 2009 (Routine)

• 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: Fried chicken =133-F, 131-F, fried okra=133-F, baked chicken=133-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. (Discarded)
• 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:Mixed shredded cheese=47-F, white shredded cheese=49-F,
  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. (Discarded)
• 4-501.11(A) - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Cold holding unit at BBQ station.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. 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 properly operating refrigerators.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Top surfaces of the convectional ovens were noted to be dusty.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(1) - Surfaces of the can opener 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.
• 4-703.11(C) - Corrected During Inspection Critical When tested, r a low concentration (150ppm) of quaternary ammonium compound 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 200ppm of quaternary ammonium compound.

January 30, 2009 (Critical Procedures)

October 01, 2008 (Routine)

• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wiping towels noted on work tables at prep areas.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: macaroni salad at buffet station.
  (Replpaced) 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.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: walk-in refrigerator, walk-in freezer
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt,, and/or other debris: Top of hot water heater .
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Drawer cabinet behind chicken display/serving case, top of convectional oven.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Remove drawer temporarily and clean cabinet to remove accumulated debris. Dust off top of oven more frequently.
• 6-501.113(A) - Corrected During Inspection Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Broom and dust pan stored against 3-vat sink
  Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.

March 28, 2008 (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 ones.
  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 Observed raw chicken stored over mac n cheese 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.
• 4-501.114(C) - Corrected During Inspection Critical Repeat Observed quaternary ammonium sanitizer solutions with concentrations below 200ppm in a sanitizer bucket and sanitize basin at the 3 vat sink.
  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.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: lexan containers and lids in storage on shelving beside the walk-in.
  Maintain food contact surfaces clean in storage.

November 15, 2007 (Follow-up)

November 06, 2007 (Routine)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures: employee washed hands using sanitizer instead of soap.
  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.
• 2-303.11 - Employees observed wearing jewelry (watch) on their arms while preparing food (breading raw chicken).
  Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the upright freezer. Observed uncooked fish patties stored over vegetables.
  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.
• 4-501.114(C) - Corrected During Inspection Critical Repeat Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed a sanitizer bucket and the sanitize basin at the 3 vat with a concentration less than 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.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Drawers on the backside of the chicken holding station2. Door of the ice machine3. Gasket on the walk-in refrigerator
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 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.
• 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the water supply system (2 hot water dispensers).
  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 backflow prevention as required by Law by installing an approved backflow prevention device as specified under 5-202.14.
• 5-501.111 - The cardboard dumpster is missing a lid.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 5-501.113(B) - Outside refuse container (trash dumpster) was observed with the doors left open.
  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.
• 6-202.11(A) - A light bulb in the hood is not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees (men's restroom).
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in freezer due to a burned out light bulb.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.12(A) - Observed that the floor under the fryer area is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

July 06, 2007 (Critical Procedures)

February 16, 2007 (Complaint)

January 30, 2007 (Routine)

• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: dented cans stored with undamaged items.
  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.
• 3-304.12(A)-(F) - Corrected During Inspection (REPEAT): Dispensing and/or in-use utensils improperly stored between use as follows: stored in 70F 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)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken on the buffet, 127-135F. Note: items were not labeled with the required time as a public health control and not at the proper temperature for hot holding. Chicken was dicarded.
  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 The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes in the prep top, 48F; raw chicken in walk-in, 51F. Note: all items were dicarded.
  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) - Critical (REPEAT): The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: chicken marked with uncorrect time (11:16am) and items at the buffet not marked at all. Note: chicken discarded and items at the buffetmarked with times.
  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.
• 4-501.11(A) - The following equipment was observed damaged:1. gasket frame pulling away from door on the reach-in2. broken hot hold cabinet
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the front counter is blocked with trays over the basin, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.111 - The waste storage container for cardboard has a missing lid.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-201.14(A) - (REPEAT): Observed a carpet throw mat in the walk-in.
  Carpeting is not allowed in areas of moisture. Replace mat with a nonabsorbent material (rubber).
• 6-202.11(A) - (REPEAT): Observed the following:1. broken light shielding in the walk-in and dry storage area2. missing end caps from light bulbs in dry storage area3. melted light shield tubing in the walk-in freezer
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-202.15(A)(1)-(3) - (REPEAT): Openings to the exterior of the building are present along the bottom of the back door.
  Install a full door sweep to prevent the entry of pests.

January 02, 2007 (Complaint)

July 21, 2006 (Routine)

• 3-304.12 - Dispensing utensils improperly stored between use. Observed utensils stored in 85F stagnant 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 140F .
• 3-501.19A - Critical Boneless chicken for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package. (by 20 mins) Note: chicken was discarded.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
• 3-501.19A - Critical Observed no times marked for the buffet items.
  Food must be marked with the time within which it must be cooked, served or discarded.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed a sanitizer bucket with 0ppm sanitizer.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-501.11A - The door for the walk-in freezer was observed in a state of disrepair and damaged. Door was not closing properly and a large amount of ice buildup was around the edges.
  Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-602.11E - Surfaces of the following was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris:1. interior of ice machine and baffle2. soda nozzle and ice chute housing at customer self service
  Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
• 4-602.13 - The nonfood contact surface of the gaskets on the reach-in unit had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: coffee maker
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-202.12A - Water from the handwashing sink at the front handsink at the registers was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-501.113B - Outside refuse container was observed with the side doors opened.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-201.14A - Observed a small piece of carpet placed inside the walk-in freezer for traction.
  Replace with a rubber, non-skid mat that is designed for this purpose and easily cleanable.
• 6-202.11A - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the dry storage room.
  Provide end caps to completely enclose the light tubes and prevent collapse of the bulb in the event of breakage.
• 6-202.11A - Light bulbs in the kitchen are not covered by a protective shielding (x2). Light sheilds in dry storage and walk-in refrigerator are broken.
  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.
• 6-202.15 - Openings to the exterior of the building are present along the bottom of the back door.
  Protect the food establishment against the entry of insects and rodents by: installing a door sweep on the back door
• 6-501.12A - The caulking at the 3 compartment sink was noted in need of cleaning or replacement.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.

January 27, 2006 (Routine)

• 3-501.16A - Corrected During Inspection Critical Chicken Gizzard (116F), Chicken Liver (125F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 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.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- Coffee Maker
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 7-202.12A - Corrected During Inspection Critical The quatenary ammonia concentration within the 3-vat sink of the sanitizing basin was measured too strong in concentration (400ppm).
  The quatenary ammonia concentration must be maintained at 200ppm to prevent the contamination of food, equipment, utensils, linens or single service items.

January 27, 2006 (Routine)

• 3-501.16A - Corrected During Inspection Critical Chicken Gizzard (116F), Chicken Liver (125F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 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.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- Coffee Maker
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 7-202.12A - Corrected During Inspection Critical The quatenary ammonia concentration within the 3-vat sink of the sanitizing basin was measured too strong in concentration (400ppm).
  The quatenary ammonia concentration must be maintained at 200ppm to prevent the contamination of food, equipment, utensils, linens or single service items.

November 16, 2005 (Complaint)

August 01, 2005 (Routine)

• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-501.16A - Critical Repeat Fried chicken at buffet (117F-126F) hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.18E - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
  Discard the food at this time. Ensure all prepared RTE food is mark with the name and "consume by" date on the container 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, sold or discarded 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 - Corrected During Inspection Repeat The cloth tied around the mop sink hosing 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.
• 4-501.19 - The temperature of the in-use wash water solution was observed at less than 110F.
  Maintain a temperature of 110F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
• 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: Drying rack (near walk-in unit).
  Maintain nonfood-contact surfaces of equipment clean.
• 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.
• 4-603.12A - Observed equipment being washed in the mop sink for cleaning.
  DO NOT WASH ANY EQUIPMENT and/or DISHWARE IN THE MOP SINK! Use the 3-Vat Sink to properly WASH, RINSE, and SANITIZE all equipment and dishware.
• 4-901.11A - Stainless steel 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.
• 43.1-3-1A - Critical Permit posted in office not in a conspicuous location viewable by consumers.
  Post permit in conspicuously so that it is viewable by all consumers.
• 5-202.12A - Corrected During Inspection Water from the handwashing sink at store front was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the water supply system (mop sink).
  Provide an approved backflow prevention device.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-202.11A - Lights bulb(s) in the dry storage room are not covered by a protective shielding.
  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.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the bottom of the rear door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-303.11A - Repeat Inadequate lighting was noted in the dry storage area.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.112 - Dead or trapped roaches were found in the light shield in the dry storage area.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

April 19, 2005 (Routine)

• 3-304.12 - Dispensing utensils improperly stored between use.*Found slotted spoon stored in standing water beside microwave.
  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.
• 3-501.16A - Critical Found foods hot holding at improper temperatures:1. livers at 121F, and gizzards at 95F, on buffet;2. greens at 115F in Henny Penny at buffet;3. barbecued pulled chicken at 118F at salad prep area.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Found macaroni salad at 48F, at buffet, 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 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) pulled chicken in the bag in the walk-in was found dated "11-24-04", and thus, not properly dated to "consume by", or with "use by" date.
  **Chicken with incorrect date ws discarded.***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.
• 3-501.19A - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.*Each buffet hot-holding food is currently labeled with time to "consume by". Manager stated fried chicken that remains on hot-holding buffet afer 1 hour, and 15 minutes is checked for temperature, if 135F or above, the chicken is then deboned and used in chicken pot pie.*Manager stated boiled vegetables on buffet are held 4 hours, then discarded.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control. c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request. e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the back door where weather stripping is needed.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 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 --- at handsink at chicken prep/cook station.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11A - Inadequate lighting was noted in the back storage room where ceiling light not burning correctly.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.12A - Repeat Physical structure noted in need of cleaning at cookline, --- the hood system filters were observed scorched and coated.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

January 11, 2005 (Follow-up)

• 4-101.111 - The nonfood contact surface of th interior sides of the dining room garbage can holding cabinets are soiled with debris.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-602.13 - Corrected During Inspection The nonfood contact surface of the undershelving pull-out drawer(unused) was observed unclean with food debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B - The following violations were observed: 1. Two plumbing connections under the front counter soda beverage unit are leaking water on to the floor. 2. Water was observed leaking from the soap dispensing box on wall at 3-vat sink. 3. Water was observed leaking at faucets of 3-vat sink.
  Plumbing systems and components shall be maintained in good repair. REPAIR THE LEAKS WITHIN 24 HOURS.
• 5-501.112A - A trash bag and numerous chicken bones were observed on dumpster pad outside of refuse containers, outside of the establishment.
  REmove all trash from vicinity of dumpster to avoid pest/rodent harborage conditions.
• 6-101.11A - Several damaged ceramic floor tiles at mopsink were observed that do not meet the standard of: smooth, durable and easily cleanable
  Replace all missing floor tiles/seal all gaps with grout.
• 6-201.11 - Floor areas beneath all cookline equipment at walls are soiled with debris.
  Employees must be trained to clean beneath equipmenbt by pulling them out as needed to remove a build-up of food debris to avoid pest/vermin harborage on at facility.
• 6-201.13A - All pipe penetrations at walls and ceiling have gaps/openings.
  Seal all gaps around pipes to avoid pest harborage conditions.
• 6-202.15 - Openings to the exterior of the building at the rear exit door and the exterior hallway exit dr. by the bathrooms have gaps on bottom and vertical sides
  Install door sweeps and weather strips to protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.12A - Spilled soda beverage liquid from cases was observed on floor in hallway storage room by beverage case holding rack
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

January 11, 2005 (Complaint)

December 13, 2004 (Routine)

• 4-602.13 - The following equipment is observed unclean:1. Undershelving pull-out drawer (unused) unclean with food debris
  Clean these non-food contact surfaces to prevent accumulation of debris which attracts pests
• 4-204.112B - Observed no thermometer on the Henny Penny 2-door stacked hot-hold unit
  Provide a working thermometer so that ambient temperature conditions can be tracked
• 2-401.11A - Critical Observed employee drinking cup without lid or straw on counter
  Always provide lidded drinking cups with straws to prevent mouth to hand contamination
• 6-501.14A - Observed hood over chicken fryer and Blodgett over unclean with dust and debris
  Contact a professional hood cleaning company and have them clean the vent baffles, upshaft, flue, and fan
• 5-205.15B - Observed cold-water knob on handsink not working, generating only scalding water, employees state that they cannot wash their hands as a result
  Repair handsink so that hot and cold water can be regulated to ensure at least 110F hot water thru combination faucet.
• 3-501.17A - Critical There is no datemark on the following items:1. Pot-pie pulled chicken/veggie mix for prep (41F)2. Cooked/cooled chicken for pot-pie prep (41F)
  Always datemark potentially hazardous ready to eat foods with the initial date of preparation and the final date of consumption. Since these foods are stored below 41F, they can be kept for up to 7 calendar days
• 4-501.11A - Observed Pepsi refrigerator, marked for storing only pre-packaged foods, used to store cole-slaw packaged on-site
  Use equipment in accord with manufacturer labeling to ensure proper use, prevent temperature abuse
• 4-602.11E - Observed black mold growing on interior splash guard of ice machine
  Clean this food contact surface at least once every 24 hours to prevent contamination
• 3-403.11C - Critical Observed the following commercially processed food NOT re-heated prior to hot-holding:1. Corn left to heat on steam table (109F)2. Sweet potatoes in 2-door stacked Henny Penny hot-hold (102F)
  Commercially pre-cooked foods MUST be re-heated to 140F minimum PRIOR to being placed out for hot-hold to limit growth of organisms of public health concern
• 4-903.11A - Observed single-use chicken take-out buckets stored on floor of dry storage
  Store these single-use articles OFF floor at least 6" to prevent contamination
• 3-301.11B - Critical Observed large metal bowl without defineable handle used to scoop ice from ice bin
  Use a handled scoop in order to prevent barehand contact with ready to eat ice
• 7-201.11B - Critical Observed Tylenol gel-caps stored on top of ice bin on rim
  Do not store personal medicines on top of food equipment, locate them in personal employee lockers
• 3-302.12 - Observed metal container holding custard without a label
  Always label working containers of food to prevent potential contamination
• 4-501.19 - Observed automatice dishwash water at 97F, heat element had been turned off
  Always keep wash water at 110F minimum to ensure waste grease is adequately loosened for removal

February 12, 2004 (Routine)

• 3-501.16A - Critical Observed fried chicken and fried gizzards hot holding at improper temperatures, less than 120F.
  CORRECTED DURING INSPECTION. Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 4-901.11A - Clean metal food containers were found stacked while wet after cleaning and chemical sanitization.
  CORRECTED DURING INSPECTION. 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.
• 6-501.11 - The exterior area surrounding the door jamb of back door is not maintained in good repair. Observed water leaks and other damage
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. SUGGEST THAT THIS AREA IS SEALED AND THAT WATER DRAIN SYSTEM OF ROOF IS CHECKED SO WATER DRAINS PROPERLY AND NOT THROUGH THE BRICK WALL.
• 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. OBSERVED ARTICLES OF CLOTHING STORED ON FOOD CONTAINER SHELVES.
  CORRECTED DURING INSPECTION. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. OBSERVED AN OLD UNUSED REFRIGERATOR IN DUMPSTER AREA.
  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.
• 5-501.113B - Door of outside refuse container was not closed.
  CORRECTED DURING INSPECTION. Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.115 - Trash and litter were observed surrounding the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

January 02, 2003 (Other)

• 5-203.14B - Critical Observed a hose attached to a hose bibb on the mop sink which does not have a backflow prevention device.
  Install an approved backflow prevention device on mop sink. CORRECTED, plumber was present at time of inspection.
• 6-201.13A - Observed damaged coving on both sides of the entry to dry storage room.
  Repair damage/missing coving and caulk to abutting walls.
• 4-501.11A - Observed the following equipment in need of repair:1. warming drawers shelving is rusted2. Interior lower walls of walk in refrigerator are damaged,3. Gasket of walk in refrigerator is damaged.4. basin of mop sink is damaged.
  Repair the above equipment and keep in good repair.
• 6-501.11 - Observed wall to right of door in electrical/dressing room is damaged.Observed the ceiling tile above the soda machine is damaged.
  Repair electrical/dressing room and ceiling tile over the soda machine.
• 4-501.11B - Observed ponding water beneath ice machine adjacent to side door.
  Repair leaky ice machine and maintain in good repair.
• 6-501.114A - Observed several pieces of unused equipment such as undercounter refrigerator, batter mixer, etc being stored in mechanical /dressing room.
  Remove all nonfunctional or no longer used equipment from establishment.
• 6-501.114B - Observed wired shelving stored in dumpster enclosure.
  Remove wire shelving from dumpster and keep free of litter.
• 4-402.12A - Observed PEPSI display refrigerator was not sealed to floor or on elevated legs to provide 6 inches clearance between the floor and the equipment.
  Seal display case to floor or place on 6" elevated legs. Case was sealed to floor. CORRECTED.
• 6-202.11A - Observed the following light shields are missing or damaged:1. light shield is missing above 3 vat sink2. light shield is cracked adjacent to missing light shield
  Replace missing and damaged light shields.
• 5-202.12A - Hand sinks hot water tested at 95-98 deg F
  Provide hot water of at least 110 F. Hot water supply was adjusted to 115 deg F