September 08, 2009 (Routine)

Violations:

• 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: *chicken thigh and *drumsticks held at 130F on one metal flat pan in Henny Penny Hot Hold, Other chicken items on a different seperate tray found above 135F
  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. Reheat to 165F and then maintain at 135F and above. Adjust monitor the unit to ensure product temperatures above 135F
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the Quarternary Ammonia solution was measured in excess of 200 ppm; observed at 300 ppm in wiping cloth sanitizer bucket.
  Maintain the concentration of the Quarternary Ammonia sanitizer solution at 200 ppm. Sanitizer solution diluted and re-checked; found to be exactly 200 ppm.

Comments:
The purpose of today’s visit was to conduct a routine inspection.
More food temps:
Delfield 1 door prep cooler front (to left of front counter nearest entry door) - using to cold hold packaged cakes - ambient temp at 42F, ; suggest holding bulk of cakes in vegetable walk in cooler to increase air circulation in prep cooler.
Delfield 1 door prep cooler by rear drive through - 38F cole slaw.
**Maintenance:
Hot water heater : AO SMITH as in file
Dish machine: None, Three vat sink only.
Pest Control Service:Monthly
Hood System: Cleaned monthly, Next cleaning due October 2009
Hood filter: Cleaned 2-3x/week
Consumer Advisory: N/A
Grease trap: cleaned monthly
**Food supply and menu:
Suppliers: Approved sources
Menu review reveals consumer advisory not needed.
Educational materials provided:
Hand washing signs Employee Illness decision guide

June 02, 2009 (Critical Procedures)

Violation: 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: macaroni and cheese in drawers 114F, 115F (steam was 114F)
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. The macaroni and cheese which were measured for temperature were discarded during inspection. The remaining containers were placed in a lexan container and reheated to 189F
Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
ADDITIONAL FOOD TEMPERATURES:
Fried chicken 165f; spicy fried chicken 168f, grilled chicken 169f, in case at serve line.
ob cook grilled chicken 203F, 201F, 205F
ob reheat mac and cheese from drawers 189F
cold salad prep station: cut tomatoes 40F, shredded colby cheddar cheese 39f;
mashed potatoes 158F, macaroni and cheese 156F in the sliding hot cabinets
ob receipt temp of shredded colby cheddar cheese 38F, from supplier
ADDITIONAL COMMENTS:
1. During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. The person in charge was able to name the Big Five Foodborne illness.
2. Sanitizer for 3-vat sink is 200PPM QUATERNARY AMMONIA. The facility provided the test kit..
3. During inspection observed that the current permit is posted in a place where customers can view.
4. Menu review: No Consumer Advisory needed and verified with temperature checks.
5. Supplier(s) are approved sources.
6. Adequately stocked handsinks and handwashing observed with no bare hand contact.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: AO Smith, as in file
Dishmachine: n/a, Three vat sink only
Pest Control service: monthly basis, no activity noted during inspection
Consumer Advisory: N///a
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

October 02, 2008 (Routine)

Violation: 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: Cut tomatoes (60f) held at the salad prep. Tomatoes were observed filled to the top of the pan.
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. Decrease the amount of cut tomatoes in the pan. Fill pan to halfway and cover in between uses. Note; The tomatoes near the bottom were holding at 41F.
Comments:
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
ADDITIONAL COMMENTS:
1. During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. The person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
2. Sanitizer for 3-vat sink is 200PPM QUATERNARY AMMONIA. The facility provided the test kit..
3. During inspection observed that the current permit is posted in a place where customers can view.
4. Menu review: No Consumer Advisory needed
5. Based upon discussion with CFM the supplier is an approved supplier.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: AO smith, BTH 120 970 125,000btu's
Dishmachine: none 3-vat sink only at 200ppm quaternary ammonia
Grease trap cleaning: monthly
Vent hood cleaning: The hood is serviced every 6 months (last inspection 6/12/08), filters are cleaned twice per week
Pest Control service: monthly, last inspection 9/10/08
Consumer Advisory: n/a
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

February 26, 2008 (Critical Procedures)

Comments:
This visit was made to conduct a critical procedure inspection. Please review the following comments:
1. No critical violations were observed during today's inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long. Please remember to include date and time product was removed from temperature control on the times for which time as a public health control is being use (currently there is only the discard time)
3. During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge.
4. Professional Pest Control Company services monthly. No activity/evidence noted today.
5. Hood system last serviced on 12/10/2007.
6. Water heater is AO Smith BTH 120 970 125,000BTU.
7. Sanitizer for 3 vat sink is quaternary ammonium at 200ppm.

Note: Delfield prep refrigerator observed at 43F, however unit is not being used to store PHFs. This unit may not be used to store PHFs unless it able to maintain an ambient air temperature of 41F or below.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

August 13, 2007 (Routine)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. (uncooked chicken observed over cooked chicken and food to donate in the walk in 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.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are damaged and soiled: 2 door reachin freezer at the fryer
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-602.11(E)(4) - Surfaces of ice maker are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-901.11(A) - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization over the 3-vat sink.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(B) - Corrected During Inspection Clean single service containers were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 5-202.12(A) - Corrected During Inspection Water from the handwashing sinks throughout the facility was measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-205.15(B) - Backflow valve observed leaking on water line in the back storage area.
  A plumbing system shall be maintained in good repair.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in men's rest-room)
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.12(A) - Corrected During Inspection Observed that the floor around the soda syrup rack is soiled and need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during today's inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. 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. 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 are diagnosed illnesses.
4. Professional Pest Control Company services monthly. No activity/evidence noted today.
5. Water heater is AO Smith BTH 120 970 125,000BTU
6. Sanitizer for 3 vat sink is quaternary ammonium .

Note: Facility labels all fried chicken products with 45 minute discard time from the time it was prepared. Product that have fallen below 140F are discarded, the other products are cooled and placed in the freezer for donation and bbq.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

February 27, 2007 (Routine)

Violations:

• 4-501.11(B) - The door gaskets of the following unit(s) are damaged:Delfield prep freezer for biscuits2 door Delfield freezer at the the cook line
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-602.11(E)(1) - Interior surfaces of the ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of pink mold.
  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, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 200ppm of quaternary ammonium compound.
• 4-901.11(A) - Food storage containers found stacked while wet after cleaning and chemical sanitization over the 3 vat sink.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:Mr Coffee coffee maker
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-202.11(A) - Light shield observed cracked in back storage area, by the back door.
  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.
• 6-501.11 - Observed that there are small holes in the wall next to the handwashing sign by the drive thru.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Observed that mops are improperly stored between use in the mop closet.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during today's inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. 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. 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 are diagnosed illnesses.
4. Professional Pest Control Company services monthly. No activity/evidence noted today.
5. Water heater is AO Smith BTH 120 970 125,000BTU
6. Sanitizer for 3 vat sink is quaternary ammonium .

Note: Facility labels all fried chicken products with 45 minute discard time from the time it was prepared.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

September 18, 2006 (Complaint)

Comments:
The purpose of today's visit was to conduct a complaint investigation. The complaint was received by our office on 9/15/2006. The complainant stated they were at the establishment on 9/13/2006 at 5:30 pm. The patrons received combo meals and stated the potatoes smelled and tasted like urine. After complaining to the manager, the patron's money was returned. Please review the information collected during today's investigation.
1. The CFM was unaware of the complaint and was not on duty during the time of the incident. No other complaints regarding this matter have been received.
2. All food products are received from an approved vendor. The potatoes wedges are received frozen and placed in the walk in freezer upon delivery. Once needed they are transferred to the cook's line freezer. To prepare they are cooked in a fryer, used for potato wedges only. The fryer contains oil and is heated to 350F. The mashed potatoes are made from a reconstituted powder. The powder is combined with hot water and margarine, mixed and hot held for service. The mashed potato mix on the shelf was not past its use by date.
3. The facility using Fairfax County public water. Per the CFM, there has not been any problems with the plumbing or equipment.
4. All single service items, used to hold the potato products was observed being stored off the floor and free from the possibly of cross contamination. The potato wedges in the freezer were also stored off the floor.
5. All handwashing stations were observed stocked with hot water, soap and papertowels. Employees were observed properly washing their hands during the time of my visit. Per the CFM, employees must wash hands as frequently as possible , including when changing task and after using the rest-room.
6. At the time of my inspection I did not observe any unusual or offensive odor coming from the mashed potatoes or the potato wedges.
7. Facility was observed following proper warewashing procedures at the 3-vat sink. Quaternary ammonia is the sanitizer in use.

At this time the complaint can not be confirmed. However, the managers are reminded to ensure employees are properly washing hands and monitor the plumbing system for proper operation.

August 30, 2006 (Critical Procedures)

Violations:

• 3-501.16A - Corrected During Inspection Critical Repeat Fried chicken wings and breast were 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.
• 5-202.12A - Water from the handwashing sink next to the drive thru 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.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during today's inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. 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. 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 are diagnosed illnesses.
4. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
5. Water heater is same as file.
6. Sanitizer for 3 vat sink is quaternary ammonia at 200ppm.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

April 03, 2006 (Routine)

Violations:

• 4-501.116 - The operator or employees are not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) shelves in vegetable walkin refrigerator2) gaskets on Delfield freezer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-501.115 - Trash and grease were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 7-202.12A - Corrected During Inspection Critical The quaternary ammonia chemical sanitizer is not being used in accordance with law or the manufacturer's use directions. Concentration measured 500ppm.
  The solutions were changed in the sanitizer buckets. The quaternary ammonia must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Correct concentration is 200ppm.

Comments:
The purpose of this visit was to conduct a routine inspection.
The CFM was knowledgeable and had a strong awareness of the dangers cross-contamination possibilities from raw chicken. Storage in refrigerators is such as to prevent cross contamination by chicken products. Cooked products - primarily fried - are time stamped to be discarded after a minimal holding time. They are also maintained at proper hot holding temperatures.
Train employees to use the test kit to monitor the proper concentration levels of the quaternary ammonia.
It is recommended to add a sanitize step in the basket rinsing process.
There is a new water heater: A.O. Smith BTH 120 970; 125000BTU input; 142.42gph recovery @ 100F rise.

September 19, 2005 (Routine)

Violations:

• 3-501.16A - Corrected During Inspection Critical Repeat Snackers(114F) and chicken strips(117F) 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.
• 4-204.112A - Corrected During Inspection Repeat The themometers in the small 1DR reachin refrigerators are not located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and debris:1) top surface of the glass-front food warmer2) cart to left of deep fryers - all the way to the wheels3) Front surface of corn warmer, behind bottom drawer.4) wire shelving above unused 2 vat steamer
  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 handsink near the water heater is not funtional.
  Install sink properly and make functional. Install soap and paper towel rack, as well.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for at any handsink in the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - Caulk at 3 compartment sink is mildewed and uncleanable.
  Remove caulk and re-caulk 3 vat sink to wall.

Comments:
The purpose of this visit was to conduct a routine inspection.
Monitor temperatures of hot holding foods. Do not rely on time only as the public health control. Frequent hand washing is the most important action an employee can do to prevent foodborne illness. There were no paper towels at the handsinks at the time of this inspection. This would be a deterrent to employees washing their hands. Keep the handsinks functional - water, soap and towels. The non-functioning handsink in the back of the kitchen must be repaired. It is necessary that there is a handsink at that part of the kitchen.
Concentrate on REPEAT violations. Some observations today are recorded for the third time. All violations must be corrected by the next inspection. The next routine inspection will be in approximately six months.

September 19, 2005 (Routine)

Violations:

• 3-501.16A - Corrected During Inspection Critical Repeat Snackers(114F) and chicken strips(117F) 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.
• 4-204.112A - Corrected During Inspection Repeat The themometers in the small 1DR reachin refrigerators are not located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and debris:1) top surface of the glass-front food warmer2) cart to left of deep fryers - all the way to the wheels3) Front surface of corn warmer, behind bottom drawer.4) wire shelving above unused 2 vat steamer
  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 handsink near the water heater is not funtional.
  Install sink properly and make functional. Install soap and paper towel rack, as well.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for at any handsink in the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - Caulk at 3 compartment sink is mildewed and uncleanable.
  Remove caulk and re-caulk 3 vat sink to wall.

Comments:
The purpose of this visit was to conduct a routine inspection.
Monitor temperatures of hot holding foods. Do not rely on time only as the public health control. Frequent hand washing is the most important action an employee can do to prevent foodborne illness. There were no paper towels at the handsinks at the time of this inspection. This would be a deterrent to employees washing their hands. Keep the handsinks functional - water, soap and towels. The non-functioning handsink in the back of the kitchen must be repaired. It is necessary that there is a handsink at that part of the kitchen.
Concentrate on REPEAT violations. Some observations today are recorded for the third time. All violations must be corrected by the next inspection. The next routine inspection will be in approximately six months.

March 02, 2005 (Routine)

Violations:

• 2-301.12A - Corrected During Inspection Critical Repeat Improper handwashing procedures observed. Observed employee wash hands first with no soap and then wash later with soap but not for only about 10 sec.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 2-401.11A - Critical Repeat 1. A food handler was observed drinking from an uncovered beverage container while in the kitchen.2. Observed employee eat in the kitchen area.
  CORRECTED DURING THE INSPECTION.1. A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.2. Employees must eat in a designated area, away from food and equipment.
• 3-304.14B2 - Corrected During Inspection Repeat Wet wiping cloth observed on food work surface.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16A - Corrected During Inspection Critical Repeat Chicken wing (114F) and chicken poppers (90F) observed below 140F.
  Food was discarded.Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 4-101.111 - Corrected During Inspection Wax paper observed lining several trays in the kitchen area.
  Remove paper.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112A - The temperature measuring device in the Delfield reach-ins observed not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-602.11E - Can opener and mount observed soiled with old food/grime.
  Clean the can opener blade and mount 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.
• 4-602.13 - Repeat 1. The shelving in the kitchen area observed in need of cleaning.2. Mildew observed at the caulk at the three comp. sink.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11C - Corrected During Inspection Repeat Single service lids observed stored with the food contact surface exposed.
  Store items in the original protective package to protect from contamination until used.
• 6-202.15 - Gap observed along the bottom threshold of rear exit 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.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at the back kitchen area.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11A - Repeat Light bulb observed out in the walk-in #1 (chicken).
  Replace bulb. 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.
• 6-305.11B - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions. Employees personal belongings observed on shelving in the back kitchen area.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-501.14A - There is no sticker or record to indicate date of last exhaust hood cleaning.
  Be sure hood is professionally cleaned, in its entirety, immediately. Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 7-102.11 - Corrected During Inspection Critical Sanitizer bucket observed without a label to properly identify its contents.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All remaining violations must be corrected before the next routine inspection.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
4. Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *Increase employee handwashing frequency.*
5. Grease trap is cleaned monthly.
If you have any questions, please contact me. Thank you.
~~Water heater information:
Model: AO Smith BTH 120 970
No change.
REMINDERS:
Ensure that:
• employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
• employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
• food is received from approved sources at the proper temperatures and in sound condition.
• the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
• foods are rapidly cooled down within 4 hours.
• employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
• there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
• employees are properly trained in food safety as it relates to their assigned duties.
- Make sure that all foods that are datemarked are properly discarded by that date. -

September 14, 2004 (Routine)

Violations:

• 6-301.12A - Repeat Observed that no paper towels were available for handsink
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers. CORRECTED
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: soda nozzles, chicken prep area, sifter container, food containers in storage, tomato slicer, can opener, ventilation hood
  Clean and sanitize these surfaces for food contact.
• 2-301.12A - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 4-903.11C - Observed single service cups and lids stored unprotected
  Store items in the original protective package to protect from contamination until used.
• 3-301.11B - Critical Repeat Observed dispensing utensil lying in RTE food.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 6-501.11 - Repeat Shelving around soda fountain, caulking along ventilation hood, gap along ceiling conduit juncture above water heater is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11B - Repeat The door gasket of the reachin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-202.15 - Observed drive thru door left open when not in use.
  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.
• 4-501.114C - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. CORRECTED
• 3-501.16A - Critical Chicken (HH) (96, 95) hot holding at improper temperatures.
  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.Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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.
• 4-202.11A - Critical The food contact surface of the Ice scoop contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the ice scoop to provide a food contact surface that is smooth and easily cleanable, and to prevent buildup of food debris.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Observed burned out light in ventilation hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-303.11A - Repeat Inadequate lighting was noted in the walkin unit.
  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.
• 7-201.11A - Critical Observed pesticides stored with cleaners
  Containers of pesticides must be separated from cleaners
• 4-602.13 - Repeat The nonfood contact surface of the shelving, interior of walkin unit, and walkin unit handles had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.12A - Floor/wall junctures behind and underneath equipment noted in need of cleaning.
  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.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All remaining violations must be corrected before the next routine inspection.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
4. Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *Increase employee handwashing frequency.*
5. Professional Pest Control Company services twice a month. No activity/evidence noted today.
6. Grease trap is cleaned monthly. Date of last invoice: 09.03.04.

If you have any questions, please contact me. Thank you.
~~Water heater information:
Model: BTH 120 970
125,000 BTU
Recovery Rate: 142.4gph of 120F water @ an 80F rise.

April 05, 2004 (Complaint)

Comments:
This visit was made to conduct a complaint investigation in conjunction with a routine inspection (see routine inspection report date 04.05.04). Complainant advised, "Was at the establishment on 04.01.04 around 7pm. Ordered two (2) piece chicken with mashed potatoes and a biscuit. Ordered this through the drive-thru. Her son bit into a chicken thigh and it was raw." Please review the following comments:
1. Certified Food Manager showed me the inside of both an original and crispy chicken thigh. It is apparent that the both thighs, though properly cooked, still maintain a bit of pink color at the bone, more so however, with the original thigh.
2. CFM advised that the crispy thigh is cooked for fourteen (14) minutes in an open, timed fryer, which allows the chicken to get the crispy texture. The original thigh is cooked for fifteen (15) minutes in a closed, timed, fryer, which allows the chicken to get the more soft texture.
3. Temperature log indicated that the crispy chicken thigh was cooked to 204F and the original was cooked to 196F. Both of these temperatures are above 165F.
4. Upon inspection all foods were hot holding at proper temperatures.
5. The complaint is not confirmed at time of inspection.
6. If you have any questions, please contact me. Thank you.

April 05, 2004 (Routine)

Violations:

• 4-703.11C - Critical When tested, no sanitizer (Quaternary Ammonia) was observed in the wiping cloth bucket.
  Provide sanitizing agents at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. QA should be detected at 200ppm.
• 5-202.12A - Water from the all hand sinks (63F, 62F, 59F) was measured at a temperature less than 110F.
  CORRECTED DURING THE INSPECTION. The pilot light had gone out on the water heater. The light was re-ignited and hot water was verified. 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.
• 6-303.11A - 1. Light observed out at vent hood above fryers.2. Two light bulbs observed out above fry warmer.
  1. Replace bulb to 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.2. Replace bulbs to help maintain the fries warm.
• 4-204.112A - The thermometer in the Delfield single door #1 and #2 observed not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 6-501.14A - Filters above microwaves observed with large dust accumulation. Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 3-304.12 - Ice scoop observed stored on top of bags of honey bbq mix.
  CORRECTED DURING THE INSPECTION. 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 .
• 6-301.14 - No handwashing sign observed at either of the back hand sinks. A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  CORRECTED DURING THE INSPECTION. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-602.11E - Can opener blade observed soiled with accumulations of old food, grime, and debris.
  Clean the can opener blade at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food (sandwiches) with their bare hands.
  CORRECTED DURING THE INSPECTION. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 6-301.12A - No paper towels observed at either of the back hand sinks.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-501.11B - 1. The door gaskets of the following equipment observed damaged:- Delfield two door upright freezer- Delfield biscuit unit- ICS freezer2. The door gaskets of the following equipment observed with mildew and other soil build-up:- ICS walk-in #1- Delfield two door upright freezer- ICS walk-in #2
  1. Repair or replace the door gasket in accordance with the manufacturer's specifications.2. Clean and sanitize the door gaskets to prevent contamination of food.
• 5-103.11B - Critical Upon inspection, no hot water was observed.
  CORRECTED DURING THE INSPECTION. Pilot light had gone out and was relit.
• 4-602.13 - Repeat 1. Shelves where shortening and clean utensils are stored observed dirty with food (shortening)accumulation.2. Shelves in the walk-in #1 observed with food (chicken) accumulation.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B - Repeat The backflow prevention device at the mop sink observed leaking.
  Repair malfunctioning backflow preventor IMMEDIATELY to prevent cross connection between potable and non potable water lines.
• 6-501.16 - Mops observed not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-501.11 - Coving tiles in ICS walk-in #1 observed broken, damaged, or missing.
  Replace coving tiles. Maintain physical facility in good repair. Poor repair and maintenance compromises the functionality of the physical facility.
• 2-301.14A - Critical A food employee failed to wash his/her hands before putting on gloves and engaging in food preparation.
  CORRECTED DURING THE INSPECTION. Instruct food employees to clean their hands and exposed portions of their arms immediately before putting on gloves and 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.

Comments:
This visit was made to conduct a routine inspection in conjunction with a complaint investigation (see complaint inspection report date 04.05.04). Please review the following comments:
1. All critical violations were corrected during the inspection.
2. Correct all remaining violations before the next routine inspection.
3. Certified Food Manager advised that a new hot water heater was going to be installed within the next few days. The hot water heater was on site and was verified to meet the peak hot water demand of the establishment.
4. Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *Increase employee handwashing frequency.*
5. Professional Pest Control Company services biweekly. No activity/evidence observed today.
6. If you have any questions, please contact me. Thank you.
~~Water heater information: TO BE INSTALLED
Model: AO Smith BTH 120.970
125,000 BTU
Recovery Rate: 128.2gph of 120F water @ an 80F rise. Establishment only needs 60gph. Therefore, hot water heater is sufficient and may be installed.

May 27, 2003 (Routine)

Violations:

• 4-903.11B - Clean single service containers were observed stored with the food-contact surface facing upward.
  Store single service articles covered or inverted to prevent contamination while in storage.
• 6-303.11A - Inadequate lighting was noted in the walk-in refrigerator.
  Replace light bulb and 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.
• 4-501.114C - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (400ppm) at the sanitizing vat of the three compartment sink.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 5-502.11 - Recyclable items including cardbaord boxes are excessive at the dry storage area causing a pest harborage.
  Remove recyclable items from the facility at a frequency that prevent pest harborage.
• 3-301.11C - Critical Excessive bare hand contact with exposed food (sandwiches) that is in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 5-205.11A - The handwashing facility located across from the walk-ins is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 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: gaskets of refrigeration units.
  Maintain nonfood-contact surfaces of equipment clean.

Comments:
-Correct critical violations immediately and atleast within ten days, non-critical within thirty days
-Paloma PH-24M-DN hot water heater, which uses 178,500 btus of natural gas to create a recovery of 183.1 gph of 120F water at a 80F rise
-Establishment uses a professional pest control company monthly to service facility

February 07, 2003 (Follow-up)

Violations:

• 4-501.19 - Repeat The wash temperature in the 3-vat sink is measured at 95F.
  Always maintain wash temperature at 110F in order to properly loosen grease for cleaning.
• 4-501.11A - Repeat The condenser in the Delfield low profile freezer is still frozen over.
  Defrost unit to remove accumulated ice to ensure proper operation.

Comments:
This is a follow-up inspection to the routine conducted on January 27, 2003. The outdoor 1000 gallon grease trap was cleaned out by Stillwater Cleaner (410-394-0824) on February 4, 2003. Ecolab treated facility on January 9, 2003 for mice (tin cat trap) and cockroaches (borid), no evidence of pests was reported. All violations have been corrected with the exception of those listed above. Correct remaining violations in 10 days. Questions ? 703-246-2344.

January 27, 2003 (Routine)

Violations:

• 7-201.11B - Critical There is a shelf-mounted hand-sanitizer dispenser located above a food-prep table.
  Remove and re-locate this dispenser so that it is not located above food, linens, equipment, or single-service utensils.
• 4-602.13 - The following non-food contact surfaces are observed unclean:1. The shelving underneath the Pepsi machine at drive-thru is soiled with caked on soda.2. The shelving by the Honey BBQ sauce dipping station is unclean with caked-on sauce.
  Clean these non-food contact surfaces by the follow-up inspection and as often as necessary to prevent accumulation of debris which attracts pests.
• 2-401.11A - Critical There is an employee drinking cup without a lid or straw on food prep table. CORRECTED.
  Always drink out of lidded cups with straws in order to prevent mouth to hand contamination.
• 4-501.19 - The warewash solution is only at 89F.
  Always maintain warewash solution at 110F in order to loosen grease to properly clean/sanitize.
• 5-205.15B - Critical The following plumbing is observed in a state of disrepair:1. The atmospheric vacuum breaker on the mop sink STILL leaks continuously.2. The outdoor 1000 gallon grease trap was NOT opened during the inspection, and there is no service invoice to verify its cleaning.
  1. Replace the malfunctioning backflow preventor to prevent cross-connection between potable and non-potable water lines. This was cited during change of ownership and has still NOT been corrected.2. By the follow-up inspection, produce invoice showing that the outdoor grease trap has been pumped out and pressure washed to remove accumulated grease.
• 6-501.111B - This facility has pest control, but there is no receipt or invoice indicating type of service.
  By follow-up inspection, produce pest control report so that treatment can be reviewed.
• 4-501.11A - The condenser inside the Delfield low-profile freezer across from the 3-vat sink is frozen over.
  Repair/defrost freezer to remove ice build-up and ensure proper operation.

Comments:
The following measurements are recorded:
-Handsink by drive-thru (110F)
-Handsink by fryers (110F)
-Men's handsink (110F)
-Women's handsink (111F)
-Water heater is Paloma model PH-24M-DN
-Ventilation hoods over fryers were last cleaned on June 27, 2002 by Quality Vent Cleaning (888-261-9026)
-Wet-wiping cloths on front line (200ppm quaternary ammonia)
-Delfield reach-in (ambient 41F, thermometer 40F)
-Hot hold (chicken breast 150F, honey wings 148F, corn 149F)
-Henny Penny hot hold (integrated 180F, chicken pot pie 183F)
-Henny Penny hot hold (integrated 180F, wings 145F)
-Henny Penny hot hold (integrated 180F, mashed potates 159F)
-Delfield low-profile freezer (integrated 26F, thermometer 30F)
-Prep counter (cole slaw 42F, mashed potatoes 159F)
-BBQ dipping sauce (142F)
-Delfield 2-door stacked freezer (integrated -10F, all items frozen)
-Walk-in refrigerator (ambient 42F, raw chicken 41F)
-Walk-in refrigerator (ambient 40F, cole slaw 39F)
-Walk-in freezer (all items frozen)
-Delfield low profile freezer (ambient 35F)
-This is a routine inspection, all violations must be corrected in 10 days. Follow-up on February 6, 2003. Questions? 703-246-2344

January 02, 2003 (Other)

Violations:

• 4-302.14 - Test kit for the quarternary ammonium sanitizer is not provided.
  Provide a test kit.
• 4-402.11A - Worktables are not sealed to the adjacent wall.
  Provide casters for any worktable that is not easily moveable or that does not have adequate spacing behind it to allow for easy cleaning of the back wall.
• 5-501.111 - Dumpster lids are not providing a tight seal. The rod holding the lids in place is bent.
  Provide a tight seal at the dumpster lids to prevent entry of vermin. (CORRECTED)
• 3-307.11 - Critical Handsoap dispenser and sanitizer dispenser are hung on the wall above the food prep sink.
  Remove these dispensers to prevent contamination of food being prepared at this prep sink. (CORRECTED)
• 5-205.15B - Critical Dome shaped backflow device at the mop sink at the reae kitchen area is leaking.
  Replace this device with a new unit. (CORRECTED)
• 6-301.14 - Signage is not provided at the restrooms handsinks that notifies Food Employees to wash their hands.
  Provide signage at the ladies and men restroom handsinks.
• 5-202.12A - 100oF hot water is not provided at the kitchen handsinks with a mixing valve.
  Adjust the temperature setting of the water heater to provide 110oF hot water at the kitchen handsinks. (CORRECTED)

Comments:
Conducted a change of ownership inspection. Observed the violations cited above.
Approval is hereby granted for the issuance of a health department permit. This inspection report shall serve as your temporary permit until the official permit is obtained. All outstanding violations are to be corrected within ten (10) days but no later than the time your first routine inspection.