May 11, 2009 (Critical Procedures)

August 21, 2008 (Routine)

• 3-306.11 - Corrected During Inspection The food on display is not protected from contamination.
  Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: The floor in the walk-in refrigerator was observed rusty. The walk-in refrigerator was also dripping water from condensor, CFM aware of problem and has already contacted technician prior to the inspection.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-502.13(A) - Manufacturer containers of bread were observed reused for the storage of sliced deli meats in the 2-dr RI refrigerator.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 6-202.11(A) - Light bulb(s) in the kitchen (in front of 3-vat sink, walk-in refrigerator, oven) are 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.
• 6-501.12(A) - Observed that the walls around the front handsink and around the deli slicer are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

January 30, 2008 (Critical Procedures)

October 01, 2007 (Routine)

• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: Containers of flour/cornstarch/etc in glass jars at stove.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-305.11(A)(3) - Repeat Food stored on the floor in the walk-in refrigerator.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. It is highly recommended that another shelving unit be installed on the far side of the walk-in refrigerator.
• 3-306.11 - The food on display is not protected from contamination. Baskets of bagels and plates of cookies/pastries are displayed without a lid or cover.
  Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
• 4-502.13(A) - Repeat Manufacturer containers (bread bags) were observed reused for the storage of sliced deli meats. Glass jars also being re-used to store flour or cornstarch at kitchen, near stove.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets around the doors of the deli cases.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 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:: Home standard microwave and food processor at kitchen, toaster at deli counter.
  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 bulb(s) in the following locations are not covered by a protective shielding: Light bulbs in the kitchen by the 3-vat sink, stove and walk-in refrigerator and at 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.
• 6-501.11 - Repeat Observed that the floors are not maintained in good repair. Several floor tiles and coving tiles are in need of replacement.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.18 - Observed that handwashing sink near the deli counter is unclean and not being maintained.
  Maintain handwashing sinks in sanitary and operable condition.

March 26, 2007 (Routine)

• 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form. A cup was being observed used as a scoop in container of rice.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. CFM discarded cup.
• 3-305.11(A)(3) - Repeat Food stored on the floor in walk-in freezer and refrigerator. One (1) box of food in refrigerator was delivered at begining of inspection. Walk-in freezer was observed to not have enough shelving units to store all food in unit.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Half and half at customer self-serice 49F
  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. CFM discarded half and half and was instructed to monitor temperatures of milk/cream left ourside of refrigeration and discard once it was 41F or higher.
• 4-502.13(A) - Repeat Manufacturer containers of sauces and manufacturer bags of bread/pita were observed reused for the storage of salads, meats and sliced deli meats in 2-door reach-in refrigerator and walk-in refrigerator.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. CFM has purchased NSF approved containers and stated they were working on transferring foods. DISCARD emplty manufacturer containers and bags once they are empty.
• 4-904.11(A) - Corrected During Inspection (CORRECTED DURING INSPECTION) Single-service plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward at deli counter.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. CFM turned plates over.
• 6-301.14 - Corrected During Inspection (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. A sign was missing from the handsink near the deli counter.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Post provided sign.

September 14, 2006 (Follow-up)

• 3-305.11(A)(3) - (REPEAT) Observed boxed food items stored on the floor of the walk-in freezer. Also observed onions stored on the floor of the walk-in refrigerator.
  Store food items in a clean, dry location at least six inches off the floor.
• 4-302.12 - Repeat I could not locate a metal stemmed probe food thermometer to check hot and cold food temperatures.
  Obtain at least one metal stemmed probe food thermometer so that employees can properly monitor the temperature of food items in the establishment.
• 4-501.11A - Repeat Observed the following in disrepair: 1. Two refrigerated display cases are observed in a state of disrepair and damaged. The units are not currently in use and are being replaced. 2. Rusted flooring inside the walk-in refrigerator.
  1. Replace the refrigerated display cases with ONLY NSF approved equipment that meet internal temperatures of 41f or below. DO NOT REPLACE THE UNITS WITH HOMESTANDARD EQUIPMENT (i.e. Kenmore, G.E., etc).2. Replace the walk-in refrigerator flooring with new stainless steel.
• 4-501.11B - Repeat The door gaskets on the following units are damaged and torn: 1. Walk-in freezer. 2. refrigerated display case for storage of cheese (lower doors). 3. refrigerated display case for storage of deli meats and prepared foods (lower doors).
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-502.11A - Repeat Wood handled "spreaders" for spreading mayonniase, butter, cream cheese, etc. are observed in a state of disrepair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-502.13(A) - (REPEAT) Observed manufacturer containers of gyro sauce and coleslaw reused for the storage of miscellaneous food items.
  Do not reuse manufacturer containers for the storage of miscellaneous food items. Provide only NSF approved, food grade containers for food storage. NOTE: CFM has purchased many NSF food containers, however more are needed to store all food items.
• 4-602.13 - Repeat The nonfood contact surface of the door gaskets on the meat display case 2-door reach-in refrigerator and the cheese display case 2-door reach-in refrigerator had accumulations of grime and debris.
  Maintain non-food contact surfaces clean to sight and touch and free from grime deposits or debris.
• 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:1. Cuisinart food processor and components. 2. two Cuisinart toaster ovens. 3. food blender. 4. G.E. microwave oven(s). 5. Sterilite plastic containers. 6. Rubbermaid plastic containers. 7. Tupperware plastic containers. 8. Tucker plastic containers.
  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.
• 6-202.11A - Repeat Lights bulb(s) in the following locations are not covered by a protective shielding: 1. Walk-in freezer. 2. Coldin 2-door freezer.
  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.
• 6-303.11A - Repeat Inadequate lighting was noted inside the following units: 1. Walk-in refrigerator on the customer self service side of the unit where beverages are located.
  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.
• 6-303.11B - Repeat Inadequate lighting was noted inside the following units: 1. Coldin 2-door freezer (in the dining area).
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-303.11C - Repeat Inadequate lighting was noted at the sandwich prep. station. Observed several burnt out light bulbs in the ceiling fixtures.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. missing wall paneling/ceiling paneling in the kitchen area where insulation is exposed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 29, 2006 (Routine)

• 2-301.12A - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms 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 lather for 20seconds. 5. rinse hands/arms with warm water. 6. dry hands/arms with paper towels and then turn off the water at the hand sink. PROPER HAND WASHING AND PROPERLY HANDLING FOODS WILL HELP PREVENT FOODBORNE ILLNESS. EMPLOYEES SHALL BE TRAINED IN HAND WASHING.
• 2-301.14A - Critical Food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-401.11A - Critical Observed opened bottles of water in the kitchen area.
  A food handler may drink from a CLOSED beverage container with a STRAW 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.
• 2-402.11A - Two female employees are observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed foods like sugar or salt dispensed using a plastic cup.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL FOODS SHALL BE DISPENSED USING A FOOD SCOOP OR UTENSIL THAT IS DESIGNED WITH A HANDLE.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the following units: 1. Walk-in freezer: Observed raw frozen meats stored on a shelf above cooked frozen foods.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Unlabeled foods in containers and squeeze bottles including: 1. sugar (all types). 2. salt. 3. flour. 4. starch. 5. spices. 6. condiments (e.g. sauces, ketchup, mustard, mayonnaise, dressings, etc).
  Label ALL working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a BLEACH WATER solution at a concentration of 50-100ppm between use.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor: 1. Observed bottled beverages stored on the floor. 2. Observed boxes of chips stored on the floor. 3. Observed boxes of oil stored on the floor. 4. Observed a bucket of tahina paste stored on the floor. 5. Observed canned food items stored on the floor. 6. Observed foods stored on the floor inside the walk-in freezer and walk-in refrigerator. 7. Observed bags of bread stored on the floor. NOTHING SHALL BE DIRECTLY STORED ON THE FLOOR.
  Elevate ALL food and beverages onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
• 3-307.11 - Observed employees storing their personal food and/or beverages inside the walk-in refrigerator.
  Employees shall NOT store any personal foods and/or beverages inside any of the refrigerators and freezers in the establishment. REMOVE ALL PERSONAL FOOD AND/OR BEVERAGES.
• 3-501.16B - Critical Observed the following foods cold holding at improper temperatures: 1. tuna salad inside the refrigerated display case for deli meats and prepared foods: 50f. 2. potato salad inside the refrigerated display case for deli meats and prepared foods: 46f. 3. sliced deli meats inside the True 2-door reach-in refrigerator@sandwich prep. station: 53f.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods stored inside the walk-in refrigerator including but not limited to cooked meats, left over soups and sauces, tuna salad, potato salad, chicken salad, etc. are not properly dated for disposition.
  Mark the NAME and "USE 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 TOTAL calendar days (this includes the day the foods are prepared). FOR EXAMPLE, if the foods are prepared on 8/28/2006 they shall be date marked with a "use by" date not exceeding 9/3/2006. BOTH DATES SHALL BE WRITTEN ON THE FOOD CONTAINERS TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed foods stored inside the walk-in refrigerator including but not limited to OPENED CONTAINERS of barbeque, OPENED CONTAINERS of sauces, OPENED PACKAGES of deli meats and cheeses, SLICED deli meats and cheeses, OPENED CONTAINERS of cream cheese, OPENED CONTAINERS of grape leaves, etc. are not properly dated for disposition after opening.
  Mark a "USE BY" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 TOTAL calendar days (this includes the day the packages/containers of foods are opened). FOR EXAMPLE, if the packages/containers of foods are opened on 8/29/2006 they shall be date marked with a "use by" date not exceeding 9/4/2006. BOTH DATES SHALL BE WRITTEN ON THE OPENED PACKAGES/CONTAINERS OF FOODS TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 4-101.11A - Critical Observed a wood constructed mortar and pestle used in direct contact with food.
  ALL equipment and utensils shall be constructed of NSF approved food grade materials such as heavy duty food grade plastic or stainless steel. REMOVE ALL WOOD CONSTRUCTED EQUIPMENT, UTENSILS, ETC.
• 4-202.16 - Repeat Milk crates and/or soda crates found used for the following:1. storage of chemicals under the 3-vat sink.
  Milk crates and/or soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. PURCHASE ONLY NSF APPROVED DUNNAGE RACKS, SHELVING UNITS OR STORAGE UNITS FOR YOUR STORAGE NEEDS.
• 4-302.12 - I could not locate a metal stemmed probe food thermometer to check hot and cold food temperatures.
  Obtain at least one metal stemmed probe food thermometer so that employees can properly monitor the temperature of food items in the establishment.
• 4-501.11A - Repeat Observed the following in disrepair: 1. Two refrigerated display cases are observed in a state of disrepair and damaged. The units are not currently in use and are being replaced. 2. Rusted flooring inside the walk-in refrigerator.
  1. Replace the refrigerated display cases with ONLY NSF approved equipment that meet internal temperatures of 41f or below. DO NOT REPLACE THE UNITS WITH HOMESTANDARD EQUIPMENT (i.e. Kenmore, G.E., etc).2. Replace the walk-in refrigerator flooring with new stainless steel.
• 4-501.11B - Repeat The door gaskets on the following units are damaged and torn: 1. Walk-in freezer. 2. refrigerated display case for storage of cheese (lower doors). 3. refrigerated display case for storage of deli meats and prepared foods (lower doors).
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-502.11A - Wood handled "spreaders" for spreading mayonniase, butter, cream cheese, etc. are observed in a state of disrepair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-502.13A - Repeat The following items are reused for the storage of other foods: 1. mayonnaise containers. 2. hot pepper ring jars. 3. gyro sauce containers. 4. whipped topping containers, strawberry topping jars, peanut butter containers, preserves jars. 5. plastic bread bags. 6. sheep's milk cheese containers. 7. sauerkraut buckets. 8. cole slaw buckets, pickle buckets. 9. biscotti containers. 10. honey mustard sauce containers. 11. pate containers. 12. barbeque containers, cream cheese containers, cottage cheese containers, fresh date containers.
  DISCONTINUE the reuse of ANY single-use containers, buckets, jars, plastic bread bags, card board boxes, etc. for other food storage. Provide ONLY NSF approved reusable food storage containers designed for your food storage needs.
• 4-602.11D - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.Observed the interior of the dessert display case for cookies unclean.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 4-602.12B - Repeat The interior of the "employee use" Samsung microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (i.e. floor, walls, ceiling, cavity, door seal) of the microwave oven at least every 24 hours.
• 4-602.13 - The following NON-FOOD CONTACT SURFACES of equipment had accumulations of grime and debris: 1. door gaskets on refrigerators and freezers. 2. shelving and/or storage units for the storage of food, equipment, utensils, single service items, and clean linens. 3. exteriors of refrigerators and freezers including doors and door handles. CLEAN AND SANITIZE EVERYTHING YOU SEE AND TOUCH USING BLEACH WATER AT A CONCENTRATION OF 50-100PPM.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Some clean equipment on shelves located next to the gas range were observed stored with the food-contact surface facing upward.
  Store ALL equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-903.11C - Single service items such as large catering trays and lids were observed stored unprotected on top of the large oven in the kitchen.
  Store ALL items in the original protective package to protect from contamination until used.
• 4-904.11A - Paper plates at the sandwich station were displayed or dispensed with the food or lip-contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 43.1-1-5A - Critical Observed the kitchen employee handling ready to eat foods using her bare hands.
  ALL employees shall handle ready to eat foods using suitable utensils such as disposable gloves, tongs, spatulas, or deli tissue. Examples of ready to eat foods include washed produce, peeled garlic, cooked meats, toasted bread, etc.
• 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:1. Cuisinart food processor and components. 2. two Cuisinart toaster ovens. 3. food blender. 4. G.E. microwave oven(s). 5. Sterilite plastic containers. 6. Rubbermaid plastic containers. 7. Tupperware plastic containers. 8. Tucker plastic containers.
  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.
• 5-205.11B - The handwash station in the kitchen is being used for purposes other than washing hands. Observed containers of oil and vinegar stored in the basin of the hand sink.
  ALL hand sinks shall be used for washing hands only.
• 6-202.11A - Repeat Lights bulb(s) in the following locations are not covered by a protective shielding: 1. Walk-in freezer. 2. Coldin 2-door freezer.
  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 REAR kitchen door. Install new weather stripping to prevent insect entry.
  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)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 - Repeat Observed that no paper towels were available for the following hand sinks: 1. employee restroom hand sink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11A - Inadequate lighting was noted inside the following units: 1. Walk-in refrigerator on the customer self service side of the unit where beverages are located.
  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.
• 6-303.11B - Inadequate lighting was noted inside the following units: 1. Coldin 2-door freezer (in the dining area).
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-303.11C - Inadequate lighting was noted at the sandwich prep. station. Observed several burnt out light bulbs in the ceiling fixtures.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. missing wall paneling/ceiling paneling in the kitchen area where insulation is exposed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.110A - Employees are not using the employee restroom for storage of the following items: 1. cell phones. 2. antibiotics. 3. flip flops. ALL PERSONAL ITEMS SHALL BE STORED INSIDE THE EMPLOYEE RESTROOM ONLY.
  Employees shall store all personal items including coats, jackets, purses, back packs, cell phones, car keys, medications, hand lotions, glasses, etc. inside the employee restroom only.
• 6-501.111C - Critical Observed a live roach in the hand sink at the sandwich station.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. THE CERTIFIED FOOD MANAGER SHALL CONTACT HIS LICENSED PEST CONTROL COMPANY IMMEDIATELY AND HAVE REGULAR SERVICES ONCE A WEEK. IN ADDITION, THE MANAGER IS RESPONSIBLE FOR REMOVING EXCESS CLUTTER.
• 6-501.114A - Facility is storing an unused G.E. homestandard microwave oven in the establishment (located on the kitchen floor).
  REMOVE ALL unused and/or unnecessary items from the facility. The presence of unused and/or unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.16 - Repeat Mops and brooms 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.
• 7-201.11A - Observed wet towel buckets containing bleach water stored directly next to food at the sandwich prep. station.
  Containers of ALL and ANY chemicals, sanitizers, detergents, and toxic materials shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. STORE ALL WET TOWEL BUCKETS CONTAINING BLEACH WATER ON THE FLOOR.
• 7-202.12A - Critical The bleach water solution used in one wet towel bucket was observed registering 200ppm.
  The bleach water solutions used at the 3-vat sink and wet towel buckets shall be maintained at a concentration of 50-100ppm. Use your test kit to ensure the appropriate amount of bleach is used.

February 27, 2006 (Routine)

• 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use. Observed the sugar scoop stored with the handle immersed in the product.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed food items stored on the floor of the walk-in refrigerator and the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.111 - Corrected During Inspection Repeat The nonfood contact surface of the equipment storage shelf is lined with a paper towel and therefore 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.
• 4-101.19A - Repeat A wooden rolling pin is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Repeat Milk crates found used for the following: to store chemicals beneath the three-compartment sink.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-402.11A - Repeat The front handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Observed the sink in need of re-caulking to the wall.
  Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings or caulk the equipment to the wall to minimize the need for cleaning.
• 4-501.11A - Repeat The rusted floor and shelving within the walk-in refrigerator were observed in a state of disrepair and damaged.
  Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gaskets of the two (2) 2-door reach-in glass refrigerated cases as well as the walk-in freezer are torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers of bread bags, peanut butter containers and coleslaw containers were observed reused for the storage of miscellaneous food items.
  Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.12B - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 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:1. Cuisinart toasters2. Cuisinart food processor
  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.
• 6-202.11A - Repeat The light bulb in the walk-in freezer is 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.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the back.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no sign at the front handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.16 - Repeat Observed two mops in the mop buckets 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.

February 27, 2006 (Routine)

• 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use. Observed the sugar scoop stored with the handle immersed in the product.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed food items stored on the floor of the walk-in refrigerator and the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.111 - Corrected During Inspection Repeat The nonfood contact surface of the equipment storage shelf is lined with a paper towel and therefore 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.
• 4-101.19A - Repeat A wooden rolling pin is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Repeat Milk crates found used for the following: to store chemicals beneath the three-compartment sink.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-402.11A - Repeat The front handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Observed the sink in need of re-caulking to the wall.
  Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings or caulk the equipment to the wall to minimize the need for cleaning.
• 4-501.11A - Repeat The rusted floor and shelving within the walk-in refrigerator were observed in a state of disrepair and damaged.
  Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gaskets of the two (2) 2-door reach-in glass refrigerated cases as well as the walk-in freezer are torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers of bread bags, peanut butter containers and coleslaw containers were observed reused for the storage of miscellaneous food items.
  Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.12B - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 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:1. Cuisinart toasters2. Cuisinart food processor
  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.
• 6-202.11A - Repeat The light bulb in the walk-in freezer is 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.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the back.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no sign at the front handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.16 - Repeat Observed two mops in the mop buckets 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.

September 06, 2005 (Routine)

• 3-304.14B2 - Wiping cloths improperly stored between use. Observed wet cloths stored on the counter instead of in a bucket filled with sanitizer solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed food items (bread, etc.) stored on the floor of the walk-in freezer. Also observed food items stored on the floor of the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.111 - Repeat The following nonfood contact surfaces are lined with a material that is not corrosion resistant, nonabsorbent, and/or smooth: 1. the paper on the shelving of the glass refrigerated case. 2. the cardboard and oil beneath oil containers on shelves. 3. the paper towels beneath the bowls on the shelf near the oven.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Milk crate found used for the following: 1. to store chemicals beneath the three-compartment sink.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-402.11A - The front handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Observed the sink in need of caulking to the wall.
  Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed 0ppm bleach in the sanitizer bucket.
  Use your test strips to ensure bleach is used safely and effectively at 50ppm-100ppm.
• 4-501.11A - Repeat Observed the hood system missing the drip collection pan. Observed the floor and the shelving in the walk-in refrigerator rusted. Also observed the handle on the walk-in refrigerator broken.
  Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gasket of the walk-in freezer is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers of bread bags, pickle containers, and ingredient containers were observed reused for the storage of miscellaneous food items.
  Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 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: 1. Two (2) Cuisinart toasters. 2. Cuisinart blender.
  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.
• 6-202.15 - Openings to the exterior of the building are present along the back door. Observed light enter through the bottom of the door, suggesting easy entrance by pests.
  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 - Repeat Observed that no paper towels were available for the handsink in the restroom.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - Repeat The following aspects of the physical facility were observed in poor repair: 1. the hole in the wall behind the prep refrigerator. 2. the hole beneath the handsink covered with cardboard. 3. the cracked floor tiles in the back prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Observed the wall behind the 2-door reach-in prep refrigerator 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.

March 25, 2005 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed smoked salmon stored over cooked gyro meat in the refrigerated case.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed food stored on the floor of the walk-in refrigerator and the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.111 - Repeat The following nonfood contact surfaces of the are not corrosion resistant, nonabsorbent, and/or smooth due to lining: 1. the foil under the oil containers on the shelves by the three-compartment sink. 2. the paper towels under the bowls by the hood. 3. The shelves in the wlak-inrefrigerator lined with napkins.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-101.16 - Repeat Sponges are being used to wipe down food contact surface of the dishware. Observed a sponge stored near the three-compartment sink.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 4-101.19A - A wood block is used as a shelf behind the prep refrigerator and under cheese in the refrigerated case.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged: 1. water accumulation in the bottom of the refrigerated case. 2. the rusted floor of the walk-in refrigerator. 3. the broken handle of the walk-in refrigerator.
  Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gaskets of the following units are torn and damaged: 1. the 2-door refrigerator under the refrigerated case. 2. the walk-in freezer.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of miscellaneous food items. Observed bread bags re-used to store deli meat and containers of coleslaw and sauce re-used to store food in the walk-in refrigerator.
  Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.11A - Repeat Boxes of cups were found stored on the floor in the back area.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-904.11A - Corrected During Inspection Repeat Single service plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Cuisinart toasters.
  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.
• 5-205.11B - Repeat The handwash station in the front is being used for purposes other than washing hands. Observed a spoon stored in the handsink.
  The handwash facility identified above is to be used for washing hands only.
• 6-202.11A - Repeat The light bulb in the walk-in freezer is 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.
• 6-301.12A - Observed that no paper towels were available the handsink by the three-compartment sink and for the handsink in the employee restroom.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-305.11B - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed a purse stored near single service cups. Also observed a jacket stored hanging on a shelf used to store drinks.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-501.11 - Repeat Observed the following aspects of the physical facilities not maintained in good repair: 1. cracked floor tiles in the back prep area. 2. hole in the wall under the front handsink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed a broken oven used for storage. Also observed several paper items (bags, etc.) and personal items stored in the facility that are not necessary for the operation of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - Repeat The following areas in the facility noted in need of cleaning: 1. the wall behind the prep top refrigerator. 2. the wall behind the three-compartment sink.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Repeat Observed a mop in the mop bucket 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.
• 7-202.12A - Corrected During Inspection Critical Repeat The sanitizer is not being used in accordance with law or the manufacturer's use directions. Observed 200ppm+ in the bleach bucket.
  The sanitizer 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. Use your test strips to ensure bleach is used safely and effectively at 50ppm.

December 02, 2004 (Follow-up)

• 4-101.16 - Repeat Sponges are being used to wipe down food contact surface of the dishware. Observed a sponge stored in the three compartment sink.
  Only use sponges on dirty surfaces that will be sanitized directly follwing their use (wash basin). Store the sponges on the wash side of the three-compartment sink only.
• 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: 1. The Cuisinart toasters.
  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. NOTE: Commercial toasters have been ordered.
• 4-101.111 - Repeat The nonfood contact surface of the tray in the refrigerator lined with foil, the tray on the back shelf lined with foil, and the paper towel lining the shelf by the oven are 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. Remove the lining.
• 4-501.11B - Repeat The door gaskets of the following units are torn: 1. the refrigerator under the meat case 2. the deli prep refrigerator 3. the walk-in freezer.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed chairs, a microwave, a cash register and an oven not being used but stored in the establishment.
  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.
• 4-502.13A - Repeat Manufacturer containers of cool whip and others were observed reused for the storage of other various foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-202.11A - Repeat The Light bulb in the walk-in freezer is 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. NOTE: A temporary shield has been placed in the unit. It is not a perfect fit, however the manager states that a fitting light shield is on order.
• 6-501.11 - Repeat Observed many cracked and damaged floor tiles in the back prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged: 1. the rusted flooring in the walk-in refrigerator. 2. the bent bottom shelf by the three compartment sink. 3. The broken door handle on the walk-in refrigerator.
  Repair the equipment 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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed onions stored on the floor in the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

November 19, 2004 (Routine)

• 6-501.12A - Repeat Floor under the prep refrigerator in the kitchen 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.
• 4-202.16 - Soda crates found used for the following: 1. To store food in the walk-in refrigerator.
  Milk crates and soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 7-201.11A - Repeat Containers of toxins are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottles of Scrubbin' Bubbles stored next to to-go containers.
  Containers of toxins must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 4-903.11A - Boxes of cups were found stored on the floor in the back area.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-202.15 - Openings to the exterior of the building are present along the back 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. Weather strip the door.
• 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: 1. The Cuisinart toasters.
  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.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee preparing sandwiches without gloves.
  CORRECTED DURING 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.
• 4-101.16 - Sponges are being used to wipe down food contact surface of the dishware. Observed a sponge stored in the three compartment sink.
  Only use sponges on dirty surfaces that will be sanitized directly follwing their use (wash basin). Store the sponges on the wash side of the three-compartment sink only.
• 3-501.16B - Critical The following food was found cold holding at improper temperatures: 1. cheese (62F) 2. veggie burger (56F)
  CORRECTED DURING INSPECTION: Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - The refrigerated reach-in case on the far left of the kitchen was found with an ambient air temperature of 60F.
  Discontinue the use of the unit until it is able of maintaining temperatures os food and ambient air at 41F or below. NOTE: CFM states that a repairman is coming today and will look at the unit.
• 6-305.11B - Repeat Lockers or other suitable facilities are not being used for employees clothing and other possessions. Observed a backpack stored with bottled drinks.
  CORRECTED DURING INSPECTION: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 7-202.12A - Critical The bleach in the sanitize buckets is not being used in accordance with law or the manufacturer's use directions. Observed the bucket with a concentration of over 200ppm.
  CORRECTED DURING INSPECTION: The bleach 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.
• 4-101.111 - The nonfood contact surface of the tray in the refrigerator lined with foil, the tray on the back shelf lined with foil, and the paper towel lining the shelf by the oven are 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. Remove the lining.
• 5-205.11B - The handwash station in the front deli prep area is being used for purposes other than washing hands. Observed an amployee rinse off a scoop in the handsink.
  CORRECTED:The handwash facility identified above is to be used for washing hands only.
• 6-303.11C - Repeat Inadequate lighting was noted in the prep area. Observed a few burnt out ceiling lights.
  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.
• 4-501.11B - The door gaskets of the following units are torn: 1. the refrigerator under the meat case 2. the deli prep refrigerator 3. the walk-in freezer.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3-304.12 - In-use utensils improperly stored between use. Observed the sugar scoop laying in the sugar with the handle immersed in the product.
  CORRECTED DURING 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 140oF and the container.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed chairs, a microwave, a cash register and an oven not being used but stored in the establishment.
  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.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints. Observed an employee handling food without a proper hair restraint.
  CORRECTED DURING INSPECTION: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 4-502.13A - Manufacturer containers of bread, pickles and hot peppers were observed reused for the storage of other various foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-101.11B - The wood lining the shelf by the cash register is not constructed of a proper material due to its contact with food.
  Paint the shelf or replace it with a material that is smooth, easily cleanable and non-absorbant.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. The inside of the deli prep refrigerator.
  CORRECTED DURING INSPECTION: Clean and sanitize these surfaces for food contact.
• 6-202.11A - The Light bulb in the walk-in freezer is 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.
• 6-301.11 - Repeat Soap was not provided at the hand washing lavatory in the front prep area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.16 - Repeat Observed a mop 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.
• 4-904.11A - To-go containers and single service plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  CORRECTED DURING INSPECTION: Store ALL single service containers with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-501.11 - Observed many cracked and damaged floor tiles in the back prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11A - The following equipment was observed in a state of disrepair and damaged: 1. the rusted flooring in the walk-in refrigerator. 2. the refrigerator under the meat case that is leaking water. 3. the rusted shelf under the slicer and the microwave. 4. the bent bottom shelf by the three compartment sink. 5. The broken door handle on the walk-in refrigerator.
  Repair the equipment 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.

April 27, 2004 (Complaint)

April 09, 2004 (Routine)

• 4-202.16 - Observed tin foil covered pan on shelf beside kitchen handsink.
  Remove tin foil so that cookware can be easily cleaned.
• 6-501.12A - Repeat Physical structure observed clean, with the following exceptions:1. Front refrigeration case flooring needs cleaning (milk located); 2. drain and pipes with black mold under 3-compartment sink;3. wall in sandwich prep area.
  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.
• 3-305.11A3 - Found many boxes of food stored on the floor and/or food stored less than 6" above the floor in the walkin freezer, and in the walkin refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment, particularly in the back, kitchen area in the following places:1. large, Super Systems Inc. oven not used as oven, and used as shelving with sheets of cardboard in it;2. cash register on floor of kitchen area;3. unused equipment and items on top of Super Systems oven;4. some of the items on shelving in kitchen.
  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.
• 4-501.11A - Repeat Found the following:1. front sandwich prep refrigerator at ambient air temperature of 56F;2. handle of front refrigeration case loose.
  Repair the equipment 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.
• 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:1. front sandwich prep area Samsung microwave;2. back prep kitchen GE Omni5 microwave;3. Cuisinart food processor in kitchen.
  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.
• 7-201.11A - Container of Windex found over clean dishware in kitchen, and so not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  CORRECTED DURING INSPECTION--Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at front and back handsinks.
  CORRECTED DURING INSPECTION--Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-305.11B - Repeat Observed personal items stored next to dry goods in shelving between front prep area, and kitchen.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-301.11 - Soap was not provided at the handsink at front area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.16 - Observed mops not hung up to air dry in back area near mop sink.
  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.
• 3-302.11A1 - Critical Repeat Found:1. raw shell eggs stored over salad dressing in walkin refrigerator;2. raw beef stored over RTE (ready-to-eat) dressings in walkin freezer; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  CORRECTED DURING INSPECTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-303.11C - Inadequate lighting of 4 footcandles was noted in the back kitchen, food prep area next to the 3-compartment sink where there are fluorescent light bulbs not burning.
  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.

September 17, 2003 (Routine)

• 6-301.12A - Observed that no paper towels were available for handsink at Kitchen .
  CORRECTED DURING INSPECTION: Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  CORRECTED DURING INSPECTION: Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 4-904.11B - Unwrapped knives, forks, or spoons in kitchen were not stored with the handles up.
  CORRECTED DRING INSPECTION: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-903.11B - Single use pans and other single serve items not adequately protected.
  CORRECTED DURING INSPECTION: Cover or invert these items to prevent soiling.
• 4-501.11B - Door gaskets on refrigerators are damaged.Shelves in large walk-in refrigerator are rusted.
  Replace damaged door gaskets.Replace rusted shelves.
• 7-201.11B - Critical Off insect repellent found stored with several food items. Medicine found with cheese packets.
  CORRECTED DURING INSPECTION: Keep insect repellent and medicines away from food related items
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-302.11A1 - Critical Raw eggs found stored over ready to eat foods.
  CORRECTED DURING INSPECTION: Store raw eggs below ready to eat foods to prevent contamination.
• 6-501.114A - Repeat There are several "family"items including non commercial food preparation items found in the kitchen area and some are in with preparation items.
  Minimize personal items and keep them seperate from the restaurant items
• 6-305.11B - Backpack found on shelf with single service items.
  CORRECTED DURING INSPECTION: Keep personal items like backpacks away from food related items.
• 2-401.11A - Critical Drink bottles used for personal drinks.
  CORRECTED DURING INSPECTION: Use covered cups with straw to avoid mouth to hand contact.
• 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: toaster, two microwaves.
  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.
• 4-601.11C - Area under microwave is soiled.
  CORRECTED DURING INSPECTION: Clean under equipment more frequently
• 4-903.11D - Items in small and large walk-in refrigerators found stored on floor. Storage shelves are less than6 " off floor making cleaning of the floor difficult.
  Store all items at least 6" off floor.Raise shelves to allow for floor cleaning.
• 4-601.11A - Critical Soiled knives found in tray above sandwich maker.
  CORRECTED DURING INSPECTION: Return soiled knives to sink for cleaning.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 4-204.112A - Repeat Thermometer not found in sandwich maker refrigerator.
  Provide a working and accurate thermometer for the refrigerator.
• 2-303.11 - Employee observed loose watchband on their arm while preparing food.
  CORRECTED DURING INSPECTION: 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.

January 17, 2003 (Follow-up)

January 10, 2003 (Routine)

• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: proctor silex toaster oven, Cuisinart toaster oven, household microwaves
  Remove identified household food equipment from the establishment within 30 days. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-501.12A - Observed soil on wall behind sandwich prep unit
  Clean wall behind sandwich prep unit.
• 4-501.11A - Observed sandwich prep unit is not operating at required temperature of 41 F or lower. Tested at 62 F.
  Remove all foods from this refrigerator and repair so that it can maintain foods at temperatures of 41 F or lower.
• 4-204.112A - Observed no thermometer in sandwich prep unit.
  Proivde a thermometer for snadwich prep unit to monitor temperature of units.
• 3-501.16B - Critical Sliced cheese tested at 52 F in sandwich unit.
  Remove sliced cheese from this unit and maintain at 41 F or lower. corrected.
• 6-501.110B - Observed coats stored on food storage shelves.
  Store coats on coat racks on at a location away from food and food related items. CORRECTED.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food other than the original contents.
  Discontinue the reuse of single-use containers for storage of food other than the original contents. Provide approved reusable food storage containers designed for your food storage needs.