August 19, 2009 (Critical Procedures)

Violations:

• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the Big Five Foodborne Illnesses ( Salmonella, E. Coli, Hepatitis A, Shigella, and Norovirus) that are transmissible through food.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the Big Five Foodborne Illnesses that are transmissible through food.
• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-501.16A2 - Critical The following foods were observed cold holding at improper temperatures:1. Tuna mix at 47 oF, cooked steak slices at 46 oF, and milk at 50 oF inside the "True" one door prep refrigerator.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 7-202.12 - Critical Chlorine sanitizer is not used according to law, code, manufacturer's use directions, conditions of certification, or conditions by this regulatory authority.1. Chlorine sanitizer observed at 200 ppm in the sanitizing basin of the three compartment sink.
  Poisonous or toxic materials shall be used according to: (1) Law and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the regulatory authority. Failure to properly use poisonous or toxic materials can be dangerous. Many poisonous or toxic materials have general use directions on their label. Failure to follow the stated instructions could result in injury to employees and consumers through direct contact or the contamination of food.

April 17, 2009 (Routine)

Violations:

• 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration [chlorine found too high >200ppm].
  Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-501.16A2 - Critical Turkey ham in a container on the counter by the "Bev Air" 2-door prep refrigerator and sliced cheese in the top portion of the same refrigerator stacked above the pan line cold holding at the improper temperatures of 55-57°F.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-602.11E - Surfaces of the blenders are not clean.
  Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and 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: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment.
• 4-602.13 - The nonfood-contact surface of the ceiling and top shelve of the kitchen "True" 1-door refrigerator, and some cabinet knobs are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
  Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
• 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food [above kitchen slicer and "Bev Air" 2-door prep refrigerator].
  The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.11 - Missing cove base behind the ice machine and loose cove base under the soda fountain machine.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.19 - The toilet room door is not kept closed.
  Toilet room doors as specified under section 6-202.14 shall be kept closed except during cleaning and maintenance operations. Toilet room doors must remain closed except during cleaning operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

December 11, 2008 (Critical Procedures)

Violations:

• 2-401.11 - Critical An open beverage container was observed not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
  A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-501.14B - Corrected During Inspection Critical Sandwiches on tray for special order observed out on prep table. After preparing trays for catering or special orders, place trays and/or containers of food back into refrigeration to cool within 4 hours to 5°C (41°F).
  Potentially hazardous food (time/temperature control for safety food) shall be cooled within 4 hours to 5°C (41°F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
• 4-601.11A - Critical The following food-contact equipment surfaces are not clean to sight and touch:1. drink fountain and nozzles2. dishes stored as "clean"3. slicer.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.

June 11, 2008 (Routine)

Violations:

• 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration.- Cloths observed on food prep surfaces.- No sanitizer bucket was set up.
  CORRECTED.Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-304.15 - Single-use gloves saved for reuse.
  CORRECTED.Cease reuse and discard gloves when interruptions occur in the operation.
• 3-501.16A2 - Critical Milk in Bev. Air glass upright observed at 57F.
  CORRECTED.Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.- Eggs are offered undercooked. Disclosure missing to take out menu. Reminder and disclosure are missing for the menu board.
  Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
• 4-201.11 - The Samsung microwaves are not commercial nor designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-301.12 - Drain stopper for sanitize basin (far left) is broken.
  Repair drain stopper so sink may be used properly.
• 4-501.11 - Repeat The following observed in need of repair:- Bev. Air glass upright observed at 60F.- Handle observed broken to door of Bev. Air glass upright.- Gasket to True one door prep refrigerator- Gaskets to Bev. Air two door prep refrigerator.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-601.11 - The following observed in need of cleaning:- exterior of all cabinets.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
• 4-601.11A - Critical The following is not clean to sight and touch:- interior panel of ice machine- ice scoop, CORRECTED.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
• 4-901.11 - Stainless steel containers observed stacked while wet after cleaning and sanitizing.
  After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils.
• 6-201.11 - Repeat The ceiling in kitchen and prep area is not designed, constructed, and installed so that it is smooth and easily cleanable.
  Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.

Comments:
1. Health notice was posted at time of inspection.
2. Do not cool foods in the True glass display. This refrigeration unit is not designed to cool foods. It is designed for the storage of prepacked bottles and food only.
3. Remove paper towels and hand wash reminder sign from the three compartment sink so that handwashing is not encouraged at this sink. Hand wash sinks are for handwashing and handwashing only.
Thank you.

February 11, 2008 (Critical Procedures)

Violation: 3-603.11 - Critical The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means [Missing on the paper menus].
Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.

October 11, 2007 (Routine)

Violations:

• 2-301.14 - Critical Observed a food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.1. Beverages ( Evian water, Arizona beverages, Green tea cans, Dr. Pepper) cases found stored on the floor in warewashing room, in kitchen area and in employee bathroom.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - The method to cool cooked diced chicken was not accomplished in accordance with the time and temperature criteria. 1. Diced cooked chicken in covered deep container found at 135oF in "Delfield" 2 door refrigerator.
  Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment ; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods.
• 3-501.17A - Critical The following food prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded:1. Stuffed grape leaves2. Hummus3. Tobouleh4. Tuna salad5. Chicken salad
  Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, and except as specified in paragraph (D) [A date marking system that meets the criteria may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date or day of preparation, with a procedure to discard the food or on before the last date of day by which the food must be consumed on the premises, sold, or discarded within 7 days; (3) Marking the date or day the original container is opened in s food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold or discarded within 7 days; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request.] and (E) [Does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request] of this section, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
• 3-602.11 - Repeat Insufficient information on the packaged desserts (baklava, brownies, stuffed pastry bites).
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
• 4-204.112 - Repeat There was no temperature measuring device located in the following equipment: 1. Dasani 1 glass door upright.2. 2 door glass small refrigerator in seating area.3. "True" 1 glass door upright ( warewashing room).
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Repeat The gaskets of the following were found broken:1. Bevair 2 door prep refirgerator.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-501.11 - Two of the stopper in the 3 compartment sink were found in a state of disrepair.
  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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-502.13 - Manufacturer containers were observed reused for the storage of food.1. "Traditional feta cheese" container used to store tuna salad and chicken salad in "Delfield" 2 door upright refrigerator.
  Discontinue the reuse of single-use containers for chicken salad and tuna salad storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Smoothie blender container.1. Observed employee wash smoothie blender container with soap and rinse, but not sanitize.
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 5-205.11 - The handwashing station at the front counter is being used to clean equipment and utensils.
  The handwashing facility identified above is to be used for washing hands only.
• 6-201.11 - The ceiling tiles in the warewashing room are not designed, constructed, and installed so that it is smooth and easily cleanable.
  Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons.
• 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap is not provided at front counter handwashing sink.
  Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
• 6-301.12 - Repeat Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.1. Handwashing sink in employees bathroom.
  Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
• 6-302.11 - A supply of toilet tissue is not available at each toilet.
  A supply of toilet tissue shall be available at each toilet.
• 6-501.114 - The premises has accumulation of litter.1. Empty boxes and beverage cases found in loading/docking area.
  Maintain the premises free of litter.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment.1. "Super chef" small fryer not in use in the bottom shelf of work table in warewashing room.2. Portable stove with 2 burners not in use in the bottom shelf of work table in warewashing room.
  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.

Comments:
No consumer advisory on the carry-out menus. No reminder for the eggs on the menu board.

December 06, 2006 (Routine)

Violations:

• 3-501.16A2 - Critical Food items on the top of the 2 door prep cold holding at the improper temperature of 54-56oF and food items in the same prep cold holding at the improper temperature of 46oF (manager says that unit is opened a lot during breakfast).
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.
• 3-602.11 - Insufficient information on the packaged nuts and the plates of various desserts labels.
  Ensure all food packaged in the establishment is labeled with the following: 1.) The common name of the food or an adequately descriptive identity statement 2.) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3.) An accurate declaration of the quantity of contents. 4) The name and place of business of the manufacturer, packer, or distributor and 5.) Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317. 6.) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other means such as a counter card, that discloses the use of canthaxanthin.
• 6-202.11 - Repeat The light bulbs in the display unit with the milk were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

Comments:
No handsink located in the back prep area.

July 03, 2006 (Routine)

Violations:

• 3-501.15 - The methods used for cooling were not adequate.Chicken observed cooling in large stainless steel pan at 70F in prep refrigerator.
  CORRECTED DURING THE INSPECTION.Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed deli meats and tuna in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.- Observed no Consumer Advisory on the take out menu.- Menu board observed missing the disclosure.
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
• 4-101.111 - Corrected During Inspection Wicker basket observed used to store single service lids.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112 - There was no temperature measuring device located in the True upright display for juices/yogurt.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - The gasket to the Bev. Air two door prep observed damaged.
  Repair or replace the gasket in accordance with the manufacturer's specifications.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris (the following observed sticky/dirty):1. exterior of cabinets2. exterior of ice machine3. restroom door4. exterior of bulk spice containers5. interior of Frigidaire upright freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11 - Stainless steel containers observed stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-202.11 - The light bulb in the True upright display that stores juice/yogurt was not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the front.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 7-202.12 - Corrected During Inspection Critical Chlorine sanitizing solution observed at 200ppm+ in container.
  Chlorine (50-100ppm) must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items.

Comments:
Routine inspection.
Big five FBI info sheet was reviewed and left with the CFM.
There is only one hand sink in the facility and it is located at the front prep/work area. Observed no hand sink in the back prep and dish area.

February 14, 2006 (Routine)

Violations:

• 4-501.11 - Repeat The inside of the front cabinet under the handsink is damaged.The cabinets by the Pepsi machine are damaged along the edges.
  Repair the cabinets 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: inside the ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the caulk around the 3 part sink 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.
• 6-202.11 - Repeat The light bulbs in the glass door refrigerator is not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

July 12, 2005 (Routine)

Violations:

• 3-501.16A2 - Corrected During Inspection Critical Repeat Mozzarella and American cheese cold holding at 55oF should be relocated to a different location.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 3-602.11 - Food packaged in the establishment is not labeled in accordance with law. Hummus, mozzarella salads, other salads, vegetable medleys, grape leaf wraps and desserts.
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
• 4-402.11 - The mopsink is starting to loose the caulking around it.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)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 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - Repeat The single door prep refrigerator is not operating.The cabinets under the handsink are warped.The cabinets by the coffee and Pepsi are damaged along the sides.
  Repair the refrigerator and cabinets 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.12 - The cutting board(s) in the 3 part sink and on the metal counter are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 6-202.11 - The light bulb in the glass door refrigerator is not properly shielded, coated, or shatter-resistant. It has no end caps.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

July 12, 2005 (Routine)

Violations:

• 3-501.16A2 - Corrected During Inspection Critical Repeat Mozzarella and American cheese cold holding at 55oF should be relocated to a different location.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 3-602.11 - Food packaged in the establishment is not labeled in accordance with law. Hummus, mozzarella salads, other salads, vegetable medleys, grape leaf wraps and desserts.
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
• 4-402.11 - The mopsink is starting to loose the caulking around it.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)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 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - Repeat The single door prep refrigerator is not operating.The cabinets under the handsink are warped.The cabinets by the coffee and Pepsi are damaged along the sides.
  Repair the refrigerator and cabinets 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.12 - The cutting board(s) in the 3 part sink and on the metal counter are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 6-202.11 - The light bulb in the glass door refrigerator is not properly shielded, coated, or shatter-resistant. It has no end caps.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

April 11, 2005 (Routine)

Violations:

• 3-501.16A2 - Corrected During Inspection Critical Coleslaw, cheese, and hummus cold holding at 63oF should be relocated to a different location.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 3-601.11 - Repeat Packaged food improperly labeled. Food from King of Pita not labelled. (Working on labels).
  Label packaged food with the standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 CFR 130 – Food Standards: General and 9 CFR 319 Subpart A- General.
• 4-501.11 - Repeat Small prep refrigerator not cold holding at 41oF or below.2 door sliding glass refrigerator has a pool of water at bottom of 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: deli slicer
  Clean and sanitize these surfaces for food contact after every use or every 4 hours.
• 4-903.11 - Clean frozen coffee drink lids were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.11 - Repeat Laminate cabinets by coffee bar in poor repair.Laminate cabinet under pizza oven in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Methods are not being used to control pests. Mouse droppings were found on shself where to-go containers are stored and under coffee bar where sugar packets are stored.
  When pests are found use methods 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.
• 6-501.12 - Repeat Floors by the floor/wall juncture in need of cleaning. Floor by back door between wall and sliding glass door 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.
• 7-202.11 - Critical Pesticides were found in the establishment and are not required for the maintenance and operation of the food establishment.
  Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

April 11, 2005 (Routine)

Violations:

• 3-501.16A2 - Corrected During Inspection Critical Coleslaw, cheese, and hummus cold holding at 63oF should be relocated to a different location.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 3-601.11 - Repeat Packaged food improperly labeled. Food from King of Pita not labelled. (Working on labels).
  Label packaged food with the standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 CFR 130 – Food Standards: General and 9 CFR 319 Subpart A- General.
• 4-501.11 - Repeat Small prep refrigerator not cold holding at 41oF or below.2 door sliding glass refrigerator has a pool of water at bottom of 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: deli slicer
  Clean and sanitize these surfaces for food contact after every use or every 4 hours.
• 4-903.11 - Clean frozen coffee drink lids were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.11 - Repeat Laminate cabinets by coffee bar in poor repair.Laminate cabinet under pizza oven in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Methods are not being used to control pests. Mouse droppings were found on shself where to-go containers are stored and under coffee bar where sugar packets are stored.
  When pests are found use methods 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.
• 6-501.12 - Repeat Floors by the floor/wall juncture in need of cleaning. Floor by back door between wall and sliding glass door 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.
• 7-202.11 - Critical Pesticides were found in the establishment and are not required for the maintenance and operation of the food establishment.
  Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

November 19, 2004 (Routine)

Violations:

• 2-402.11 - 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.
• 3-202.15 - Critical Repeat Damaged cans of black beans not being discarded.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-303.12 - Packaged food stored in direct contact with ice. Half and Half stored in undrained ice.
  Store packaged food in ice in a manner/position that would prevent the entry of water or in drained ice.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.18 - Critical Repeat The dressing in back refrigerator and Salmon in front prep refrigerato is not labeled with a "discard by," "consume by," or "sell by" date.
  Discard the food at this time and ensure all prepared RTE food is properly labeled with date markings. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-601.11 - Packaged food improperly labeled. Food bought from King of Pita is repackaged but not labelled.
  Label packaged food with the standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 CFR 130 – Food Standards: General and 9 CFR 319 Subpart A- General.
• 4-204.112 - There was no temperature measuring device located in the Frappucino refrigerator, the Juice refrigerator, the Sobe refrigerator, and the Ice cream freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Repeat Butter brush is state of disrepair.
  Replace the butter brush 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11 - Repeat The gasket of the small prep refrigerator is damaged.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 4-602.11E - Knife was stored after use without being cleaned,
  Clean the surface of @EQUIPMENT@ 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.
• 5-203.12 - Critical There are not an adequate number of toilets required by law. 18 chairs present in dining area.
  Install additional toilets to be in compliance with the law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 6-501.11 - Repeat Employee toilet running.Baseboard by grill missingLaminate damaged in soda service area.Caulking by kitchen entrance seperating from wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Harborage conditions exist. Roaches seen in cabinet under pizza stove and in back by sliding door refrigerator. Dead roach found under pizza stove.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.111 - The premises are not being routinely inspected for evidence of pests. No pesticide applicator is currently being used.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12 - Repeat Floors under equipment by wall/floor junction in need of cleaning as well as floor by back sliding door refrigerator.
  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.
• 7-201.11 - Critical Containers ofsoap stored next to sugar.
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

Comments:
Joint inspection with Amy Varley

November 19, 2004 (Routine)

Violations:

• 2-402.11 - 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.
• 3-202.15 - Critical Repeat Damaged cans of black beans not being discarded.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-303.12 - Packaged food stored in direct contact with ice. Half and Half stored in undrained ice.
  Store packaged food in ice in a manner/position that would prevent the entry of water or in drained ice.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.18 - Critical Repeat The dressing in back refrigerator and Salmon in front prep refrigerato is not labeled with a "discard by," "consume by," or "sell by" date.
  Discard the food at this time and ensure all prepared RTE food is properly labeled with date markings. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-601.11 - Packaged food improperly labeled. Food bought from King of Pita is repackaged but not labelled.
  Label packaged food with the standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 CFR 130 – Food Standards: General and 9 CFR 319 Subpart A- General.
• 4-204.112 - There was no temperature measuring device located in the Frappucino refrigerator, the Juice refrigerator, the Sobe refrigerator, and the Ice cream freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Repeat Butter brush is state of disrepair.
  Replace the butter brush 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11 - Repeat The gasket of the small prep refrigerator is damaged.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 4-602.11E - Knife was stored after use without being cleaned,
  Clean the surface of @EQUIPMENT@ 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.
• 5-203.12 - Critical There are not an adequate number of toilets required by law. 18 chairs present in dining area.
  Install additional toilets to be in compliance with the law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 6-501.11 - Repeat Employee toilet running.Baseboard by grill missingLaminate damaged in soda service area.Caulking by kitchen entrance seperating from wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Harborage conditions exist. Roaches seen in cabinet under pizza stove and in back by sliding door refrigerator. Dead roach found under pizza stove.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.111 - The premises are not being routinely inspected for evidence of pests. No pesticide applicator is currently being used.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12 - Repeat Floors under equipment by wall/floor junction in need of cleaning as well as floor by back sliding door refrigerator.
  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.
• 7-201.11 - Critical Containers ofsoap stored next to sugar.
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

Comments:
Joint inspection with Amy Varley

June 15, 2004 (Routine)

Violations:

• 3-202.15 - Critical 2 cans of severely damage black beans found in the service shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-501.18 - Critical The prepared ready-to-eat (RTE) Tuna Salad date marked "6/02/04" in the refrigeration unit was not discarded by the date specified on the container.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.18 - Critical The prepared food in individual packaging are not labeled with a "discard by," "consume by," or "sell by" date.
  Discard the food at this time and ensure all prepared RTE food is properly labeled with date markings. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-904.11 - Unwrapped single serve knives were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store knives with food or lip-contact surface facing downward to prevent contamination prior to use.
• 4-903.11 - Repeat Open containers of carry-out trays were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.11 - Repeat Paint peeling off walls by 3-pt sink.Baseboard in some area missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11 - Laminate in counters peeling off.Couple of refrigerator unit icing up/ pooling water in the bottom shelf.
  Repair therefrigerator units 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - Repeat The tracks of the refrigerators with sliding doors were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.The reach-in freezer was observed soiled with accumulation of dirt and food residue.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11 - Repeat Reach-in refrigerator light burn out.
  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, and toilet rooms.
• 3-501.16A2 - Critical Repeat Shredded chicken cold holding at 72oF in reach-in refrigerator.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 6-501.12 - Repeat Floor at corners and under equipment was 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.
• 7-204.11 - Critical The Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (at 3-pt sink and wiping cloth bucket) Chlorine concentration was less than 50 ppm.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.

June 15, 2004 (Routine)

Violations:

• 3-202.15 - Critical 2 cans of severely damage black beans found in the service shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-501.18 - Critical The prepared ready-to-eat (RTE) Tuna Salad date marked "6/02/04" in the refrigeration unit was not discarded by the date specified on the container.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.18 - Critical The prepared food in individual packaging are not labeled with a "discard by," "consume by," or "sell by" date.
  Discard the food at this time and ensure all prepared RTE food is properly labeled with date markings. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-904.11 - Unwrapped single serve knives were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store knives with food or lip-contact surface facing downward to prevent contamination prior to use.
• 4-903.11 - Repeat Open containers of carry-out trays were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.11 - Repeat Paint peeling off walls by 3-pt sink.Baseboard in some area missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11 - Laminate in counters peeling off.Couple of refrigerator unit icing up/ pooling water in the bottom shelf.
  Repair therefrigerator units 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - Repeat The tracks of the refrigerators with sliding doors were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.The reach-in freezer was observed soiled with accumulation of dirt and food residue.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11 - Repeat Reach-in refrigerator light burn out.
  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, and toilet rooms.
• 3-501.16A2 - Critical Repeat Shredded chicken cold holding at 72oF in reach-in refrigerator.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 6-501.12 - Repeat Floor at corners and under equipment was 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.
• 7-204.11 - Critical The Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (at 3-pt sink and wiping cloth bucket) Chlorine concentration was less than 50 ppm.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.

January 15, 2004 (Routine)

Violations:

• 2-103.11 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 2-103.11 - Employees are not aware of or are not monitoring the cook and holding temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Code. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 4-903.11 - Clean bowls were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form (eggs and hamburgers are served cooked any style).
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
• 3-501.16A2 - Critical Packages of rice pudding, cut melons, stuffed grape leaves, and hummus cold holding at 47-60oF on the top portion, some stacked too high on a salad bar display. French & Italian salad dressings at this station are at room temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: then can opener blade area.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat There are some holes in the walls in the kitchen by the light switches and there is some missing wall and floor juncture coving in the front counter area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-501.14 - Critical Baked potatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 4-101.111 - The nonfood contact surface of the raw wood shelf where packages of bread are stored 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.
• 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats and cheeses the refrigeration unit were not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 3-501.17 - Critical The prepared, refrigerated RTE chicken & tuna salads held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-201.11 - The "Frigidaire" household freezer is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 5-205.15B - The back flow preventer at the mop sink faucet was noted damaged and/or in poor repair. The 3-part sink right faucet constantly drips.
  Repair the plumbing fixtures so that they are in good operating condition.
• 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 3-501.15 - The methods used for cooling were not adequate.
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-101.11 - Critical The parmesan cheese at the salad bar was unsound or adulterated (mold on/in the container) (corrected-on-site).
  Ensure food is safe, unadulterated, and honestly presented.

Comments:
Post 2004 license.

January 15, 2004 (Routine)

Violations:

• 2-103.11 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 2-103.11 - Employees are not aware of or are not monitoring the cook and holding temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Code. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 4-903.11 - Clean bowls were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form (eggs and hamburgers are served cooked any style).
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
• 3-501.16A2 - Critical Packages of rice pudding, cut melons, stuffed grape leaves, and hummus cold holding at 47-60oF on the top portion, some stacked too high on a salad bar display. French & Italian salad dressings at this station are at room temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: then can opener blade area.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat There are some holes in the walls in the kitchen by the light switches and there is some missing wall and floor juncture coving in the front counter area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-501.14 - Critical Baked potatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 4-101.111 - The nonfood contact surface of the raw wood shelf where packages of bread are stored 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.
• 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats and cheeses the refrigeration unit were not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 3-501.17 - Critical The prepared, refrigerated RTE chicken & tuna salads held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-201.11 - The "Frigidaire" household freezer is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 5-205.15B - The back flow preventer at the mop sink faucet was noted damaged and/or in poor repair. The 3-part sink right faucet constantly drips.
  Repair the plumbing fixtures so that they are in good operating condition.
• 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 3-501.15 - The methods used for cooling were not adequate.
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-101.11 - Critical The parmesan cheese at the salad bar was unsound or adulterated (mold on/in the container) (corrected-on-site).
  Ensure food is safe, unadulterated, and honestly presented.

Comments:
Post 2004 license.

August 25, 2003 (Routine)

Violations:

• 9.2-3.3 - Critical Nezha Chenna has passed the Experior Food Service Manager exam, and received the certificate, but has not obtained the picture ID yet. Call Experior at 703-578-9606 for information.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 6-501.12 - Critical Repeat Floor in the kitchen and sandwich area, and under equipments not kept clean.
  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.
• 4-601.11 - 2-glass door refrigerator in the kitchen in need of cleaning.All refrigerator (out front) door gaskets not kept clean.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Repeat Meat slicer not kept clean.
  Clean and sanitize these surfaces for food contact.
• 3-501.17 - Critical Repeat Cold cuts not date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 6-303.11 - 2-glass-door refrigerator light bulb not working.
  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, and toilet rooms.
• 6-501.16 - Mops are 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.
• 6-301.12 - Repeat No disposable towels were provided at both handsink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing 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.

August 25, 2003 (Routine)

Violations:

• 9.2-3.3 - Critical Nezha Chenna has passed the Experior Food Service Manager exam, and received the certificate, but has not obtained the picture ID yet. Call Experior at 703-578-9606 for information.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 6-501.12 - Critical Repeat Floor in the kitchen and sandwich area, and under equipments not kept clean.
  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.
• 4-601.11 - 2-glass door refrigerator in the kitchen in need of cleaning.All refrigerator (out front) door gaskets not kept clean.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Repeat Meat slicer not kept clean.
  Clean and sanitize these surfaces for food contact.
• 3-501.17 - Critical Repeat Cold cuts not date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 6-303.11 - 2-glass-door refrigerator light bulb not working.
  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, and toilet rooms.
• 6-501.16 - Mops are 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.
• 6-301.12 - Repeat No disposable towels were provided at both handsink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing 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.

March 19, 2003 (Follow-up)

Comments:
This was a follow-up inspection for CFM violations. Nezha Chenna has passed the Experior exam and is waiting to receive her certificate so she can obtain the license. I also advised her to get other employees certified in the event that she is ill or away on vacation. The establishment will be returned to routine inspection frequency.

March 19, 2003 (Follow-up)

Comments:
This was a follow-up inspection for CFM violations. Nezha Chenna has passed the Experior exam and is waiting to receive her certificate so she can obtain the license. I also advised her to get other employees certified in the event that she is ill or away on vacation. The establishment will be returned to routine inspection frequency.

January 27, 2003 (Routine)

Violations:

• 3-302.12 - Unlabeled food containers. Some bulk food containers are not labeled.
  Label 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.
• 3-501.16A2 - Critical Repeat Tuna salad in the prep unit holding at 50oF.repeat violation
  Cold hold potentially hazardous food at 41 or below.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the slicer and the can opener.
  Clean and sanitize these surfaces for food contact.
• 3-306.11 - Repeat There is no sneeze guard at the hot buffet.There is no splash guard in between the front hand sink and the espresso machine.
  Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
• 6-501.11 - Repeat Wall paint by the three part sink is starting to peel.There is no coving along the floor/wall junction behind the soup kettles.The plaster on the walls is not smooth and easily cleanable.
  
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed food (salad dressings, hummus, grape leaves, etc.) in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 9.2-3.3 - Critical Repeat There was no certified food manager when I arrived.
  Corrected.
• 4-501.11 - The "Pepsi" three door cooler has a door that does not shut correctly.The soda machine is out of order.(The facility has two buffet lines and an ice cream freezer that are not used at this time).
  
• 5-202.13 - Critical Repeat There is no backflow preventor on the hose attached to the mop sink.
  
• 6-301.12 - There are no paper towels at the front or restroom hand sinks.
  
• 6-501.12 - The floors in the kitchen and in the dining area were noted in need of cleaning.
  
• 6-301.11 - No soap is provided at the front hand sink.
  
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.

Comments:
This inspection was the result of a complaint filed with the office (see file).

January 27, 2003 (Routine)

Violations:

• 3-302.12 - Unlabeled food containers. Some bulk food containers are not labeled.
  Label 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.
• 3-501.16A2 - Critical Repeat Tuna salad in the prep unit holding at 50oF.repeat violation
  Cold hold potentially hazardous food at 41 or below.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the slicer and the can opener.
  Clean and sanitize these surfaces for food contact.
• 3-306.11 - Repeat There is no sneeze guard at the hot buffet.There is no splash guard in between the front hand sink and the espresso machine.
  Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
• 6-501.11 - Repeat Wall paint by the three part sink is starting to peel.There is no coving along the floor/wall junction behind the soup kettles.The plaster on the walls is not smooth and easily cleanable.
  
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed food (salad dressings, hummus, grape leaves, etc.) in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 9.2-3.3 - Critical Repeat There was no certified food manager when I arrived.
  Corrected.
• 4-501.11 - The "Pepsi" three door cooler has a door that does not shut correctly.The soda machine is out of order.(The facility has two buffet lines and an ice cream freezer that are not used at this time).
  
• 5-202.13 - Critical Repeat There is no backflow preventor on the hose attached to the mop sink.
  
• 6-301.12 - There are no paper towels at the front or restroom hand sinks.
  
• 6-501.12 - The floors in the kitchen and in the dining area were noted in need of cleaning.
  
• 6-301.11 - No soap is provided at the front hand sink.
  
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.

Comments:
This inspection was the result of a complaint filed with the office (see file).