Little Quiapo Restaurant, 4807 N 1st St, Arlington, VA - Restaurant inspection findings and violations

Business Info

Restaurant: Little Quiapo Restaurant
Address: 4807 N 1st St, Arlington, Virginia
Phone: (703) 528-3194
Total inspections: 30
Last inspection: Oct 6, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.CORRECTED DURING INSPECTION. 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw beef stored over vegetables inside the "Kenmore" upright freezer. 3-501.16A1 - Critical The following foods were observed hot holding at improper temperatures:1. Crabmeat-pork sauce for noodles in steam table at 124 oF. 3-501.16A2 - Critical The following foods were observed cold holding at improper temperatures:1. Cooked rice at 72 oF inside the "Kelvinator" refrigerator. The rice was cooked yesterday and had been sitting outside before inspection.CORRECTED DURING INSPECTION. Rice was discarded. 2. Multiple packaged pastry sweet breads ( Mocha-mamon and Ensaimada-macapuno) containing shredded cheese on top at 77 oF sitting out on display pan. 4-101.19 - The nonfood-contact surface of the pressed wood table for the rice cooker is not corrosion-resistant, nonabsorbent, and/or smooth. Pressed wood is chipping off in various areas of the table. 4-201.11 - Repeat The following equipment is not designed and constructed to be durable (not commercial grade).1. "Emerson" microwave oven.2. "Magic Chef" microwave oven.3. "Cuisine Art" food processor.4. "Vitamax" nutritional center 5000 blender. 4-501.12 - The surface of the white plastic cutting board is no longer effectively cleaned and sanitized. 6-202.11 - The light bulbs in the following equipment are not shielded, coated, or otherwise shatter-resistant.1. The "Kenmore" freezers in the hallway room. 6-202.14 - The men's toilet room is not provided with a self-closing door. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all (men's and women's restroom) handwashing lavatories used by food employees and/or is not clearly visible to food employees. 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises.1. Live roaches were observed on shelves support bands attached to the walls, in handwashing sink area, and on wall near single service items storage shelf.2. Roach droppings observed in window sill behind three compartment sink.3. Unhatched roach egg observed on work cart with ice crusher.4. Mouse droppings observed on raw wooden table by three compartment sink and in floor of room with refrigerators. 7-204.11 - Critical The chlorine sanitizer in the three compartment sink that is applied to food-contact surfaces does not meet requirements.1. The chlorine sanitizer was observed at 200 ppm.	October 06, 2009	Routine	5	7	Details / Comments
No violation noted during this evaluation.	September 22, 2009	Follow-up	0	0	Details / Comments
3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw chicken stored over mixed vegetables inside the "Kenmore" freezer.2. Raw chicken stored over green beans, raw shelled eggs stored over sauces inside the "United" refrigerator.3. Raw shelled eggs stored over lettuce and chayote squash inside the "True" display refrigerator. 3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored.1. Multiple spoons used for serving rice and food were observed stored in standing water at 80 oF. 3-305.11 - Stored food is not protected from contamination.1. Boxes of food mixes (Tocino mix) were observed stored directly on the floor under work table. 3-501.16A1 - Critical Fried pork near the fryer hot holding at the improper temperature of 82 oF and 120 oF. 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures:1. Cooked rice at 48 oF, raw chicken at 48 oF , and tofu at 57 oF inside the "United" refrigerator. 4-101.19 - The nonfood-contact surface of the following materials is not corrosion-resistant, nonabsorbent, and/or smooth.1. The aluminum paper lining the back splash of the stove.2. The paper towels lining the shelves for storage of glasses and bowls.3. The cardboard lining kitchen equipment. 4-201.11 - The following equipment is not designed and constructed to be durable ( not of commercial grade).1. "Emerson" microwave oven.2. "Magic Chef" microwave oven.3. "Cuisine Art" food processor. 4-501.11 - The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.1. The "United" two door refrigerator is not able to refrigerate to 41 oF or less. 4-601.11A - Critical The food-contact surface of the following equipment is not clean to sight and touch.1. Dead roaches were observed in the lower shelf of the "Kenmore" freezer in the kitchen and the "Kenmore" freezer in the hallway room. 4-602.13 - The nonfood-contact surface of the following equipment is not cleaned at a frequency necessary to preclude the accumulation of soil residues.1. Accumulations of food debris was observed in the shelf under the grill.2. Accumulations of encrusted grease was observed on the stove burners encasing. 6-202.11 - The light bulbs in the following equipment are not shielded, coated, or otherwise shatter-resistant.1. The "United" two door refrigerator.2. The "Kenmore" freezers in the hallway room. 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all (men's and women's restroom) handwashing lavatories used by food employees and/or is not clearly visible to food employees. 6-501.111C - Critical Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment.1. Live roaches were observed on shelves for storage of glasses and bowls, on work tables, on paper towel dispensers, crawling on bowls, inside bins for food storage, on shelf holding the microwaves, on stainless steel wall behind kitchen equipment, on freezer in back room, inside boxes of equipment, on the swinging doors between the dining room and hallway, and under cardboards and newpaper lining the kitchen floor.2. Roach droppings were observed on shelving for glasses and bowls, on paper towel lining the shelves, on switch boxes of kitchen and bathroom, along the window sill behind 3-vat sink and phone jack, wall behind handwashing sink, on work cart, and on storage container lids.3. Mouse droppings observed on shelving, work cart, front counter cabinets, floor under kitchen equipment, on the raw wood worktable, on the hallway refrigerator storage room floor, on racks across the 3 -vat sink, on the cardboards lining the floor, and behind water heater. 4. Dead roaches observed on kitchen lighting shields. 6-501.12 - The floor behind and under the kitchen equipment are not cleaned as often as necessary to keep them clean. 7-202.12 - Critical Pest control products are not used according to law, code, manufacturer's use directions, conditions of certification, or conditions by this regulatory authority.1. Opened box of "RAID" concentrated deep reach fogger and a spray bottle of "Real Kill" ant and roach killer was observed stored in work cart.2. A spray bottle of "RAID" ant and roach killer was found in the front counter shelf. 9.2-3.5 - Critical The license of this food establishment is suspended due to a hazard to public health.	September 16, 2009	Routine	7	9	Details / Comments
2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation. 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the Big Five Foodborne Illnesses (Salmonella, E. Coli, Hepatitis A, Norovirus, and Shigella); the diseases that are transmissible through food. 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. Employee was o bserved chopping fried pork with bare hands.2. Employee was observed touching cooked noodles in chicken soup.CORRECTED DURING INSPECTION. 3-302.11 - Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw pork and raw beef intermingled with springroll shells inside the "Kenmore 10" chest freezer.2. Raw calamari stored by ice cream and cooked chicken adobo inside the "Kenmore" freezer located in the kitchen.3. Raw beef stored over vegetables and tofu inside the "United" two door refrigerator.4. Raw beed stored over vegetables and spring rolls inside the "Kenmore" freezer located in the kitchen. 3-501.16A2 - Critical The following foods were observed cold holding at improper temperatures:1. Raw beef at 52 oF, cooked longaniza sausage at 56 oF, and tofu at 52 oF inside the "United" two door refrigerator. 3-501.16B - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45°F or less.1. Raw shelled eggs at 59 oF sitting out on work table. 4-702.11 - Critical Repeat Utensils and food-contact surfaces of equipment were not sanitized after cleaning.1. The glasses, plates, and mixing bowls were observed washed and placed to dry on shelf without being sanitized in sanitizing solution.CORRECTED DURING INSPECTION. 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager. CFM card expired on 6/12/2009.	June 17, 2009	Critical Procedures	7	0	Details / Comments
2-401.11 - Critical An open beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed. 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. 1. Beef stored over pork in the chest freezer. 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw shell eggs stored over ready to eat foods in the True 3 door refrigerator.2. Raw shell eggs over vegetables in the United 2 door refrigerator.3. Raw beef over ready to eat foods in the United 2 door cooler 3-304.12 - Food preparation and dispensing utensils are improperly stored. Rice scoop stored in room temperature standing water. 3-304.15 - Corrected During Inspection Single-use gloves saved for reuse. 3-501.16A2 - Critical Milk (51 F) and mixed beans (55 F) holding at improper temperatures (sitting on counter). 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food. Hood lights turned off. Must remain on during operational hours. 6-303.11 - Repeat The light intensity is below 20 foot candles in the True 3 door refrigerator.	January 08, 2009	Routine	3	3	Details / Comments
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.(Fish, pork and whole muscle beef at 145F, Ground beef at 155F, Poultry at 165F). 2-102.11C - Critical The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.>>CFM was unable to identify the Big Five foodborne illnesses. 2-201.11A - Critical (CORRECTED DURING INSPECTION): The permit holder does not require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.>>The food establishment has no working health notice (policy). 2-301.11 - Critical (CORRECTED DURING INSPECTION): The only handsink in the kitchen was observed without soap. 4-702.11 - Critical Repeat Utensils and food-contact surfaces of equipment were not sanitized after cleaning.>The mixing and prep bowls were observed washed and hung to dry without being sanitized in solution. 6-501.111C - Critical Two live roaches observed crawling across prep table. Flies observed flying in the kitchen.	September 11, 2008	Critical Procedures	5	0	Details / Comments
2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food. 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw shelled eggs were observed stored over marinated raw pork in the "True" 3 door refrigerator.2. Raw shelled eggs were found stored over raw fish and raw pork in the "United" 2 door refrigerator.3. Raw chicken was observed stored over raw fish in the "Kenmore" 1 door freezer located in the room with a "Private" sign. 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw shelled eggs were observed stored over lettuce in the "True" 3 door refrigerator. 3-501.16A2 - Critical Repeat Blanched pork belly meat was found sitting outside cold at the improper temperature of 70 oF.CORRECTED DURING INSPECTION. 4-501.11 - Repeat The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.1. Gaskets were observed broken in the "United" 2 door refrigerator.2. The "Kenmore 10" chest freezer was observed in need of defrosting. 6-303.11 - Repeat The light intensity is below 20 foot candles in th.e "True" 3 door refrigerator.	May 13, 2008	Routine	3	2	Details / Comments
2-301.12B - Critical Food employees did not use proper cleaning procedures to clean their hands and exposed portions of their arms.1. Employee was observed washing hands with gloves on. 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food. 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. Employee was observed serving lemon wedges on customer plate with bare hands. 3-302.11 - Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken was found stored over raw beef and raw pork in the "United" 2 door refrigerator.2. Raw chicken was found stored over raw fish and imitation crab in the "Kenmore" 1 door upright freezer located at the kitchen.3. Raw chicken, raw beef, raw pork and raw fish were found stored intermingled with each other in the "Kenmore 10" chest freezer.4. Raw chicken was found stored over raw beef and raw butterfish in the left "Kenmore" 1 door freezer located in the room with a "Private" sign.5. Raw chicken was found stored over raw shrimp in the right "Kenmore" 1 door freezer located in the room with a "Private" sign. 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw chicken was found stored over diced vegetables in the "Kenmore" 1 door upright freezer located at the kitchen.2. Raw shelled eggs were found stored over tapioca in the "True" 3 door refrigerator. 3-302.11 - Critical Food is not in packages, covered containers, or wrappings.1. Cooked shredded chicken, chopped cabbage, broccoli and cucumbers were found uncovered in the "United" 2 door refrigerator.2. Crushed ice used to serve to customers was found uncovered in the "Kenmore" freezer in the kitchen. 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Soiled outer surface of bags were found in direct contact with halved cabbage and oriental cabbage in a container stored on work table in the kitchen.2. Soiled outer surface of bag containing fried pork rinds were found in direct contact with chopped cabbage, broccoli and cucumbers in the "United" 2 door refrigerator.3. Soiled outer surface of bag containing wrappers was found in direct contact with cooked beef in the "United" 2 door refrigerator. 3-307.11 - Vegetable eggrolls being prepared were not protected from contamination of consumers in the dining room.1. Employee was preparing vegetable eggrolls on a table in the dining room, resulting in exposure to contamination from consumers in the dining area. 3-501.15B - Food container of Pinakbet ( vegetable stew cooked 1 hour ago) was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.1. Containers of Pinakbet at 177oF were found cooling in tightly covered containers.CORRECTED DURING INSPECTION. 3-501.16A2 - Critical Repeat The following foods were found cold holding at improper temperatures: 1. Boiled eggs at 49oF and Flan dessert at 47oF int he "United" 2 door refrigerator. 3-501.17A - Critical Repeat Flan dessert (egg custard), cooked shredded chicken, cooked rice, diced melon, and cut mango 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. 4-501.11 - Repeat The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design:1. The "United" 2 door refrigerator is not able to cold hold foods at 41oF or below.2. Gaskets were observed broken in the "United" 2 door refrigerator.3. "Kenmore" chest freezer was observed in need of defrosting. 4-502.13 - Repeat 1. Manufacturer containers of Avocado ice cream were observed reused for the storage of cooked rice and cooked veggie mix.2. Manufacturer containers of "Sam Wang" soft tofu were observed being used for the storage of raw chicken.3. Bottles of soy sauce are being reused to store vinegar with red peppers and garlic on dining tables. 4-601.11 - Repeat Encrusted grease deposits and/or other soil accumulations were observed on the food-contact surfaces of some of the skillets. 4-601.11A - Critical The food contact surface of various knives were not clean to sight and touch. 4-602.13 - The nonfood-contact surface of the inner compartment of the fryer, outer pipes of fryer, and the bottom shelf of stainless steel work cart is not cleaned at a frequency necessary to preclude the accumulation of soil residues. 4-702.11 - Critical Repeat Utensils and food-contact surfaces of equipment were not sanitized after cleaning.1. Employee did not sanitize dirty serving spoon before using spoon to serve food. He was observed just washing and rinsing the serving spoon. 5-205.15B - The handwashing sink in the kitchen is not maintained good repair.1. The handwashing sink in the kitchen was found slow to drain. 6-202.11 - Repeat The light bulb in the "United" 2 door refrigerator located in the kitchen is not shielded, coated, or otherwise shatter-resistant. 6-303.11 - Repeat The light intensity is below 20 foot candles in the "True" 3 door refrigerator close to the dining area. 6-501.12 - Repeat The following areas are not cleaned as often as necessary to keep them clean.1. Wall to the right of the 3 vat sink was observed with accumulations of grime.2. Floor by the fryer was observed wih accumulations of grease.3. Mice droppings were observed in the fryer inner compartment.	April 03, 2008	Routine	9	10	Details / Comments
3-501.14A - Critical Stewed chicken in tomato sauce cooked 2 hours ago was found at 135oF in the "United" refrigerator. This food was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. 3-501.17A - Critical Flan dessert found int he "United" and "True" refrigerators that is 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. 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: knife.1. Employee did not sanitize dirty knife before using the knife to slice pork meat. He was observed just washing and rinsing the knife.	November 30, 2007	Critical Procedures	3	0	Details / Comments
3-501.16A2 - Critical Repeat Foods cold holding at the improper temperature of 49°F in the "United" 2-door refrigerator. 4-501.11 - Repeat The "United" 2-door refrigerator is not maintained in a state of good repair and condition [not holding foods at 41°F or below]. 4-502.13 - Repeat Single-service and single-use articles are reused [aluminium foil type pans observed on the shelving above the 3-vat sink, and bottles of soy sauce and vinegar with peppers, onions, and garlic on the tables]. 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the shelves inside the "United" 2-door refrigerator. 4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: some skillets. 6-202.11 - Repeat The light bulb in the kitchen "United" 2-door refrigerator is not properly shielded, coated, or shatter-resistant. 6-303.11 - Repeat Inadequate light was noted in the "True" 3-door refrigerator. 6-501.12 - Repeat Roach droppings were observed on the kitchen walls at the wall shelving. 7-202.12 - Critical Repeat The cans of "Raid" ant & roach spray stored in the mop sink closet are not being used in accordance with law or the manufacturer's use directions [Household use only].	May 03, 2007	Routine	2	6	Details / Comments
3-302.11 - Critical Raw animal food not stored separately from ready-to-eat (RTE) food during storage, preparation, holding, and/or display [Raw shell eggs stored over fruits and vegetables in the "True" 3-door refrigerator]. 3-304.14 - Cloth used for wiping counters and other equipment surfaces are not held in a chemical sanitizer solution of proper concentration and/or not laundered daily. 3-501.16A2 - Critical Repeat Foods cold holding at the improper temperature of 53°F in the "United" 2-door refrigerator. 4-201.11 - Repeat The "Daewoo" and "Emerson" microwaves are not designed and constructed to be durable. 4-501.11 - Repeat The "United" 2-door refrigerator is not maintained in a state of good repair and condition [not holding foods at 41°F or below]. 4-502.13 - Repeat Single-service and single-use articles are reused [aluminium foil type pans]. 4-601.11B - The nonfood-contact surfaces of the following equipment had an accumulation of dust, dirt, food residue, and/or other debris: the shelves in the "United" 2-door refrigerator. 4-601.11B - The food contact surfaces of a couple of skillets are not kept free of encrusted grease deposits and/or other soil accumulations. 4-602.13 - Repeat The the door gaskets of the "Kemore" 1-door freezers, the tops of refrigerator and freezers, the shelves in the "Private" closet, and the doors of the rest-rooms has an accumulation of soil residues. 5-501.113 - The gray dumpster has a broken lid. 6-202.11 - Repeat The light bulbs in the kitchen "United" 2-door refrigerator and the "Kenmore" 1-door freezer are not properly shielded, coated, or shatter-resistant. 6-303.11 - Repeat Inadequate light was noted in the "True" 3-door refrigerator. 6-501.111C - Critical Repeat Numerous mouse droppings were observed on the floor of the "Private" closet where two "Kenmore" 1-door freezers are stored. A couple of mouse droppings were also observed in the women's rest-room. Dead roaches and their droppings were observed on the shelves, on top of the "Kenmore" 1-door freezers in that same closet and on their door gaskets. Dead roaches and their droppings were also observed on the doors/door frames of the rest-room doors. Roach droppings were observed on the kitchen walls by the shelves where the cups/lids are stored (one package must be discarded); and up by the ceiling where there are some crevices. 6-501.12 - Repeat The floors in the closets and the walls in the kitchen were noted in need of cleaning. 7-202.12 - Critical The cans "Raid" ant & roach spray stored in the mop sink closet are not being used in accordance with law or the manufacturer's use directions [Household use only].	April 03, 2007	Routine	4	10	Details / Comments
3-501.16A2 - Critical Pork at 52 F inside the United reach-in cooler. 4-201.11 - Repeat The two chest home style freezers and the up right cooler are not designed and constructed to be durable. 4-501.11 - Repeat The shelve of the United reach-in cooler are rusty. 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of other food products. 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pans. 6-501.111C - Critical Repeat Mice droppings were found under the 3-part sink. 6-501.12 - Repeat The walls around the kitchen hood and the kitchen floor need cleaning.	August 23, 2006	Routine	2	5	Details / Comments
2-401.11 - Critical The personnel is drinking from an uncovered container in the food preparation area. 3-302.11 - Critical Repeat Unwrapped or uncovered food lettuce on the shelf by the grill. 3-501.18 - Critical The prepared ready-to-eat (RTE) food in plastic containers in the refrigeration unit was not discarded by the date specified on the container. 4-101.111 - The paper bags and paper mats used to line shelves are not corrosion resistant, nonabsorbent, and/or smooth. 4-201.11 - Repeat The Daewood and Emerson microwave are not designed and constructed to be durable. 4-204.112 - Repeat There was no temperature measuring device located in the Kenmore chest freezers. 4-501.11 - The stoppers (drain plugs)in the 3-compartment sink do not hold water. 4-502.13 - Manufacturer containers (plastic bags) were reused for the storage of raw meats.. 4-502.13 - Single-service items were observed reused for the storage of fruits, vegetables and food prepared in the establishment. 4-602.13 - Repeat The nonfood contact surface of the top shelf across of the 3-compartment sink had accumulations of grime and debris. The freezer gaskets are lined with roach droppings in the freezer room. 4-603.14 - Tongs were observed soiled after being cleaned using the 3-compartment sink method. The tongs were visibly soiled in the middle of them. 5-205.15B - The sink basin at the kitchen hand sink is slow to drain. 6-201.11 - The ceilings in the bathroom are not designed, constructed, or installed so that they are smooth and easily cleanable. 6-202.11 - Repeat The light bulbs in the Kenmore freezer were not properly shielded, coated, or shatter-resistant. 6-303.11 - Inadequate light was noted in the True 3 glass door refrigerator. 6-303.11 - Inadequate light was noted in the kitchen. 5 light panels in the main dining room area are out. 6-501.111C - Critical Repeat Mouse droppings and roach bodies were observed in the freezer room.. 6-501.14 - Intake and exhaust air ducts are not being cleaned. 9.2-3.3 - Critical The food manager is not properly training the food service personnel in sanitary food-handling techniques. One of the staff members did not know how much bleach to put in the wiping rag solution.	April 06, 2006	Routine	5	12	Details / Comments
3-302.11 - Critical Repeat Some unwrapped or uncovered food in the refrigerators. 3-304.12 - Rice spoon stored in standing water. 3-304.14 - Repeat Wiping cloths improperly stored between use. Sanitizing bucket not provided. 3-602.11 - Food packaged in the establishment is not labeled in accordance with law (Sweet dessert). 4-201.11 - Repeat The Kenmore freezer and the 2 microwave (Sharp & Daewoo) are not designed and constructed to be durable. 4-501.11 - Repeat The shelving in the United refrigerator were rusty and had peeling paint. 4-602.13 - Repeat Thekitchen shelves had accumulations of grime and debris. 4-603.16 - Repeat 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). 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at tyhe kitchen hand sink and the restroom hand sinks. 6-303.11 - Repeat Inadequate lighting in hallway leading to food storage and restrooms. 6-501.111C - Critical Repeat Some mouse droppings on floor around the water heater. 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment (Old slicer covered up in hallway). 6-501.12 - Kitchen floor under and around equipments was noted in need of cleaning.	September 15, 2005	Routine	2	11	Details / Comments
3-302.11 - Critical Repeat Some unwrapped or uncovered food in the refrigerators. 3-304.12 - Rice spoon stored in standing water. 3-304.14 - Repeat Wiping cloths improperly stored between use. Sanitizing bucket not provided. 3-602.11 - Food packaged in the establishment is not labeled in accordance with law (Sweet dessert). 4-201.11 - Repeat The Kenmore freezer and the 2 microwave (Sharp & Daewoo) are not designed and constructed to be durable. 4-501.11 - Repeat The shelving in the United refrigerator were rusty and had peeling paint. 4-602.13 - Repeat Thekitchen shelves had accumulations of grime and debris. 4-603.16 - Repeat 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). 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at tyhe kitchen hand sink and the restroom hand sinks. 6-303.11 - Repeat Inadequate lighting in hallway leading to food storage and restrooms. 6-501.111C - Critical Repeat Some mouse droppings on floor around the water heater. 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment (Old slicer covered up in hallway). 6-501.12 - Kitchen floor under and around equipments was noted in need of cleaning.	September 15, 2005	Routine	2	11	Details / Comments
3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators and freezers. Containers of food were found nesting on top of food. 3-302.11 - Critical Repeat Damaged food containers were used to store food and are subject to contamination. 3-302.11 - Critical Repeat Raw animal food (raw meat, eggs)stored over ready-to-eat (RTE) food in the refrigeration unit. 3-302.12 - Repeat Unlabeled food containers. i.e. seasonings 4-101.11 - The grill is filthy and resting directly on top of raw wood blocks which are not cleanable. In addition, food contact surfaces (under cutting boards, food carts) were lined with newspaper. 4-201.11 - Repeat The homestandard refrigeration units listed above and the two microwaves (Daewood and Sharp) are not designed and constructed to be durable. 4-204.112 - There was no temperature measuring device located in the refrigeration units listed above. 4-501.11 - Repeat The shelving in the United refrigerator had peeling paint . 4-502.13 - Repeat Damaged manufacturer containers were observed reused for the storage of food. Also, old bamboo chopsticks were re-used. 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interiors of the refrigerators and freezers 4-602.12 - All the food contact equipment surface of the hood are observed soiled with accumulations of grime and debris. i.e.oven, burners, grill 4-602.12 - The (cavity, door seal) of the microwave oven was observed soiled. 4-602.13 - Repeat The nonfood contact surface of the kitchen shelves had accumulations of grime and debris. 6-202.11 - The light bulbs in the commercial Kenmore freezer were not properly shielded, coated, or shatter-resistant. 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. 6-303.11 - There was no light in hallway leading to food storage and restrooms. 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. There was an old slicer covered up in the hallway.	May 03, 2005	Routine	2	12	Details / Comments
3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators and freezers. Containers of food were found nesting on top of food. 3-302.11 - Critical Repeat Damaged food containers were used to store food and are subject to contamination. 3-302.11 - Critical Repeat Raw animal food (raw meat, eggs)stored over ready-to-eat (RTE) food in the refrigeration unit. 3-302.12 - Repeat Unlabeled food containers. i.e. seasonings 4-101.11 - The grill is filthy and resting directly on top of raw wood blocks which are not cleanable. In addition, food contact surfaces (under cutting boards, food carts) were lined with newspaper. 4-201.11 - Repeat The homestandard refrigeration units listed above and the two microwaves (Daewood and Sharp) are not designed and constructed to be durable. 4-204.112 - There was no temperature measuring device located in the refrigeration units listed above. 4-501.11 - Repeat The shelving in the United refrigerator had peeling paint . 4-502.13 - Repeat Damaged manufacturer containers were observed reused for the storage of food. Also, old bamboo chopsticks were re-used. 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interiors of the refrigerators and freezers 4-602.12 - All the food contact equipment surface of the hood are observed soiled with accumulations of grime and debris. i.e.oven, burners, grill 4-602.12 - The (cavity, door seal) of the microwave oven was observed soiled. 4-602.13 - Repeat The nonfood contact surface of the kitchen shelves had accumulations of grime and debris. 6-202.11 - The light bulbs in the commercial Kenmore freezer were not properly shielded, coated, or shatter-resistant. 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. 6-303.11 - There was no light in hallway leading to food storage and restrooms. 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. There was an old slicer covered up in the hallway.	May 03, 2005	Routine	2	12	Details / Comments
3-501.17 - Critical The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked. 3-302.11 - Critical Some unwrapped or uncovered food in the prep refrigerator. 3-304.14 - Wiping cloths improperly stored between use. 4-502.13 - Repeat Containers and Tofu and Kikkoman Soy sauce were observed reused for the storage of flour, salt, sugar... 6-501.111C - Critical Some mouse droppings on kitchen floor and in cabinet out front. 4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the stove and the cooking pans. 4-601.11 - Kitchen shelves in need of cleaning. 4-602.13 - Spice cart not kept clean. 3-302.12 - Repeat Some bulk food containers not labeled. 6-304.11 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors: Men's Room exhaust fan not working. 4-603.16 - Repeat 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).2 stoppers were missing. 3-501.15 - The flanc dessert cooling was not adequate: cooling at room temperature. 4-201.11 - The Daewoo and the Sharp are not designed and constructed to be durable. 4-501.11 - Repeat Prep refrigerator shelves peeling paint and rusted.Inside of Sharp microwave rusted. 6-501.11 - Some kitchen floor tiles chipped/damaged. 2-402.11 - Employee observed working in the food service area without proper hair restraints. 4-101.111 - Brown paper used to line spice cart.	December 22, 2004	Routine	3	13	Details / Comments
3-501.17 - Critical The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked. 3-302.11 - Critical Some unwrapped or uncovered food in the prep refrigerator. 3-304.14 - Wiping cloths improperly stored between use. 4-502.13 - Repeat Containers and Tofu and Kikkoman Soy sauce were observed reused for the storage of flour, salt, sugar... 6-501.111C - Critical Some mouse droppings on kitchen floor and in cabinet out front. 4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the stove and the cooking pans. 4-601.11 - Kitchen shelves in need of cleaning. 4-602.13 - Spice cart not kept clean. 3-302.12 - Repeat Some bulk food containers not labeled. 6-304.11 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors: Men's Room exhaust fan not working. 4-603.16 - Repeat 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).2 stoppers were missing. 3-501.15 - The flanc dessert cooling was not adequate: cooling at room temperature. 4-201.11 - The Daewoo and the Sharp are not designed and constructed to be durable. 4-501.11 - Repeat Prep refrigerator shelves peeling paint and rusted.Inside of Sharp microwave rusted. 6-501.11 - Some kitchen floor tiles chipped/damaged. 2-402.11 - Employee observed working in the food service area without proper hair restraints. 4-101.111 - Brown paper used to line spice cart.	December 22, 2004	Routine	3	13	Details / Comments
No violation noted during this evaluation.	December 20, 2004	Routine	0	0	Details / Comments
No violation noted during this evaluation.	December 20, 2004	Routine	0	0	Details / Comments
6-501.111 - Critical Repeat Harborage conditions exist. Observed some mice droppings in the front service area, kitchen amd store room. Noted a new hole on wall in store room. 3-501.14 - Critical Observed couple of veg. and meat dishes sitting at room temperature. (veg and meat at 108oF and eggroll mix at 123oF. 3-501.16A2 - Critical Cooked meat dish cold holding at 89oF at room temperature. 3-302.12 - Couple of bulk food container unlabeled. 4-601.11A - Critical The reach-in refrigerator racks were observed soiled to sight and touch. 4-601.11 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: cooking pans. 4-101.110 - Scoring and/or scratching utensils and cleaning aids are being used with kitchenware that have a perfluorocarbon resin coating (non-stick surface). 6-303.11 - Several light bulbs in the kitchen /prep area burn out. 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. (Mens restroom ventillation fan not working.) 3-202.15 - Critical Food from damaged packaging offered for sale or service. Found a severely dented can of oyster sauce in the service/resale shelf. 4-501.11 - The door and door bracket of the reach-in freezer in storage is badly damaged and cracked.The reach-in refrigerator racks are rusted.. 4-501.11 - The homestyle refrigerator in the front area is icing up. 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. Drain plug of 3-pt sink missing. 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meat stored above cooked food and vegetable in reach-in refrigerator. 4-502.13 - Manufacturer containers were observed reused for the storage of FOOD. 4-901.11 - Plastic containers for food storage were found stacked while wet after cleaning and chemical sanitization. 4-901.11 - Silverwares were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.	August 11, 2004	Routine	7	8	Details / Comments
6-501.111 - Critical Repeat Harborage conditions exist. Observed some mice droppings in the front service area, kitchen amd store room. Noted a new hole on wall in store room. 3-501.14 - Critical Observed couple of veg. and meat dishes sitting at room temperature. (veg and meat at 108oF and eggroll mix at 123oF. 3-501.16A2 - Critical Cooked meat dish cold holding at 89oF at room temperature. 3-302.12 - Couple of bulk food container unlabeled. 4-601.11A - Critical The reach-in refrigerator racks were observed soiled to sight and touch. 4-601.11 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: cooking pans. 4-101.110 - Scoring and/or scratching utensils and cleaning aids are being used with kitchenware that have a perfluorocarbon resin coating (non-stick surface). 6-303.11 - Several light bulbs in the kitchen /prep area burn out. 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. (Mens restroom ventillation fan not working.) 3-202.15 - Critical Food from damaged packaging offered for sale or service. Found a severely dented can of oyster sauce in the service/resale shelf. 4-501.11 - The door and door bracket of the reach-in freezer in storage is badly damaged and cracked.The reach-in refrigerator racks are rusted.. 4-501.11 - The homestyle refrigerator in the front area is icing up. 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. Drain plug of 3-pt sink missing. 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meat stored above cooked food and vegetable in reach-in refrigerator. 4-502.13 - Manufacturer containers were observed reused for the storage of FOOD. 4-901.11 - Plastic containers for food storage were found stacked while wet after cleaning and chemical sanitization. 4-901.11 - Silverwares were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.	August 11, 2004	Routine	7	8	Details / Comments
No violation noted during this evaluation.	May 12, 2004	Routine	0	0	Details / Comments
No violation noted during this evaluation.	May 12, 2004	Routine	0	0	Details / Comments
6-501.111 - Critical Repeat Harborage conditions exist. Still lots of mice droppings noted. Found droppings on floors in service area, floors in the kitchen area, on shelving, on top of food containers, in bus pans where food are stored, in utensil containers, in the mop room area and in the hall way. New and old mice droppings and gnawing noted.	May 10, 2004	Routine	1	0	Details / Comments
6-501.111 - Critical Repeat Harborage conditions exist. Still lots of mice droppings noted. Found droppings on floors in service area, floors in the kitchen area, on shelving, on top of food containers, in bus pans where food are stored, in utensil containers, in the mop room area and in the hall way. New and old mice droppings and gnawing noted.	May 10, 2004	Routine	1	0	Details / Comments
6-501.111 - Critical Repeat Harborage conditions exist. Lots of mice droppings noted. 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meats stored above cooked food and vegetables. 3-302.11 - Critical Unwrapped or uncovered food in the reach-in refrigerator. Cooked foods in containers at the reach-in refrigerator uncovered. 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints. 3-304.12 - Repeat In-use utensils improperly stored between use. Rice scoop stored in standing water. 3-501.17 - Critical Repeat The prepared, refrigerated RTE FOOD held more than 24 hours is not properly date marked. 6-501.11 - Walls in kitchen and prep area is not maintained in good repair. Some holes noted on walls. Some paint peeled off walls. 6-304.11 - Repeat Ventilation in the Men's room is not working. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. 4-602.12 - Repeat The cavity, door seal of the microwave oven was observed soiled. 4-601.11A - Critical The interior of the reach-in refrigerators were observed soiled to sight and touch. 4-202.16 - Repeat Aluminum foil and newspaper used to line shelf prep table. 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Kitchen shelves, counters, food carts, stove top, exhaust fan and exterior of equipment 2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks. 3-501.16A2 - Critical Creamer cold holding at 62oF on top of counter. 3-304.14 - Wiping cloths improperly stored between use. Several wet wiping cloth stored on counter. 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. There was no sanitizing solution in sanitizing bucket. 4-101.111 - The metal banded brush used for basting is not corrosion resistant, nonabsorbent, and/or smooth. 4-501.11 - Repeat Refrigerator racks rusted and paint peeling off racks.Ice machine is not in working condition. 3-501.16 - Critical Fried pork leg/thigh hot holding at 79oF at room temperature should be discarded.Fried chicharones at 77oF. 3-501.13 - Improper methods used to thaw shrimps and raw meat. Thawing at room temperature in 3-pt sink. 4-501.12 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 4-502.13 - Manufacturer containers were observed reused for the storage of FOOD. (buckets and plastic containers) 4-502.13 - Single-service items were observed reused for the storage of FOOD. (plastic bags from grocery) 6-303.11 - Repeat Light burn out in food prep area. 6-501.12 - Repeat Floor under equipment, at corners, stove area and storage area was noted in need of cleaning. 4-204.11 - Grease from the exhaust hood system at the cook line was observed with grease accumulations. 3-202.15 - Critical Food from severely damaged packaging offered for sale or service. 6-501.16 - Repeat Mops and brooms are not hung up to air dry. Noted wet mop on floor in hallway. 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. (ice machine and all other unnecessary items)Front service area cluttered. Remove all unnecessary items. Clean and organize facility.	May 05, 2004	Routine	9	20	Details / Comments
6-501.111 - Critical Repeat Harborage conditions exist. Lots of mice droppings noted. 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meats stored above cooked food and vegetables. 3-302.11 - Critical Unwrapped or uncovered food in the reach-in refrigerator. Cooked foods in containers at the reach-in refrigerator uncovered. 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints. 3-304.12 - Repeat In-use utensils improperly stored between use. Rice scoop stored in standing water. 3-501.17 - Critical Repeat The prepared, refrigerated RTE FOOD held more than 24 hours is not properly date marked. 6-501.11 - Walls in kitchen and prep area is not maintained in good repair. Some holes noted on walls. Some paint peeled off walls. 6-304.11 - Repeat Ventilation in the Men's room is not working. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. 4-602.12 - Repeat The cavity, door seal of the microwave oven was observed soiled. 4-601.11A - Critical The interior of the reach-in refrigerators were observed soiled to sight and touch. 4-202.16 - Repeat Aluminum foil and newspaper used to line shelf prep table. 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Kitchen shelves, counters, food carts, stove top, exhaust fan and exterior of equipment 2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks. 3-501.16A2 - Critical Creamer cold holding at 62oF on top of counter. 3-304.14 - Wiping cloths improperly stored between use. Several wet wiping cloth stored on counter. 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. There was no sanitizing solution in sanitizing bucket. 4-101.111 - The metal banded brush used for basting is not corrosion resistant, nonabsorbent, and/or smooth. 4-501.11 - Repeat Refrigerator racks rusted and paint peeling off racks.Ice machine is not in working condition. 3-501.16 - Critical Fried pork leg/thigh hot holding at 79oF at room temperature should be discarded.Fried chicharones at 77oF. 3-501.13 - Improper methods used to thaw shrimps and raw meat. Thawing at room temperature in 3-pt sink. 4-501.12 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 4-502.13 - Manufacturer containers were observed reused for the storage of FOOD. (buckets and plastic containers) 4-502.13 - Single-service items were observed reused for the storage of FOOD. (plastic bags from grocery) 6-303.11 - Repeat Light burn out in food prep area. 6-501.12 - Repeat Floor under equipment, at corners, stove area and storage area was noted in need of cleaning. 4-204.11 - Grease from the exhaust hood system at the cook line was observed with grease accumulations. 3-202.15 - Critical Food from severely damaged packaging offered for sale or service. 6-501.16 - Repeat Mops and brooms are not hung up to air dry. Noted wet mop on floor in hallway. 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. (ice machine and all other unnecessary items)Front service area cluttered. Remove all unnecessary items. Clean and organize facility.	May 05, 2004	Routine	9	20	Details / Comments
6-501.111C - Critical Repeat Lots of mouse droppings on kitchen floor, bar floor, kicthen shelves, front cabinets. 3-501.17 - Critical Repeat Some prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked. 6-501.12 - Repeat Floor under & around equipments, and at corners not ektp clean. 6-304.11 - Repeat The vent in the Men's Room not working. 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. 2-402.11 - Repeat One employee observed working in the food service area without proper hair restraints. 4-202.16 - Repeat Aluminum foil used to line shelf under thegrill. 4-601.11 - Repeat Kitchen shelves and racks not kept clean.Front cabinets in need of cleaning. 4-602.12 - Accumulation of encrusted food debris and grease on top of stove. 6-501.16 - Repeat Mops are not hung up to air dry. 4-402.11 - Men's Room handsink not saled to wall. 4-501.11 - Repeat Ice machine not in working condition.Kitchen upright refrigerator with rusty and peeling paint racks. 4-602.13 - 3-part sink caulking moldy. 4-201.11 - Whirlpool and Kenmore 10 freezers are not designed and constructed to be durable.	January 06, 2004	Routine	2	12	Details / Comments

October 06, 2009 (Routine)

Violations:

2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.CORRECTED DURING INSPECTION.
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.
3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw beef stored over vegetables inside the "Kenmore" upright freezer.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
3-501.16A1 - Critical The following foods were observed hot holding at improper temperatures:1. Crabmeat-pork sauce for noodles in steam table at 124 oF.
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 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. 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.
3-501.16A2 - Critical The following foods were observed cold holding at improper temperatures:1. Cooked rice at 72 oF inside the "Kelvinator" refrigerator. The rice was cooked yesterday and had been sitting outside before inspection.CORRECTED DURING INSPECTION. Rice was discarded. 2. Multiple packaged pastry sweet breads ( Mocha-mamon and Ensaimada-macapuno) containing shredded cheese on top at 77 oF sitting out on display pan.
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.
4-101.19 - The nonfood-contact surface of the pressed wood table for the rice cooker is not corrosion-resistant, nonabsorbent, and/or smooth. Pressed wood is chipping off in various areas of the table.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
4-201.11 - Repeat The following equipment is not designed and constructed to be durable (not commercial grade).1. "Emerson" microwave oven.2. "Magic Chef" microwave oven.3. "Cuisine Art" food processor.4. "Vitamax" nutritional center 5000 blender.
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.
4-501.12 - The surface of the white plastic cutting board is no longer effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
6-202.11 - The light bulbs in the following equipment are not shielded, coated, or otherwise shatter-resistant.1. The "Kenmore" freezers in the hallway room.
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. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
6-202.14 - The men's toilet room is not provided with a self-closing door.
Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all (men's and women's restroom) handwashing lavatories used by food employees and/or is not clearly visible to food employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises.1. Live roaches were observed on shelves support bands attached to the walls, in handwashing sink area, and on wall near single service items storage shelf.2. Roach droppings observed in window sill behind three compartment sink.3. Unhatched roach egg observed on work cart with ice crusher.4. Mouse droppings observed on raw wooden table by three compartment sink and in floor of room with refrigerators.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
7-204.11 - Critical The chlorine sanitizer in the three compartment sink that is applied to food-contact surfaces does not meet requirements.1. The chlorine sanitizer was observed at 200 ppm.
Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.

Comments:
Operator will fax pest control documents of the next scheduled pest control service (10/18/09).

September 22, 2009 (Follow-up)

Comments:
1) Hood system cleaned/serviced on 9/22/09, next service on 1/2010.
2. Kitchen and refrigerator have been thoroughly cleaned.
3) Documentation for long term ( 1 year ) contract for monthly pest control service was provided.
4) New refrigerator was installed to replace the "United " refrigerator that was removed.
Establishment health permit has been reinstated.
Follow-up inspection in or about 10 days.
2)

September 16, 2009 (Routine)

Violations:

3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw chicken stored over mixed vegetables inside the "Kenmore" freezer.2. Raw chicken stored over green beans, raw shelled eggs stored over sauces inside the "United" refrigerator.3. Raw shelled eggs stored over lettuce and chayote squash inside the "True" display refrigerator.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored.1. Multiple spoons used for serving rice and food were observed stored in standing water at 80 oF.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
3-305.11 - Stored food is not protected from contamination.1. Boxes of food mixes (Tocino mix) were observed stored directly on the floor under work table.
Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
3-501.16A1 - Critical Fried pork near the fryer hot holding at the improper temperature of 82 oF and 120 oF.
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 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. 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.
3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures:1. Cooked rice at 48 oF, raw chicken at 48 oF , and tofu at 57 oF inside the "United" 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.
4-101.19 - The nonfood-contact surface of the following materials is not corrosion-resistant, nonabsorbent, and/or smooth.1. The aluminum paper lining the back splash of the stove.2. The paper towels lining the shelves for storage of glasses and bowls.3. The cardboard lining kitchen equipment.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
4-201.11 - The following equipment is not designed and constructed to be durable ( not of commercial grade).1. "Emerson" microwave oven.2. "Magic Chef" microwave oven.3. "Cuisine Art" food processor.
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.
4-501.11 - The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.1. The "United" two door refrigerator is not able to refrigerate to 41 oF or less.
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.
4-601.11A - Critical The food-contact surface of the following equipment is not clean to sight and touch.1. Dead roaches were observed in the lower shelf of the "Kenmore" freezer in the kitchen and the "Kenmore" freezer in the hallway room.
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.
4-602.13 - The nonfood-contact surface of the following equipment is not cleaned at a frequency necessary to preclude the accumulation of soil residues.1. Accumulations of food debris was observed in the shelf under the grill.2. Accumulations of encrusted grease was observed on the stove burners encasing.
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.
6-202.11 - The light bulbs in the following equipment are not shielded, coated, or otherwise shatter-resistant.1. The "United" two door refrigerator.2. The "Kenmore" freezers in the hallway room.
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. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all (men's and women's restroom) handwashing lavatories used by food employees and/or is not clearly visible to food employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
6-501.111C - Critical Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment.1. Live roaches were observed on shelves for storage of glasses and bowls, on work tables, on paper towel dispensers, crawling on bowls, inside bins for food storage, on shelf holding the microwaves, on stainless steel wall behind kitchen equipment, on freezer in back room, inside boxes of equipment, on the swinging doors between the dining room and hallway, and under cardboards and newpaper lining the kitchen floor.2. Roach droppings were observed on shelving for glasses and bowls, on paper towel lining the shelves, on switch boxes of kitchen and bathroom, along the window sill behind 3-vat sink and phone jack, wall behind handwashing sink, on work cart, and on storage container lids.3. Mouse droppings observed on shelving, work cart, front counter cabinets, floor under kitchen equipment, on the raw wood worktable, on the hallway refrigerator storage room floor, on racks across the 3 -vat sink, on the cardboards lining the floor, and behind water heater. 4. Dead roaches observed on kitchen lighting shields.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
6-501.12 - The floor behind and under the kitchen equipment are not cleaned as often as necessary to keep them clean.
Physical facilities shall 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.
7-202.12 - Critical Pest control products are not used according to law, code, manufacturer's use directions, conditions of certification, or conditions by this regulatory authority.1. Opened box of "RAID" concentrated deep reach fogger and a spray bottle of "Real Kill" ant and roach killer was observed stored in work cart.2. A spray bottle of "RAID" ant and roach killer was found in the front counter shelf.
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.
9.2-3.5 - Critical The license of this food establishment is suspended due to a hazard to public health.
If he deems an emergency to exist, the county manager may without warning, notice or hearing, order the suspension of any license or certificate under this chapter if the holder of the license or certificate does not comply with the requirements of this chapter, or if the operation of the food establishment does not comply with the requirements of this chapter, or if the operation of the food establishment otherwise constitutes a substantial and imminent health hazard to public health. Suspension is effective upon service of the notice. When a license is suspended, all food handling operations shall immediately cease unless another certified food manager or, where appropriate, certified limited food manager is present and in control. If the reason for the suspension is eliminated prior to the suspension being sustained by the county manager, the suspension shall be terminated.

Comments:
CFM demonstrated knowledge on the Big Five Foodborne Illnesses and associated symptoms.
Operator was not able to provide pest control records.

June 17, 2009 (Critical Procedures)

Violations:

2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
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 foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the Big Five Foodborne Illnesses (Salmonella, E. Coli, Hepatitis A, Norovirus, and Shigella); the diseases 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 (Salmonella, E. Coli, Hepatitis A, Norovirus, and Shigella); the diseases that are transmissible through food.
3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. Employee was o bserved chopping fried pork with bare hands.2. Employee was observed touching cooked noodles in chicken soup.CORRECTED DURING INSPECTION.
Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
3-302.11 - Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw pork and raw beef intermingled with springroll shells inside the "Kenmore 10" chest freezer.2. Raw calamari stored by ice cream and cooked chicken adobo inside the "Kenmore" freezer located in the kitchen.3. Raw beef stored over vegetables and tofu inside the "United" two door refrigerator.4. Raw beed stored over vegetables and spring rolls inside the "Kenmore" freezer located in the kitchen.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
3-501.16A2 - Critical The following foods were observed cold holding at improper temperatures:1. Raw beef at 52 oF, cooked longaniza sausage at 56 oF, and tofu at 52 oF inside the "United" two door 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.
3-501.16B - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45°F or less.1. Raw shelled eggs at 59 oF sitting out on work table.
Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less.
4-702.11 - Critical Repeat Utensils and food-contact surfaces of equipment were not sanitized after cleaning.1. The glasses, plates, and mixing bowls were observed washed and placed to dry on shelf without being sanitized in sanitizing solution.CORRECTED DURING INSPECTION.
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager. CFM card expired on 6/12/2009.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

Comments:
Concentration of sanitizer in sanitizing basin of the three compartment sink is not being tested.
Handwashing signage was not provided for the handsinks located in the bathrooms.
Microwaves are not of commercial standard quality.
A new refrigerator will be installed.
Educational information on allergens and the Big Five Foodborne Illnesses was reviewed and handed to CFM.

January 08, 2009 (Routine)

Violations:

2-401.11 - Critical An open beverage container 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.
3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. 1. Beef stored over pork in the chest freezer.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw shell eggs stored over ready to eat foods in the True 3 door refrigerator.2. Raw shell eggs over vegetables in the United 2 door refrigerator.3. Raw beef over ready to eat foods in the United 2 door cooler
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
3-304.12 - Food preparation and dispensing utensils are improperly stored. Rice scoop stored in room temperature standing water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
3-304.15 - Corrected During Inspection Single-use gloves saved for reuse.
Cease reuse and discard gloves when interruptions occur in the operation.
3-501.16A2 - Critical Milk (51 F) and mixed beans (55 F) holding at improper temperatures (sitting on counter).
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.
6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food. Hood lights turned off. Must remain on during operational hours.
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.
6-303.11 - Repeat The light intensity is below 20 foot candles in the True 3 door refrigerator.
The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. 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.

September 11, 2008 (Critical Procedures)

Violations:

2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.(Fish, pork and whole muscle beef at 145F, Ground beef at 155F, Poultry at 165F).
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 stating the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
2-102.11C - Critical The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.>>CFM was unable to identify the Big Five foodborne illnesses.
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 symptoms associated with the diseases that are transmissible through food.
2-201.11A - Critical (CORRECTED DURING INSPECTION): The permit holder does not require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.>>The food establishment has no working health notice (policy).
Post health notice for all food employees to read. Review over notice with food employees to ensure they understand.
2-301.11 - Critical (CORRECTED DURING INSPECTION): The only handsink in the kitchen was observed without soap.
Food employees shall keep their hands and exposed portions of their arms clean.
4-702.11 - Critical Repeat Utensils and food-contact surfaces of equipment were not sanitized after cleaning.>The mixing and prep bowls were observed washed and hung to dry without being sanitized in solution.
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
6-501.111C - Critical Two live roaches observed crawling across prep table. Flies observed flying in the kitchen.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.

Comments:
Only yellow #5 and #6 are now in use. All other dyes have been discarded according to CFM.
Pest control conducted on 09/02/08, done monthly.

May 13, 2008 (Routine)

Violations:

2-301.14 - Critical Repeat 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.
3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw shelled eggs were observed stored over marinated raw pork in the "True" 3 door refrigerator.2. Raw shelled eggs were found stored over raw fish and raw pork in the "United" 2 door refrigerator.3. Raw chicken was observed stored over raw fish in the "Kenmore" 1 door freezer located in the room with a "Private" sign.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw shelled eggs were observed stored over lettuce in the "True" 3 door refrigerator.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
3-501.16A2 - Critical Repeat Blanched pork belly meat was found sitting outside cold at the improper temperature of 70 oF.CORRECTED DURING INSPECTION.
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.
4-501.11 - Repeat The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.1. Gaskets were observed broken in the "United" 2 door refrigerator.2. The "Kenmore 10" chest freezer was observed in need of defrosting.
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.
6-303.11 - Repeat The light intensity is below 20 foot candles in th.e "True" 3 door refrigerator.
The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. 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.

Comments:
Note to file

April 03, 2008 (Routine)

Violations:

2-301.12B - Critical Food employees did not use proper cleaning procedures to clean their hands and exposed portions of their arms.1. Employee was observed washing hands with gloves on.
Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under section 6-301.12. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a rest-room door.
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.
3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. Employee was observed serving lemon wedges on customer plate with bare hands.
Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
3-302.11 - Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken was found stored over raw beef and raw pork in the "United" 2 door refrigerator.2. Raw chicken was found stored over raw fish and imitation crab in the "Kenmore" 1 door upright freezer located at the kitchen.3. Raw chicken, raw beef, raw pork and raw fish were found stored intermingled with each other in the "Kenmore 10" chest freezer.4. Raw chicken was found stored over raw beef and raw butterfish in the left "Kenmore" 1 door freezer located in the room with a "Private" sign.5. Raw chicken was found stored over raw shrimp in the right "Kenmore" 1 door freezer located in the room with a "Private" sign.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw chicken was found stored over diced vegetables in the "Kenmore" 1 door upright freezer located at the kitchen.2. Raw shelled eggs were found stored over tapioca in the "True" 3 door refrigerator.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
3-302.11 - Critical Food is not in packages, covered containers, or wrappings.1. Cooked shredded chicken, chopped cabbage, broccoli and cucumbers were found uncovered in the "United" 2 door refrigerator.2. Crushed ice used to serve to customers was found uncovered in the "Kenmore" freezer in the kitchen.
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Soiled outer surface of bags were found in direct contact with halved cabbage and oriental cabbage in a container stored on work table in the kitchen.2. Soiled outer surface of bag containing fried pork rinds were found in direct contact with chopped cabbage, broccoli and cucumbers in the "United" 2 door refrigerator.3. Soiled outer surface of bag containing wrappers was found in direct contact with cooked beef in the "United" 2 door refrigerator.
Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
3-307.11 - Vegetable eggrolls being prepared were not protected from contamination of consumers in the dining room.1. Employee was preparing vegetable eggrolls on a table in the dining room, resulting in exposure to contamination from consumers in the dining area.
Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
3-501.15B - Food container of Pinakbet ( vegetable stew cooked 1 hour ago) was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.1. Containers of Pinakbet at 177oF were found cooling in tightly covered containers.CORRECTED DURING INSPECTION.
When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. Large food items, such as roasts, turkeys, and large containers of rice or refried beans, take longer to cool because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. If the hot food container is tightly covered, the rate of heat transfer is reduced, i.e., the time required for cooling and the time the food is exposed to optimal temperatures for bacterial multiplication or toxin production are increased.
3-501.16A2 - Critical Repeat The following foods were found cold holding at improper temperatures: 1. Boiled eggs at 49oF and Flan dessert at 47oF int he "United" 2 door 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.
3-501.17A - Critical Repeat Flan dessert (egg custard), cooked shredded chicken, cooked rice, diced melon, and cut mango 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.
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, 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. A date marking system that meets the criteria of this section 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 of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a 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 as specified under paragraph (B) of this section; 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. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
4-501.11 - Repeat The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design:1. The "United" 2 door refrigerator is not able to cold hold foods at 41oF or below.2. Gaskets were observed broken in the "United" 2 door refrigerator.3. "Kenmore" chest freezer was observed in need of defrosting.
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.
4-502.13 - Repeat 1. Manufacturer containers of Avocado ice cream were observed reused for the storage of cooked rice and cooked veggie mix.2. Manufacturer containers of "Sam Wang" soft tofu were observed being used for the storage of raw chicken.3. Bottles of soy sauce are being reused to store vinegar with red peppers and garlic on dining tables.
Discontinue the reuse of single-use containers for cooked rice and cooked veggie mix storage. Provide approved reusable food storage containers designed for your food storage needs.
4-601.11 - Repeat Encrusted grease deposits and/or other soil accumulations were observed on the food-contact surfaces of some of the skillets.
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and 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 food contact surface of various knives were not clean to sight and touch.
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.
4-602.13 - The nonfood-contact surface of the inner compartment of the fryer, outer pipes of fryer, and the bottom shelf of stainless steel work cart is 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.
4-702.11 - Critical Repeat Utensils and food-contact surfaces of equipment were not sanitized after cleaning.1. Employee did not sanitize dirty serving spoon before using spoon to serve food. He was observed just washing and rinsing the serving spoon.
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
5-205.15B - The handwashing sink in the kitchen is not maintained good repair.1. The handwashing sink in the kitchen was found slow to drain.
A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
6-202.11 - Repeat The light bulb in the "United" 2 door refrigerator located in the kitchen is not shielded, coated, or otherwise 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. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
6-303.11 - Repeat The light intensity is below 20 foot candles in the "True" 3 door refrigerator close to the dining area.
The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. 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.
6-501.12 - Repeat The following areas are not cleaned as often as necessary to keep them clean.1. Wall to the right of the 3 vat sink was observed with accumulations of grime.2. Floor by the fryer was observed wih accumulations of grease.3. Mice droppings were observed in the fryer inner compartment.
Physical facilities shall 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.

November 30, 2007 (Critical Procedures)

Violations:

3-501.14A - Critical Stewed chicken in tomato sauce cooked 2 hours ago was found at 135oF in the "United" refrigerator. This food was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
3-501.17A - Critical Flan dessert found int he "United" and "True" refrigerators that is 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.
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.
4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: knife.1. Employee did not sanitize dirty knife before using the knife to slice pork meat. He was observed just washing and rinsing the knife.
After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.

Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and the service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the manager's attention for correction. Information on Big 5 Food Borne Illnesses, Food cook temperatures sheet, Information on employee restriction and exclusion and information on employee health policy was handed to PIC.

May 03, 2007 (Routine)

Violations:

3-501.16A2 - Critical Repeat Foods cold holding at the improper temperature of 49°F in the "United" 2-door 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 to limit bacterial growth and/or toxin production.
4-501.11 - Repeat The "United" 2-door refrigerator is not maintained in a state of good repair and condition [not holding foods at 41°F or below].
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
4-502.13 - Repeat Single-service and single-use articles are reused [aluminium foil type pans observed on the shelving above the 3-vat sink, and bottles of soy sauce and vinegar with peppers, onions, and garlic on the tables].
Single-service and single-use articles may not be reused.
4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the shelves inside the "United" 2-door refrigerator.
Maintain nonfood-contact surfaces of equipment clean.
4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: some skillets.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
6-202.11 - Repeat The light bulb in the kitchen "United" 2-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 [check on-line sources for shatter-resistant bulbs].
6-303.11 - Repeat Inadequate light was noted in the "True" 3-door refrigerator.
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.
6-501.12 - Repeat Roach droppings were observed on the kitchen walls at the wall shelving.
Physical facilities shall be cleaned as often as necessary to keep them clean.
7-202.12 - Critical Repeat The cans of "Raid" ant & roach spray stored in the mop sink closet are not being used in accordance with law or the manufacturer's use directions [Household use only].
The "Raid" ant & roach spray must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items [Remove from the facility; use only commercial pesticides].

April 03, 2007 (Routine)

Violations:

3-302.11 - Critical Raw animal food not stored separately from ready-to-eat (RTE) food during storage, preparation, holding, and/or display [Raw shell eggs stored over fruits and vegetables in the "True" 3-door refrigerator].
Food shall be protected from cross contamination by: Separating raw animal foods during storage, preparation, holding, and display from: (a) Raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as fruits and vegetables, (b) Cooked RTE food.
3-304.14 - Cloth used for wiping counters and other equipment surfaces are not held in a chemical sanitizer solution of proper concentration and/or not laundered daily.
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).
3-501.16A2 - Critical Repeat Foods cold holding at the improper temperature of 53°F in the "United" 2-door 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 to limit bacterial growth and/or toxin production.
4-201.11 - Repeat The "Daewoo" and "Emerson" microwaves are not 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.
4-501.11 - Repeat The "United" 2-door refrigerator is not maintained in a state of good repair and condition [not holding foods at 41°F or below].
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
4-502.13 - Repeat Single-service and single-use articles are reused [aluminium foil type pans].
Single-service and single-use articles may not be reused.
4-601.11B - The nonfood-contact surfaces of the following equipment had an accumulation of dust, dirt, food residue, and/or other debris: the shelves in the "United" 2-door refrigerator.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-601.11B - The food contact surfaces of a couple of skillets are not kept free of encrusted grease deposits and/or other soil accumulations.
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
4-602.13 - Repeat The the door gaskets of the "Kemore" 1-door freezers, the tops of refrigerator and freezers, the shelves in the "Private" closet, and the doors of the rest-rooms has an accumulation of soil residues.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
5-501.113 - The gray dumpster has a broken lid.
Cover all waste containers when not in continuous use [have the broken dumpster lid replaced].
6-202.11 - Repeat The light bulbs in the kitchen "United" 2-door refrigerator and the "Kenmore" 1-door freezer are 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.
6-303.11 - Repeat Inadequate light was noted in the "True" 3-door refrigerator.
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.
6-501.111C - Critical Repeat Numerous mouse droppings were observed on the floor of the "Private" closet where two "Kenmore" 1-door freezers are stored. A couple of mouse droppings were also observed in the women's rest-room. Dead roaches and their droppings were observed on the shelves, on top of the "Kenmore" 1-door freezers in that same closet and on their door gaskets. Dead roaches and their droppings were also observed on the doors/door frames of the rest-room doors. Roach droppings were observed on the kitchen walls by the shelves where the cups/lids are stored (one package must be discarded); and up by the ceiling where there are some crevices.
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. Obtain a certified pest control operator.
6-501.12 - Repeat The floors in the closets and the walls in the kitchen were 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.
7-202.12 - Critical The cans "Raid" ant & roach spray stored in the mop sink closet are not being used in accordance with law or the manufacturer's use directions [Household use only].
The "Raid" ant & roach spray must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items [Remove from the facility; use only commercial pesticides].

August 23, 2006 (Routine)

Violations:

3-501.16A2 - Critical Pork at 52 F inside the United reach-in cooler.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 5°C (41°F) or less.
4-201.11 - Repeat The two chest home style freezers and the up right cooler are 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.
4-501.11 - Repeat The shelve of the United reach-in cooler are rusty.
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 - Repeat Manufacturer containers were observed reused for the storage of other food products.
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pans.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
6-501.111C - Critical Repeat Mice droppings were found under the 3-part sink.
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 The walls around the kitchen hood and the kitchen floor need 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.

April 06, 2006 (Routine)

Violations:

2-401.11 - Critical The personnel is drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
3-302.11 - Critical Repeat Unwrapped or uncovered food lettuce on the shelf by the grill.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-501.18 - Critical The prepared ready-to-eat (RTE) food in plastic containers 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.
4-101.111 - The paper bags and paper mats used to line shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-201.11 - Repeat The Daewood and Emerson microwave are 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.
4-204.112 - Repeat There was no temperature measuring device located in the Kenmore chest freezers.
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 stoppers (drain plugs)in the 3-compartment sink do not hold water.
Repair or replace the stoppers (drain plugs) in accordance with the manufacturer's specifications.
4-502.13 - Manufacturer containers (plastic bags) were reused for the storage of raw meats..
Discontinue the reuse of single-use containers for raw meat storage. Provide approved reusable food storage containers designed for your food storage needs.
4-502.13 - Single-service items were observed reused for the storage of fruits, vegetables and food prepared in the establishment.
Discontinue the reuse of single-use containers for fruits, vegetables and food prepared in the establishment storage. Provide approved reusable food storage containers designed for your food storage needs.
4-602.13 - Repeat The nonfood contact surface of the top shelf across of the 3-compartment sink had accumulations of grime and debris. The freezer gaskets are lined with roach droppings in the freezer room.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
4-603.14 - Tongs were observed soiled after being cleaned using the 3-compartment sink method. The tongs were visibly soiled in the middle of them.
Make sure that the cleaning agent/method used is recommended for the type(s) of soil(s) on food-contact surfaces. Ensure clean food-contact surfaces.
5-205.15B - The sink basin at the kitchen hand sink is slow to drain.
Plumbing systems and components shall be maintained in good repair.
6-201.11 - The ceilings in the bathroom are not designed, constructed, or installed so that they are smooth and easily cleanable.
The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
6-202.11 - Repeat The light bulbs in the Kenmore freezer 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.
6-303.11 - Inadequate light was noted in the True 3 glass door refrigerator.
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.
6-303.11 - Inadequate light was noted in the kitchen. 5 light panels in the main dining room area are out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-501.111C - Critical Repeat Mouse droppings and roach bodies were observed in the freezer room..
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.
6-501.14 - Intake and exhaust air ducts are not being cleaned.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
9.2-3.3 - Critical The food manager is not properly training the food service personnel in sanitary food-handling techniques. One of the staff members did not know how much bleach to put in the wiping rag solution.
The food manager is responsible for training food service personnel in sanitary food-handling techniques and proper methods of food protection, and for ensuring that good public health and food protection practices and sanitary techniques in manufacturing, storing, serving and transporting foods are used at all times on the premises under his/her control.

September 15, 2005 (Routine)

Violations:

3-302.11 - Critical Repeat Some unwrapped or uncovered food in the refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-304.12 - Rice spoon stored in standing water.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
3-304.14 - Repeat Wiping cloths improperly stored between use. Sanitizing bucket not provided.
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.
3-602.11 - Food packaged in the establishment is not labeled in accordance with law (Sweet dessert).
Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
4-201.11 - Repeat The Kenmore freezer and the 2 microwave (Sharp & Daewoo) are 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.
4-501.11 - Repeat The shelving in the United refrigerator were rusty and had peeling paint.
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.
4-602.13 - Repeat Thekitchen shelves 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.
4-603.16 - Repeat 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.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at tyhe kitchen hand sink and the restroom hand sinks.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
6-303.11 - Repeat Inadequate lighting in hallway leading to food storage and restrooms.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
6-501.111C - Critical Repeat Some mouse droppings on floor around the water heater.
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.
6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment (Old slicer covered up in hallway).
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
6-501.12 - Kitchen floor under and around equipments 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.

September 15, 2005 (Routine)

Violations:

3-302.11 - Critical Repeat Some unwrapped or uncovered food in the refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-304.12 - Rice spoon stored in standing water.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
3-304.14 - Repeat Wiping cloths improperly stored between use. Sanitizing bucket not provided.
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.
3-602.11 - Food packaged in the establishment is not labeled in accordance with law (Sweet dessert).
Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
4-201.11 - Repeat The Kenmore freezer and the 2 microwave (Sharp & Daewoo) are 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.
4-501.11 - Repeat The shelving in the United refrigerator were rusty and had peeling paint.
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.
4-602.13 - Repeat Thekitchen shelves 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.
4-603.16 - Repeat 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.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at tyhe kitchen hand sink and the restroom hand sinks.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
6-303.11 - Repeat Inadequate lighting in hallway leading to food storage and restrooms.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
6-501.111C - Critical Repeat Some mouse droppings on floor around the water heater.
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.
6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment (Old slicer covered up in hallway).
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
6-501.12 - Kitchen floor under and around equipments 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.

May 03, 2005 (Routine)

Violations:

3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators and freezers. Containers of food were found nesting on top of food.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-302.11 - Critical Repeat Damaged food containers were used to store food and are subject to contamination.
Prevent cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.
3-302.11 - Critical Repeat Raw animal food (raw meat, eggs)stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.12 - Repeat Unlabeled food containers. i.e. seasonings
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.
4-101.11 - The grill is filthy and resting directly on top of raw wood blocks which are not cleanable. In addition, food contact surfaces (under cutting boards, food carts) were lined with newspaper.
Replace the above equipment with commercial food grade . The equipment must be cleanable . Use washable rubber mats under cutting boards to prevent slipping.
4-201.11 - Repeat The homestandard refrigeration units listed above and the two microwaves (Daewood and Sharp) are 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.
4-204.112 - There was no temperature measuring device located in the refrigeration units listed above.
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 shelving in the United refrigerator had peeling paint .
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 - Repeat Damaged manufacturer containers were observed reused for the storage of food. Also, old bamboo chopsticks were re-used.
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
4-601.11A - Critical The following utensils were observed soiled to sight and touch: interiors of the refrigerators and freezers
Clean and sanitize these surfaces for food contact.
4-602.12 - All the food contact equipment surface of the hood are observed soiled with accumulations of grime and debris. i.e.oven, burners, grill
Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use.
4-602.12 - The (cavity, door seal) of the microwave oven was observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
4-602.13 - Repeat The nonfood contact surface of the kitchen shelves 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 - The light bulbs in the commercial Kenmore freezer 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.
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.
6-303.11 - There was no light in hallway leading to food storage and restrooms.
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.
6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. There was an old slicer covered up in the hallway.
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.

May 03, 2005 (Routine)

Violations:

3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators and freezers. Containers of food were found nesting on top of food.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-302.11 - Critical Repeat Damaged food containers were used to store food and are subject to contamination.
Prevent cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.
3-302.11 - Critical Repeat Raw animal food (raw meat, eggs)stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.12 - Repeat Unlabeled food containers. i.e. seasonings
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.
4-101.11 - The grill is filthy and resting directly on top of raw wood blocks which are not cleanable. In addition, food contact surfaces (under cutting boards, food carts) were lined with newspaper.
Replace the above equipment with commercial food grade . The equipment must be cleanable . Use washable rubber mats under cutting boards to prevent slipping.
4-201.11 - Repeat The homestandard refrigeration units listed above and the two microwaves (Daewood and Sharp) are 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.
4-204.112 - There was no temperature measuring device located in the refrigeration units listed above.
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 shelving in the United refrigerator had peeling paint .
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 - Repeat Damaged manufacturer containers were observed reused for the storage of food. Also, old bamboo chopsticks were re-used.
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
4-601.11A - Critical The following utensils were observed soiled to sight and touch: interiors of the refrigerators and freezers
Clean and sanitize these surfaces for food contact.
4-602.12 - All the food contact equipment surface of the hood are observed soiled with accumulations of grime and debris. i.e.oven, burners, grill
Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use.
4-602.12 - The (cavity, door seal) of the microwave oven was observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
4-602.13 - Repeat The nonfood contact surface of the kitchen shelves 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 - The light bulbs in the commercial Kenmore freezer 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.
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.
6-303.11 - There was no light in hallway leading to food storage and restrooms.
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.
6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. There was an old slicer covered up in the hallway.
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.

December 22, 2004 (Routine)

Violations:

3-501.17 - Critical The prepared, refrigerated ready-to-eat food 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.
3-302.11 - Critical Some unwrapped or uncovered food in the prep refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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.
4-502.13 - Repeat Containers and Tofu and Kikkoman Soy sauce were observed reused for the storage of flour, salt, sugar...
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
6-501.111C - Critical Some mouse droppings on kitchen floor and in cabinet out front.
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.
4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the stove and the cooking pans.
Clean and sanitize food-contact and non-food contact surfaces of equipments and pans. Discard carbonized pans due to lack of cleanability.
4-601.11 - Kitchen shelves in need of cleaning.
Maintain nonfood-contact surfaces of equipment clean.
4-602.13 - Spice cart not kept clean.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
3-302.12 - Repeat Some bulk food containers 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.
6-304.11 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors: Men's Room exhaust fan not working.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
4-603.16 - Repeat 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).2 stoppers were missing.
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
3-501.15 - The flanc dessert cooling was not adequate: cooling at room temperature.
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.
4-201.11 - The Daewoo and the Sharp are 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.
4-501.11 - Repeat Prep refrigerator shelves peeling paint and rusted.Inside of Sharp microwave rusted.
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.
6-501.11 - Some kitchen floor tiles chipped/damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
2-402.11 - Employee observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
4-101.111 - Brown paper used to line spice cart.
Remove brown paper for easy cleaning.

December 22, 2004 (Routine)

Violations:

3-501.17 - Critical The prepared, refrigerated ready-to-eat food 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.
3-302.11 - Critical Some unwrapped or uncovered food in the prep refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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.
4-502.13 - Repeat Containers and Tofu and Kikkoman Soy sauce were observed reused for the storage of flour, salt, sugar...
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
6-501.111C - Critical Some mouse droppings on kitchen floor and in cabinet out front.
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.
4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the stove and the cooking pans.
Clean and sanitize food-contact and non-food contact surfaces of equipments and pans. Discard carbonized pans due to lack of cleanability.
4-601.11 - Kitchen shelves in need of cleaning.
Maintain nonfood-contact surfaces of equipment clean.
4-602.13 - Spice cart not kept clean.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
3-302.12 - Repeat Some bulk food containers 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.
6-304.11 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors: Men's Room exhaust fan not working.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
4-603.16 - Repeat 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).2 stoppers were missing.
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
3-501.15 - The flanc dessert cooling was not adequate: cooling at room temperature.
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.
4-201.11 - The Daewoo and the Sharp are 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.
4-501.11 - Repeat Prep refrigerator shelves peeling paint and rusted.Inside of Sharp microwave rusted.
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.
6-501.11 - Some kitchen floor tiles chipped/damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
2-402.11 - Employee observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
4-101.111 - Brown paper used to line spice cart.
Remove brown paper for easy cleaning.

December 20, 2004 (Routine)

Comments:
Closed. Will come back to-morrow.

December 20, 2004 (Routine)

Comments:
Closed. Will come back to-morrow.

August 11, 2004 (Routine)

Violations:

6-501.111 - Critical Repeat Harborage conditions exist. Observed some mice droppings in the front service area, kitchen amd store room. Noted a new hole on wall in store room.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
3-501.14 - Critical Observed couple of veg. and meat dishes sitting at room temperature. (veg and meat at 108oF and eggroll mix at 123oF.
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.
3-501.16A2 - Critical Cooked meat dish cold holding at 89oF at room temperature.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
3-302.12 - Couple of bulk food container unlabeled.
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.
4-601.11A - Critical The reach-in refrigerator racks were observed soiled to sight and touch.
Clean and sanitize these surfaces for food contact.
4-601.11 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: cooking pans.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
4-101.110 - Scoring and/or scratching utensils and cleaning aids are being used with kitchenware that have a perfluorocarbon resin coating (non-stick surface).
Discontinue use of sharp or rough-edged utensils, and/or abrasive cleaners to prevent scratching of the nonstick finish.
6-303.11 - Several light bulbs in the kitchen /prep area burn out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-304.11 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. (Mens restroom ventillation fan not working.)
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
3-202.15 - Critical Food from damaged packaging offered for sale or service. Found a severely dented can of oyster sauce in the service/resale 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.
4-501.11 - The door and door bracket of the reach-in freezer in storage is badly damaged and cracked.The reach-in refrigerator racks are rusted..
Repair or replace the door in accordance with the manufacturer's specifications.
4-501.11 - The homestyle refrigerator in the front area is icing up.
Repair the refrigerator 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.
4-603.16 - 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. Drain plug of 3-pt sink missing.
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meat stored above cooked food and vegetable in reach-in refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
4-502.13 - Manufacturer containers were observed reused for the storage of FOOD.
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
4-901.11 - Plastic containers for food storage were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
4-901.11 - Silverwares were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.

August 11, 2004 (Routine)

Violations:

6-501.111 - Critical Repeat Harborage conditions exist. Observed some mice droppings in the front service area, kitchen amd store room. Noted a new hole on wall in store room.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
3-501.14 - Critical Observed couple of veg. and meat dishes sitting at room temperature. (veg and meat at 108oF and eggroll mix at 123oF.
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.
3-501.16A2 - Critical Cooked meat dish cold holding at 89oF at room temperature.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
3-302.12 - Couple of bulk food container unlabeled.
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.
4-601.11A - Critical The reach-in refrigerator racks were observed soiled to sight and touch.
Clean and sanitize these surfaces for food contact.
4-601.11 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: cooking pans.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
4-101.110 - Scoring and/or scratching utensils and cleaning aids are being used with kitchenware that have a perfluorocarbon resin coating (non-stick surface).
Discontinue use of sharp or rough-edged utensils, and/or abrasive cleaners to prevent scratching of the nonstick finish.
6-303.11 - Several light bulbs in the kitchen /prep area burn out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-304.11 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. (Mens restroom ventillation fan not working.)
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
3-202.15 - Critical Food from damaged packaging offered for sale or service. Found a severely dented can of oyster sauce in the service/resale 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.
4-501.11 - The door and door bracket of the reach-in freezer in storage is badly damaged and cracked.The reach-in refrigerator racks are rusted..
Repair or replace the door in accordance with the manufacturer's specifications.
4-501.11 - The homestyle refrigerator in the front area is icing up.
Repair the refrigerator 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.
4-603.16 - 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. Drain plug of 3-pt sink missing.
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meat stored above cooked food and vegetable in reach-in refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
4-502.13 - Manufacturer containers were observed reused for the storage of FOOD.
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
4-901.11 - Plastic containers for food storage were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
4-901.11 - Silverwares were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.

May 12, 2004 (Routine)

Comments:
Establishment REOPENED MAY 12, 2004. FACILITY LOOKS GOOD. MICE INFESTATION UNDER CONTROL. KEEP UP WITH CLEANING AND HAVE EXTERMINATOR CONTINUE ON PEST CONTROL SERVICES.

May 12, 2004 (Routine)

Comments:
Establishment REOPENED MAY 12, 2004. FACILITY LOOKS GOOD. MICE INFESTATION UNDER CONTROL. KEEP UP WITH CLEANING AND HAVE EXTERMINATOR CONTINUE ON PEST CONTROL SERVICES.

May 10, 2004 (Routine)

Violation: 6-501.111 - Critical Repeat Harborage conditions exist. Still lots of mice droppings noted. Found droppings on floors in service area, floors in the kitchen area, on shelving, on top of food containers, in bus pans where food are stored, in utensil containers, in the mop room area and in the hall way. New and old mice droppings and gnawing noted.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Establishment needs to continue with treatment for the mice problems. Found several holes on walls in the kitchen and prep area. Found new and old mice droppings and gnawing. Continue to clean up. Make sure exterminator has eliminated the mice problem then seal all holes. (Exterminator had placed several bait stations and glue traps) Call to reopen at 703 887-2917

May 10, 2004 (Routine)

May 05, 2004 (Routine)

Violations:

6-501.111 - Critical Repeat Harborage conditions exist. Lots of mice droppings noted.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meats stored above cooked food and vegetables.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.11 - Critical Unwrapped or uncovered food in the reach-in refrigerator. Cooked foods in containers at the reach-in refrigerator uncovered.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
2-402.11 - Repeat 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.
3-304.12 - Repeat In-use utensils improperly stored between use. Rice scoop stored in standing water.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
3-501.17 - Critical Repeat The prepared, refrigerated RTE FOOD 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.
6-501.11 - Walls in kitchen and prep area is not maintained in good repair. Some holes noted on walls. Some paint peeled off walls.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-304.11 - Repeat Ventilation in the Men's room is not working.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
6-301.14 - Repeat 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.
4-602.12 - Repeat The cavity, door seal of the microwave oven was observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
4-601.11A - Critical The interior of the reach-in refrigerators were observed soiled to sight and touch.
Clean and sanitize these surfaces for food contact.
4-202.16 - Repeat Aluminum foil and newspaper used to line shelf prep table.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Kitchen shelves, counters, food carts, stove top, exhaust fan and exterior of equipment
Maintain nonfood-contact surfaces of equipment clean.
2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks.
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 Creamer cold holding at 62oF on top of counter.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
3-304.14 - Wiping cloths improperly stored between use. Several wet wiping cloth stored on counter.
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.
4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. There was no sanitizing solution in sanitizing bucket.
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
4-101.111 - The metal banded brush used for basting is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-501.11 - Repeat Refrigerator racks rusted and paint peeling off racks.Ice machine is not in working condition.
Repair the refrigerator racks 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.
3-501.16 - Critical Fried pork leg/thigh hot holding at 79oF at room temperature should be discarded.Fried chicharones at 77oF.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140°F or above to inhibit the growth of harmful bacteria.
3-501.13 - Improper methods used to thaw shrimps and raw meat. Thawing at room temperature in 3-pt sink.
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
4-501.12 - The cutting board is 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 .
4-502.13 - Manufacturer containers were observed reused for the storage of FOOD. (buckets and plastic containers)
Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
4-502.13 - Single-service items were observed reused for the storage of FOOD. (plastic bags from grocery)
Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
6-303.11 - Repeat Light burn out in food prep area.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-501.12 - Repeat Floor under equipment, at corners, stove area and storage area 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.
4-204.11 - Grease from the exhaust hood system at the cook line was observed with grease accumulations.
Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
3-202.15 - Critical Food from severely damaged packaging offered for sale or service.
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.
6-501.16 - Repeat Mops and brooms are not hung up to air dry. Noted wet mop on floor in hallway.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. (ice machine and all other unnecessary items)Front service area cluttered. Remove all unnecessary items. Clean and organize facility.
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:
ESTABLISHMENT CLOSED. TO REOPEN CALL ARLINGTON COUNTY ENVIRONMENTAL HEALTH BUREAU. 703 887-2917
THINGS TO DO TO REOPEN.
1. Clean and organize kitchen, front service area, storeroom and hall way.. Remove all unnecessary items and ice machine that is not in working order. Move all equipment away from walls and clean floors, remove all mice droppings and clean the establishment. Call exterminator and have him treat for mice. Seal all holes in walls observed. The environmental Health personnel will evaluate the facility and will reopen when the mice infestation is eliminated/controlled.

May 05, 2004 (Routine)

Violations:

6-501.111 - Critical Repeat Harborage conditions exist. Lots of mice droppings noted.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meats stored above cooked food and vegetables.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.11 - Critical Unwrapped or uncovered food in the reach-in refrigerator. Cooked foods in containers at the reach-in refrigerator uncovered.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
2-402.11 - Repeat 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.
3-304.12 - Repeat In-use utensils improperly stored between use. Rice scoop stored in standing water.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
3-501.17 - Critical Repeat The prepared, refrigerated RTE FOOD 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.
6-501.11 - Walls in kitchen and prep area is not maintained in good repair. Some holes noted on walls. Some paint peeled off walls.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-304.11 - Repeat Ventilation in the Men's room is not working.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
6-301.14 - Repeat 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.
4-602.12 - Repeat The cavity, door seal of the microwave oven was observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
4-601.11A - Critical The interior of the reach-in refrigerators were observed soiled to sight and touch.
Clean and sanitize these surfaces for food contact.
4-202.16 - Repeat Aluminum foil and newspaper used to line shelf prep table.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Kitchen shelves, counters, food carts, stove top, exhaust fan and exterior of equipment
Maintain nonfood-contact surfaces of equipment clean.
2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks.
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 Creamer cold holding at 62oF on top of counter.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
3-304.14 - Wiping cloths improperly stored between use. Several wet wiping cloth stored on counter.
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.
4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. There was no sanitizing solution in sanitizing bucket.
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
4-101.111 - The metal banded brush used for basting is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-501.11 - Repeat Refrigerator racks rusted and paint peeling off racks.Ice machine is not in working condition.
Repair the refrigerator racks 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.
3-501.16 - Critical Fried pork leg/thigh hot holding at 79oF at room temperature should be discarded.Fried chicharones at 77oF.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140°F or above to inhibit the growth of harmful bacteria.
3-501.13 - Improper methods used to thaw shrimps and raw meat. Thawing at room temperature in 3-pt sink.
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
4-501.12 - The cutting board is 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 .
4-502.13 - Manufacturer containers were observed reused for the storage of FOOD. (buckets and plastic containers)
Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
4-502.13 - Single-service items were observed reused for the storage of FOOD. (plastic bags from grocery)
Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
6-303.11 - Repeat Light burn out in food prep area.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-501.12 - Repeat Floor under equipment, at corners, stove area and storage area 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.
4-204.11 - Grease from the exhaust hood system at the cook line was observed with grease accumulations.
Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
3-202.15 - Critical Food from severely damaged packaging offered for sale or service.
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.
6-501.16 - Repeat Mops and brooms are not hung up to air dry. Noted wet mop on floor in hallway.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. (ice machine and all other unnecessary items)Front service area cluttered. Remove all unnecessary items. Clean and organize facility.
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.

January 06, 2004 (Routine)

Violations:

6-501.111C - Critical Repeat Lots of mouse droppings on kitchen floor, bar floor, kicthen shelves, front cabinets.
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.
3-501.17 - Critical Repeat Some prepared, refrigerated ready-to-eat food 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.
6-501.12 - Repeat Floor under & around equipments, and at corners not ektp 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.
6-304.11 - Repeat The vent in the Men's Room not working.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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.
2-402.11 - Repeat One employee observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
4-202.16 - Repeat Aluminum foil used to line shelf under thegrill.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
4-601.11 - Repeat Kitchen shelves and racks not kept clean.Front cabinets in need of cleaning.
Maintain nonfood-contact surfaces of equipment clean.
4-602.12 - Accumulation of encrusted food debris and grease on top of stove.
Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use.
6-501.16 - Repeat 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.
4-402.11 - Men's Room handsink not saled to wall.
Recaulk.
4-501.11 - Repeat Ice machine not in working condition.Kitchen upright refrigerator with rusty and peeling paint racks.
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.
4-602.13 - 3-part sink caulking moldy.
Clean and recaulk.
4-201.11 - Whirlpool and Kenmore 10 freezers are 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.

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Little Quiapo Restaurant, 4807 N 1st St, Arlington, VA - Restaurant inspection findings and violations

Business Info

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

October 06, 2009 (Routine)

September 22, 2009 (Follow-up)

September 16, 2009 (Routine)

June 17, 2009 (Critical Procedures)

January 08, 2009 (Routine)

September 11, 2008 (Critical Procedures)

May 13, 2008 (Routine)

April 03, 2008 (Routine)

November 30, 2007 (Critical Procedures)

May 03, 2007 (Routine)

April 03, 2007 (Routine)

August 23, 2006 (Routine)

April 06, 2006 (Routine)

September 15, 2005 (Routine)

September 15, 2005 (Routine)

May 03, 2005 (Routine)

May 03, 2005 (Routine)

December 22, 2004 (Routine)

December 22, 2004 (Routine)

December 20, 2004 (Routine)

December 20, 2004 (Routine)

August 11, 2004 (Routine)

August 11, 2004 (Routine)

May 12, 2004 (Routine)

May 12, 2004 (Routine)

May 10, 2004 (Routine)

May 10, 2004 (Routine)

May 05, 2004 (Routine)

May 05, 2004 (Routine)

January 06, 2004 (Routine)

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