August 07, 2009 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms and diagnosis.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The person in charge shall know the symptoms associated with foodborne illness (E.coli, Salmonella, Typhi, Shigella, Norovirus and Hepatitis). Common symptoms of foodborne illness include vomiting, diarrhea, jaundice and/or sore throat with fever.
• 2-301.15 - A food employee was observed cleaning their hands in the 3-vat sink.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:Observed employee handle ready to eat rolls with bare hands, bowl utilized as a scoop for rice and bowl utilized as a scoop for ice. DISCARDED THE ROLLS
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed ceviche stored over potatoes and beans in the True refrigerator, raw fish over lettuce in the Penn walk in and raw shell eggs stored over drink mixes in the bar prep refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed in the walk in freezer raw chicken over beef
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:Observed several containers of prepped food in the True refrigerator to the right of the cookline uncovered
  Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows:Observed utensils, on the cookline, stored in standing water
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(D) - Heavily soiled wiping cloths in use.
  Dry and wet wiping cloths shall be free of food debris and visible soil.
• 3-501.14(A)(2) - Corrected During Inspection Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours.Observed noodles cooked at 8am, at 73F at 4 pm DISCARDED
  Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:Observed pasta cooked at 8am at 73F, in a cover, narrow container
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed beans at 109F
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed whole potatoes at 58F, yuca at 58F, quartered tomatoes at 59F, noodles at 46 and at 73F, cow's feet at 51F, sweet potatoes at 51F, tripe at 57F DISCARDED COW'S FEET, SWEET POTATOES AND TRIPE
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Tamales
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on August 1 they shall be date marked with a "use by" date not exceeding August 7.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment:Observed no refrigerator or freezer contained a thermometer
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.Observed the 3 door prep refrigerator, opposite the cookline, the ICS walk in refrigerator and the Penn walk in refrigerator are holding phf at 41F or less
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-501.11(B) - The door gasket of the following unit are damaged:Observed the walk in refrigerator gasket is torn
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch:Carrot dicer
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:Observed the gaskets of the True refrigerator, to the right of the cookline, exhibit grime and debris. Additionally, the caulking on all handsinks exhibit grime and debris.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-205.11(B) - The handwashing station at the bar being used to store ashtrays.
  A handwashing sink may not be used for purposes other than hand washing.
• 5-205.15(B) - The sink basin at the handsink adjacent to the employee's restroom is slow to drain. Additionally, the Insinkerator is clogged and not working
  A plumbing system shall be maintained in good repair.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies bathroom.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the screen door leading to the rear of the facility.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-301.11 - Observed that hand soap was not provided at the bar handsink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at the bar handsink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at the employee restroom.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas.Observed a light bulb is out on the cookline
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Observed that the cove molding is missing near the ice maker.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(C) - Critical Methods are not being used to control pests.Observed two live roaches
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.12(A) - Observed that the entire kitchen area - dishwashing area, prep line, cookline, dry storage - area is need of cleaning. Additionally, observed greasicles on filters in hood
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Observed foam soap stored with Daily's drink mixes
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

April 07, 2009 (Follow-up)

March 12, 2009 (Follow-up)

• 3-402.11(A) - Critical Repeat The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:Observed squid, used in ceviche, requires parasite destruction
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
• 5-202.13 - Critical Repeat An air gap between the water supply outlet and the flood rim level of the sanitize sink in the 3-vat sink is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.

February 23, 2009 (Follow-up)

February 20, 2009 (Follow-up)

• 3-402.11(A) - Critical Repeat The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:Observed no letter of parasite destruction for squid
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cut, raw chicken at 44F, raw chicken thighs at 44F, raw beef at 46F and papa a la huancaina at 47F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-603.11(B) - Critical Repeat The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:Observed no disclosure statement is present on the menu
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 5-202.13 - Critical Repeat An air gap between the water supply outlet and the flood rim level, of the sanitize basin of the 3-vat sink, is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.

February 19, 2009 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw chicken over potatoes and raw eggs stored over broccoli and celery in walk in
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-402.11(A) - Critical The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:Observed no letter of parasite destruction for squid
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cut, raw chicken at 44F, raw chicken thighs at 44F, raw beef at 46F and papa a la huancaina at 47F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:Observed no disclosure statement is present on the menu
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 3-701.11(A) - Corrected During Inspection Critical The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned:Observed moldy shredded monterey jack cheese in the Penn walk in
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level, of the sanitize basin of the 3-vat sink, is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Observed quaternary ammonium tablets stored above sugar and hydrogen peroxide above spices
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

November 13, 2008 (Follow-up)

February 06, 2008 (Routine)

• 3-203.11(A) - The molluscan shellfish are not stored in their original container at reach in unit; shellfish were transfered to steel container.
  Molluscan shellfish (oysters, clams, mussels) may not be removed from the container in which they are received other than immediately before sale or preparation for service.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - observed raw fish stored over noodles in reach in unit left of stove.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination - fish stored over noodles in reach in unit by stove.
  Foods shall remain covered at all times to prevent potential cross contamination.
• 3-304.14(B)(1) - Repeat Improper storage of wet wiping cloths observed.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.14(E) - Wet wiping cloth buckets improperly stored.
  Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours - boiled egg and sweet potato served at buffet at 50F or above.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: mojarra fried fish.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above. Item was reheated prior to reservice at buffet.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - egg and sweet potatoes at buffet observed at 49-50F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. Items are going to be chilled rapidly prior to reservice.
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F - beans, beef stew, beef tips.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 3-501.17(B) - Corrected During Inspection Critical The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: flan dessert.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: specialty drink Pisco Sour containing raw egg white.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. Alternatively you may wish to purchase pasteurized egg white product from your supplier.
• 4-301.11 - The exterior produce cooler is not currently operating as required to cold hold food at a temperature of 41F or less. In addition, the multidoor reach in unit was not functional; staff are relying on cooler for primary cold hold storage at this time.
  Refrigerators shall be capable of holding foods at a temperature of 41f or below. Service cooler to ensure ambient temperature holds at 41F or less consistently. Service mult-door reach in unit to restore cold hold capacity for increased cold hold storage in kitchen.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall monitor the concentration of the sanitizing solution using a test kit or other device.
• 4-602.11(C) - Corrected During Inspection Critical Spoons used for flan were left overnight in reach in unit.
  If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 4-603.14(A)-(B) - Glassware observed with residual material and was observed ineffectively cleaned by (manual, mechanical) warewashing.
  Equipment food contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine.
• 5-202.12(A) - The handwashing sink at employee restroom does not have an operational hot water faucet.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
• 5-205.11(B) - The handwashing station at the was used to draw water for food preparatoin.
  A handwashing sink may not be used for purposes other than hand washing.
• 5-205.15(B) - Critical Three compartment sink fixture is non functional; staff must draw water from other fixture in order to manually sanitize.
  A plumbing system shall be maintained in good repair.
• 6-501.11 - Repeat Observed that the exterior cooler door was damaged.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(D) - Repeat Harborage conditions exist; fruit flies seen around bar compartment sink and handsink.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.

August 16, 2007 (Complaint)

• 6-202.15(A)(1)-(3) - Observed that the back door is kept open for ventilation. Note: Operator stated that a screen door will be installed at the back door.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-501.11 - Observed holes in walls and walls coving missing in food storage area.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(B) - The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed rodent droppings in storage area and by the ice machine.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
• 6-501.111(D) - Harborage conditions exist. Observed the following;1. Holes in walls in food storage area.2. unnecessary items stored in food prep and storage area.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.112 - Corrected During Inspection Observed a dead trapped mouse under a shelf in dry storage area down stairs.
  Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Old dough mixer, grill plate and tables in storage area.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed trash and rodent dropping in food storage and behind ice machine.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

July 24, 2007 (Routine)

• 2-402.11(A) - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw marinated chicken stored over raw talapia in downstairs walk in refrig.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. Observed wine bottles left in ice which was being used a drinking water ice.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-304.14(B)(1) - Corrected During Inspection Repeat Wet wiping towels left o counters after use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.13(A)-(D) - Corrected During Inspection Repeat Observed the following food thawing using an improper method: Frozen talapia left on prep sink for thawing.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Observed no date marking on cooked beef and beef soup stored in walk in refrig. on main floor.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-501.11(A) - Observed True 2 Dr freezer in disrepair. Unit is not being used to store any food items. Note: Mechanic is working on the unit and replacing part.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:1. Gasket of True 2 Dr reach in refrig.2. Covers of ice machine.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-202.15(D)(1)-(3) - Corrected During Inspection Observed that the back door kept open for ventilation.
  Keep the back door closed or install screen door to prevent the entry of pest and rodent into the establishment.
• 6-301.11 - Corrected During Inspection Repeat Observed that hand soap was not provided at employees rest room handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.12(A) - Repeat Observed that the floor and walls behind and under the 3-vat sink and ware washing machine are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

February 01, 2007 (Critical Procedures)

• 2-401.11(A) - Critical A food employee was observed drinking coffee in an open cup in food prep area.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
• 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows:Open juice containers stored by hand washing sink in food prep area.
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 3-402.11(A) - Critical No parasite destruction records available for mahi mahi and Tilapia fish offered for service or sale in the ready-to-eat form. Note: Supplier was called and above cited documentation will be faxed to the facility.Note: A letter from supplier was faxed stating above cited requirements.
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: Frozen mahi mahi and tilapia are thawed at room temp. over night.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Mahi mahi in refrig units 44 - 51 F. Frozen mahi mahi and Tilapia are thawed at room temperature over night before preparation.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Walk-in refrig. - No date marking system is being followed.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Dough mixer bowel used to stored dirty linens and tools.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-703.11(C) - Critical After manual washing and cleaning of large utensils and equipment, sanitizing is not being done.
  Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100F or a pH of 8 or less and a water temperature of 75F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.

December 19, 2006 (Routine)

• 3-202.15 - Critical Food from damaged packaging observed in shelving unit on 1st Fl.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Observed fresh whole fish over uncovered tomato.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready to eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered ice supply observed at bar. Uncovered tomato observed under supply of fresh whole fish in 2nd floor cooler.
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Improper use of wet wiping cloths.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off floor at 1st floor cooler.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Critical The heavy cream and fish were cold holding at 52F and 47F.
  Potentially hazardous foods shall be held cold at a temperature of 41f or below.
• 3-501.17(A)(2) - Critical The prepared ready-to-eat (RTE) beans, cooked beef cubes and other items in the refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f-45f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-301.11 - 1st Floor cooler was observed with ambient temperature of approximately 47F.
  Equipment for holding cold food shall be sufficient to maintain foods at 45F or less.
• 4-501.11(A) - Kitchen ice machine lids missing and replaced with unwashed cutting boards.
  Equipment shall be maintained in a state of repair and working condition.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - cutting boards used to cover ice machine in main kitchen- front face of stoves- sides of grease fryer
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at bar handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.111(D) - Harborage conditions exist due to food residue near stoves and fryer.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.12(A) - Observed oil residue and food particles on floors and walls behind ovens and stoves is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

July 07, 2006 (Follow-up)

June 26, 2006 (Complaint)

• 6-501.111C - Critical Observed fresh (dark) mouse droppings along coving at front of dais abutting front windows of restaurant, there is a hole chewed into the coving through the wall. Also observed mouse droppings around coving in water heater room.
  Contact a professional pest control operator to have them place out glue boards w/ "finger of peanut butter" along the wall coving throughout the restaurant, also place out bait traps. Check the glue boards and bait traps daily for at least a week. Even if immediate results are not obtained, keep glue boards out since mice will eventually acclimate to the devices and be trapped. Provide copy of pest control report detailing the services made by Friday, June 30, 2006.
• 6-501.111D - Observed numerous gaps along wall coving, stored furniture inside restaurant, and door open to elements outside. These conditions promote harborage conditions which allow mice to nest.
  Eliminate these harborage conditions by sealing all exposed holes in coving, keep exterior doors closed at all times, and eliminate on-site storage of unused furniture
• 6-501.12A - Repeat Observed rodent feces accumulated around hole in coving at bottom of front dais and coving around water heater room.
  Clean and pull out booths and their partitions in dining area each night in order to properly clean and remove food debris which attracts rodents. Clean kitchen walls, floors and coving to remove food source, ensure trash is emptied nightly before leaving and doors are sealed/secured to prevent re-entry.

May 04, 2006 (Critical Procedures)

• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. (raw beef stored with fish and raw chicken stored above seafood in the walk in freezer)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.16B - Critical Noodles, raw chicken, fish, pork and trite were cold holding at improper temperatures below 44-47F in refrigeration units.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) cooked pork, potatoes and trite in the refrigeration unit is not properly dated for disposition. Per kitchen manager, all items have a 2 day shelf life.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration in the wiping cloth solution (over 200ppm).
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-501.11A - The following refrigeration equipment was observed holding temperatures above 41F:1. 2 door bar cooler2. 2 door True reach in by the hoodWalk in cooler was observed at 41f, however food observed at 44F.
  Repair the refrigeration equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-502.13A - Corrected During Inspection Employee observed rinsing single service gloves.
  Discontinue the reuse of single-use gloves. Remove and replace gloves when soiled or otherwise contaminated.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the bar.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

May 04, 2006 (Complaint)

• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and debris ;1. Top of bread warmer2. Counter under the coffee dispenser
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the dining room door that holds the dance floor.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.11 - Hole observed in the wall, in the kitchen, under the counter holding the coffee dispensers.Junctures of countertops in the men's rest-room observed unsealed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - Repeat Premises are not being routinely inspected for evidence of pests. Mouse dropping observed on the floor in the water heater room.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Floor observed soiled under the kitchen cabinet holding the coffee dispensers and the True 2-door reach in refrigerator stored next to it.Floor in the water heater room observed with mouse droppings.
  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.
• 7-202.12C - Critical Pesticides are not being applied with a certified applicator. Per the CFM, a weekend worker cleans and place down traps.
  Pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

December 22, 2005 (Complaint)

• 4-602.13 - The nonfood contact surface of the counter under coffee maker and microwave had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.11 - Repeat Gap observed along side door in the dining/dance area.Covebase observed loose from wall under the under hood. Gaps observed along the baseboard in the dining area (on wall closest to the bar)Basecove missing in some areas in kitchen (areas are currently under repair)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - Premises are not being routinely inspected for evidence of pests. Rodent droppings observed behind the bar and the top of the stairwell in the kitchen.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - The floor under the hood was observed with grease accumulation.
  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.

October 19, 2005 (Follow-up)

• 2-303.11 - Corrected During Inspection Repeat Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination in downstairs walk in cooler. (raw chicken over beef).
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the back door (screen door has been replaced, however, gap is still present along the bottom). Also, gap observed between door and door frame in the bar dining area.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.11 - Repeat The following items are not maintained in good repair:1. Small holes observed throughout facility, including stairwell to the basement. and kitchen2. Ceiling of stairwell damaged
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Repeat One live roach observed on prep table in kitchen.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

October 19, 2005 (Follow-up)

• 2-303.11 - Corrected During Inspection Repeat Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination in downstairs walk in cooler. (raw chicken over beef).
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the back door (screen door has been replaced, however, gap is still present along the bottom). Also, gap observed between door and door frame in the bar dining area.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.11 - Repeat The following items are not maintained in good repair:1. Small holes observed throughout facility, including stairwell to the basement. and kitchen2. Ceiling of stairwell damaged
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Repeat One live roach observed on prep table in kitchen.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

September 29, 2005 (Complaint)

• 6-202.15 - Openings to the exterior of the building are present along the back door. Screen door does not completely enclose door opening. Also, gap observed between door and door frame in the bar dining area.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.11 - The following areas are not maintained in good repair:1. Holes observed in wall of male rest-room.2. Ceiling tiles damaged and missing in some areas (hall, kitchen)3. Gap between floor and wall juncture in the electrical room.4. Basecove observed missing on wall around ice machine5. Small holes observed throughout facility, including stairwell to the basement and kitchen6. Ceiling of stairwell damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Methods are not being used to control pests. Remains of roaches observed on shelf of prep table near order printer. Rodent feces were observed on a prep table around a bag of sugar and at the floor wall juncture in the stairwell.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. (broken equipment (Altosham, rice cooker))
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - The following areas are noted in need of cleaning:floor and wall under hood and around ice maker
  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.
• 7-202.12C - Corrected During Inspection Critical Containers of Raid observed in the kitchen.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

September 29, 2005 (Routine)

• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (ceviche over RTE in the 2 dr upright, raw shell eggs over produce in upstairs walk in)
  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.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination in downstairs walk in cooler and freezer.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-304.13 - Linens in contact with food. (cloth observed cover noodles in refrigeration unit).
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 3-304.14B2 - Wiping cloths improperly stored between use, observed on counter and prep tables through out kitchen.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in downstairs walk in coolers.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Repeat Yuca, raw shell eggs and potatoes were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-501.11A - Altosham and rice cooker were observed in a state of disrepair and damaged.
  Repair the altosham and rice cooker to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. Counter under drink mixers at the bar
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Clean plates on the top of the prep table in the kitchen were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.13A - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Sharp microwave
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level under the 2 vat sink is not observed.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 5-205.11A - The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B - Plumbing connections under the 2-vat sink and the middle vat of the 3-vat sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.11A - Lights bulb(s) in the ceiling, in front of the upstairs walk in cooler, are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-202.15 - Openings to the exterior of the building are present along the back door. Screen door does not completely enclose door opening. Also, gap observed between door and door frame in the bar dining area.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing in rest-rooms)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11A - Inadequate lighting was noted in the outside walk in cooler. (light observed out)
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-303.11C - Light observed out under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - The following items are not maintained in good repair:1. Holes observed in wall of male rest-room.2. Ceiling tiles damaged and missing in some area (hall, kitchen)3. Gap between floor and wall juncture in the electrical room.4. Small holes observed throughout facility, including stairwell to the basement. and kitchen5. Basecove observed missing on wall around ice machine6. Ceiling of stairwell damaged
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Methods are not being used to control pests. Remains of roaches observed on the shelf of prep table near the order printer. Rodent feces were observed on a prep table around bag sugar and at the floor/wall juncture and stair well.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. (broken equipment)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - The following areas were noted in need of cleaning:1. Wall under the hood and around icemaker
  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.
• 7-202.12C - Corrected During Inspection Critical Containers of Raid observed in the kitchen.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
• 8-304.11A - Corrected During Inspection The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.

September 29, 2005 (Complaint)

• 6-202.15 - Openings to the exterior of the building are present along the back door. Screen door does not completely enclose door opening. Also, gap observed between door and door frame in the bar dining area.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.11 - The following areas are not maintained in good repair:1. Holes observed in wall of male rest-room.2. Ceiling tiles damaged and missing in some areas (hall, kitchen)3. Gap between floor and wall juncture in the electrical room.4. Basecove observed missing on wall around ice machine5. Small holes observed throughout facility, including stairwell to the basement and kitchen6. Ceiling of stairwell damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Methods are not being used to control pests. Remains of roaches observed on shelf of prep table near order printer. Rodent feces were observed on a prep table around a bag of sugar and at the floor wall juncture in the stairwell.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. (broken equipment (Altosham, rice cooker))
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - The following areas are noted in need of cleaning:floor and wall under hood and around ice maker
  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.
• 7-202.12C - Corrected During Inspection Critical Containers of Raid observed in the kitchen.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

June 02, 2005 (Follow-up)

• 3-501.13 - Corrected During Inspection Repeat Observed shrimp thawing at room temperature.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) items in the refrigeration unit not properly dated for disposition. Items are dated with prep date.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

June 02, 2005 (Follow-up)

• 3-501.13 - Corrected During Inspection Repeat Observed shrimp thawing at room temperature.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) items in the refrigeration unit not properly dated for disposition. Items are dated with prep date.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

May 24, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food 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.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.13 - Observed fish thawing in standing water at room temperature.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16B - Corrected During Inspection Critical Fish thawing at room temperature cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) chicken salad, cow stomach & potato in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:cevichesteak tenderloin
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink in the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.18 - Repeat Handwashing facilities are not maintained. Observed hot water off at one handsink in the ladies rest-room.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of window cleaner are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

May 24, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food 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.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.13 - Observed fish thawing in standing water at room temperature.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16B - Corrected During Inspection Critical Fish thawing at room temperature cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) chicken salad, cow stomach & potato in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:cevichesteak tenderloin
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink in the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.18 - Repeat Handwashing facilities are not maintained. Observed hot water off at one handsink in the ladies rest-room.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of window cleaner are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

December 14, 2004 (Routine)

• 6-501.18 - Handwashing facilities are unclean and not maintained at bar. Also sink in kitchen is observed damaged.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with bowls without handles.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 6-301.12A - Observed that no paper towels were available for handsink at bar.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward in kitchen, on top shelf.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 6-501.12A - Repeat Floor under equipment and around floor/wall juncture noted in need of cleaning.Wall under hood and in areas subject to splash noted in need of cleaning (around the dishwasher).
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) sauces, beef and potatoes, etc. in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 6-303.11C - Ceiling lights observed out in kitchen.One light observed out under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 5-501.17 - Cover is missing to refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3-202.15 - Corrected During Inspection Critical One dented can of tomato sauce observed on shelf for 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.
• 3-304.12 - Corrected During Inspection Dispensing utensils for rice improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in downstairs storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level under the 2-compartment sink is not observed.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of juice and sauces.
  Discontinue the reuse of single-use containers for food and drink storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-204.112B - There was no temperature measuring device located in the 2-door prep refrigerator at the bar.
  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.
• 6-301.11 - Soap was not provided at the hand washing lavatory at the bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-602.11E - Surfaces of the soda gun and holder were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of the soda gun and holder at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:fish for ceviche
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 7-102.11 - Critical Working containers of cleaners are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 4-501.11A - The following items were observed in a state of disrepair and damaged:1. 4-dr prep refrig. in front of hood (53F)2. 2-dr prep refrig at bar (49F) and gaskets damaged3. Middle door on Delfield 3-dr refrigerator
  Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-501.11 - 1. Several small holes observed in wall through out kitchen.2. Several basecove tiles missing on wall next to ice machine.3. Ceiling dropping in stairwell leading to downstairs storage area.4. Large gaps around the piping and wall from grease trap.5. Floor tiles observed damaged and/or missing through out kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-205.15B - The mop sink basin next to the walk in refrigerator is slow to drain.Floor sinks observed soiled through out kitchen.
  Plumbing systems and components shall be maintained in good repair.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Cuisinart processor
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.

December 14, 2004 (Routine)

• 6-501.18 - Handwashing facilities are unclean and not maintained at bar. Also sink in kitchen is observed damaged.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with bowls without handles.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 6-301.12A - Observed that no paper towels were available for handsink at bar.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward in kitchen, on top shelf.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 6-501.12A - Repeat Floor under equipment and around floor/wall juncture noted in need of cleaning.Wall under hood and in areas subject to splash noted in need of cleaning (around the dishwasher).
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) sauces, beef and potatoes, etc. in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 6-303.11C - Ceiling lights observed out in kitchen.One light observed out under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 5-501.17 - Cover is missing to refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3-202.15 - Corrected During Inspection Critical One dented can of tomato sauce observed on shelf for 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.
• 3-304.12 - Corrected During Inspection Dispensing utensils for rice improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in downstairs storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level under the 2-compartment sink is not observed.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of juice and sauces.
  Discontinue the reuse of single-use containers for food and drink storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-204.112B - There was no temperature measuring device located in the 2-door prep refrigerator at the bar.
  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.
• 6-301.11 - Soap was not provided at the hand washing lavatory at the bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-602.11E - Surfaces of the soda gun and holder were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of the soda gun and holder at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:fish for ceviche
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 7-102.11 - Critical Working containers of cleaners are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 4-501.11A - The following items were observed in a state of disrepair and damaged:1. 4-dr prep refrig. in front of hood (53F)2. 2-dr prep refrig at bar (49F) and gaskets damaged3. Middle door on Delfield 3-dr refrigerator
  Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-501.11 - 1. Several small holes observed in wall through out kitchen.2. Several basecove tiles missing on wall next to ice machine.3. Ceiling dropping in stairwell leading to downstairs storage area.4. Large gaps around the piping and wall from grease trap.5. Floor tiles observed damaged and/or missing through out kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-205.15B - The mop sink basin next to the walk in refrigerator is slow to drain.Floor sinks observed soiled through out kitchen.
  Plumbing systems and components shall be maintained in good repair.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Cuisinart processor
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.

November 04, 2003 (Follow-up)

November 03, 2003 (Pre-Opening)

• 4-402.11A - The following are not installed with closely abutting surfaces:1. Prep table beside 2 vat sink.2. Hood system over deep fryer.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 6-303.11B - Observed burnt lighting in the true reach-in refrigerator beside the freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-202.11A - Lights bulb(s) in the following locations are not covered by a protective shielding:1. dry storage area.2. hall way to dry storage.3. mop sink and reach-in freezer.4. prep station.5. warewashing area.6. wait station
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-501.12A - Floors and wall under and around the cookline equipment were noted in need of cleaning
  Move all cookline equipment and clean all floors and areas under and around equipment.
• 6-501.14A - Intake and exhaust air ducts are soiled id dust particulates
  Clean intake and exhaust air ducts.
• 6-501.112 - Dead roach was found in unused steamer
  Remove pest from facility.Conduct a pest control treatment within 72 hours.
• 6-201.13A - Observed missing or broken coving in the following locations:1. wall in hallway leading to dry storage area.2. corner of wall at the top of the steps leading to dry storage.3. wall under hand sink beside upstairs walk-in refrigerator.4. wall along cookline.5. wall beside and behind KOGH 6 door refrigerator.6. wall behind prep table were steamer is located.
  Repair or replace the cited areas.
• 6-201.13A - Observed walls not sealed in the following locations:1. corner of wall at the top of the steps leading to dry storage..2. wall beside KOGH 6 door refrigerator.3. wall beside prep table were steamer is located.
  Repair or replace the cited areas.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: flattop grill.
  Clean and sanitize food-contact surface of equipment
• 4-602.11E - Interior of ice machine was found with rust and ice machine sleeve was covered with rust and mold.
  Drain the ice machine and clean the interior surfaces.
• 4-502.13A - Mayonnaises buckets and other pre packaged buckets were reused for food storage
  Provide approved reusable food storage containers designed for your food storage needs.
• 6-303.11C - Inadequate lighting was noted in the following locations:1. kitchen cookline.2. wait station.3. prep area in front of upstairs walk-in refrigerator
  Replace all missing or burnt light bulbs, and repair or replace damages light fixtures.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.1. Double convection steamer adjacent the KOGH refrigerator.2. Pressure cooking deep fryer next to True reach-in refrigerator.3. Over head warming unit beside ice machine
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 5-205.15B - Drain lines of bar soda guns are missing.
  Supply drain lines to prevent contamination of beverage ice. Pipe drain lines to floor sink.
• 3-305.12G - Food storage in hallway to dry storage under water line.
  Relocate food storage to an approved area or shield the lines to intercept potential drips.
• 6-201.16A - Observed damages ceiling tiles in the following locations:1. hallway to mechanical room.2. kitchen over wait station.
  Repair or replace the ceiling tiles
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cookline equipment..
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.11 - Observed the following:1. filter cover missing from A/C unit.2. floor of dry storage is chipped and rough3. employee rest-room fan is missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-305.12I - Upstairs walk-in refrigeration unit is holding water which is a hazard for stored food items.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.