April 10, 2009 (Follow-up)

March 27, 2009 (Follow-up)

• 43.1-3-3(a) - Critical Repeat There is no Certified Food Manager present in the establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 43.1-3-8 - Critical The establishment has been ordered to close due to the lack of a certified food manager.
  Presence of a CFM is required during all hours of operation including food preparation, service and cleaning.
• 6-501.111(D) - Repeat Harborage conditions exist. There is an accumulation of grime and food debris under the equipment along the walls which provides harborage for insect pests.
  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.

January 15, 2009 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: One container in the reach in refrigerator, of cooked sausage
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Corrected During Inspection Wet wiping cloths stored on countertop while wet and in bewteen uses.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken fricasse in the hot box was 125F
  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. NOTE; THE HOT BOX TEMP WAS 74f...MAINTAIN THE HOTBOX TEMPERATURE AT 165f MINIMUM AND PREHEAT PRIOR TO PLACING HOT FOODS INSIDE TO ENSURE THAT THE FOODS ARE MAINTAINED AT 135f OR ABOVE. THE CHICKEN FRICASSE WAS REATED TO 198F ON THE STOVETOP AND THE HOT BOX TEMPERATURE WAS INCREASED TO 165F DURING INSPECTION.
• 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. OBTAIN A TEST KIT BY NEXT INSPECTION.
• 4-903.11(A) - Corrected During Inspection Four metal pans stored directly on floor of drystorage area. .
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 6-501.11 - Observed that the THERE IS A HOLE IN THE WALL ABOVE THE CORK BOARD AND THE WALL is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(C) - Critical Adequate methods are not being used to control pests. OBSERED TWO 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. OBTAIN A PEST CONTROL INSPECTION AND TREATMENT AND FAX A COPY OF THE INVOICE TO MY ATTENTION, AT THE HEALTH DEPARTMENT WITHIN 10 DAYS.
• 6-501.111(D) - Harborage conditions exist. Decrease clutter and remove unnecessary items from the facility and keep all items at least six inches off the floor on approved shelving.
  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 that the FOLLOWING AREAS ARE in need of cleaning: 1. THE FLOOR UNDER THE HOT BOX, UNDERTHE REACH IN REFRIGERATORS, THE FLOOR IN THE DRY STORAGE AREAS. 2. THE WALLS NEAR THE STOVETOP AND BEHIND THE COOKLINE AND UNDER THE COOKLINE EQUIPMENT.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-202.12(C) - Corrected During Inspection Critical Per the cfm, pesticides are sometimes sprayed by employees.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

March 13, 2008 (Follow-up)

• 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: raw beef over pre-cooked food items, cooling in 2 door reach in freezer
  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.
• 3-403.11(A) - Corrected During Inspection Critical The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: chicken, beef
  Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165F for 15 seconds.

February 27, 2008 (Critical Procedures)

• 3-501.14(A)(2) - Critical Pork & blood and beef are not being adequately cooled to prevent the growth of harmful bacteria.
  Cooked potentially hazardous foods (time/temperature control for safe food) shall be cooled: 1. within 2 hours from 135f to 70f and, 2. within a total time of 6 hours from 135f to 41f (45f) or below.
• 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: covered in refrigeration with ambient air temperature above 41F
  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 Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken & papaya, spicy pork and beef on buffet
  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: cheese in 2 door display refrig.
  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.
• 4-101.11(A) - Critical Food contact surfaces of equipment and utensils are not safe. (take out bags being used to store unwrapped food in freezer)
  Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.

October 17, 2007 (Complaint)

• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical The following food item(s) for which time rather than temperature is not properly labeled with date, time removed from temperature control and the expiration time: fried talapia on the steam table
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 4-502.11(B) - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F or calibrated in a pot of boiling water at 212F.

July 26, 2007 (Follow-up)

• 3-501.14(A) - Critical Repeat The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:all food items prepared yesterday and stored in the True 1 door reach in to cool (beef, pork, chicken, oxtails, etc)
  Discarded. Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F
• 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:pork chitterlings
  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) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:fried fish on the buffet
  CORRECTED DURING INSPECTION: 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.
• 4-501.11(A) - Repeat Ice accumulation observed in the 2 door prep refrigerator
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-901.11(A) - Repeat Clean food storage containers and glasses were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(A) - Repeat Clean pots were observed being stored directly on the floor next to the hood.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Cusinart food processor
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-303.11(B) - Repeat Observed that inadequate lighting was provided over the warewashing area (ceiling lights observed out)
  Increase the lighting to provide a minimum of 20 foot candles in these areas.

July 19, 2007 (Follow-up)

• 3-501.14(A) - Critical Repeat The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:all food items prepared yesterday and stored in the True 1 door reach in to cool (beef, pork, chicken, oxtails, etc)
  Discarded. Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F
• 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:pork chitterlings
  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) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:fried fish on the buffet
  CORRECTED DURING INSPECTION: 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.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:True 1 door reachin cooler
  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 other working refrigerators.
• 4-501.11(A) - Repeat Ice accumulation observed in the 2 door prep refrigerator
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-901.11(A) - Repeat Clean food storage containers and glasses were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(A) - Repeat Clean pots were observed being stored directly on the floor next to the hood.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Cusinart food processor
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-303.11(B) - Repeat Observed that inadequate lighting was provided over the warewashing area (ceiling lights observed out)
  Increase the lighting to provide a minimum of 20 foot candles in these areas.

July 11, 2007 (Routine)

• 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit.raw fish over sauce in reach in coolerraw beef over sauce in the reach in freezer
  CORRECTED DURING INSPECTION: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.14(A) - Critical The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:chitterlings pork
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F
• 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:pork chitterlings
  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) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:fried fishchicken found on the stove topprepared catered order awaiting pick-up in the dining area
  CORRECTED DURING INSPECTION: 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.
• 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe:take out bags observed being used to store unwrapped meats in the reach in freezer
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:True 1 door reachin cooler
  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 other working refrigerators.
• 4-501.11(A) - Repeat Ice accumulation observed in the 2 door prep refrigerator
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-901.11(A) - Repeat Clean food storage containers and glasses were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(A) - Repeat Clean pots were observed being stored directly on the floor next to the hood.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Cusinart food processor
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-303.11(B) - Observed that inadequate lighting was provided over the warewashing area (ceiling lights observed out)
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine sanitizer solution was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine sanitizer at 50 ppm.

January 11, 2007 (Routine)

• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils. (employee observed rinsing after sanitizing)
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw pork sausage above ice cream)
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc.
• 3-501.16(A)(1) - Corrected During Inspection Critical Food items on the buffet in the hot holding cabinet were hot holding at improper temperatures.
  Potentially hazadous foods (time/temperature control for safe food) shall be hot held at a temperature of 135f or above.
• 4-202.16 - Aluminum foil observed lining the shelving the Beverage Air display refrigerator.
  Discontinue the practice of lining shelving with aluminum foil.
• 4-501.11(A) - The lid the rice storage container was observed damaged and taped.Ice accumulation observed on the condenser of the prep refrigerator.Hot holding cabinet observed with an ambient air temperature below 160F.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 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: top of the ice machine, under the microwave.
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-901.11(A) - Cups and food storage containers were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(A) - Pots and pans were found stored directly on the floor in the closet next to the cook line.
  Cleaned equipment and utensils, laundered linens, and single service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:Kitchen Aid processor
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. (ceiling lights observed out in sone areas in the kitchen and warewash area)
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.111(C) - Critical Methods are not being used to control pests. One live roach observed on the prep table shelf
  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.

July 19, 2006 (Routine)

• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. (raw chicken over beef and seafood in the refrigeration/freezer, beef over raw shrimp in the refrigeration units)
  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.
• 3-501.16A - Corrected During Inspection Critical Repeat Foods on the buffet in the hot holding cabinet were hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Food items in the True reach in cooler were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 4-501.11A - The following equipment was observed in a state of disrepair and damaged:1. Right door does not completely close on 2 door Delfield2. Ice accumulation observed on condenser of 2 door prep refrigerator3. Hot hold case observed set at high with temperature of 148F4. True, 2 door Delfield and Beverage Air display refrigerator was observed at temperature above 41F.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The door gasket of the 2 dr prep refrigerator were observed damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and debris:1. side of fryers
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A - Clean pots were found stored directly on the floor in next to the hood.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Cusinart 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.
• 5-501.113B - Outside grease collection barrel was observed uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-303.11C - Repeat Ceiling lights observed out in various areas of the kitchen.
  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 - Raw wood shelving observed next to the hood.Caulking observed being needed around the 1 door prep sink.
  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. Two live roaches were observed (1-on 2 dr Delfield, 1-wall behind soap dispenser)
  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.
• 6-501.16 - Repeat Mop is not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12C - Critical Pesticides are not being applied with a certified applicator. Three 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.

February 15, 2006 (Routine)

• 2-103.11I - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties. The dishwasher did not have an idea of the use of bleach as a sanitizer.
  Train all employees in food safety as it relates to their assigned duties.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken was stored over raw 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.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food observed in a number of refrigerators.
  If food is put in refrigerator for storage, it must be covered. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14A - Wiping cloths improperly used. Cloths were placed under cutting boards.
  Do not place cloths under cutting boards.
• 3-501.16A - Corrected During Inspection Critical Chicken on buffet hot holding at improper temperatures. Pork chops in warmer hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 4-402.11A - Dump sink is not sealed tight to the wall.
  Caulk along back of dump sink.
• 4-501.12 - Corrected During Inspection The cutting board on the kitchen prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Cutting board was replaced.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:both side surfaces of 2DR prep refrigerator.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: ALL utensils being washed at the time of this inspection.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Sanitizer sink was set up properly during inspection.
• 4-904.11A - Corrected During Inspection Plates at buffet service line were displayed with food contact surfaces up.
  Plates were turned upside down buffet line. Store plates at buffet line with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-201.16B - Ceiling tiles in the ladies room and the dry storage room are not smooth and cleanable.
  Replace ceiling tiles with type that is smooth and cleanable.
• 6-303.11B - Inadequate lighting was noted in the 2DR glass door reachin. Light is burned out.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-303.11C - Inadequate lighting was noted in the hood in kitchen. Two bulbs are out.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12A - Filters in UNUSED hood in dining area are in need of cleaning.
  Clean filters and hood surfaces to remove grease and food source for cockroaches, etc.
• 6-501.16 - Mops are not hung up to air dry.
  Hang mops to allow for air drying when not in use.
• 7-202.12A - Corrected During Inspection Critical The chlorine sanitizer (bleach) in a sanitizing solution in the dump sink was in excess of 100ppm.
  The sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Sanitizer strength should be 50-100ppm.

February 15, 2006 (Routine)

• 2-103.11I - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties. The dishwasher did not have an idea of the use of bleach as a sanitizer.
  Train all employees in food safety as it relates to their assigned duties.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken was stored over raw 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.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food observed in a number of refrigerators.
  If food is put in refrigerator for storage, it must be covered. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14A - Wiping cloths improperly used. Cloths were placed under cutting boards.
  Do not place cloths under cutting boards.
• 3-501.16A - Corrected During Inspection Critical Chicken on buffet hot holding at improper temperatures. Pork chops in warmer hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 4-402.11A - Dump sink is not sealed tight to the wall.
  Caulk along back of dump sink.
• 4-501.12 - Corrected During Inspection The cutting board on the kitchen prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Cutting board was replaced.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:both side surfaces of 2DR prep refrigerator.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: ALL utensils being washed at the time of this inspection.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Sanitizer sink was set up properly during inspection.
• 4-904.11A - Corrected During Inspection Plates at buffet service line were displayed with food contact surfaces up.
  Plates were turned upside down buffet line. Store plates at buffet line with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-201.16B - Ceiling tiles in the ladies room and the dry storage room are not smooth and cleanable.
  Replace ceiling tiles with type that is smooth and cleanable.
• 6-303.11B - Inadequate lighting was noted in the 2DR glass door reachin. Light is burned out.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-303.11C - Inadequate lighting was noted in the hood in kitchen. Two bulbs are out.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12A - Filters in UNUSED hood in dining area are in need of cleaning.
  Clean filters and hood surfaces to remove grease and food source for cockroaches, etc.
• 6-501.16 - Mops are not hung up to air dry.
  Hang mops to allow for air drying when not in use.
• 7-202.12A - Corrected During Inspection Critical The chlorine sanitizer (bleach) in a sanitizing solution in the dump sink was in excess of 100ppm.
  The sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Sanitizer strength should be 50-100ppm.

August 17, 2005 (Follow-up)

August 02, 2005 (Follow-up)

• 3-501.16A - Critical Repeat Rice (85F) and pork (103F) observced on counter at room temperature.
  Hot hold all PHF's at 140F+ at all times.
• 4-301.11 - Repeat *Observed not enough cold holding/hot holding equipment in the establishment.*Current equipment does not meet the need of the establishment at this time.
  Provide more equipment to hot/cold hold so that foods are not left on counters at room temperature.- All potentially hazardous foods must be maintained at 140F+ or 41F-.

August 01, 2005 (Routine)

• 2-301.14A - Corrected During Inspection Critical Observed no handwashing during the entire inspection.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs observed stored above RTE watermelon in the Delfield upright.
  CORRECTED DURING THE INSPECTION.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Several foods observed uncovered in the Delfield upright.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - In-use utensils improperly stored between use.Utensils observed stored in standing water at room temperature.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-307.11 - Cork board observed above prep table/foods holding at room temperature.
  Remove cork board to prevent contamination of foods below.
• 3-501.13 - Corrected During Inspection Observed squid 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.
• 3-501.16A - Critical 1. Fish on steam table observed at 101F.2. Rice on counter observed at 85F.3. Several other foods observed out at room temperature due to lack of means to hot hold/cold hold.
  CORRECTED DURING THE INSPECTION.Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) beef 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.
• 4-101.111 - Foil observed lining trays and is not corrosion resistant, nonabsorbent, and/or smooth.
  Remove foil.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112B - Repeat There was no temperature measuring device located in the two door reach-in.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-301.11 - Kitchen observed overstocked and hot and cold holding equipment are not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional equipment necessary to maintain food items at the proper temperatures. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine at the three comp. sink observed about 10ppm.
  Adjust solution to 50-100ppm for effective sanitization.
• 4-501.11B - Repeat The door gasket of the Bev. Air upright observed damaged.2. The condenser cover for the reach-in observed missing.
  Repair or replace the door gasket and condenser cover in accordance with the manufacturer's specifications.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for other food/utensil storage. Provide approved reusable food storage containers designed for your food storage needs. Provide approved containers that may be easily cleaned and sanitized.
• 4-602.13 - Repeat The following observed in need of cleaning:1. exterior of all units2. fan in kitchen
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A - Corrected During Inspection Clean utensils observed stored on the dirty drain board side of the three comp. sink.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-903.12A - Single service items observed stored in hall to restrooms.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Snow cone machine and Kitchen Aid blender.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the back observed blocked by huge delivery, 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.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the front hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-201.11 - Repeat The ceiling tiles in the women's restroom and dry storage area observed not smooth, nonabsorbent, and easily cleanable.
  Replace tiles with ones that are.
• 6-202.14 - Men's restroom door observed not tight fitting.
  Adjust self-closing device. Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Light bulb observed out at the vent 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.
• 6-501.12A - Repeat The floor observed sticky in the kitchen.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Repeat Grease observed at the vent hood.Hood is due for professional cleaning this month.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 7-201.11A - Corrected During Inspection Bottle of aspirin and two halls observed on shelf in kitchen with foods/spices.
  Medicines must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

June 05, 2005 (Follow-up)

• 3-306.11 - Repeat The food on display is not protected from contamination. Observed no sneeze guards on the buffet line.
  Sneeze guards have been ordered.Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Seal faucet to the back of the three compartment sink,
  Repair the above mentioned item to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gaskets of the reachin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-201.11 - Repeat Observed non smooth ceiling tiles in the following areas:1) Buffet area,2) Storage room,3) Bathrooms.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

June 03, 2005 (Pre-Opening)

• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-306.11 - The food on display is not protected from contamination. Observed no sneeze guards on the buffet line.
  Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
• 4-204.112B - There was no temperature measuring device located in the reachin units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - The following was observed in a state of disrepair and damaged:1) Seal faucet to the back of the three compartment sink,2) Missing condenser cover plate on the reachin freezer,3) Cabinet shelving in the front area,4) Ventilation fan in the men's room,5) Countertop on the ladies' room.
  Repair the above mentioned items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The door gaskets of the reachin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the nonfood contact surfaces of the following cooking equipment: 1) Pots and pans.
  Clean the nonfood-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Ventilation hood,2) Gaskets on the reachin units,3) Cabinet shelving in the front.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Deluxe SnoKonette ice shaver,2) Proctor Silex coffee maker.
  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.
• 5-202.12A - Water from the handwashing sink in the ladies' room was measured at a temperature less than 110F. Observed 100F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 6-201.11 - Observed non smooth ceiling tiles in the following areas:1) Buffet area,2) Storage room,3) Bathrooms.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 6-202.11A - Lights bulbs in the following areas are not covered by a protective shielding:1) Buffet,2) Food prep,3) Dry storage.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.11 - Soap was not provided at the handsinks.
  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.
• 6-301.12A - Observed that no paper towels were available for handsinks.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - The following is not maintained in good repair:1) Tape along walls,2) Burned out lights,3) Missing ceiling vent covers,4) Soap bucket hanging off the wall (remove),5) Seal seams on stainless steel paneling behind the grill area,6) Cove molding along floor/wall junctures in the dry storage area,7) Walls in the front buffet area,8) Floor tiles in the buffet area,9) Seal handsinks to the wall in the bathrooms.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111D - Observed live roaches.
  Eliminate harborage conditions. 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. Owner stated that the Hikory Rotisserie cooker in the front will be removed.
  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 noted in need of cleaning:1) Wall behind the three compartment sink,2) Floors and walls throughout due to construction.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.