Marco Polo Restaurant, 245 Maple Ave W, Vienna, VA - Restaurant inspection findings and violations

Business Info

Restaurant: Marco Polo Restaurant
Address: 245 Maple Ave W, Vienna, Virginia
Total inspections: 13
Last inspection: Aug 26, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
3-603.11(B) - Critical The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. On the Brunch menu - eggs benedict, smoked salmon. On the Lunch menu - the ribeye steak and the filet mignon. The items on the brunch menu are not disclosed at all, on the lunch menu, items have an asterisk by them but are not described as being undercooked. 4-602.11(E)(4) - Surfaces of ice machine at the back is not being cleaned as required. 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: items being washed at dishmachine. 4-703.11(B) - Critical Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. 43.1-3-4(a)-(h) - Corrected During Inspection The Person in Charge (PIC) possess an expired CFM card. However, he was able to locate another person in the catering division that had a valid card by the end of the inspection.	August 26, 2009	Routine	3	2	Details / Comments
2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled. 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. Meat sauce in walk-in refrigerator #2 was observed at 51F and 53F, CFM stated that the sauce was perpared yesterday evening, more then 12 hours ago. 3-501.15(A)(1)-(7) - Corrected During Inspection Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Items are either not being cooled at all prior to placing in refrigeration (such as brown gravy, observed at 165F) or are not being cooled adequately with the food temperatures monitored (Meat sauce, ravioli, chicken with onions) 43.1-3-1(a) - The establishment has a 2007 Health Department permit posted. 5-501.16(C) - There is no refuse container at the area immediately adjacent to most hand sinks.	March 20, 2009	Routine	2	3	Details / Comments
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 chicken and beef over cooked vegetables at 2dr upright refrigerator at cookline 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: 2dr upright refrigerator at cookline 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Penne pasta at 2tier refrigerator observed at 80F after one hour of cooling. 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: Fettucine 46F, penne 52F. Both items were prepared yesterday, according to the CFM.	August 22, 2008	Critical Procedures	-	-	Details / Comments
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. 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s). 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled and being reheated. 3-203.12(A) - Critical Repeat Tags missing from the molluscan shellfish containers for mussels.. 3-301.11(C) - Corrected During Inspection Observed that scoop with no handle is used to dispense bread crumbs. 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw meats stored above limes in walk in cooler. 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: in 98 F standing water and on ventilation duct near ceiling. 3-501.18(A)(1)(2) - Corrected During Inspection Critical Repeat Observed three buckets of tomato sauce dated 11/28 that had not been discarded. 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: champagne brunch menu-nova scotia lox, many items on internet catering menu such as filet, chateau briand, sirloin, and beef wellington. 4-101.11(A) - Corrected During Inspection Critical Repeat Observed onions stored in bucket originally used for detergent. 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden shelf in dishroom. Observed rusty shelves in dry storage room. 4-204.112(B) - Corrected During Inspection There was no temperature measuring device located in the following cold or hot holding equipment: low boy refrigerator on cook line. 4-402.11(A) - All handwashing sinks in kitchen need to be resealed to walls. 4-501.11(A) - Observed that handle is missing from drawer in pantry. 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of various foods (sugar). 4-901.11(A) - Corrected During Inspection Observed equipment stacked while wet. 4-904.13(A) - Preset tableware was observed unprotected from contamination. 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: black and decker toaster and sharp microwave. 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the water supply system to three ice machines. 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at pantry handwashing sink used by food employees. 6-501.11 - Observed damaged floor tiles and walls, especially in dishwashing areas. 6-501.111(B) - Observed live roach at 3 vat sink. 6-501.12(A) - Observed food debris under cookline and throughout. Observed many walls with dried-on food. 6-501.14(A) - Observed that most vents have accumulations of dust that could fall into food.	December 05, 2007	Routine	-	-	Details / Comments
2-301.14(A)-(I) - Critical Repeat Observed that dishwasher did not wash hands between handling dirty and clean dishes. 3-101.11 - Corrected During Inspection Critical The following food item(s) is observed to be unsound or adulterated: molded shredded cheddar cheese and meat sauce from 4/30 both in wic. 3-203.12(A) - Critical Observed that tags were not attached to clams and mussels. 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: grilled salmon. 3-304.14(B)(1) - Corrected During Inspection Observed wiping cloths stored in chlorine sanitizer in excess of 200 ppm. 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: pepperoni pizza under heat lamp at buffet 119 F, cooked potatoes at steam table 120 F. 3-501.17(A)(1) - 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: ham, beef in wic. 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: canadian bacon, turkey, corned beef in wic. 3-501.18(A)(1)(2) - Corrected During Inspection Critical According to dates written on several sauces (meat sauce and brown sauce), these foods had long exceeded their shelf life. Observed molded meat sauce dated 4/30 and, brown sauce dated 5/4, and 5/9. 4-101.11(A) - Corrected During Inspection Critical Observed tomato sauce in wic stored in container marked as being originally used for storage of "flower nutrient and water clarifier." 4-502.11(B) - Corrected During Inspection Observed that thermometer read 50 F in ice water. 5-205.11(A) - The handwashing facility located at the bar and cookline is blocked by storage of items in basin preventing access by employees for easy handwashing. 6-301.11 - Observed that hand soap was not provided at each handwashing sink (cookline). 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink (cookline and bar). 7-207.11(B) - Corrected During Inspection Critical Observed multi-vitamins stored with cake sprinkles.	May 23, 2007	Critical Procedures	10	5	Details / Comments
2-301.14(A)-(I) - Corrected During Inspection Critical Food employees failed to wash their hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity. 2-401.11(A) - Corrected During Inspection Critical Open drinking containers, bottle of water and cup of water, stored in a manner that may contaminate food, food contact surfaces or utensils. 3-501.17(A)(1) - Critical The prepared ready-to-eat (RTE) sauces ain the refrigeration unit are not properly dated for disposition. 4-202.16 - Milk crates found used for the following: to store equipment. 4-502.13(A) - Manufacturer containers were observed reused for the storage of other foods. 4-904.11(A) - Straws were found handled, displayed or dispensed with the food or lip-contact surface facing upward. 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: Black and Decker toaster and Sharp microwave. 6-202.13(B)(1)-(2) - Corrected During Inspection Two insect control devices are located over a shelf and a prep table where dead insects may be impelled or fall. 6-303.11(B) - Inadequate lighting was noted in the refrigerator at the bar and two in the kitchen.	October 31, 2006	Routine	3	6	Details / Comments
3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) and food and vegetables in the refrigeration unit. 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerators 3-304.12 - Repeat In-use ice scoops were improperly stored between use. Scoops were placed on catering equipment located next to the ice machine. 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezers. 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the walk-in refrigeration unit were not properly dated for disposition after opening. 4-602.11E - Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.	June 19, 2006	Critical Procedures	4	3	Details / Comments
3-301.11B - Corrected During Inspection Critical An employee was observed handling ready-to-eat (RTE) food with bare hands. 3-302.11A4 - Critical Repeat Unwrapped or uncovered foods were noted in the refrigerators . 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Inuse knives stored between wall and table space. 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use. 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. 3-501.15A - The methods used for cooling were not adequate. 3-501.16B - Critical Lobster brisk soup, brisk ham, sliced cheese and other foods were cold holding at improper temperatures. 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sauces, soups and other foods in the refrigeration unit is not properly dated for disposition. 4-101.111 - The nonfood contact surface of the shelf under the table at the warewash machine station is not nonabsorbent, and/or smooth. 4-501.11B - The door gasket of one of the walk-in refrigerator is damaged. 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease, dust, dirt, food residue, and/or other debris: exterior surfaces of stoves, outer surface of fryer, fryer motor compartment, and exterior surfaces of ovens . 4-903.11C - Corrected During Inspection Coffee filters were observed stored unprotected at the pantry station. 6-501.12A - Repeat The floors under stationary equipment in the kitchen and other work stations were noted in need of cleaning.	December 12, 2005	Routine	4	9	Details / Comments
3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator 3-501.16A - Corrected During Inspection Critical The tomato sauce on he steam table was hot holding at improper temperatures. 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration units are not properly dated for disposition. 3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed food in the refrigeration unit were not properly dated for disposition after opening. 4-501.12 - The cutting board along the cook-line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 4-601.11B - Encrusted grease deposits were observed on the food contact surfaces of frying pots . 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)	June 02, 2005	Critical Procedures	5	2	Details / Comments
6-501.11 - The hand sink in the catering section is not maintained in good repair. 6-501.12A - The floor throughout was noted in need of cleaning. 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sauces in the refrigeration unit is not properly dated for disposition. 6-303.11C - Repeat Inadequate lighting was noted in front the dessert prep area. Some of the ceiling tiles have burned out. 3-501.17C - Critical The ready-to-eat (RTE) commercially processed sauces and ice-cream in the refrigeration unit were not properly dated for disposition after opening. 3-304.12 - Repeat Dispensing utensils improperly stored between use. Ice scoop found stored directly on top of the ice machine in the catering section. 4-803.11 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in coolers. 5-501.113B - Repeat Outside refuse container was uncovered. Side doors o the dumpster were found opened. 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility. 5-501.16C - There is no refuse container at the area immediately adjacent to the kitchen and catering area hand sinks. 4-602.11E - Surfaces of the can opener and interior surfaces of the ice machines doors were observed soiled with accumulations of grime and debris. 6-501.16 - Repeat Mops not hung up to air dry. 7-201.11B - Critical Repeat Containers and bottles of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.	December 22, 2004	Routine	3	11	Details / Comments
3-302.11A4 - Critical Repeat Unwrapped or uncovered ready to eat foods (cut mushroom, cake, salads) in the following locations:(1) two-door work top reach-in refrigerator.(2) walk-in refrigerators. 3-304.12 - Inc dispensing utensils improperly stored between use at two locations in the ice makers. 4-602.13 - Repeat The nonfood contact surface (gasket and inner side) of the (1) ice makers, (2) reach-in freezer, and (3) fanguard of walk-in cooler had accumulations of grime and debris. 4-904.13A - Repeat Preset tableware (exposed fork, spoon, and water glass) was observed unprotected from contamination. 4-101.111 - Observed cotton towel used as a liner on the shelf at the ice cream freezer which is absor The nonfood contact surface of the ice cream freezer which is not corrosion resistant, nonabsorbent, and/or smooth. 7-201.11A - Critical Repeat Containers of disinfectant powder are not properly stored at the prep table shelf to prevent the contamination of food, equipment, utensils, linens or single service items. 6-303.11C - Inadequate lighting was noted (30 ft candles) under the food prep hood in the kitchen. 4-501.11A - Observed a missing drip-catch-pan from a section of kitchen exhust hood. 6-501.114A - Facility is storing unnecessary items ( Heating equipment) in the utility room to the operation or maintenance of the establishment. 4-202.16 - Repeat Milk crates found used for the storage and elevating food boxes at the dry storage and walk-in refrigerators. 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the dry storage area and walk-in refrigerators. 6-404.11 - Products for credit, redemption, or return (dented cans of Hearths of Artichocks, and Pickel sliced beets) is not being stored in a separate designated area. 6-501.110B - Employee clothing (black lether jacket) and other possessions (keys, Vitamine B Complex) have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. 3-501.17A - Critical The prepared ready-to-eat (RTE) sea food stuffing, marinated salads in the walk-in refrigeration unit is not properly dated for disposition. 6-501.16 - Mops and brooms not hung up to air dry in the utility room. 2-401.11A - Critical Repeat Open drinking containers (a glass of orange juice, and red wine) stored in a manner that may contaminate food, food contact surfaces or utensils underneath the bar counter top next to the cash machine. 6-202.13A - Insect control device (fly swatter) does not retain the insects within the device. 4-903.12A - Repeat Clean equipment/utensils were found stored at the the office shelves above and around the office desk.	January 07, 2004	Routine	4	14	Details / Comments
3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration units. 5-501.113B - Outside refuse container was uncovered. 3-501.15A - The methods used for cooling were not adequate. 1.Cooked sauces cooled in large volumes and in container depths greater than 4 inches.2.Cooling foods are tightly sealed preventing proper air circulation for faster cooling.3. Foods of temperatures above 140F were noted inside the coolers increasing the ambient of the cooler as well as temperatures of foods stored inside the cooler. 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. 7-201.11B - Critical Containers of Clorox are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The bottles were found stored next to a mixing machine and on food boxes near the kitchen walk-in refrigerator 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the baking pans. 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit. 2-401.11A - Critical Repeat One of the chefs is drinking on the cook-line from an uncovered cup where he may contaminate food, clean equipment, utensils or other items needing protection. 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. 4-501.11A - Repeat The walk-in refrigerator and double -tier refrigerator in the kitchen are not maintaining foods at 41F or lower. 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility. 4-601.11A - Critical The interior surfaces of the two ice machines are rusty and have build-up mildew. 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: refrigerators. Some of the wire shelves are rusty and coated with debris.	June 26, 2003	Critical Procedures	5	8	Details / Comments
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: cappacio (or any raw sliced beef as appetizer), steak. The dinner menu has the reminder section and needs a "disclosure" section. The lunch menu needs both the disclosure and the reminder section. 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit:1. Observed raw eggs stored on top of vegetables in the Walkin cooler.2. Observed raw meats stored on top of vegetables in cooling units. 4-904.13A - Preset tableware was observed unprotected from contamination. 4-903.11C - Repeat Observed coffee filters stored unprotected at the salad prep area. 7-209.11 - Observed employee belongings (cell phone, alka-saltzer, etc.) stored next to food items or utensils at the salad prep area. 4-602.13 - Repeat The nonfood contact surfaces of the following had accumulations of grime and debris:1. fanguards in two Walkin coolers are soiled with accumulation of dust.2. wooden counters in the delivery area have accumulation of old debris.3. shelvings inside the Chef's reach in cooler is heavily soiled with accumulation of dust.4. shelving unit near the ice machine area has accumulation of dust. 6-202.11A - Repeat Lights bulb(s) in the following areas are not covered by a protective shielding:1. handsink area in the delivery room (near the office)2. silverware room in the delivery room3. singler service item storage room (hallway to the catering dock). 4-903.11D - 1. Observed pots and pans stored on the floor in various locations, including the office, near the dishwashing area, storage rooms, etc.2. Observed boxes of single service items (napkins) stored on the floor near the office. 6-501.11 - Repeat Physical structure is not maintained in good repair: Observed ventilation covers missing in the ladies' room in the delivery room and in the silverware room. 6-501.114A - Facility is storing unnecessary item to the operation or maintenance of the establishment: ice machine. 4-204.112A - Observed temperature measuring devices in the Chef's reach in and prep cooler not properly located in the warmest part of the unit. 3-307.11 - Observed ice cubes used for beverages stored in one of the basins at the 3-vat sink in the bar area. 3-501.16A - Critical Repeat Observed pizza holding at improper temperatures. 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed a cup with no lid nor straw. 3-302.12 - Repeat Unlabeled food containers. 4-903.12A - Clean equipment/utensils were found stored at the owner's office. 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the Walkin freezers. 6-501.16 - Mop hung above the hot box. 4-501.11A - Observed the Walkin cooler (across the dishwasher) ambient temperature at 46F.	April 03, 2003	Routine	4	15	Details / Comments

August 26, 2009 (Routine)

Violations:

3-603.11(B) - Critical The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. On the Brunch menu - eggs benedict, smoked salmon. On the Lunch menu - the ribeye steak and the filet mignon. The items on the brunch menu are not disclosed at all, on the lunch menu, items have an asterisk by them but are not described as being undercooked.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. The consumer advisory statement should then read "Consuming raw or undercooked meats, poultry, seafood, shellfsih or eggs may increase your risk of foodborne illness."
4-602.11(E)(4) - Surfaces of ice machine at the back is not being cleaned as required.
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: items being washed at dishmachine.
All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
4-703.11(B) - Critical Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
43.1-3-4(a)-(h) - Corrected During Inspection The Person in Charge (PIC) possess an expired CFM card. However, he was able to locate another person in the catering division that had a valid card by the end of the inspection.
Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.

Comments:
The purpose of today's visit was to conduct a routine inspection. It was noted today that items are being cooled correctly and that the CFM is monitoring how long items take to cool. Items were also datemarked correctly.
During the inspection, the CFM contacted the dishmachine repair person. Do NOT use the dishmachine until it is repaired and reaches 180F during the final rinse.
1. Please fax me a copy of the work order once the repairs are complete.
Also, please fax me a copy of the brunch menu and lunch menu once they are revised.
1. Items such as eggs benedict, smoked salmon, ribeye steak, filet mignon, and any fish that is served seared or undercooked should be marked with an asterisk.
2. The asterisk should lead to a description, such as "These items can be cooked to order" or "These foods may contain raw or undercooked ingredients"
2. A consumer advisory statement should be changed to read "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness"
Both of these items must be corrected by September 9, 2009. If you have any question, please contact me.
NOTES
*Water heater: Bradford White D80L5053NA
*Dishmachine: CMA 66, themolabel not activated

March 20, 2009 (Routine)

Violations:

2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled.
The Person in Charge or certified food manager shall know the following: Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours.
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. Meat sauce in walk-in refrigerator #2 was observed at 51F and 53F, CFM stated that the sauce was perpared yesterday evening, more then 12 hours ago.
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) - Corrected During Inspection Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Items are either not being cooled at all prior to placing in refrigeration (such as brown gravy, observed at 165F) or are not being cooled adequately with the food temperatures monitored (Meat sauce, ravioli, chicken with onions)
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. Mixed vegetables and ravioli left in refrigerators uncovered. Brown gravy was placed in ice bath. Chicken with onions was placed in the freezer. Meat sauce was discarded.
43.1-3-1(a) - The establishment has a 2007 Health Department permit posted.
Post current 2009 permit.
5-501.16(C) - There is no refuse container at the area immediately adjacent to most hand sinks.
If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.

Comments:
The purpose of today's visit was to conduct a routine inspection. Please review cooling information provided with all employees.
Although not noted as a violation, it is highly suggested that you change the wording of your consumer advisory statement. The statement should read :These items can be cooked to order or contain raw ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
This statement would apply to hamburgers or steaks cooked to order (medium rare, rare), eggs cooked to order (sunny side up, yolks not fully cooked), cold smoked salmon, sauces that contain raw shell eggs, fish that is seared and raw clams or oysters on the half-shell, Please provide a copy of your revised menu within 2 weeks, by April 3, 2009.
NOTES
*Water heater: Bradford White D80L5053NA
*Dishmachine: CMA 66, themolabel activated
*Grease Trap: none
*Hood: cleaned every 3 months. Filters: cleaned every week
*Pest Control Services: obtained every 2 weeks.

August 22, 2008 (Critical Procedures)

Violations:

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 chicken and beef over cooked vegetables at 2dr upright refrigerator at cookline
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: 2dr upright refrigerator at cookline
Foods shall remain covered at all times.
3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Penne pasta at 2tier refrigerator observed at 80F after one hour of cooling.
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. CFM cooled pasta in ice water bath until 42F and then placed in refrigerator, in smaller pans, uncovered.
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: Fettucine 46F, penne 52F. Both items were prepared yesterday, according to the CFM.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. Items discarded.

Comments:
The purpose of today's visit was to conduct a critical procedures inspection based on a foodborne illness complaint received August 21, 2008. All violations were corrected on site. Please contact me if you have any questions. Thank you.
NOTES
Dishwasher CMA66, wash 170F, final rinse 180F. thermolabel verified.

December 05, 2007 (Routine)

Violations:

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 or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled and being reheated.
The Person in Charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41F or below, 2) Hot foods shall be held at 135F or above, 3) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed.
3-203.12(A) - Critical Repeat Tags missing from the molluscan shellfish containers for mussels..
Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
3-301.11(C) - Corrected During Inspection Observed that scoop with no handle is used to dispense bread crumbs.
Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
3-302.11(A)(1) - Corrected During Inspection Critical Observed raw meats stored above limes in walk in cooler.
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.
3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: in 98 F standing water and on ventilation duct near ceiling.
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.
3-501.18(A)(1)(2) - Corrected During Inspection Critical Repeat Observed three buckets of tomato sauce dated 11/28 that had not been discarded.
Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A).
3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: champagne brunch menu-nova scotia lox, many items on internet catering menu such as filet, chateau briand, sirloin, and beef wellington.
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 using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
4-101.11(A) - Corrected During Inspection Critical Repeat Observed onions stored in bucket originally used for detergent.
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.
4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden shelf in dishroom. Observed rusty shelves in dry storage room.
Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
4-204.112(B) - Corrected During Inspection There was no temperature measuring device located in the following cold or hot holding equipment: low boy refrigerator on cook line.
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.
4-402.11(A) - All handwashing sinks in kitchen need to be resealed to walls.
Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
4-501.11(A) - Observed that handle is missing from drawer in pantry.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of various foods (sugar).
Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
4-901.11(A) - Corrected During Inspection Observed equipment stacked while wet.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
4-904.13(A) - Preset tableware was observed unprotected from contamination.
Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
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: black and decker toaster and sharp microwave.
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.
5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the water supply system to three ice machines.
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at pantry handwashing sink used by food employees.
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
6-501.11 - Observed damaged floor tiles and walls, especially in dishwashing areas.
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.111(B) - Observed live roach at 3 vat sink.
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.
6-501.12(A) - Observed food debris under cookline and throughout. Observed many walls with dried-on food.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
6-501.14(A) - Observed that most vents have accumulations of dust that could fall into food.
Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Comments:
The purpose of today’s visit was to conduct a routine inspection. Observed THREE repeat critical violations today. Please note that repeated critical violations will lead to enforcement action.
1. Please fax corrected menus (champagne brunch and internet catering) to me by no later than 12/28.
*Water heater: Bradford White D80L5053NA
*Dishmachine: CMA 66, themolabel activated
*Grease Trap: none
*Hood: cleaned every 3 months. Filters: cleaned every week
*Pest Control Services: obtained every 2 weeks.

May 23, 2007 (Critical Procedures)

Violations:

2-301.14(A)-(I) - Critical Repeat Observed that dishwasher did not wash hands between handling dirty and clean dishes.
ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
3-101.11 - Corrected During Inspection Critical The following food item(s) is observed to be unsound or adulterated: molded shredded cheddar cheese and meat sauce from 4/30 both in wic.
ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
3-203.12(A) - Critical Observed that tags were not attached to clams and mussels.
Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: grilled salmon.
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.
3-304.14(B)(1) - Corrected During Inspection Observed wiping cloths stored in chlorine sanitizer in excess of 200 ppm.
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. (chlorine sanitizer should be prepared at 50-100 ppm)
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: pepperoni pizza under heat lamp at buffet 119 F, cooked potatoes at steam table 120 F.
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.
3-501.17(A)(1) - 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: ham, beef in wic.
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 5/23 they shall be date marked with a "use by" date not exceeding 5/29.
3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: canadian bacon, turkey, corned beef in wic.
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. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 5/23 they shall be date marked with a "use by" date not exceeding 5/29.
3-501.18(A)(1)(2) - Corrected During Inspection Critical According to dates written on several sauces (meat sauce and brown sauce), these foods had long exceeded their shelf life. Observed molded meat sauce dated 4/30 and, brown sauce dated 5/4, and 5/9.
Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A).
4-101.11(A) - Corrected During Inspection Critical Observed tomato sauce in wic stored in container marked as being originally used for storage of "flower nutrient and water clarifier."
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.
4-502.11(B) - Corrected During Inspection Observed that thermometer read 50 F in ice water.
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.
5-205.11(A) - The handwashing facility located at the bar and cookline is blocked by storage of items in basin preventing access by employees for easy handwashing.
A handwashing sink shall be maintained so that it is accessible at all times for employee use.
6-301.11 - Observed that hand soap was not provided at each handwashing sink (cookline).
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 each handwashing sink (cookline and bar).
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
7-207.11(B) - Corrected During Inspection Critical Observed multi-vitamins stored with cake sprinkles.
Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

Comments:
continued equipment temps: norlake wic 40 F, raetone upright 45 F, kitchen 3 vat sink 127 F, 2 door reach in cooler at cookline 40 F, victory 2-tier at cookline 40 F
continued food temps: raetone-mussels 32 F, shrimp 35 F, cooking-salmon 145 F, steam table-meat sauce 157 F, 2 door ric cookline-stuffed mushrooms 31 F, victory 2 tier-artichoke dip 44 F, lasagna 43 F.
The purpose of today’s visit was to conduct a critical procedures inspection. This type of inspection focuses on those violations that may directly lead to foodborne illness.
1. Provided new employee health information containing Norovirus.
*Water heater: Bradford White D80L5053NA; AO Smith ELJF 40 917
*Dishmachine: CMA 66. thermolabel activated
*Grease Trap: NA
*Hood: cleaned every 3 months. Filters: cleaned every week
*Pest Control Services:

October 31, 2006 (Routine)

Violations:

2-301.14(A)-(I) - Corrected During Inspection Critical Food employees failed to wash their hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity.
Wash your hands before preparing foods.
2-401.11(A) - Corrected During Inspection Critical Open drinking containers, bottle of water and cup of water, stored in a manner that may contaminate food, food contact surfaces or utensils.
Drink from a cup with a lid and a straw.
3-501.17(A)(1) - Critical The prepared ready-to-eat (RTE) sauces ain the refrigeration unit are not properly dated for disposition.
Put a "use by" date on these foods.
4-202.16 - Milk crates found used for the following: to store equipment.
Do not use milk crates for equipment storage.
4-502.13(A) - Manufacturer containers were observed reused for the storage of other foods.
Do not reuse containers.
4-904.11(A) - Straws were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Provide wrapped straws or put them in a dispenser.
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: Black and Decker toaster and Sharp microwave.
Use NSF-approved equipment or the equivalent.
6-202.13(B)(1)-(2) - Corrected During Inspection Two insect control devices are located over a shelf and a prep table where dead insects may be impelled or fall.
Remove or relocate them. They were unplugged.
6-303.11(B) - Inadequate lighting was noted in the refrigerator at the bar and two in the kitchen.
Provide a minimum of 20 foot candles of light.

Comments:
This is a routine inspection. A pest control company treats twice a month. Dish machine: wash 165F, rinse 185F.

June 19, 2006 (Critical Procedures)

Violations:

3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) and food and vegetables 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.
3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerators
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-304.12 - Repeat In-use ice scoops were improperly stored between use. Scoops were placed on catering equipment located next to the ice machine.
Store in-use utensils or dispensing utensils such as ice scoops on scoop dispensers or on a cleaned and sanitized containers after each use.
3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezers.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the walk-in refrigeration unit were not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
4-602.11E - Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
Clean the surface of the can opener blade at any time when contamination may have occurred, at least every 24 hours.

Comments:
This is a critical procedures inspection. The inspection focused on foodborne illness risk factors and public health interventions. However, noncritical violations found were also cited or discussed with manager for corrective actions to be taken.
Food contact surfaces were very clean and no temperature violations were found. No evidence of pest presence was observed and no deficiency in hot water was noted at the time of this visit. Also, no evidence of food spoilage was observed. Toxic chemicals were noted to be properly stored away from food and food contact surfaces. However, ensure that food containers are properly covered during storage to protect food items from being contaminated.

December 12, 2005 (Routine)

Violations:

3-301.11B - Corrected During Inspection Critical An employee was observed handling ready-to-eat (RTE) food with bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
3-302.11A4 - Critical Repeat Unwrapped or uncovered foods were noted in the refrigerators .
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Inuse knives stored between wall and table space.
Store in-use utensils or dispensing utensils 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
3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
3-501.15A - The methods used for cooling were not adequate.
Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.
3-501.16B - Critical Lobster brisk soup, brisk ham, sliced cheese and other foods were cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sauces, soups and other foods 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 - The nonfood contact surface of the shelf under the table at the warewash machine station is not nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the wooden shelving from this area.
4-501.11B - The door gasket of one of the walk-in refrigerator is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease, dust, dirt, food residue, and/or other debris: exterior surfaces of stoves, outer surface of fryer, fryer motor compartment, and exterior surfaces of ovens .
Maintain nonfood-contact surfaces of equipment clean. Clean these surfaces more often to prevent accumulation of debris.
4-903.11C - Corrected During Inspection Coffee filters were observed stored unprotected at the pantry station.
Store items in the original protective package to protect from contamination until used.
6-501.12A - Repeat The floors under stationary equipment in the kitchen and other work stations were noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
This is a routine inspection. Correct critical violations immediately and noncritical violation within The next 10 days. No evidence of pest presence was found and no mishandling of food was observed.The hot water heater was checked and determined to be adequate for intended use. Information regarding he water heater is as follow:
MAKE NAME: A.O. SMITH
MODEL # : D8OL5053NA
BTU: 505,000
RECOVERY RATE: 489.7 GPH

June 02, 2005 (Critical Procedures)

Violations:

3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-501.16A - Corrected During Inspection Critical The tomato sauce on he steam table was hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration units are 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.
3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed food in the refrigeration unit were not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
4-501.12 - The cutting board along the cook-line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
4-601.11B - Encrusted grease deposits were observed on the food contact surfaces of frying pots .
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.

Comments:
This is a critical procedures inspection. The inspection focused on foodborne illness risk factors and public health interventions. The facility as a whole is clean and no mishandling of food was noted. Also, no bare hand contact with ready-to-eat food was observed and no evidence of pest presence was found.
Sheets consisting of a list of conditions of excluding and restricting employees from food service has been given to the manager to use as reference regarding employees health policy.

December 22, 2004 (Routine)

Violations:

6-501.11 - The hand sink in the catering section is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair this sink so that it is secure in place.
6-501.12A - The floor throughout was noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sauces 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 - Repeat Inadequate lighting was noted in front the dessert prep area. Some of the ceiling tiles have burned 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. Replace all burned out light bulbs.
3-501.17C - Critical The ready-to-eat (RTE) commercially processed sauces and ice-cream in the refrigeration unit were not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
3-304.12 - Repeat Dispensing utensils improperly stored between use. Ice scoop found stored directly on top of the ice machine in the catering section.
CORRECTED DURING INSPECTION. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
4-803.11 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in coolers.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
5-501.113B - Repeat Outside refuse container was uncovered. Side doors o the dumpster were found opened.
Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
5-501.16C - There is no refuse container at the area immediately adjacent to the kitchen and catering area hand sinks.
Provide a refuse container for the disposal of paper towels at the hand sinks.
4-602.11E - Surfaces of the can opener and interior surfaces of the ice machines doors were observed soiled with accumulations of grime and debris.
Clean the surface of ice machine doors and the can opener frequently to prevent debris accumulation.
6-501.16 - Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
7-201.11B - Critical Repeat Containers and bottles of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
CORRECTED DURING INSPECTION. Containers and bottles of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
This is a routine inspection. Correct critical violations immediately and noncritical violations within the next 10 days. No temperature troubles were found during this inspection and no evidence of pest presence was observed.

January 07, 2004 (Routine)

Violations:

3-302.11A4 - Critical Repeat Unwrapped or uncovered ready to eat foods (cut mushroom, cake, salads) in the following locations:(1) two-door work top reach-in refrigerator.(2) walk-in refrigerators.
Corrected during inspection: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-304.12 - Inc dispensing utensils improperly stored between use at two locations in the ice makers.
Corrected during inspection: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
4-602.13 - Repeat The nonfood contact surface (gasket and inner side) of the (1) ice makers, (2) reach-in freezer, and (3) fanguard of walk-in cooler had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
4-904.13A - Repeat Preset tableware (exposed fork, spoon, and water glass) was observed unprotected from contamination.
Corrected during inspection: Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
4-101.111 - Observed cotton towel used as a liner on the shelf at the ice cream freezer which is absor The nonfood contact surface of the ice cream freezer which is not corrosion resistant, nonabsorbent, and/or smooth.
Corrected during inspection: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
7-201.11A - Critical Repeat Containers of disinfectant powder are not properly stored at the prep table shelf to prevent the contamination of food, equipment, utensils, linens or single service items.
Corrected during inspection: Containers of disinfectant powder must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
6-303.11C - Inadequate lighting was noted (30 ft candles) under the food prep hood in 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.
4-501.11A - Observed a missing drip-catch-pan from a section of kitchen exhust hood.
Replace missing drip-catch-pan in the hood 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.
6-501.114A - Facility is storing unnecessary items ( Heating equipment) in the utility room to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
4-202.16 - Repeat Milk crates found used for the storage and elevating food boxes at the dry storage and walk-in refrigerators.
Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the dry storage area and walk-in refrigerators.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
6-404.11 - Products for credit, redemption, or return (dented cans of Hearths of Artichocks, and Pickel sliced beets) is not being stored in a separate designated area.
Corrected during inspection: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
6-501.110B - Employee clothing (black lether jacket) and other possessions (keys, Vitamine B Complex) have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Corrected during inspection: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
3-501.17A - Critical The prepared ready-to-eat (RTE) sea food stuffing, marinated salads in the walk-in refrigeration unit is not properly dated for disposition.
Corrected during inspection: 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.
6-501.16 - Mops and brooms not hung up to air dry in the utility room.
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.
2-401.11A - Critical Repeat Open drinking containers (a glass of orange juice, and red wine) stored in a manner that may contaminate food, food contact surfaces or utensils underneath the bar counter top next to the cash machine.
Corrected during inspection: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
6-202.13A - Insect control device (fly swatter) does not retain the insects within the device.
Corrected during inspection: Provide an insect control device that retains the insects within the deviceImproper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
4-903.12A - Repeat Clean equipment/utensils were found stored at the the office shelves above and around the office desk.
Discontinue storage of clean equipment and utensils in a location subject to contamination.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All non-critical violations cited must be corrected within ninety (90) days.
2. Ensure food and
3. No grease trap installed in the food facility, however with the change of ownership or with the renovation of the install a grease trap under the 3-comp sink to prevent grease back up at the plumbing.
4. The food facility also cater food for various occassions.
Water Heater information:
==================
Make: Jetglass
Model: D80L5053NA
Input:505,000 BTU
Recovery rate: 424 GPH at the rise of 100F at the water temp of 140F.
==================================================
If you have question, please contact me at 703-246-5481. Thank you.

June 26, 2003 (Critical Procedures)

Violations:

3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration units.
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. CORRECTED DURING INSPECTION
5-501.113B - Outside refuse container was uncovered.
Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
3-501.15A - The methods used for cooling were not adequate. 1.Cooked sauces cooled in large volumes and in container depths greater than 4 inches.2.Cooling foods are tightly sealed preventing proper air circulation for faster cooling.3. Foods of temperatures above 140F were noted inside the coolers increasing the ambient of the cooler as well as temperatures of foods stored inside the cooler.
Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.
3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
7-201.11B - Critical Containers of Clorox are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The bottles were found stored next to a mixing machine and on food boxes near the kitchen walk-in refrigerator
Containers of toxic cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED DURING INSPECTION.
4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the baking pans.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
2-401.11A - Critical Repeat One of the chefs is drinking on the cook-line from an uncovered cup where he may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may drink so as not to contaminate exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection. CORRECTED DURING INSPECTION.
3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are 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. CORRECTED DURING INSPECTION.
4-501.11A - Repeat The walk-in refrigerator and double -tier refrigerator in the kitchen are not maintaining foods at 41F or lower.
Repair the two units to restore them to a state of condition that allows them to maintain foods at proper temperatures. 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.
5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
4-601.11A - Critical The interior surfaces of the two ice machines are rusty and have build-up mildew.
Clean and sanitize these surfaces for food or ice contact.
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: refrigerators. Some of the wire shelves are rusty and coated with debris.
Maintain nonfood-contact surfaces of equipment clean.

Comments:
Today's inspection was conducted as part of an investigation regarding a possible food borne outbreak implicating this restaurant. On 6/25/2003, our office received a report indicating that some attendees of a wedding catered by the restaurant became ill after the wedding. The wedding took place on Saturday June 21, 2003, and had approximately 108 attendees. The reception took place at an off-site location outside of Fairfax County but in the state of Virginia.
The investigation is on going lead by the Epidemiology Division of Fairfax County Health Department. If you receive any other report of ill customers inform our office immediately.
Additional temperatures taken were as follow: roastbeef = 39F, Raw beef = 37F; raw pork = 38F; strawberries = 40F; seafood salad = 41F.

April 03, 2003 (Routine)

Violations:

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: cappacio (or any raw sliced beef as appetizer), steak. The dinner menu has the reminder section and needs a "disclosure" section. The lunch menu needs both the disclosure and the reminder section.
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.
3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit:1. Observed raw eggs stored on top of vegetables in the Walkin cooler.2. Observed raw meats stored on top of vegetables in cooling units.
Corrected during inspection. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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.
4-903.11C - Repeat Observed coffee filters stored unprotected at the salad prep area.
Store items in the original protective package to protect from contamination until used.
7-209.11 - Observed employee belongings (cell phone, alka-saltzer, etc.) stored next to food items or utensils at the salad prep area.
Corrected during inspection. All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
4-602.13 - Repeat The nonfood contact surfaces of the following had accumulations of grime and debris:1. fanguards in two Walkin coolers are soiled with accumulation of dust.2. wooden counters in the delivery area have accumulation of old debris.3. shelvings inside the Chef's reach in cooler is heavily soiled with accumulation of dust.4. shelving unit near the ice machine area has accumulation of dust.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
6-202.11A - Repeat Lights bulb(s) in the following areas are not covered by a protective shielding:1. handsink area in the delivery room (near the office)2. silverware room in the delivery room3. singler service item storage room (hallway to the catering dock).
Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed foodclean equipment, utensils, linens or unwrapped single-service and single-use articles.
4-903.11D - 1. Observed pots and pans stored on the floor in various locations, including the office, near the dishwashing area, storage rooms, etc.2. Observed boxes of single service items (napkins) stored on the floor near the office.
Store utensils six inches above the floor to prevent contamination.
6-501.11 - Repeat Physical structure is not maintained in good repair: Observed ventilation covers missing in the ladies' room in the delivery room and in the silverware room.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.114A - Facility is storing unnecessary item to the operation or maintenance of the establishment: 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.
4-204.112A - Observed temperature measuring devices in the Chef's reach in and prep cooler not properly located in the warmest part of the unit.
Relocate temperature measuring devices to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
3-307.11 - Observed ice cubes used for beverages stored in one of the basins at the 3-vat sink in the bar area.
Corrected during inspection. Protect food from miscellaneous sources of contamination.
3-501.16A - Critical Repeat Observed pizza holding at improper temperatures.
Corrected during inspection. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed a cup with no lid nor straw.
Corrected during inspection. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands (2) the containerand (3) exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
3-302.12 - Repeat Unlabeled food containers.
Corrected during inspection. Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
4-903.12A - Clean equipment/utensils were found stored at the owner's office.
Discontinue storage of clean equipment and utensils in a location subject to contamination.
3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the Walkin freezers.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
6-501.16 - Mop hung above the hot box.
Corrected during inspection. Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
4-501.11A - Observed the Walkin cooler (across the dishwasher) ambient temperature at 46F.
Repair the unit to ensure the ambient temperature is set at 41F or below.

Comments:
Please review the following comments:
1. ENsure raw meats are stored below ready-to-eat foods in cooling units.
2. Utensils and food shall be stored 6 inches above the floor at all times. I recommend you obtain more shelving units for this purpose.
3. Water Heater model:
4. No grease trap installed. Upon a change of ownership or renovation of the kitchen, install a grease trap at the 3-vat sink to prevent grease back up at the sewer line.
5. The facility caters foods occassionally for private parties, including weddings.
6. No pest activities. A professional pest control company treats the facility every two weeks.

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Marco Polo Restaurant, 245 Maple Ave W, Vienna, VA - Restaurant inspection findings and violations

Business Info

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

August 26, 2009 (Routine)

March 20, 2009 (Routine)

August 22, 2008 (Critical Procedures)

December 05, 2007 (Routine)

May 23, 2007 (Critical Procedures)

October 31, 2006 (Routine)

June 19, 2006 (Critical Procedures)

December 12, 2005 (Routine)

June 02, 2005 (Critical Procedures)

December 22, 2004 (Routine)

January 07, 2004 (Routine)

June 26, 2003 (Critical Procedures)

April 03, 2003 (Routine)

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