August 28, 2009 (Follow-up)

July 27, 2009 (Follow-up)

• 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:Observed a bowl used as a scoop in cooked frijoles
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw shell eggs stored over tamales, cheese and bean, in the walk in refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed raw chicken over raw fish in the Hussman 3 door freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.11(A)-(B) - Critical Observed knife rinsed, not washed or sanitized and used to cut a plantain.
  Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
• 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:Observed no datemarking present on the frijoles, in the Beverage Air 3 glass sliding door refrigerator
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili , tuna salad, potato salad, pasta salad, etc. are prepared on August 1 they shall be date marked with a "use by" date not exceeding August 7.

July 14, 2009 (Follow-up)

• 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows:Observed utensil, including the handle, stored in queso
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(A) - Repeat Wiping cloths improperly used for the following activity:Observed cloth under cutting board
  Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
• 3-304.14(B)(1) - Repeat Observed wet wiping clothes stored on prep tables, not in sanitizing solution.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.15(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:Observed beef tongue at 63F, cooked 7.12.09 and cooked beef at 57F cooked 7.12.09
  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.
• 3-501.17(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: Observed tamales, which according to the PIC were held for approximately 2 days, with no datemark present
  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 July 1 they shall be date marked with a "use by" date not exceeding July 7.
• 3-603.11(A) - Critical Repeat 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:Observed no consumer advisory for hamburgesa and tipico de mi tierra
  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.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(B) - Repeat The door gaskets of the following unit are damaged:the walk in
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of spices.
  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.
• 5-205.11(B) - Repeat The handwashing station, adequate to the 3 vat sink, is being used for purposes other than washing hands.
  A handwashing sink may not be used for purposes other than hand washing.
• 5-501.11 - Repeat The outdoor refuse container is stored on absorbent material.
  An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
• 5-501.111 - Repeat The waste storage container for has broken lids.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 5-501.113(B) - Repeat Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 5-501.114 - Repeat The refuse container used to store refuse has no drain plug.
  Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
• 6-202.11(A) - Repeat Light bulbs, over the cash register and drink dispensing location are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-404.11 - Repeat Products for credit, redemption, or return are not being stored in a separate designated area.
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
• 6-501.11 - Repeat Observed that several ceiling tiles are missing and the facility not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

July 13, 2009 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria.
• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service:Observed dented can of tomatoes
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw chorizo over ready to eat cabbage
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed raw chorizo over raw shell eggs, in the walk in and raw beef and raw chicken co-mingled on a shelf in the Hussman 3 door freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows:Observed utensil, including the handle, stored in queso
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(A) - Repeat Wiping cloths improperly used for the following activity:Observed cloth under cutting board
  Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
• 3-304.14(B)(1) - Repeat Observed wet wiping clothes stored on prep tables, not in sanitizing solution.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.14(A)(2) - Corrected During Inspection Critical Repeat The following cooked potentially hazardous foods are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours.Observed beef tongue at 63F and beef at 57F, cooked on 7.12.09 DISCARDED
  Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
• 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:Observed beef tongue at 63F, cooked 7.12.09 and cooked beef at 57F cooked 7.12.09
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed beans at 106F, rice at 109F, sopa de res at 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.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed rice and beans at 46F, queso at 72F, pork filling for pupusas, 72F, beef at 55F,
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Observed tamales, which according to the PIC were held for approximately 2 days, with no datemark present
  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 July 1 they shall be date marked with a "use by" date not exceeding July 7.
• 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:Observed no consumer advisory for hamburgesa and tipico de mi tierra
  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.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.Observed the walk in was not holding phf at 41F or less
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-501.11(B) - The door gaskets of the following unit are damaged:the walk in
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of spices.
  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.
• 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch:Observed the peeler, attached to a cord which was tied to a prep table, exhibited copius debris dried to its surface
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  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.
• 5-205.11(B) - The handwashing station, adequate to the 3 vat sink, is being used for purposes other than washing hands.
  A handwashing sink may not be used for purposes other than hand washing.
• 5-501.11 - The outdoor refuse container is stored on absorbent material.
  An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
• 5-501.111 - The waste storage container for has broken lids.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 5-501.113(B) - Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 5-501.114 - The refuse container used to store refuse has no drain plug.
  Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
• 6-202.11(A) - Light bulbs, over the cash register and drink dispensing location are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at the handsink adjacent to the 3-vat sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels was not provided at the handsink adjacent to the 3-vat sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks 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.
• 6-404.11 - Products for credit, redemption, or return are not being stored in a separate designated area.
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
• 6-501.11 - Repeat Observed that several ceiling tiles are missing and the facility not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

April 07, 2009 (Critical Procedures)

• 3-301.11(B) - Corrected During Inspection Critical Repeat Observed a bowls utilized as a scoop in the tomato based tamale sauce.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw eggs over cabbage mixture and raw pork over cabbage in the walk in and raw chicken livers over limes in the Superior 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.
• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed raw chicken stored in the same container as raw beef on the prep table, raw chicken stored over raw beef in the Hussman freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed pork at 60F, yuca at 50F, raw chicken at 52F, raw fish at 52F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F:Observed no date marking present on the tamales, which according to the PIC, were held for approximately two days
  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 April 1 they shall be date marked with a "use by" date not exceeding April 7.
• 3-701.11(A) - Corrected During Inspection Critical Repeat The following food items are unsafe and shall be discarded: Observed raw chicken at 52F and raw fish at 52F in the Beverage Air 3 sliding glass door refrigerator, held in this refrigerator for over 24 hours
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch:Observed a peeler, which was secured to a prep table, contained grime and debris
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 7-202.12(C) - Corrected During Inspection Critical Repeat Pesticides are not being applied by a certified applicator.Observed Raid Ant spray
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

December 18, 2008 (Routine)

• 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 explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  The PIC or CFM shall know that when notified by an employee that is diagnosed with one of the Big Five Foodborne Illnesses they, the PIC or CFM must notifiy the Health Department within 24 hours.
• 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.
• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(F) - Employees are not aware of or are not monitoring the cooking and reheating temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
• 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
• 2-103.11(K) - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
• 2-103.11(L) - Employees are not properly trained in food safety as it relates to their assigned duties.
  The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:Observed an employee handle cooked tortilla with bare hands.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw eggs stored over cabbage in the walk in
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed raw chicken stored over raw beef in the walk in and in the Hussman 3 door freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows:Observed tongs stored on the front handles of the stoves.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(A) - Wiping cloths improperly used for the following activity:Observed wiping cloths under cutting boards
  Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
• 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity:Observed wet wiping cloths stored on the prep tables, not in sanitizing solution
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.14(A)(2) - Corrected During Inspection Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours Observed cooked chicken in a broth made 12.17.08 at 88F.
  Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:Observed chicken in broth in a large pot, that it was cooked in, at 88F; prepared on 12.17.08
  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.
• 3-701.11(A) - Corrected During Inspection Critical The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded: Observed chicken in broth made 12.17.08 at 88F
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-302.12(A) - The PIC could not provide a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch:Observed a vegetable peeler, tied to a prep table, exhibited dried food and debris on its surface
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 5-205.15(B) - Plumbing connections under the 3-vat sink are leaking.
  A plumbing system shall be maintained in good repair.
• 5-403.12 - Corrected During Inspection A condensate drain line servicing the walk in refrigerator was emptying into the 3-vat sink basin.
  Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to Law.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at the two handwashing sinks.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(B) - Observed that inadequate lighting was provided in the reach-in refrigerators.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.11 - Observed that there are several ceiling tiles missing.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(C) - Critical Methods are not being used to control pests. Observed 2 live roaches
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.111(D) - Harborage conditions exist.
  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 floor and walls at the cookline and under the 3-vat sink are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator.Observed 3 bottles of Raid Ant and Roach spray and Raid insectr bombs
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.Observed Phillips Milk of Magnesia stored in the Beverage Air prep refrigerator
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

March 10, 2008 (Follow-up)

March 04, 2008 (Critical Procedures)

• 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.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed 2 uncovered drinking containers in the kitchen.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-301.11(B) - Corrected During Inspection Critical Food employees are handling ready to eat foods using their bare hands. Observed employee handle bread (pupusa) with their bare hands.
  Except when washing fruits and vegetables, food employees may not contact readty 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 hand washing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed in the Superior freezer meat over fries.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw beef.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered, peeled chuyotes, carrots and repollo.
  Foods shall remain covered at all times.
• 3-501.17A - Critical Observed that the prepared, ready-to-eat tamales held in the walk in are not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed 2 cans of Raid Ant and Roach killer.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

June 12, 2007 (Follow-up)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef was stored over cabbage in walk in cooler.
  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. Store all raw meats below ready to eat foods as discussed.
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: steak and cabbage were observed in cooler uncovered.
  Foods shall remain covered at all times to prevent potential cross contamination.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: steak and cabbage observed at 46F.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below.
• 3-501.17(A)(1) - Critical Repeat Ready-to-eat, potentially hazardous food in the refrigeration unit not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F.
  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.

June 12, 2007 (Follow-up)

June 07, 2007 (Routine)

• 2-103.11(L) - sanitiizing at compartment sink were not monitored or evaluated by staff or management.
  ensure that sanitizing procedure is according to handout provided.
• 2-301.14(A)-(I) - Critical no staff were seen washing hands during any point of inspection.
  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.
• 3-301.11(C) - Critical Repeat staff did not use gloves while portioning ingredients such as eggs and tortillas.
  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) - Critical Raw chicken stored over boxed cabbage in cooler.
  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.
• 3-304.14(C) - The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
  Cloths in use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
• 3-305.11(A)(3) - Repeat Foods including ketchup were stored on the floor and/or food stored less than 6 inches off floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pork filling in cooler observed at 45F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: several foods including rice, pork filling and steak cubes.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: knives resting on top of white freezer.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 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 freezers
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-904.11(A) - take out styrofoam containers were not covered to protect from dust etc.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and contact surfaces are prevented.
• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: unsanitary conditions.
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
• 5-501.16(B) - There is no refuse container at the rear of store where several boxes were blocking passage to rear door.
  A receptacle shall be provided in each area of the food establishment or premises where refuse is generated or commonly discarded, or where recyclables or returnables are placed.
• 6-501.11 - Repeat a perforation in wall under handsink was present and the caulking material used was not properly covered with paint or other material to seal area.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(C) - Critical Repeat Numerous small flies and small crawling insects observed at right side of compartment sink and in front of display refrigerator where raw and cooked meats are stored.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.12(A) - Repeat Observed that the entire kitchen is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

January 30, 2007 (Complaint)

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Bulk containers of chili and flour were found uncovered in dry storage area.
  Foods shall remain covered at all times.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6".
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: Frozen meat is being thawed at room temperature.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Meat grinder
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-903.11(B) - Uncovered clean single service containers were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the main back door.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-305.11(A) - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  Provide separate dressing rooms for employees who routinely change their clothes at work to prevent contamination of food, food equipment, and food contact surfaces.
• 6-501.11 - Observed that the following is not maintained in good repair.1) Caulking/ sealing missing along electric board on wall by chest freezer.2) Holes in walls by the 3-compartment sink.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(C) - Critical Methods are not being used to control pests. Observed a live roach near 3-compartment sink.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.114(B) - Observed an accumulation of litter on the premises. Bags with trash stored in dry storage area.
  Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.

December 15, 2006 (Routine)

• 2-103.11(E) - Employees are not inspecting the food upon receipt.
  The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41f (45f) or below.
• 2-401.11(A) - Critical An uncovered beverage container while in the kitchen.
  Food employees may drink only from a covered container using a straw.
• 3-301.11(C) - Corrected During Inspection Critical Excessive bare hand contact with vegetables or greens while being sliced.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready to eat food. Use single use gloves to prevent bare hand contact.
• 3-304.14(B)(1) - Improper use of wet wiping cloths.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - cabbage topping prepared in bulk volume was stored in large tubs located on the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks.
• 3-501.16(A)(1) - Corrected During Inspection Critical beef and chicken at hot hold were observed at 120F approximately.
  Potentially hazadous foods shall be hot held at a temperature of 135f or above.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical beef and other items in cooler observed at 45-46F.
  Potentially hazardous foods shall be held cold at a temperature of 41f or below.
• 4-301.11 - Cooler is not currently operating as required to hold food at a temperature of 41f or below.
  Refrigerators shall be capable of holding foods at a temperature of 41f or below. If the unit(s) are not capable of holding foods at a temperature of 41f or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately.\
• 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  A metal stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-501.11(A) - utility sink was perforated on side preventing filling of reservoir.
  Equipment shall be maintained in working condition.
• 4-501.11(B) - The door gaskets of the cooler is falling off door frame.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 6-501.12(A) - Observed that the floors under tables and behind Refrigeration and stoves are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - 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.
• 6-501.18 - Observed that handwashing sinks are unclean and are not being maintained.
  Maintain handwashing sinks in sanitary and operable condition.

June 13, 2006 (Critical Procedures)

• 2-301.12A - Critical Improper handwashing procedures observed. Observed employee rinsing hands only with water, after handling raw meat.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (ice with raw meats in chest freezer, raw shell eggs over produce in the walk in cooler, raw shell eggs over ham in sandwich prep)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. (raw shrimp with raw chicken in the chest freezer)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.16A - Corrected During Inspection Critical Black beans (135F) were hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Ham and cheese were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: items being washed at the 3-vat sink
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 5-205.15B - Cold water at the 3-vat sink will not shut off/ can not be adjusted. Water observed coming from faucet at 102F.
  Plumbing systems and components shall be maintained in good repair. Hot water be dispensed from faucet at 110F or above.
• 6-301.11 - Soap was not provided at the hand washing lavatory next to the 3-dr Superior prep refrigerator.
  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 handsink next to the 3-vat sink (Corrected) and Superior prep refrigerator.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

June 13, 2006 (Critical Procedures)

• 2-301.12A - Critical Improper handwashing procedures observed. Observed employee rinsing hands only with water, after handling raw meat.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (ice with raw meats in chest freezer, raw shell eggs over produce in the walk in cooler, raw shell eggs over ham in sandwich prep)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. (raw shrimp with raw chicken in the chest freezer)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.16A - Corrected During Inspection Critical Black beans (135F) were hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Ham and cheese were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: items being washed at the 3-vat sink
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 5-205.15B - Cold water at the 3-vat sink will not shut off/ can not be adjusted. Water observed coming from faucet at 102F.
  Plumbing systems and components shall be maintained in good repair. Hot water be dispensed from faucet at 110F or above.
• 6-301.11 - Soap was not provided at the hand washing lavatory next to the 3-dr Superior prep refrigerator.
  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 handsink next to the 3-vat sink (Corrected) and Superior prep refrigerator.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

October 12, 2005 (Follow-up)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (walk in cooler and 2 door upright freezer)raw beef over buns and lettuce, raw beef over cooked beef, raw chicken over sauce, raw fish over carrots, raw beef over milk-walk in coolerraw beef over mango - chest freezer - CORRECTED
  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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use. (observed on prep tables through out kitchen)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-202.16 - Repeat Milk crate(s) found used for the following:elevation of products throughout kitchen Aluminum foil observed lining container over the microwave
  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. Discontinue lining container with aluminum foil.
• 4-501.11B - Repeat The door gasket of the Superior sandwich prep units and the walk in cooler are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers (country crock containers) were observed reused for the storage of food storage in the walk in cooler.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.11A - Repeat Boxes of single service containers and paper products were found stored directly on the floor behind the front counter.
  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 - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:handheld mixer
  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.
• 43.1-5-1 - Repeat Facility has expanded kitchen area without submitting plans to the health department.
  Facility must contact the Plan Review section of the health department and submit necessary plans and applicable fee for the renovations that have been conducted.
• 5-204.11A - Critical Repeat There is no handwash lavatory in the expanded kitchen portion, preventing routine handwashing by food workers.
  Install an additional handwash lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the rest-room.
  Provide a cover to the feminine napkin refuse container in the rest-room.
• 6-303.11C - Repeat Several ceiling lights observed out through out 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 - Repeat The following areas are not maintained in good repair:1. Hole in wall around pipes of the mop sink2. Covebase missing around floor/wall juncture in expanded kitchen area
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Repeat Three live roaches observed in kitchen. (1- on floor by back door, 1- in ceiling in kitchen)
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. (broken Artic Air freezer and items on top of the walk in cooler)
  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.

October 12, 2005 (Follow-up)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (walk in cooler and 2 door upright freezer)raw beef over buns and lettuce, raw beef over cooked beef, raw chicken over sauce, raw fish over carrots, raw beef over milk-walk in coolerraw beef over mango - chest freezer - CORRECTED
  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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use. (observed on prep tables through out kitchen)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-202.16 - Repeat Milk crate(s) found used for the following:elevation of products throughout kitchen Aluminum foil observed lining container over the microwave
  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. Discontinue lining container with aluminum foil.
• 4-501.11B - Repeat The door gasket of the Superior sandwich prep units and the walk in cooler are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers (country crock containers) were observed reused for the storage of food storage in the walk in cooler.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.11A - Repeat Boxes of single service containers and paper products were found stored directly on the floor behind the front counter.
  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 - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:handheld mixer
  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.
• 43.1-5-1 - Repeat Facility has expanded kitchen area without submitting plans to the health department.
  Facility must contact the Plan Review section of the health department and submit necessary plans and applicable fee for the renovations that have been conducted.
• 5-204.11A - Critical Repeat There is no handwash lavatory in the expanded kitchen portion, preventing routine handwashing by food workers.
  Install an additional handwash lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the rest-room.
  Provide a cover to the feminine napkin refuse container in the rest-room.
• 6-303.11C - Repeat Several ceiling lights observed out through out 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 - Repeat The following areas are not maintained in good repair:1. Hole in wall around pipes of the mop sink2. Covebase missing around floor/wall juncture in expanded kitchen area
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Repeat Three live roaches observed in kitchen. (1- on floor by back door, 1- in ceiling in kitchen)
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. (broken Artic Air freezer and items on top of the walk in cooler)
  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.

October 03, 2005 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (walk in cooler and 2 door upright freezer)raw beef over buns and lettuce, raw beef over cooked beef, raw chicken over sauce, raw fish over carrots, chicken over milk-walk in coolerraw beef over mango - chest freezer - CORRECTED
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. (raw beef and chicken stored together in chest freezer)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-304.14B2 - Wiping cloths improperly stored between use. (observed on prep tables through out kitchen)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor by back door.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.16 - Milk crate(s) found used for the following:elevation of products throughout kitchen Aluminum foil observed lining container over the microwave
  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. Discontinue lining container with aluminum foil.
• 4-501.11B - The door gasket of the Superior sandwich prep units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Manufacturer containers (country crock containers) were observed reused for the storage of food storage in the walk in cooler.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: utensils and storage container on the shelf across from the 3-vat sink
  Clean and sanitize these surfaces for food contact.
• 4-602.12B - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the following items had accumulations of grime and debris:1. prep table under the microwave2. white storage shelves in the front of the 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 - Boxes of single service containers and paper products were found stored directly on the floor behind the front counter.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 43.1-1-5E -
  
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:handheld mixer
  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.
• 43.1-5-1 - Facility has expanded kitchen area without submitting plans to the health department.
  Facility must contact the Plan Review section of the health department and submit necessary plans and applicable fee for the renovations that have been conducted.
• 5-204.11A - Critical There is no handwash lavatory in the expanded kitchen portion, preventing routine handwashing by food workers.
  Install an additional handwash lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the rest-room.
  Provide a cover to the feminine napkin refuse container in the rest-room.
• 6-303.11C - Repeat Several ceiling lights observed out through out 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 - Repeat The following areas are not maintained in good repair:1. Hole in wall around pipes of the mop sink2. Ceiling tiles missing in some area in the kitchen and expanded kitchen area3. Floor tiles missing/damaged in expanded kitchen area and under prep table by chest freezers
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Two live roaches observed in kitchen. (1- on sandwich prep unit, 1-on Styrofoam coolers, in cardboard box)Gnats/fruit flies observed through out the facility
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. (broken Artic Air freezer and items on top of the walk in cooler)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - The following areas were noted in need of cleaning:1. wall behind steam table and 3-vat sink2. Floor around prep tables in the center of 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.

October 03, 2005 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (walk in cooler and 2 door upright freezer)raw beef over buns and lettuce, raw beef over cooked beef, raw chicken over sauce, raw fish over carrots, chicken over milk-walk in coolerraw beef over mango - chest freezer - CORRECTED
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. (raw beef and chicken stored together in chest freezer)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-304.14B2 - Wiping cloths improperly stored between use. (observed on prep tables through out kitchen)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor by back door.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.16 - Milk crate(s) found used for the following:elevation of products throughout kitchen Aluminum foil observed lining container over the microwave
  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. Discontinue lining container with aluminum foil.
• 4-501.11B - The door gasket of the Superior sandwich prep units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Manufacturer containers (country crock containers) were observed reused for the storage of food storage in the walk in cooler.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: utensils and storage container on the shelf across from the 3-vat sink
  Clean and sanitize these surfaces for food contact.
• 4-602.12B - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the following items had accumulations of grime and debris:1. prep table under the microwave2. white storage shelves in the front of the 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 - Boxes of single service containers and paper products were found stored directly on the floor behind the front counter.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 43.1-1-5E -
  
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:handheld mixer
  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.
• 43.1-5-1 - Facility has expanded kitchen area without submitting plans to the health department.
  Facility must contact the Plan Review section of the health department and submit necessary plans and applicable fee for the renovations that have been conducted.
• 5-204.11A - Critical There is no handwash lavatory in the expanded kitchen portion, preventing routine handwashing by food workers.
  Install an additional handwash lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the rest-room.
  Provide a cover to the feminine napkin refuse container in the rest-room.
• 6-303.11C - Repeat Several ceiling lights observed out through out 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 - Repeat The following areas are not maintained in good repair:1. Hole in wall around pipes of the mop sink2. Ceiling tiles missing in some area in the kitchen and expanded kitchen area3. Floor tiles missing/damaged in expanded kitchen area and under prep table by chest freezers
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Two live roaches observed in kitchen. (1- on sandwich prep unit, 1-on Styrofoam coolers, in cardboard box)Gnats/fruit flies observed through out the facility
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. (broken Artic Air freezer and items on top of the walk in cooler)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - The following areas were noted in need of cleaning:1. wall behind steam table and 3-vat sink2. Floor around prep tables in the center of 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.

April 03, 2005 (Follow-up)

• 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.
• 4-101.11B - Repeat Grocer's bags were observed being used to stored various meat products in the freezers.
  Discontinue the use of storing food in grocer's bag. Replace with bags that are food grade material.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen, several ceiling lights were observed 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.
• 6-501.11 - Repeat The following items areas are not maintained in good repair:1. Hole in wall in rest-room by basecove and behind mop sink.2. Caulking molding and separating from wall behind the 3-vat sink and around the handsink.3. Several ceiling tiles observed missing and/or damaged in hall leading to rest-room and in the rest-room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 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.

April 03, 2005 (Follow-up)

• 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.
• 4-101.11B - Repeat Grocer's bags were observed being used to stored various meat products in the freezers.
  Discontinue the use of storing food in grocer's bag. Replace with bags that are food grade material.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen, several ceiling lights were observed 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.
• 6-501.11 - Repeat The following items areas are not maintained in good repair:1. Hole in wall in rest-room by basecove and behind mop sink.2. Caulking molding and separating from wall behind the 3-vat sink and around the handsink.3. Several ceiling tiles observed missing and/or damaged in hall leading to rest-room and in the rest-room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 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.

March 31, 2005 (Follow-up)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration and freezer 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.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination in freezer 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.
• 3-501.16B - Corrected During Inspection Critical Repeat All items in the walk in refrigerator observed holding temperature 47-52F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition. Items are being marked with the date they were prepared.
  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.
• 4-101.11B - Repeat Grocer's bags were observed being used to stored various meat products in the freezers.
  Discontinue the use of storing food in grocer's bag. Replace with bags that are food grade material.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-501.11A - Walk in refrigerator (47F) was observed in a state of disrepair and damaged.
  Repair the walk in refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: food storage containers being washed at the 3-vat sink.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen, several ceiling lights were observed 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.
• 6-501.11 - Repeat The following items areas are not maintained in good repair:1. Hole in wall in rest-room by basecove and behind mop sink.2. Caulking molding and separating from wall behind the 3-vat sink and around the handsink.3. Several ceiling tiles observed missing and/or damaged in hall leading to rest-room and in the rest-room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 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.

March 31, 2005 (Follow-up)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration and freezer 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.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination in freezer 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.
• 3-501.16B - Corrected During Inspection Critical Repeat All items in the walk in refrigerator observed holding temperature 47-52F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition. Items are being marked with the date they were prepared.
  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.
• 4-101.11B - Repeat Grocer's bags were observed being used to stored various meat products in the freezers.
  Discontinue the use of storing food in grocer's bag. Replace with bags that are food grade material.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-501.11A - Walk in refrigerator (47F) was observed in a state of disrepair and damaged.
  Repair the walk in refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: food storage containers being washed at the 3-vat sink.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen, several ceiling lights were observed 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.
• 6-501.11 - Repeat The following items areas are not maintained in good repair:1. Hole in wall in rest-room by basecove and behind mop sink.2. Caulking molding and separating from wall behind the 3-vat sink and around the handsink.3. Several ceiling tiles observed missing and/or damaged in hall leading to rest-room and in the rest-room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 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.

March 25, 2005 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration and freezer 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.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination in freezer 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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the chest freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - 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.
• 3-501.13 - Observed chicken thawing at room temperature in standing water.
  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 - Corrected During Inspection Critical Repeat Chicken 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 Repeat Raw shell eggs and fried fish cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) food items 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.
• 4-101.11B - Repeat Grocer's bags were observed being used to stored various meat products in the freezers.
  Discontinue the use of storing food in grocer's bag. Replace with bags that are food grade material.
• 4-101.19A - Corrected During Inspection A wooden spoon is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Milk crate(s) found used for the following:elevation of items through out kitchen
  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.
• 4-204.112B - Corrected During Inspection Repeat There was no temperature measuring device located in the walk in refrig
  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.
• 4-301.12A - Corrected During Inspection There are no stoppers for 3 compartment sink to properly wash, rinse and sanitize equipment.
  Obtain stoppers for proper 3 compartment sink to properly clean and sanitize utensils.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of various food items.Cardboard boxes observed being reused to store various items.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.Discard all cardboard after original product is removed.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Pots and bowls on the bottom shelf of storage rack across from the 3 vat sink.
  Clean and sanitize these surfaces for food contact.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: food storage containers being washed at the 3-vat sink.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-903.11B - Clean food storage bowls were not found stored in a position that allows for air-drying.
  Store bowls in a self-draining position that allows air-drying.
• 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the employee's rest-room.
  Provide a cover to the feminine napkin refuse container in the rest-room.
• 6-201.16B - Ceiling tiles in the rest-room observed to be absorbent.
  Replace ceiling tiles with ones that are smooth and easily cleanable
• 6-202.14 - Repeat Toilet room door is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen, several ceiling lights were observed 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.
• 6-501.11 - Repeat The following items areas are not maintained in good repair:1. Hole in wall in rest-room by basecove and behind mop sink.2. Caulking molding and separating from wall behind the 3-vat sink and around the handsink.3. Several ceiling tiles observed missing and/or damaged in hall leading to rest-room and in the rest-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 items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - The following areas are noted in need of cleaning:1. Walls around 3 vat sink.2. Entire kitchen floor, including under and between equipment.
  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.
• 6-501.16 - 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.
• 7-201.11B - Corrected During Inspection Critical Containers of WD40 are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items on storage shelf.
  Containers of WD40 must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 25, 2005 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration and freezer 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.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination in freezer 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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the chest freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - 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.
• 3-501.13 - Observed chicken thawing at room temperature in standing water.
  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 - Corrected During Inspection Critical Repeat Chicken 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 Repeat Raw shell eggs and fried fish cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) food items 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.
• 4-101.11B - Repeat Grocer's bags were observed being used to stored various meat products in the freezers.
  Discontinue the use of storing food in grocer's bag. Replace with bags that are food grade material.
• 4-101.19A - Corrected During Inspection A wooden spoon is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Milk crate(s) found used for the following:elevation of items through out kitchen
  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.
• 4-204.112B - Corrected During Inspection Repeat There was no temperature measuring device located in the walk in refrig
  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.
• 4-301.12A - Corrected During Inspection There are no stoppers for 3 compartment sink to properly wash, rinse and sanitize equipment.
  Obtain stoppers for proper 3 compartment sink to properly clean and sanitize utensils.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of various food items.Cardboard boxes observed being reused to store various items.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.Discard all cardboard after original product is removed.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Pots and bowls on the bottom shelf of storage rack across from the 3 vat sink.
  Clean and sanitize these surfaces for food contact.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: food storage containers being washed at the 3-vat sink.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-903.11B - Clean food storage bowls were not found stored in a position that allows for air-drying.
  Store bowls in a self-draining position that allows air-drying.
• 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the employee's rest-room.
  Provide a cover to the feminine napkin refuse container in the rest-room.
• 6-201.16B - Ceiling tiles in the rest-room observed to be absorbent.
  Replace ceiling tiles with ones that are smooth and easily cleanable
• 6-202.14 - Repeat Toilet room door is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen, several ceiling lights were observed 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.
• 6-501.11 - Repeat The following items areas are not maintained in good repair:1. Hole in wall in rest-room by basecove and behind mop sink.2. Caulking molding and separating from wall behind the 3-vat sink and around the handsink.3. Several ceiling tiles observed missing and/or damaged in hall leading to rest-room and in the rest-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 items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - The following areas are noted in need of cleaning:1. Walls around 3 vat sink.2. Entire kitchen floor, including under and between equipment.
  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.
• 6-501.16 - 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.
• 7-201.11B - Corrected During Inspection Critical Containers of WD40 are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items on storage shelf.
  Containers of WD40 must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 01, 2004 (Routine)

• 6-501.11 - 1. Hole observed in wall behind mop sink.2. Handsink loose from wall in kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-301.11B - Critical Cups without handles being used to scoop items out of bulk food containers.
  CORRECTED DURING INSPECTION: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.12 - Unlabeled food containers. (OIL)
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16B - Critical Soup (104F) and cabbage (47F) cold holding at improper temperatures.
  CORRECTED DURING INSPECTION: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) taco meat and cabbage in the 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.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.1. Raw fish over produce in walk in refrig.2. Raw shell eggs over sauces in sandwich prep.
  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.
• 6-303.11C - Ceiling lights observed out in kitchen.
  Replace bulbs to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the employee's room stall.
• 4-901.11A - Plastic food storage containers were not found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3-501.14A - Critical Soup noted not being adequately cooled to prevent the growth of harmful bacteria.
  CORRECTED DURING INSPECTION: Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 6-202.14 - Toilet room door is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 7-102.11 - Critical Working containers of wiping cloth sanitizer are not properly labeled.
  CORRECTED DURING INSPECTION: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the artic chest freezer.
  CORRECTED DURING INSPECTION: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 5-205.15B - Repeat Cold water at 3-vat sink will not cut off.
  Plumbing systems and components shall be maintained in good repair.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of taco meat and sauces.
  Discontinue the reuse of single-use containers for taco meat and sauces for storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-305.12B - Food storage in toilet rooms
  Cease food storage in toilet rooms.
• 4-101.11B - 1. Cardboard being used to separate food items in chest freezer and lining shelf in walk in refrigerator.
  All food contact surfaces must be non-absorbent, smooth and easily cleanable.
• 4-204.112B - Repeat There was no temperature measuring device located in the freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

September 29, 2003 (Follow-up)

• 5-501.116B - Grease trap was observed(smell) in need of cleaning
  Clean the grease trap weekly to prevent odors and possible plumbing backup
• 6-201.16A - Observed a ceiling tile missing above the food prep area.
  Install smooth, non-absorbent ceiling tile in ceiling
• 2-401.11A - Critical An employee was observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Sautee pan.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16A - Critical Beef tamales hot holding at improper temperatures - 127degrees.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.

September 03, 2003 (Routine)

• 6-404.11 - Products for credit, redemption, or return is not being stored in a separate designated area. Dented cans on walk-in storage shelves
  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.
• 4-402.11A - Steam table is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 3-302.11A1 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 3-501.16A - Critical Chicken (112- 130 F) hot holding at improper temperatures.
  Corrected during inspectionDiscard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 6-202.11A - Lights bulb(s) in the GE upright freezer is not covered by a protective shielding.
  Replace unit with commercials unit which will be provided with a protective shielding, coated or otherwise shatter-resistant bulb.
• 6-501.12A - Floors and walls in the kitchen under equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 4-101.19A - A long handled wooden spatula is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 3-304.12 - Dispensing utensils improperly stored between use. Tongs laid in ready to eat food item.
  Corrected during inspection.Store in-use utensils or dispensing utensils in food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed.
• 2-301.12A - Critical Improper handwashing procedures observed.
  Corrected during inspectionEnsure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 7-201.11B - Critical Containers of bug spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Corrected during inspection.Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Corrected during inspection.Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use, on prep counter
  Corrected during inspection.Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2-401.11A - Critical Open drinking containers stored on prep counter which may contaminate food contact surfaces or utensils.
  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.
• 4-502.13A - Manufacturer containers were observed reused for the storage of various food items.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-303.11C - Inadequate lighting was noted in the hood system.
  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.
• 3-501.17A - 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.Install a system of date marking food items after they are properly cooled.
• 4-501.11A - Sandwich prep unit holding at 57 F was observed in a state of disrepair and damaged.
  Repair the cold holding unit 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.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: General Electric upright freezer.
  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.
• 6-305.11B - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions. Purses and other personal items were found on food storage shelving.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  Corrected during inspection
• 43.1-1-5A - Critical Observed bare hand contact with ready-to-eat food items for a salad.
  Corrected during inspection.Prevent bare hand contact with RTE foods by use of gloves tongs, or other effective means.
• 3-501.16B - Critical Creamers in sandwich prep unit (57 F) cold holding at improper temperatures.
  Corrected during inspection.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no temperature measuring device located in the chest freezer, or sandwich prep unit.
  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.
• 3-304.13 - Linens in contact with tortillas in cooler.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 5-205.11B - The handwash station at the warewashing area is being used for purposes other than washing hands.
  Corrected during inspection.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 5-205.15B - Cold water valve at hand sink is not operable
  Repair or replace the cold water valve to supply cold water at handsink.
• 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Corrected during inspection.Ensure that the person in charge is able to demonstrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 2-103.11I - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Corrected during inspectionEnsure 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.
• 6-501.16 - No mop rack installed in mop sink area
  Install a mop rack to hang wet mops and brooms after use.