September 22, 2009 (Critical Procedures)

Violation: 3-501.17A - Critical Sliced cheese, and deli items prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.

April 08, 2009 (Routine)

Violations:

• 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. Employees were observed dipping macaroons into chocolate and packing decorated cookies with bare hands.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures:1. Bread pudding containing cream at 49 oF in the "True" display case refrigerator.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-201.11 - The "Sharp carousel" microwave oven and "Black & Decker" toaster are of home grade and not designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-203.12 - The ambient air or water temperature measuring device scaled only in Fahrenheit is not accurate. 1. Thermometer of the "True" display case read 35 oF, ambient temperature was observed at 45 oF.
  Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 3°F in the intended range of use. A temperature measuring device used to measure the air temperature in a refrigeration unit is not required to be as accurate as a food thermometer because the unit's temperature fluctuates with repeated opening and closing of the door and because accuracy in measuring internal food temperatures is of more significance. If Fahrenheit thermometers are used, the 3°F requirement applies because of the calibrated intervals of Fahrenheit thermometers.
• 4-501.11 - Repeat "The "True" display case was observed not able to refrigerate to 41 oF or below. Ambient temperature observed at 45 oF.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-601.11 - Repeat 1. The nonfood-contact surface of the shelves of the "Superior" two door refrigerator are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.2. The hood panels were observed with dust.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
• 5-205.11 - The handwashing sink at front counter is used for purposes other than handwashing.1. A coffee pot was observed in the handwashing sink basin.
  A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
• 6-303.11 - The light intensity is below 20 foot candles at the mopsink room. 1. There were no light bulbs present in the light fixture of the mopsink room.
  The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager. 1. A Northern Virginia certified food manager was not on duty during and after the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

Comments:
Spoke with owner regarding not having a CFM on duty. Owner will send one of the employees to get certified in or about 2 weeks. Will follow-up with owner in 2 weeks to ensure a CFM is on duty.
1. A thermometer need to be provided for the chest freezer.

November 12, 2008 (Critical Procedures)

Comments:
No critical violations found.

June 10, 2008 (Routine)

Violations:

• 3-501.16A2 - Critical Bread pudding observed at 52F in dessert display.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-501.11 - The dessert display observed at 46F.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-601.11 - The following observed in need of cleaning:- can opener blade- interior and exterior of Superior upright- interior and exterior of Delfield upright freezer- exterior of bulk spice containers.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
• 4-601.11A - Critical The slicer is not clean to sight and touch.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
• 9.2-3.3 - Critical Certified Food Managers card expired last month.
  Please renew immediately.It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

Comments:
Big five foodborne illness info sheet was posted at time of inspection.

January 03, 2008 (Critical Procedures)

Violations:

• 4-202.11 - Critical The food contact surface of the plastic bowls and containers is not free of breaks, open seams, cracks, chips, inclusions, burns, pits and/or similar imperfections.
  Repair or replace the @EQUIPMENT@ to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 4-601.11A - Critical Utensils were observed soiled to sight and touch on the clean storage shelving. The inside and door of the ice machine needs cleaning.
  Clean and sanitize these surfaces for food contact.

Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

June 12, 2007 (Routine)

Violations:

• 3-304.12 - Food preparation and dispensing utensils are improperly stored (flour and sugar scoop handles were observed laying in the product).
  During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
• 4-201.11 - Repeat The "GE" chest freezer with tape at its handle area, the "Sharp/Carousel" microwave, and the "Cuisinart" custom prep 11 food processor are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. [Replace the microwave once in poor repair. The food processor can not be properly cleaned/it is dirty; it shall be replaced]
• 4-502.11 - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use [adjust to 32oF in 3 parts ice to 1 part water].
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the walk-in refrigerator and the shelves of the "Bev Air" 1-door refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11 - The light intensity is below 50 foot candles in the kitchen below the light fixture by the hood system where the light bulbs are all out.
  The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Comments:
There is a hole in the wall behind the proofer.

September 27, 2006 (Routine)

Violations:

• 3-305.11 - Repeat Carrots are stored on the floor in the walk in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-201.11 - Repeat The chest freezer is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 6-303.11 - The light is out in the restroom.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.

May 02, 2006 (Routine)

Violations:

• 3-302.12 - Unlabeled bulk sugar container.
  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.
• 3-305.11 - Repeat Eggs in the walk in refrigerator stored on the floor less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-201.11 - Repeat The microwaves and the chest freezers are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-204.112 - Repeat There was no temperature measuring device located in the chest freezer, the refrigerated display case in the front and the 2 door large freezer.
  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.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the inside of the refrigerated display case in the customer area and underneath the espresso maker.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.11 - Repeat Retape the insulated pipe in the back storage hall way so that insulation does not contaminate food.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - The floor under the shelf that has the Sprinkles on it in the kitchen is dirty.
  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.

November 15, 2005 (Routine)

Violations:

• 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. i.e.eggs in walk-in, sugar in prep area
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed quiche in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 4-101.11 - The food contact surface of the metal banned brush is not durable and corrosion resistant..
  Repair or replace the @EQUIPMENT@ so that it is durable, corrosion resistant, and nonabsorbent.
• 4-201.11 - Critical Repeat The following are not designed and constructed to be durable: homestandard Cuisinart food processor, deep chest freezer and Proctor Silex blender
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - The nonfood contact surface of the crates used as shelving are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112 - Repeat There was no temperature measuring device located in the refrigeration units listed above.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-502.13 - Repeat Single-service items (foil pans) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.11 - The pipe located in the storage room has insulation that is exposed. Re-tape the pipe to eliminate the possibility of fibers from contaminating food and food articles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11 - Critical Containers of cleaning agents are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items. The Nestle chocolate mix was found next to cleaning agents under the front handsink.
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

November 15, 2005 (Routine)

Violations:

• 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. i.e.eggs in walk-in, sugar in prep area
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed quiche in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 4-101.11 - The food contact surface of the metal banned brush is not durable and corrosion resistant..
  Repair or replace the @EQUIPMENT@ so that it is durable, corrosion resistant, and nonabsorbent.
• 4-201.11 - Critical Repeat The following are not designed and constructed to be durable: homestandard Cuisinart food processor, deep chest freezer and Proctor Silex blender
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - The nonfood contact surface of the crates used as shelving are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112 - Repeat There was no temperature measuring device located in the refrigeration units listed above.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-502.13 - Repeat Single-service items (foil pans) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.11 - The pipe located in the storage room has insulation that is exposed. Re-tape the pipe to eliminate the possibility of fibers from contaminating food and food articles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11 - Critical Containers of cleaning agents are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items. The Nestle chocolate mix was found next to cleaning agents under the front handsink.
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

May 27, 2005 (Routine)

Violations:

• 3-303.12 - Corrected During Inspection Packaged food stored in undrained ice.
  Store packaged food in ice in a manner/position that would prevent the entry of water or in drained ice.
• 4-201.11 - Repeat There is one large homestandard deep chest freezer.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 5-203.14A - Corrected During Inspection Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. The owner took the hose off the faucet.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
• 6-501.11 - There were holes in the wall near the sandwich prep unit.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
One other employee has taken the CFM test and passed..........Debra J. Devers, issued on 5/16/05. The card will be sent by ORS at a later date.

May 27, 2005 (Routine)

Violations:

• 3-303.12 - Corrected During Inspection Packaged food stored in undrained ice.
  Store packaged food in ice in a manner/position that would prevent the entry of water or in drained ice.
• 4-201.11 - Repeat There is one large homestandard deep chest freezer.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 5-203.14A - Corrected During Inspection Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. The owner took the hose off the faucet.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
• 6-501.11 - There were holes in the wall near the sandwich prep unit.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
One other employee has taken the CFM test and passed..........Debra J. Devers, issued on 5/16/05. The card will be sent by ORS at a later date.

April 26, 2005 (Routine)

Violations:

• 2-103.11 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food (cookies) with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11 - Critical Raw animal food(eggs) were stored over ready-to-eat (RTE) food (tomatoes) in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food( chocolate, flour) in the kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Repeat Unlabeled food containers. i.e.small container of flour, oil? in a plastic squeeze bottle, plastic covered cups of food
  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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Repeat Food was found stored on the walk-in refrigerator floor and in the hallway not 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17 - Critical The prepared, refrigerated RTE food (sandwiches) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed coldcutsin the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 3-501.17 - Critical The refrigerated, RTE food (chicken/egg salads) with combined ingredients or portions was not properly date marked with the date from the earliest or first prepared ingredient.
  Refrigerated, RTE, potentially hazardous foods made from ingredients or portions of additional RTE PHF shall retain the date marking of the earliest-prepared or first-prepared ingredient.
• 4-101.111 - The nonfood contact surface of the raw wooden board on the shelf is absorbent and not easily cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the raw wood.
• 4-201.11 - Repeat The following homestandard equipment is not designed and constructed to be durable: GE freezer, Sharp and Emerson microwaves, Kenmore upright freezer
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - Repeat The nonfood contact surface of the contact paper lining the kitchen shelves are not designed or constructed to be easily cleanable.
  Remove the contact paper for easy cleaning.
• 4-204.112 - Repeat There was no temperature measuring device located in the listed refrigerators/freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-302.12 - Repeat The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.12 - Repeat The cutting board along the sandwich prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13 - Repeat Damaged manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-502.13 - Repeat Single-service items(foil pans) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exteriors of all equipment (blenders, containers, all shelves).
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the interiors of refrigerators and freezers, interiors of dessert and front refrigerator cases, filthy rolling pin.
  Clean and sanitize these surfaces for food contact.
• 4-603.16 - Repeat The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. The person in charge is not sanitizing food contact surfaces.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 4-903.11 - Repeat Clean pots/pans were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-203.14A - Critical Repeat Observed a hose attached to a faucet fixture on the mop sink. The hose extended below the flood rim level of the sink basin.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. No sign in the large restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11 - Repeat Inadequate light was noted in the kitchen. Only 25-45 footcandles of light was measured.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment. The caulk around the front handsink is moldy.
  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 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

April 26, 2005 (Routine)

Violations:

• 2-103.11 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food (cookies) with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11 - Critical Raw animal food(eggs) were stored over ready-to-eat (RTE) food (tomatoes) in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food( chocolate, flour) in the kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Repeat Unlabeled food containers. i.e.small container of flour, oil? in a plastic squeeze bottle, plastic covered cups of food
  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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Repeat Food was found stored on the walk-in refrigerator floor and in the hallway not 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17 - Critical The prepared, refrigerated RTE food (sandwiches) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed coldcutsin the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 3-501.17 - Critical The refrigerated, RTE food (chicken/egg salads) with combined ingredients or portions was not properly date marked with the date from the earliest or first prepared ingredient.
  Refrigerated, RTE, potentially hazardous foods made from ingredients or portions of additional RTE PHF shall retain the date marking of the earliest-prepared or first-prepared ingredient.
• 4-101.111 - The nonfood contact surface of the raw wooden board on the shelf is absorbent and not easily cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the raw wood.
• 4-201.11 - Repeat The following homestandard equipment is not designed and constructed to be durable: GE freezer, Sharp and Emerson microwaves, Kenmore upright freezer
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - Repeat The nonfood contact surface of the contact paper lining the kitchen shelves are not designed or constructed to be easily cleanable.
  Remove the contact paper for easy cleaning.
• 4-204.112 - Repeat There was no temperature measuring device located in the listed refrigerators/freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-302.12 - Repeat The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.12 - Repeat The cutting board along the sandwich prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13 - Repeat Damaged manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-502.13 - Repeat Single-service items(foil pans) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exteriors of all equipment (blenders, containers, all shelves).
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the interiors of refrigerators and freezers, interiors of dessert and front refrigerator cases, filthy rolling pin.
  Clean and sanitize these surfaces for food contact.
• 4-603.16 - Repeat The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. The person in charge is not sanitizing food contact surfaces.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 4-903.11 - Repeat Clean pots/pans were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-203.14A - Critical Repeat Observed a hose attached to a faucet fixture on the mop sink. The hose extended below the flood rim level of the sink basin.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. No sign in the large restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11 - Repeat Inadequate light was noted in the kitchen. Only 25-45 footcandles of light was measured.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment. The caulk around the front handsink is moldy.
  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 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

November 22, 2004 (Routine)

Violations:

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-204.112 - Repeat There was no temperature measuring device located in the refrigerators/freezers listed above.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators and kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.12 - Repeat The floors in the kitchen and walk-in refrigerator needed cleaning especially under equipment and in corners.
  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.
• 4-602.11E - Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of @EQUIPMENT@ at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exteriors of equipment, shelves in storage areas, glass storage cabinets.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: refrigerators, freezers, food containers.
  Clean and sanitize these surfaces for food contact.
• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Food found stored in the walk-in refrigerator and in the back hallway (sugar was not 6" up off the floor).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. No sign was in the customer's restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11 - Inadequate light was noted in the kitchen. Only 35 foot candles of light was measured.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 9.2-3.3 - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 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.
• 4-202.16 - The nonfood contact surface of the contact paper lining a kitchen shelf is not designed or constructed to be easily cleanable. Remove the contact paper.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-201.11 - The homestandard GE freezer, Sharp microwave and damaged Kenmore upright freezer are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 5-203.14A - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
• 4-502.13 - Damaged manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-502.13 - Single-service items(foil pans) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.11 - Clean pots were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

November 22, 2004 (Routine)

Violations:

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-204.112 - Repeat There was no temperature measuring device located in the refrigerators/freezers listed above.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators and kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.12 - Repeat The floors in the kitchen and walk-in refrigerator needed cleaning especially under equipment and in corners.
  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.
• 4-602.11E - Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of @EQUIPMENT@ at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exteriors of equipment, shelves in storage areas, glass storage cabinets.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: refrigerators, freezers, food containers.
  Clean and sanitize these surfaces for food contact.
• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Food found stored in the walk-in refrigerator and in the back hallway (sugar was not 6" up off the floor).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. No sign was in the customer's restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11 - Inadequate light was noted in the kitchen. Only 35 foot candles of light was measured.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 9.2-3.3 - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 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.
• 4-202.16 - The nonfood contact surface of the contact paper lining a kitchen shelf is not designed or constructed to be easily cleanable. Remove the contact paper.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-201.11 - The homestandard GE freezer, Sharp microwave and damaged Kenmore upright freezer are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 5-203.14A - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
• 4-502.13 - Damaged manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-502.13 - Single-service items(foil pans) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.11 - Clean pots were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

June 14, 2004 (Routine)

Violations:

• 6-501.12 - Repeat Kitchen floor in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-305.11 - Bag of flour stored on the store room floor .
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 3-302.12 - Bulk food containers not labeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-601.11A - Critical Can opener blade in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 6-202.14 - The employee toilet room door is not tight fitting.
  Provide a toilet room door that is tight fitting and self-closing. 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.
• 4-903.11 - Boxes of single service items on store room floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-303.11 - Light bul missing in the McCall refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 4-204.112 - There was no temperature measuring device located in the chest freezer..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.12 - The cutting board is scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-305.12 - Food in cabinet stored under front handsink drain lines.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.

June 14, 2004 (Routine)

Violations:

• 6-501.12 - Repeat Kitchen floor in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-305.11 - Bag of flour stored on the store room floor .
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 3-302.12 - Bulk food containers not labeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-601.11A - Critical Can opener blade in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 6-202.14 - The employee toilet room door is not tight fitting.
  Provide a toilet room door that is tight fitting and self-closing. 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.
• 4-903.11 - Boxes of single service items on store room floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-303.11 - Light bul missing in the McCall refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 4-204.112 - There was no temperature measuring device located in the chest freezer..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.12 - The cutting board is scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-305.12 - Food in cabinet stored under front handsink drain lines.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.

February 10, 2004 (Follow-up)

Violation: 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Comments:
C.O. approved.

February 10, 2004 (Follow-up)

Violation: 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Comments:
C.O. approved.