June 22, 2009 (Follow-up)

June 17, 2009 (Routine)

• 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: cloths used to wipe cutting board stored wet on cutting board.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Instruct all employees that they must fill 3-vat sink EVERY morning and have them fill a small bucket or container with that solution for storing wet cloths.
• 4-501.11(B) - The lid of the 2dr reach-in is missing the handle.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept in good repair.
• 4-501.12 - Repeat The cutting board(s) along the prep refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 43.1-3-3(a) - 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.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of glass cleaner stored over single service trays.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

October 02, 2008 (Routine)

• 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-301.11(B) - Corrected During Inspection Critical Repeat Food employees are handling ready to eat foods using their bare hands. Employees were observed handling bread, deli meats, sliced tomatoes, cheese, etc with bare hands. CFM was unaware of the no bare hand contact policy in Fairfax County and also stated that they were out of gloves.
  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. CFM was asked to have another employee purchase gloves immediately.
• 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: Uncooked chicken products were observed stored over RTE baked cookies in the 2dr 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. Post provided sign at freezer.
• 3-304.11(A)-(B) - Corrected During Inspection Critical The following food item(s) were found stored in contact with soiled equipment or utensils: Day old bread stored in bag on top of mop bucket.
  Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. Bread discarded.
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: wet wiping cloth stored on cutting board.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution of QUAT at 200ppm.
• 4-302.12(A) - Repeat 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) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: Lid to 2-door sandwich prep refrigerator was missing a handle and not closing properly.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.12 - Repeat The cutting board(s) along the 2dr reach-in refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-903.11(A) - Repeat Boxes of single-service items were found stored on the floor in the hallway leading to the restrooms.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks. You must purchase an additional dunnage rack.
• 43.1-3-1(a) - Repeat The establishment has not posted the permit to operate in a conspicuous location.
  No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
• 6-202.15(A)(1)-(3) - Repeat Front door is kept open for ventilation and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents
• 6-305.11(B) - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. Employee purse stored on prep table, next to deli slicer and hot hold kettle.
  Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
• 6-501.12(A) - Repeat Observed that most surfaces in the establishment are in need of cleaning, especially the 2dr sandwich prep refrigerator, the inside of the walk-in refrigerator, all refrigerator and freezer shelves, the inside of all cabinets and all prep tables.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

May 09, 2008 (Follow-up)

March 31, 2008 (Routine)

• 2-102.11(C) - Critical Repeat The person in charge failed to name 3 out of 5 reportable foodborne illnesses and 2 symptoms that would require exclusion of food-service employees.
  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) - Critical The person in charge stated that quat sanitizer should be prepared to 400 ppm instead of 200 ppm.
  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, Quat, or Iodine) to reduce the number of pathogenic bacteria.
• 2-102.11(C) - Critical The person in charge stated that chicken should be cooked to an internal temperature of 155 F instead of 165 F.
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 2-102.11(C) - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled and being reheated.
  The Person in Charge or certified food manager shall know the following: 1. Cold foods shall be stored at 41f or below, 2. Hot foods shall be held at 135f or above, 3. Foods for cooling shall be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours, 4. Foods shall be reheated to an internal temperature of above 165f if prepared on site or above 135f if commercially processed.
• 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging (food is key dropped).
  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 or less, 135F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
• 2-103.11(F) - Due to lack of a thermometer, employees cannot monitor the cook temperatures of potentially hazardous food (chicken).
  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:
• 2-103.11(F) - Due to lack of a thermometer, employees cannot monitor reheating temperatures of potentially hazardous food (commercially prepared and leftover soup).
  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 155 for at least 15 seconds, 3. Pork, seafood, plant foods and eggs for immediate service: cooked to an internal temperature of 145f for at least 15 seconds. 4. Prepared foods reheated to an internal temperature of 165f for at least 15 seconds, 5. Commercially processed foods reheated to an internal temperature of 135f for at least 15 seconds.
• 2-103.11(G) - Thermometer is not available to monitor cooling temperatures.
  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.
• 2-301.14(A)-(I) - Corrected During Inspection Critical Observed employees handling cash at register and then preparing food without washing hands in between.
  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 hand washing frequencies will help prevent foodborne illness.
• 2-303.11 - Observed employee wearing watch while preparing food.
  Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
• 2-401.11(A) - Corrected During Inspection Critical Observed closed drinking container with straw stored on work surface next to food and equipment.
  Stored in location away from food/equipment where spills are not likely to contaminate any food/equipment.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-301.11(B) - Corrected During Inspection Critical Repeat Through discussion, learned that employees use cups to dispense ice.
  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 hand washing procedures will help prevent foodborne illness.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: brownie mix.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: handle in contact with ready to eat nut topping.
  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(B)(1) - Observed that wet wiping cloths are stored on work surfaces when not in use instead of sanitizer.
  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) - Observed ice cream mix stored on floor at register.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-403.11(D) - Corrected During Inspection Critical Observed chicken noodle soup (59 F) reheating slowly on cold heat and serve unit that had just been turned on.
  Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. (Reheated in microwave to 165 F.)
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: walk in cooler due to frequent opening-cheese 44 F, roast beef 44 F.
  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. (Technician has been called to lower temperature.)
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: cardboard lining shelves and used at funnel drain.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-302.12(A) - Repeat 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.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(A) - Observed that the sanitizer dispenser is not dispensing sanitizer and condenser is leaking inside walk in cooler.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 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.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-502.11(C) - Repeat The ambient air temperature gauge in the sandwich prep refrigerator read -14 F (actual temp 33 F).
  Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use.
• 4-602.11(E)(4) - Corrected During Inspection Repeat Observed that nozzles at soda fountain are heavily soiled.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelves near the sandwich prep refrigerator are dirty, inside of ice cream refrigerators have spilled ice cream, inside of drawers, dusty hood filter, cabinets have food debris, and drains at 3 vat sink have mildew.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-702.11 - Corrected During Inspection Critical Due to low concentration of sanitizer at 3 vat sink, equipment is not being sanitized. Also, throught discussion with CFM, learned that the frozen custard machine is not being sanitized after cleaning.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical When tested, 50 ppm of quat sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 4-903.11(A) - Boxes of single service items were stored in the hallway outside toilet rooms where tampering could occur.
  Always store single service items/equipment in secure locations.
• 4-903.11(B) - Corrected During Inspection Clean styrofoam plates 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.
• 4-903.11(D) - Repeat Observed boxes of single service items stored on floor.
  Elevate single service items and equipment 6 inches above floor.
• 4-904.11(B) - Corrected During Inspection Observed unwrapped knives stored with the handles up.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: home standard food processor.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-1(a) - Repeat The establishment has not posted the permit to operate in a conspicuous location.
  No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
• 43.1-3-3(a) - Corrected During Inspection Critical Repeat 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.
• 5-202.13 - Critical An air gap of at least 1" between the drain from the sanitize basin of the 3 compartment sink and the flood rim level of the funnel drain is not observed.
  Cut drain from sanitize basin at 45 degree angle.
• 5-501.111 - Observed that the gate is broken at the gated enclosure for the dumpster.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 5-501.113(B) - Corrected During Inspection 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.
• 5-501.115 - Observed large amount of leaves in dumpster enclosure.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-202.15(A)(1)-(3) - Corrected During Inspection Observed front door open.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-501.110(B) - Observed purse stored on top of single service items.
  Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
• 6-501.113(A) - Observed screwdrivers stored in contact with canopeners in drawer.
  Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
• 6-501.12(A) - Observed that the walls need to be cleaned at shelves near the sandwich prep refrigerator.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

October 09, 2007 (Critical Procedures)

• 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. The thermometer should be capable of reading from 0-220 F and be scaled in at least 2 degree increments.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the quaternary ammonium chemical sanitizing solutions.
  A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.

March 21, 2007 (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.
  Provided handout. Please keep for future reference. Discuss with all employees. 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 on work table.
  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 Observed that cups with no handles are used to dispense crushed oreos and ice.
  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 Observed eggs stored over avocado in walk in cooler. Observed uncooked chicken fritters stored over cookies in reach in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: handle in contact with crushed almonds and oreos.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: opened/sliced deli meats.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 3/21 they shall be date marked with a "use by" date not exceeding 3/27.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard used to line wic floor and shelves.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: master bilt display case.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-501.12 - The cutting board(s) along the sandwich prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-502.11(C) - The ambient air temperature gauge in the sandwich prep unit is not in good repair and/ or not accurate in the range of use.
  Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use.
• 4-502.13(A) - Manufacturer containers (strawberries) were observed reused for the storage of various foods (sprinkles).
  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.
• 4-602.11(E)(4) - Corrected During Inspection Nozzles at soda fountain were soil with black debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside of drop in freezer are dirty.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-903.11(D) - Plastic spoons are stored on the floor under the register.
  Store all single service items 6 inches above floor.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: hamilton beech hand mixer and cuisinart food processor.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-1(a) - The permit that is posted expired in 12/06. Please contact the health dept. to obtain current permit.
  No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
• 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.
• 6-501.16 - Observed that mop is stored in bucket between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

August 23, 2006 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food, shell eggs, stored over ready-to-eat (RTE) food in the walk-in 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.
• 7-102.11 - Corrected During Inspection Critical Working container of degreaser is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-201.11B - Corrected During Inspection Critical Container of clorox is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of clorox must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-207.11B - Corrected During Inspection Critical Medicines are located on a shelf with packaged foods.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

April 10, 2006 (Follow-up)

March 30, 2006 (Routine)

• 3-202.15 - Critical Food from damaged packaging offered for sale or service. Dented cans of pumpkin base for ice cream were noted on a cabinet among other canned food supplies.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-501.16B - Critical Ham, pastrami, turkey, and other deli meats inside and on the sandwich prep line were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed deli meats on he sandwich prep refrigeration unit and in the walk-in cooler were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-502.11A - Corrected During Inspection Two rubber spatulas were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace these spatulas to provide proper maintenance, and cleanability.
• 4-601.11A - Critical Repeat The interior of the upright freezer, sandwich prep refrigerator, and ice cream chest freezers were observed soiled to sight and touch. Excessive ice and ice cream build-up were noted on the interior of one of the chest freezers.
  Clean and sanitize these surfaces for food contact. Frequently clean these units to prevent accumulations of debris and other dirt.
• 4-601.11C - Repeat The exterior surfaces of the upright freezer and the deep fryer exterior surfaces as well as the compartment under the fryer were observed soiled with an accumulation of dust, dirt, food residue, grease, and/or other debris. The shelving under the prep table in the kitchen is also in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean. Clean equipment surfaces more frequently to prevent build-up of dirt and other debris.
• 4-904.11A - Single service plastic lids were found dispensed on a soiled dispenser.
  Clean the dispenser or replace the dispenser or relocate the lids from the dispenser
• 43.1-3-3A - 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. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the restrooms used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.12A - Repeat The floors under stationary equipment throughout the facility were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Pull out equipment and scrub the floor properly to remove imbedded dirt on the floors.

October 05, 2005 (Routine)

• 3-304.14B2 - Wiping cloths improperly stored between use. A wet wiping towel was found stored on the prep table and not inside the sanitizing solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.11A - The beverage refrigerator leaks excess water at the base causing water pooling on the floor in area adjacent to the refrigerator.
  Repair the 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.
• 4-601.11A - Critical Repeat The interior of the ice cream chest freezer was observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-601.11B - Grease deposits and/or other soil deposits were observed on the exterior surfaces of the deep feyer unit as well as in side the cabinet located under the fryer.
  Clean these surfaces properly . Remove the accumulated grease on the surfaces to prevent further build-up.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Sandwich table exterior surfaces, shelving inside the walk-in cooler , shelving under the slicing machine table, and exterior surfaces of the upright freezer.
  Maintain nonfood-contact surfaces of equipment clean. Clean these surfaces more frequently to prevent dirt build-up.
• 6-501.11 - The hand sink facilities s are not caulked to the walls.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Caulk each hand sink securely to the wall,
• 6-501.12A - The floors under the deep fryer unit, under the upright freezer, sandwich table refrigerator, inside the shelving inside the walk-in cooler, and under other stationary equipment were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

October 05, 2005 (Routine)

• 3-304.14B2 - Wiping cloths improperly stored between use. A wet wiping towel was found stored on the prep table and not inside the sanitizing solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.11A - The beverage refrigerator leaks excess water at the base causing water pooling on the floor in area adjacent to the refrigerator.
  Repair the 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.
• 4-601.11A - Critical Repeat The interior of the ice cream chest freezer was observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-601.11B - Grease deposits and/or other soil deposits were observed on the exterior surfaces of the deep feyer unit as well as in side the cabinet located under the fryer.
  Clean these surfaces properly . Remove the accumulated grease on the surfaces to prevent further build-up.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Sandwich table exterior surfaces, shelving inside the walk-in cooler , shelving under the slicing machine table, and exterior surfaces of the upright freezer.
  Maintain nonfood-contact surfaces of equipment clean. Clean these surfaces more frequently to prevent dirt build-up.
• 6-501.11 - The hand sink facilities s are not caulked to the walls.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Caulk each hand sink securely to the wall,
• 6-501.12A - The floors under the deep fryer unit, under the upright freezer, sandwich table refrigerator, inside the shelving inside the walk-in cooler, and under other stationary equipment were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 08, 2005 (Routine)

• 2-303.11 - An Employee was observed wearing jewelry on the hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 4-205.10 - Unapproved noncommercial food processor and hand held mixer were noted in the food preparation areas.
  Replace these unapproved noncommercial equipment with ones that are listed by NSF or equivalent.
• 4-501.14 - The surfaces of the sprayer hose piping are soiled with debris and limescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the piping to maintain unit performance.
• 4-601.11A - Critical The interior of the ice cream freezer and the base storage compartment of the upright refrigerator were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of storage cabinets were observed soiled with an accumulation of dirt, food residue, and/or other debris..
  CORRECTED DURING INSPECTION. Maintain nonfood-contact surfaces of equipment clean.
• 4-903.12A - Exposed styro foam containers were found stored near the mop sink area.
  CORRECTED DURING INSPECTION. Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 5-205.15B - Plumbing connections at the cold-water control on the food prep-sink leaks when turned on
  Plumbing systems and components shall be maintained in good repair.
• 7-201.11B - Critical A pray bottle of Air Freshener was not properly stored to prevent the contamination of single service items in the dry storage area near the mop sink.
  CORRECTED DURING INSPECTION. Containers of toxics must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 29, 2004 (Follow-up)

October 14, 2004 (Follow-up)

September 30, 2004 (Routine)

• 5-501.16C - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 4-601.11A - Critical The bottom storage section inside the beverage refrigerator and the upright freezer in the kitchen are soiled to sight and touch. Also, the interior surfaces of the two chest freezers have excess ice and custard build-up.
  Clean these surfaces more frequently to prevent contamination of food items. Clean spills soon after they occur to prevent accumulation of debris.
• 7-102.11 - Critical Spray bottles of cleaning chemicals are not properly labeled.
  CORRECTED DURING INSPECTION. Spray bottles and 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.
• 6-501.112 - Dead insects were found on the bottom storage section inside the beverage refrigerator.
  Remove dead insects and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - The floor under the storage shelving inside the walk-in refrigerator and in the dry storage areas was soiled and in need of cleaning.
  Clean spills soon after they occur and maintain floors in all areas in clean condition at all times.
• 5-202.12A - Repeat Water from the handwashing sink at both men and women's restrooms was measured at a temperature less than 110F. The water was noted to be only 72F.
  REPAIRS TO RESOLVE PROBLEM ARE IN PROGRESS. Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium compound sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

November 24, 2003 (Routine)

• 6-501.11 - Observed Duct Tape holding container for single-use products (cups and glass) behind the counter in the service area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Corrected during inspection: 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.
• 6-202.13A - Insect control device (fly swatter) does not retain the insects within the device.
  Corrected during inspection: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
• 4-501.12 - The cutting board at the top of prep table at the back of the service room 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 .
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-404.11 - Observed dented can in walk-in refrigerator along with good ones.
  Corrected during insepction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 6-501.110B - Employee clothing and other possessions (Backpack and jacket) have been found stored in walk-in refrigerator that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Corrected during inspection: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
• 5-202.12A - Water from the handwashing sink at men's and wome's rooms was measured at a temperature less than 110F (temperature was 68F and 69F).
  Make necessary adjustments to lines serving the handsinks at both men's and women's rooms to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.