August 07, 2009 (Critical Procedures)

Comments:
This is a Critical Procedures inspection at this residential mental health facility. There are about ten CFMs. Food is cooked in large quantities and blast cooled. It is portioned just before serving and reheated just before service in large containers delivered to residential areas of facility. Sandwiches, cookies, etc are kept refrigerated/dry storage until service. The kitchen is in the process of major renovation which is only partially completed. Two large heat sanititzing dish machines: Hobart CLPS66E and Hobart FT9009. Boiler system for hot water. No Critical Violations noted.
Recommendations:
Check prep sink for leak in pipes. (new sink)
Keep foods being portioned on line at 41f or lower.

January 06, 2009 (Routine)

Violation: 3-501.16(A)(2)(a) - Corrected During Inspection Critical Observed pork chop at 48 F. Corrected by adding ice between gaps in cold holding table and using a shallow pan to store pork chops in before they are placed on trays.
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.
Comments:
The purpose of today's visit was a routine inspection. Thank you for accompanying me during my inspection. It helps identify areas where there may be an issue.
**Establishment maintains food temperature logs. Logs were observed filled out appropriately.
HANDWASHING REMINDER
Food employees must wash hands with soap for at least 20 seconds before rinsing them with water.
BEFORE: food preparation, putting on gloves, working with clean equipment, utensils, unwrapped single-service or single-use items;
AFTER: handling trash, using the restroom, smoking, eating, coughing, sneezing, handling dirty equipment, handling raw meat or poultry;
DURING: food preparation as often as necessary and to prevent cross contamination
** Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Discard gloves when they become damaged or soiled

May 19, 2008 (Critical Procedures)

Comments:
The purpose of today's visit was to conduct a critical procedures inspection. No violations realating to foodborne illness risk factors were observed. IF there are any questions please contact the EHS inspector. Thank you,

December 04, 2007 (Routine)

Violation: 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of over 400 ppm.
Maintain the concentration of the chlorine at 50-100 ppm. Use cool water.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection. Only one risk was observed during the inspection. If there are questions please contact the EHS inspector.

September 06, 2007 (Routine)

Violations:

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an paper cup on one of the back area prep sinks.
  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.
• 4-501.114(A) - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Observed a concentation of 200ppm in two wiping clotch buckets that were tested.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F. The room temperature of the facility during inspection was 68-74F depending on area of the facility. The solution was remade during inspection. This violation is a repeated violation and may lead to enforcement action.
• 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.

Comments:
The purpose of today's visit was to conduct a critical procedures inspection. The facility must find a way to correct and maintain the correction of the toxic levels of chlorine in the sanitizing solution. If there are any questions please contact the EHS inspector. Thank you.

April 23, 2007 (Follow-up)

Violations:

• 6-101.11(A) - Repeat The ceiling tiles located in warewashing room are absorbent and not easily cleaned. This was not noted in the previous inspection.
  The EHS is was informed that the warewashing room is to be renovated. The ceiling tile replacement may be postponed till that time. Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-501.11 - Repeat Observed that the physical structure is not maintained in good repair.1. the flooring holding the metal grate in the food prep area
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
The purpose of today's visit was to conduct a follow-up inspection to check one the operation ofe one of the dishmachine. The dishmachine has been repaired. If ther are any questions please contact the EHS inspector. Thank you.

April 20, 2007 (Routine)

Violations:

• 3-304.14(B)(1) - Corrected During Inspection Observed wiping clothes not stored in the wiping cloth buckets.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-501.114(A) - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Observed a concentation level over the readable limit of the test strips.
  A chlorine solution shall have a minimum temperature based on the concentration.
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The wiping cloth buckets are not tested.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. the gaskets of the chillers 2. the fan in the warewashing room
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The facility has to warewash machine and will only use the operating one till the other can be repaired. A follow-up inspection will be conducted to ensure the machine has been repaired.
• 6-101.11(A) - The ceiling tiles located in warewashing room are absorbent and not easily cleaned. This was not noted in the previous inspection.
  The EHS is was informed that the warewashing room is to be renovated. The ceiling tile replacement may be postponed till that time. Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-404.11 - Corrected During Inspection Products for credit, redemption, or return are not being stored in a separate designated area.
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
• 6-501.11 - Repeat Observed that the physical structure is not maintained in good repair.1. the flooring holding the metal grate in the food prep area
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
The purpose of today's visit was to conduct a routine inspection. A follow up inspections will be conducted after the dishmachine as been repaired. If there are any questions please contact the EHS inspector. Thank you.
Water Heater: boiler
Dish Machine: Horbart, horbart
Pest Control: every two week
Hood filters: 3-4 month
Hood system:2x/year 2-23-07
Grease Trap: once a year
New equipment: No
Employee health policy: Yes

December 12, 2006 (Routine)

Violations:

• 3-501.17(A)(1) - Corrected During Inspection Critical The prepared ready-to-eat (RTE) pudding or jello in the refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like left over soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 12/11/2006 they shall be date marked with a "use by" date not exceeding 12/17/2006. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 3-501.17(B) - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed Fruit mix or other snack items in the refrigeration unit was not properly dated for disposition after opening.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe 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. 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 12/11/2006 they shall be date marked with a "use by" date not exceeding 12/17/2006. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 4-202.16 - Milk crate(s) are being washed and used for storage containers
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single service items. Provide only NSF approved shelving units, storage units, or dunnage racks for your storage needs.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. The concentration for the wiping cloth bucket was over 400 ppm.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: 1. 25mg/L with a pH below 10 at 120f, 2. 50mg/L with a pH below 10 at 100f or pH below 8 at 75f, 3. 100mg/L with a pH below 10 at 55f.
• 4-901.11(A) - Containers were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. The CFM said that the dishmachine was planning to be replaced and the new unit would have a blow dryer to prevent wet stacking.
• 6-501.11 - Observed that the physical facility not maintained in good repair in the following areas. 1. wall by walk-in #52. the flooring holding the metal grate in the food prep area 3. the flooring in the dry storage
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the hood need coffee set-up area is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
The purpose of today's visit was to conduct a routine inspection. The physical facilty is in need of repair. It is understood by the EHS that the repairs to the facilty shall be made when the budget is approved for the repairs. If you have any questions please contact the EHS at 703-246-8432. Than you.
Water Heater: boiler
Dish Machine: Horbart heat passed
Pest Control: every two week
Hood filters: 3-4 month
Hood system: two a year
Grease Trap: once a year

March 31, 2006 (Routine)

Violations:

• 3-302.12 - Corrected During Inspection Unlabeled food containers (cottage cheese puree) in a walk-in refrigerator.
  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.
• 3-307.11 - Repeat Observed dust build-up on fan guard of two walk-in refrigerators.
  Keep fan guards free of dust to protect food from miscellaneous sources of contamination.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) pudding, and moose in a walk-in refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-501.15A - The mechanical warewashing machine (smaller Hobart unit) was not operating in accordance with the manufacturer's specifications: (1) thermolable did not turned black and (2) both of the mounted thermometers on the machine are malfunctioning .
  Discontinue using the smaller machine till it is fixed by professional. Use the larger warewashing to ensure that equipment and utensils are properly cleaned and sanitized.

Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection. Thank you.
2. Fix the smaller Hobart warewashing machine for its proper functioning as specified on the data plate. Upon the completion of the work, please fax to the Health Department (Fax # 703-385-9568 Atten: Bhesh Dhamala) a copy of work order by 5 April 2006.
3. All other noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
4. There was no change in menu and equipment since last routine/critical procedure inspection.
5. It is noted that the walk-in refrigerator is still not functional. However, for the time being the food facility is meeting its freezing need by placing a rental trailer freeze outside of the facility, and it found to be adequate (-10F) for now.
6. Following services were performed as follow:
Grease trap cleaning: 10/7/05
Hood system cleaning: 10/3/05
Pest mgmt action : 29/3/06 (No activity/evidence noted today)
7. The routine inspection shall be conducted within the next six months.
If you have any questions, please contact me at 703-246-2444. Thank you.

March 31, 2006 (Routine)

Violations:

• 3-302.12 - Corrected During Inspection Unlabeled food containers (cottage cheese puree) in a walk-in refrigerator.
  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.
• 3-307.11 - Repeat Observed dust build-up on fan guard of two walk-in refrigerators.
  Keep fan guards free of dust to protect food from miscellaneous sources of contamination.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) pudding, and moose in a walk-in refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-501.15A - The mechanical warewashing machine (smaller Hobart unit) was not operating in accordance with the manufacturer's specifications: (1) thermolable did not turned black and (2) both of the mounted thermometers on the machine are malfunctioning .
  Discontinue using the smaller machine till it is fixed by professional. Use the larger warewashing to ensure that equipment and utensils are properly cleaned and sanitized.

Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection. Thank you.
2. Fix the smaller Hobart warewashing machine for its proper functioning as specified on the data plate. Upon the completion of the work, please fax to the Health Department (Fax # 703-385-9568 Atten: Bhesh Dhamala) a copy of work order by 5 April 2006.
3. All other noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
4. There was no change in menu and equipment since last routine/critical procedure inspection.
5. It is noted that the walk-in refrigerator is still not functional. However, for the time being the food facility is meeting its freezing need by placing a rental trailer freeze outside of the facility, and it found to be adequate (-10F) for now.
6. Following services were performed as follow:
Grease trap cleaning: 10/7/05
Hood system cleaning: 10/3/05
Pest mgmt action : 29/3/06 (No activity/evidence noted today)
7. The routine inspection shall be conducted within the next six months.
If you have any questions, please contact me at 703-246-2444. Thank you.

September 16, 2005 (Routine)

Violations:

• 3-101.11 - Corrected During Inspection Critical Observed a number of Jello (more than 10 cups) kept past "use by date" in a reach-in cooler along with other unexpired jellow cups.
  Discard food that is past expirary date. Ensure food is safe, unadulterated, and honestly presented.
• 3-202.15 - Corrected During Inspection Critical Observed severely dented can of unmarked orange Juice along with good one in the storage shelf.
  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.
• 3-501.15A - Corrected During Inspection The methods used for cooling cooked vegetable puree were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Puree cottage cheese in a walk-in refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-602.11A - Corrected During Inspection Observed following packaged unidentified/unlabeled in the establishment in accordance with law: (1) three bottles of food coloring agents, (2) one can of Diet Key Lime .
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers (Separated).
• 4-501.11A - Repeat Walk-in freezer that is in use currently has heavy condensation (ice formation on the floor and ceiling) and was observed in a state of disrepair and damaged.
  Repair/replace the WI freezer 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.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Rubber door gasket of a walk-in refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-301.11 - Corrected During Inspection Soap was not provided at one of the hand washing lavatory in the food preparation area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.11 - Repeat Obvered five burnt ceiling tube lights in the kitchen and storage room.
  Replace with good ones. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - Observed one live adult cockraoch in the kitchen during the inspection.
  Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 7-201.11A - Corrected During Inspection Critical Containers of a Bleach container and a bottle of machine oil are not properly stored ( above clean wiping cloths) and next to utensils) to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals and lubricating oil must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection. ***DO NOT REPEAT CRITICAL VIOLATIONS TO AVOID ANY ENFORCEMENT ACTION***
2. Fix the walk-in freezer for its proper functioning so that cross-contamination of food is prevented from dripping water and ice crystals. Since this is a repeat violation, I will get back to you, if needed, after consultation with my supervisor.
3. It is noted that the food facility is conducting pest management action twice per month (latest 8/17/05). Please continue the following till the pest population eliminated:
(a) Clean food facility thoroughly - particularly kitchen floor, dry food storage area, and equipment area (underneath and behind).
(b) Use professional pest management operator for elimination of pest activity from the food facility in an accelerated schedule.
(c). Close/fill any open cracks at the floor/wall joints in the kitchen room or any other area.
4. All three kitchen hoods are due for cleaning on 2-12-05 (as indicated on stickers).
5. All other noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
6. There was no change in menu and equipment since last routine/critical procedure inspection.
7. Following services were performed as follow:
Grease trap cleaning: No grease trap
Hood system cleaning: 2-12-04
Pest mgmt action : 7/27/05

If you have any questions, please contact me at 703-246-2444. Thank you.

September 16, 2005 (Routine)

Violations:

• 3-101.11 - Corrected During Inspection Critical Observed a number of Jello (more than 10 cups) kept past "use by date" in a reach-in cooler along with other unexpired jellow cups.
  Discard food that is past expirary date. Ensure food is safe, unadulterated, and honestly presented.
• 3-202.15 - Corrected During Inspection Critical Observed severely dented can of unmarked orange Juice along with good one in the storage shelf.
  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.
• 3-501.15A - Corrected During Inspection The methods used for cooling cooked vegetable puree were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Puree cottage cheese in a walk-in refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-602.11A - Corrected During Inspection Observed following packaged unidentified/unlabeled in the establishment in accordance with law: (1) three bottles of food coloring agents, (2) one can of Diet Key Lime .
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers (Separated).
• 4-501.11A - Repeat Walk-in freezer that is in use currently has heavy condensation (ice formation on the floor and ceiling) and was observed in a state of disrepair and damaged.
  Repair/replace the WI freezer 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.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Rubber door gasket of a walk-in refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-301.11 - Corrected During Inspection Soap was not provided at one of the hand washing lavatory in the food preparation area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.11 - Repeat Obvered five burnt ceiling tube lights in the kitchen and storage room.
  Replace with good ones. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - Observed one live adult cockraoch in the kitchen during the inspection.
  Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 7-201.11A - Corrected During Inspection Critical Containers of a Bleach container and a bottle of machine oil are not properly stored ( above clean wiping cloths) and next to utensils) to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals and lubricating oil must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection. ***DO NOT REPEAT CRITICAL VIOLATIONS TO AVOID ANY ENFORCEMENT ACTION***
2. Fix the walk-in freezer for its proper functioning so that cross-contamination of food is prevented from dripping water and ice crystals. Since this is a repeat violation, I will get back to you, if needed, after consultation with my supervisor.
3. It is noted that the food facility is conducting pest management action twice per month (latest 8/17/05). Please continue the following till the pest population eliminated:
(a) Clean food facility thoroughly - particularly kitchen floor, dry food storage area, and equipment area (underneath and behind).
(b) Use professional pest management operator for elimination of pest activity from the food facility in an accelerated schedule.
(c). Close/fill any open cracks at the floor/wall joints in the kitchen room or any other area.
4. All three kitchen hoods are due for cleaning on 2-12-05 (as indicated on stickers).
5. All other noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
6. There was no change in menu and equipment since last routine/critical procedure inspection.
7. Following services were performed as follow:
Grease trap cleaning: No grease trap
Hood system cleaning: 2-12-04
Pest mgmt action : 7/27/05

If you have any questions, please contact me at 703-246-2444. Thank you.

March 10, 2005 (Routine)

Violations:

• 3-307.11 - Corrected During Inspection Observed dust build-up on the surface of fan-guard in the kitchen.
  Keep it free of dust. Protect food from miscellaneous sources of contamination.
• 3-501.16B - Corrected During Inspection Critical A number of food items in portioning station cold holding at improper temperatures (more than 41F - see temp above).
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 6-501.11 - Repeat Observed two burnt lights in walk-in refrigerators.
  Repalce with good one. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
This is a routine inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection. Ensure that all cold-holding and hot-holding food remains at or below 41F or 140F or above all the time for continual compliance.
2. It is noted that the food facility has already taken action towards replacing burnt bulbs. All noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
3. It was also noted that the walk-in refrigerator is still not functional. However, as it was explained, the food facility is in touch with the Plan Review Unit, Health Department for guideline and approval. For the time being the food facility is meeting its freezing need by placing a rental trailer freeze outside of the facility.
4. The routine inspection shall be conducted within six months.
If you have any questions, please contact me at 703-246-2444. Thank you.

November 04, 2004 (Follow-up)

Violation: 4-501.11A - The following equipment were observed in a state of disrepair and damaged(1) Walk-in freezer - heavy build-up of ice on the roof and floor.(2) Equipemnt mounted thermometer in walk-in refrigerator (Observed two additional thermometers in the unit - CORRECTED).
Repair above mentioned thrmometers 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.
Comments:
This is a follow up visit to the previous routine inspection done on 28 October 2004. Please review the following comments:
Found that all of the violations cited on the routine inspection of 28 October 2004 have been corrected, except walk-in refrigerator.
However, it is also noted that the food facility has already taken steps to replace it (see the attached copy of the communication). It also noted that soon the facility will be renting freezer trailer to meet its freezer demand (see the attached communication) as a temporary measure. Till the malfunctioning unit is replaced, do not store any food in it that has the possibility of contamination from ice condensation during storage.
Please contact the Health Department (Ph: 703-246-2444) with specification of the new unit before installing it to obtain approval.
The routine inspection shall be conducted in or about six months.
If you have any questions, please contact me at 703-246-2444. Thank you.

October 28, 2004 (Routine)

Violations:

• 3-101.11 - Critical Observed cooked potato kept more past discard date in one of the walk-in refrigerator. (date labeled 10/12/04).
  CORRECTED DURING INSPECTION: Discard food past discard date. Ensure food is safe, unadulterated, and honestly presented.
• 6-501.11 - Repeat Observed two burnt lights in walk-ins..
  Replace them. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-901.11A - Observed a number of steel pans found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-602.11D - Critical Equipment used to open food items (can opener) was observed with visible accumulations of soil and debris.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 3-302.11A4 - Critical Observed open package of crackers on the dry food storage shelf and broken package of pasteurized liquid egg on the walk-in refrigerator shelf.
  CORRECTED DURING INSPECTION: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-204.112B - There was no temperature measuring device located in a walk-in refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Repeat The following equipment were observed in a state of disrepair and damaged(1) Walk-in freezer - heavy build-up of ice on the roof and floor.(2) Equipemnt mounted thermometer in walk-in refrigerator.
  Repair above mentioned thrmometers 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.
• 3-307.11 - Observed heavy dust build-up on the fan-guard of a walk-in refrigerator
  Clean the dirty fan-guard. Protect food from miscellaneous sources of contamination.
• 3-202.15 - Critical Repeat A number of severly dented cans, one bulged can (both end) (Apple Juice, Pineapple Juice, Tomato Juice and others) and an unlabelled can stored on the dry food storage shelf and in the kitchen along with the good ones without proper label for designated area.
  CORRECTED DURING INSPECTION: 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. Separate damaged cans and keep them in a designated area.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. Some of the critical violations were corrected at the time of the inspection. Correct/address remaining critical violations within 24 hours.
2. A number of noncritical violations corrected at the time of the inspection. All non-critical violations (with the exception of walk-in freezer) that are yet to be corrected must be addressed by the follow-up date.
3. A follow-up inspection will be conducted on 5 November 2004.
If you have any question, please contact me at 703-246-2444. Thank you.

March 17, 2004 (Routine)

Violations:

• 4-202.16 - Repeat Milk crates found used for elevating food boxes in the walk-in freezer.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 3-305.11A3 - Observed two boxes of food stored on the floor and/or food stored less than 6" above the floor.
  CORRECTED DURING INSPECTION: Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 43.1-3-1A - Critical Observed no valid permit posted in the food establishment in a conspicious place in the public view.
  CORRECTED DURING INSPECTION: A valid permit shall be posted in every food establishment in a conspicious place in the public view. No person shall operates a food establishment unless that person possesses a valid permit issued by the director.
• 3-202.15 - Critical A number of dented cans (damaged packaging for Sun Pack Grape Juce, Cran berry juice and othes) were observed in both dry food storage rooms.
  CORRECTED DURING INSPECTION: 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.
• 3-101.11 - Critical Observe an unmarked and unlabelled tin food can on the dry food storage shelf.
  CORRECTED DURING INSPECTION: Ensure food is safe, unadulterated, and honestly presented.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all restrooms used by food employees.
  CORRECTED DURING INSPECTION: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Observed the followings:(1) Two burnt light bulbs in the kitchen, and(2) a missing ceiling tile above the dish washer.
  Replace them with good ones. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations corrected at the time of the inspection. Thank you!
2. All non-critical violations that are yet to be corrected must be addressed within ninety (90) days.
3. Please monitor damaged and unlabelled food cans or packages in the dry food storage room regulary.
4. The routine inspection shall be conducted within the next six months (approx).
If you have any question, please contact me at 703-246-5481. Thank you.

February 12, 2003 (Routine)

Violations:

• 4-903.11B - Observed large pots improperly stored on shelves in the kitchen.
  Invert these pots to properly drain , prevent wet stacking, and recontamination.
• 6-303.11A - Inadequate lighting was noted in the dish washing machine room
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 4-202.16 - Observed several empty milk crates serving as storage racks in walk-in refrigerator #5.
  Replace these crates with approved racks or shelves. These racks are not approved for use as racks.
• 6-303.11B - Inadequate lighting was noted in the dish machine area. One of the ceiling lights has burned out,.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in warewashing areas.
• 4-204.112A - The temperature measuring device in the glass door refrigerator and some of the other reach-in refrigerators could not be easily located.
  Place the temperature measuring device to the warmest part (front) of the refrigeration unit to properly represent the ambient air temperature. Provide at least one in each unit.
• 4-502-11A - Several rubber spatulas were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the spatulas to provide proper maintenance, and cleanability .
• 4-501.14 - The exterior surface of the dish machine has lime build-up.
  Clean the machine properly to remove the lime build-up.
• 6-303.11C - Repeat There are burned ceiling lights above the food preparation area in the kitchen and lighting is insufficient.
  Replace the burned out lights to provide adequate lighting.
• 4-501.11A - Walk-in refrigerator #2 is not maintaining foods at 41F or lower. The ambient temperature of this unit was only 44F.
  Adjust the temperature in this walk-in for proper operation and maintenance of food temperatures.
• 7-209.11 - Personal care body/hair care lotion was noted among food supplies under a food prep table in the kitchen.
  All personal care items, lotions, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food contact items, equipment, utensils, linens, single-service and single-use articles.
• 5-104.12E - Two sprayer hoses in the dish machine room were noted immersed in contaminated water .
  Do not leave the hoses in the water after use to prevent back siphonage.
• 4-602.13 - The tops of some of the ovens, refrigerated units are dusty.
  Clean the affected units properly.
• 4-602.11E - The can opener blade and the base holder are soiled.
  Clean this equipment more frequently to prevent debris accumulation leading to food contamination. CORRECTED
• 4-601.11A - Critical The base handle of the floor mounted mixing machine are soiled.
  Clean all parts of the mixing machine properly and more often.CORRECTED

Comments:
This was a routine inspection. The facility as a whole was very clean with the exception of can opener, mixing machine, and the tops of the named equipment.