June 19, 2008 (Routine)

• 2-103.11(L) - Spinach dip left unmonitored over oven station
  Maintain all potentially hazardous foods at 41F or below to prevent potential growth of dangerous levels of bacteria.
• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:- sauces stored under steak - ice cream stored under frozen veal
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: burger stored on packaged steak.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination - figs, red onion slices left directly on shelving
  Foods shall remain covered at all times to prevent potential cross contamination.
• 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: bloody mary mix
  ALL food and ingredients removed from their original container and stored in other food containers shall be labeled properly using the common name of the food
• 3-304.12(A)-(F) - utensils improperly stored between use at space behind bar sink where cleaning appears to be infrequent.
  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 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
• 3-304.14(B)(1) - Improper use of wet wiping clothss
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: crab cake in drawer at 44F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential growth of bacteria.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: cooked veal stock
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: steaks cut in house orderable to customer specifications
  The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness
• 4-502.13(A) - Manufacturer plastic container was observed reused for the storage of bloody mary mix
  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.
• 4-703.11(C) - Corrected During Inspection Critical Chemical sanitizer immersion time was reportedly not of sufficient duration for bar chlorine based sanitizer
  Chemical sanitization methods are to include: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100F or a pH of 8 or less and a water temperature of 75F
• 4-903.11(C) - Take out packaging were observed stored unprotected
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 4-904.13(A) - Repeat Preset tableware was observed unprotected from contamination.
  Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
• 5-205.11(A) - The handwashing facility located at the dish machine was filled with equipment.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at employee restroom
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.12(A) - Repeat Observed that the floor space around dish machien is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

June 25, 2007 (Critical Procedures)

• 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:- See "Food Temperatures" section of report for food measured ABOVE 41F while cold holding.
  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.
• 43.1-3-4(a)-(h) - Critical The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 2 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.

December 29, 2006 (Routine)

• 2-301.12(A)-(B) - Critical Improper handwashing procedures observed (e.g. no soap used).
  ALL food employees shall wash their hands in the following manner: 1. remove and discard used gloves, 2. turn on warm water at the hand sink, 3. rinse hands/arms with warm water, 4. lather hands/arms with soap and scrub for at least 20 seconds, 5. rinse hands/arms with warm water, 6. dry hands/arms with paper towels and then turn off the water at the hand sink. Effective hand washing will help prevent foodborne illness.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink.
  ALL food employees shall wash their hands in ONLY a designated hand sink.
• 3-302.12 - Unlabeled food containers (e.g. salt, flour, sugar, etc).
  ALL foods 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. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-501.15(A)(1)-(7) - The methods used for cooling were not adequate.
  Cooling hot foods shall be accomplished as follows: 1. placing the food in shallow pans, 2. separating the food into smaller or thinner portions, 3. using rapid cooling equipment, 4. stirring the food in a container placed in an ice water bath, 5. using containers that facilitate heat transfer, 6. adding ice as an ingredient or, 7. other effective methods.
• 3-501.16(A)(2)(b) - Critical Foods found cold holding at improper temperatures (e.g. lobster bisque).
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature between 41f-45f in existing refrigeration equipment that is not currently capable of maintaining the food at 41f or below as long as the equipment is in place and in use at the establishment and the equipment is replaced by January 1, 2008 to maintain food temperatures at 41f or below.
• 4-301.11 - Repeat 2-Dr Traulsen Reach-In is not currently operating as required to hold food at a temperature of 41f - 45f or below.
  Refrigerators shall be capable of holding foods at a temperature of 41f - 45f or below. If the unit(s) are not capable of holding foods at a temperature of 41f - 45f or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.11(B) - The following pieces of equipment are damaged.- Door gaskets [2-Dr Traulsen, Walk-In Refrigs, 1-Dr Traulsen, 2-Dr Prep Unit Test Station, 1-Dr Traulsen]- Food storage shelf in the walk-in refrigerator (meat)- Missing door of the 3-Dr refrigerator at the Bar
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.11(B) - The food temperature measuring device was found out of calibration in the range of use.
  Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32f or calibrated in a pot of boiling water at 212f.
• 4-903.11(B) - Corrected During Inspection Clean coffee filters were observed stored uncovered.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 4-904.13(A) - Preset tableware was observed unprotected from contamination in the dining area.
  Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
• 5-202.12(A) - Water from the handwashing sink in the employee restroom was measured at a temperature less than 100F.
  A hand washing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-205.11(B) - The handwashing station at the bar is being used for purposes other than washing hands (e.g. observed equipment in the sink).
  A hand washing sink may not be used for purposes other than hand washing.
• 6-202.14 - Employee toilet room door is not provided with a self-closing door.
  Provide a self-closing hinge or closing mechanism for the toilet room door.
• 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees (e.g. restrooms).
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.11 - Observed that the ceiling tiles near the dish machine are peeling.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the flooring throughout the kitchen is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

August 30, 2006 (Complaint)

June 29, 2006 (Critical Procedures)

• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef over vegetables in the upright freezer and raw chicken over vegetables in a speed rack in the walk-in.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.15A - The methods used for cooling were not adequate. Observed large quantities of soup cooling in tightly covered plastic containers, also large portion of prime rib cooling.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Corrected During Inspection Critical Repeat Observed the following cold holding at improper temperatures: veal stock in an ice bath, 55F
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) stocks, and soups in the refrigeration unit is not properly dated for disposition. Observed items marked with date of preparation.
  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.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: steaks, fish items
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-301.11 - Repeat Observed the Traulsen 2 door upright at the salad/dessert station with an ambient air temperature above 41F. *Note: it was observed that the unit was placed on defrost and was switched during the inspection
  Monitor units to ensure that they are able to maintain ambient air temperatures of 41F or below.
• 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Observed the sanitize compartment at the bar with 0ppm sanitizer solution.
  Use test strips to ensure proper sanitizer concentration.
• 5-202.12A - Repeat Water from the handwashing sink at all restrooms was measured at a temperature less than 110F.
  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.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the bar.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

December 12, 2005 (Routine)

• 3-203.11A - Repeat Observed raw clams in the walk-in not stored in their original container and the tag was also not kept with the clams.
  Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw meat stored over RTE food items in the Traulsen 2 door upright freezer.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Critical Repeat Observed uncovered potatoes in the walk-in and trays of cheese in the dry storage room.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Observed a bottle of soda stored in the ice bin at the bar.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-304.12 - Repeat In-use utensils improperly stored between use. Observed tongs stored on oven handles.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-304.14A - Repeat Wiping cloths improperly used. Observed wiping cloths used to line cutting boards and on the counter in between uses instead of in a bucket of sanitizer solution.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-501.16A - Corrected During Inspection Critical Steak hot holding at improper temperatures, 90F at room temperature.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.16B - Corrected During Inspection Critical Diced chicken cold holding at improper temperatures, 76F at room temperature at the salad station.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-101.111 - The nonfood contact surface of the wooden basket used to hold tongs for the bread station is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-301.11 - The Traulsen 2 door upright at the salad prep station was measured with an ambient air temperature of 51F
  Do not use for storage of potentially hazardous food items until it can maintain 41F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. No test kit for Cl2 or QAT could be located.
  Obtain test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed the sanitizer compartment at 0ppm at the bar.
  Use test strips to ensure proper sanitizer concentration.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed a sanitizer bucket at 100ppm.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-501.11A - The Hobart table mixer was observed in a state of disrepair and damaged. Observed tape used to repair part of the cover.
  Repair the mixer 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.
• 4-501.11B - Repeat The door gasket of the following was observed torn: Traulsen 2 door upright freezer, meat walk-in, Traulsen upright at grill, and 2 door reach-in prep at the salad station
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The wooden chopping block at the dry storage door has large crevices in the surface. 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 .
• 4-602.11E - Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice machine at any time when contamination may have occurred, or per manufacturer specifications.
• 4-602.12B - The roof of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the roof of the microwave oven at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1. shelving in the produce walk-in2. gaskets on the Traulsen 2 door upright freezer, drawers at grill, ice cream chest, Trauslen 2 door dessert, and undercounter reach-in
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11C - Repeat Coffee filters were observed stored unprotected at the coffee station.
  Store items in the original protective package to protect from contamination until used.
• 4-904.13A - Repeat Preset tableware and glassware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 5-205.15B - Plumbing connections at the faucet at the 3 compartment sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.14 - The sign that notifies food employees to wash their hands is not clearly visible at the employee restroom.
  Provide a sign/poster that is clearly visible to all employees.
• 6-303.11A - Inadequate lighting was noted in the hood at the dishmachine. Observed 1 burned out light bulb.
  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.
• 6-501.16 - Repeat Observed a mop not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

June 20, 2005 (Routine)

• 3-202.15 - Corrected During Inspection Critical In conjunction with 6-404.11: Food from damaged packaging offered for sale or service. Observed several dented cans in the dry storage area.
  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.
• 3-301.11C - Corrected During Inspection Observed a metal bowl being used to dispense sugar from the bulk container in the dry storage area. Using a bowl causes excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods in bulk containers shall be dispensed using a scoop that is designed with a handle.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the Traulsen 2-door freezer unit. Observed raw seafood (shrimp) stored above and next to dessert items. Organize the unit as discussed.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the produce walk-in refrigerator. Observed uncovered baked potatoes and roasted red potatoes.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Observed cooking tongs hanging from the oven door handles.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Observed the wiping cloths underneath cutting boards.
  Ensure cloths used for wiping food spills are not used for any other purpose. Purchase NSF approved rubber mats and place them underneath the cutting boards to prevent the boards from sliding while in use. (NOTE: Manager has stated rubber mats have been ordered).
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods inside the produce walk-in refrigerator is not properly dated for disposition.
  Label ALL foods and food containers with the name and "USE 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.
• 3-603.11 - Corrected During Inspection Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: 1. salmon items, 2. all steak items on the dinner menu.
  As discussed with the manager on duty, the Consumer Advisory statement on both menus is adequate. However, some menu items are not identified as being available undercooked. The menu items discussed shall be identified using an asterick (*).
• 4-101.11D - Observed several Lexan food containers, matching lids, and/or grey plastic containers that have cracked and become damaged. Some of the containers are also warped.
  Discard damaged items and replace with new to maintain cleanability.
• 4-101.19A - Observed wood handled utensils such as knives and spatulas and a wood constructed butcher block.
  Discontinue use of wood or wood wicker. ALL food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Replace any wood handled utensils and the wood butcher block with equipment that is constructed of stainless steel or food grade plastic.
• 4-202.16 - Corrected During Inspection Milk crate(s) found used for the following: 1. elevate ice cream inside the ice cream freezer.
  Milk crates, dish racks, and/or soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112B - In conjunction with 4-204.112a & 4-502.11c: There was no WORKING or VISIBLE temperature measuring device located in the following units: 1. single door reach-in unit at the wait station (dairy products), 2. 4-drawer unit at the cookline, 3. ice cream freezer.
  Provide a working and visible temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-301.11 - Observed the ambient air temperature inside the 2-door reach-in refrigerator at the saute station registering 46f despite the internal thermometer reading 40f.
  ALL refrigerators shall be capable of holding food at 41f or below. Therefore set the internal temperature at 34f-36f. Repair the saute station unit immediately and in the meantime, potentially hazardous foods such as seafood and cooked starches (potatoes) shall be stored elsewhere.
• 4-302.14 - Repeat 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. Maintain Quat sanitizer at 200ppm at all times.
• 4-501.11B - The door gaskets of the following units are damaged: 1. both walk-in refrigerators, 2. Traulsen upright refrigerator at the cookline, 3. 4-drawer unit at the cookline, 4. 2-door reach-in unit at the saute station, 5. 2-door salad reach-in unit.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11B - In conjunction with 4-602.12: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans, 2. skillets.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-601.11C - Corrected During Inspection In conjunction with 4-602.13: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. fan covers inside both walk-in units and inside the 2-door saute station.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11A - Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
• 4-903.12A - Corrected During Inspection Clean equipment such as plastic water pitchers were stored under the multi-purpose sink with exposed plumbing at the wait station area.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 4-904.11A - Corrected During Inspection Observed coffee filters handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 4-904.13A - Preset tableware was observed unprotected from contamination. Observed some tables preset in the dining room.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-3-4 - Several Persons in Charge (PIC) have a valid certificate of successful completion of a Certified Food Manager (CFM) exam but do not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (10) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (10) business days may lead to further enforcement action. See handout provided.
• 5-202.12A - Water from the handwashing sink inside the employees restroom was measured at a temperature less than 110F.
  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.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatories in the following locations: 1. bar, 2. employee restroom, 3. cookline.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the bar lavatory 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.
• 6-303.11B - Inadequate lighting was noted inside the Traulsen upright refrigerator at the cookline. Observed a burnt out light bulb.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Observed the following physical structures not maintained in good repair: 1. kitchen floor tiles need to be regrouted in some areas, 2. small hole seen in the employee restroom next to the toilet, 3. one ceiling panel found misplaced in the kitchen near the cookline.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Corrected During Inspection Observed the following physical structures noted in need of cleaning: 1. floors inside the walk-in refrigerators.
  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.
• 7-201.11A - Corrected During Inspection Containers of sanitizer in wiping cloth buckets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of ALL and ANY chemicals, sanitizers, detergents, and toxic materials shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

June 20, 2005 (Routine)

• 3-202.15 - Corrected During Inspection Critical In conjunction with 6-404.11: Food from damaged packaging offered for sale or service. Observed several dented cans in the dry storage area.
  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.
• 3-301.11C - Corrected During Inspection Observed a metal bowl being used to dispense sugar from the bulk container in the dry storage area. Using a bowl causes excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods in bulk containers shall be dispensed using a scoop that is designed with a handle.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the Traulsen 2-door freezer unit. Observed raw seafood (shrimp) stored above and next to dessert items. Organize the unit as discussed.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the produce walk-in refrigerator. Observed uncovered baked potatoes and roasted red potatoes.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Observed cooking tongs hanging from the oven door handles.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Observed the wiping cloths underneath cutting boards.
  Ensure cloths used for wiping food spills are not used for any other purpose. Purchase NSF approved rubber mats and place them underneath the cutting boards to prevent the boards from sliding while in use. (NOTE: Manager has stated rubber mats have been ordered).
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods inside the produce walk-in refrigerator is not properly dated for disposition.
  Label ALL foods and food containers with the name and "USE 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.
• 3-603.11 - Corrected During Inspection Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: 1. salmon items, 2. all steak items on the dinner menu.
  As discussed with the manager on duty, the Consumer Advisory statement on both menus is adequate. However, some menu items are not identified as being available undercooked. The menu items discussed shall be identified using an asterick (*).
• 4-101.11D - Observed several Lexan food containers, matching lids, and/or grey plastic containers that have cracked and become damaged. Some of the containers are also warped.
  Discard damaged items and replace with new to maintain cleanability.
• 4-101.19A - Observed wood handled utensils such as knives and spatulas and a wood constructed butcher block.
  Discontinue use of wood or wood wicker. ALL food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Replace any wood handled utensils and the wood butcher block with equipment that is constructed of stainless steel or food grade plastic.
• 4-202.16 - Corrected During Inspection Milk crate(s) found used for the following: 1. elevate ice cream inside the ice cream freezer.
  Milk crates, dish racks, and/or soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112B - In conjunction with 4-204.112a & 4-502.11c: There was no WORKING or VISIBLE temperature measuring device located in the following units: 1. single door reach-in unit at the wait station (dairy products), 2. 4-drawer unit at the cookline, 3. ice cream freezer.
  Provide a working and visible temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-301.11 - Observed the ambient air temperature inside the 2-door reach-in refrigerator at the saute station registering 46f despite the internal thermometer reading 40f.
  ALL refrigerators shall be capable of holding food at 41f or below. Therefore set the internal temperature at 34f-36f. Repair the saute station unit immediately and in the meantime, potentially hazardous foods such as seafood and cooked starches (potatoes) shall be stored elsewhere.
• 4-302.14 - Repeat 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. Maintain Quat sanitizer at 200ppm at all times.
• 4-501.11B - The door gaskets of the following units are damaged: 1. both walk-in refrigerators, 2. Traulsen upright refrigerator at the cookline, 3. 4-drawer unit at the cookline, 4. 2-door reach-in unit at the saute station, 5. 2-door salad reach-in unit.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11B - In conjunction with 4-602.12: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans, 2. skillets.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-601.11C - Corrected During Inspection In conjunction with 4-602.13: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. fan covers inside both walk-in units and inside the 2-door saute station.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11A - Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
• 4-903.12A - Corrected During Inspection Clean equipment such as plastic water pitchers were stored under the multi-purpose sink with exposed plumbing at the wait station area.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 4-904.11A - Corrected During Inspection Observed coffee filters handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 4-904.13A - Preset tableware was observed unprotected from contamination. Observed some tables preset in the dining room.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-3-4 - Several Persons in Charge (PIC) have a valid certificate of successful completion of a Certified Food Manager (CFM) exam but do not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (10) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (10) business days may lead to further enforcement action. See handout provided.
• 5-202.12A - Water from the handwashing sink inside the employees restroom was measured at a temperature less than 110F.
  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.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatories in the following locations: 1. bar, 2. employee restroom, 3. cookline.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the bar lavatory 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.
• 6-303.11B - Inadequate lighting was noted inside the Traulsen upright refrigerator at the cookline. Observed a burnt out light bulb.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Observed the following physical structures not maintained in good repair: 1. kitchen floor tiles need to be regrouted in some areas, 2. small hole seen in the employee restroom next to the toilet, 3. one ceiling panel found misplaced in the kitchen near the cookline.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Corrected During Inspection Observed the following physical structures noted in need of cleaning: 1. floors inside the walk-in refrigerators.
  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.
• 7-201.11A - Corrected During Inspection Containers of sanitizer in wiping cloth buckets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of ALL and ANY chemicals, sanitizers, detergents, and toxic materials shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

December 28, 2004 (Routine)

• 3-203.11A - Observed clams are not stored in their original container.
  Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
• 6-501.16 - Corrected During Inspection Repeat Mops are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry.
• 3-501.16A - Corrected During Inspection Critical Steamed milk(125F) was hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Meat in broiler station reachin were cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 5-203.14B - Critical Observed threaded faucet at mop sink with hose attached. The vacuum breaker on the faucet was not working properly.
  Provide a properly functioning vacuum breaker on the faucet at the mop sink.
• 5-205.15B - The vacuum breaker on the mop sink is not working properly. When water is turned on, it gushes from underneath the breaker "bell."
  Repair the vacuum breaker on the faucet at the mop sink.
• 3-307.11 - It was observed that the breading table at the cook line is in very close proximity to the handsink. When washing hands, water can easily splash onto the table surface as well as into food material.
  Provide a splash guard at least to the height of the faucet to minimize splash on the adjacent prep table.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) top shelf of service line; 2) two shelves above slicer table.
  Maintain nonfood-contact surfaces of equipment clean.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered food in the helper station reachin.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-101.111 - Corrected During Inspection The nonfood contact surface of the shelf in the helper station reachin is not corrosion resistant, nonabsorbent, and/or smooth. The shelf is very rusted and has an accumulation of debris on it.
  Remove permanently or refinish the shelf in the reachin refrigerator.
• 6-303.11B - Inadequate lighting was noted in the broiler station reachin and the dessert 2DR reachin. Bulbs are out.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-904.11A - Silverware were found at the coffee station handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store silverware with food or lip-contact surface facing downward to prevent contamination prior to use.
• 4-302.14 - Repeat There is no test kit located at the bar for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-903.11C - Coffee filters were observed stored unprotected at the coffee station.
  Store items in the original protective package to protect from contamination until used.
• 4-501.110A - The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 150F while the actual temperature was 140F.
  Discontinue the use of the warewashing machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 4-501.11A - 1) The broiler station reachin refrigerator was not maintaining 41F cold hold temperature. The temperature was holding at 45F. The food inside the unit was holding at 45-48F.
  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.

May 28, 2004 (Routine)

• 3-501.16B - Critical Repeat Pooled eggs(59F) were cold holding at improper temperatures.
  CORRECTED DURING INSPECTION. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-904.11B - Unwrapped knives, forks, or spoons were stored at coffee station with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-501.16 - Mops and brooms not hung up to air dry.
  CORRECTED DURING INSPECTION. Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-502.11C - The water pressure gauge on the dishwash machine is not in good repair. The needle on the gauge has no pointer.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 6-303.11B - Repeat Inadequate lighting was noted in the reachin freezer and the salad reachin. Light bulbs are missing or burned out.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 4-204.112B - There was no thermometer located in the salad reachin.
  CORRECTED DURING INSPECTION. Provide a thermometer in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) shelves above meat slicer; 2) top shelf of prep line.
  CORRECTED DURING INSPECTION. Maintain nonfood-contact surfaces of equipment clean.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
• 4-903.11C - Coffee filters were observed stored unprotected at the coffee station.
  CORRECTED DURING INSPECTION. Store items in the original protective package to protect from contamination until used.
• 7-202.12A - Critical The quaternary ammonia sanitizer in sanitizer buckets was not being used in accordance with law or the manufacturer's use directions. The concentration was in excess of 400ppm.
  The sanitizer chemicals must be used according to safe recommendations. The proper concentration is 200 ppm. CORRECTED DURING INSPECTION.

June 17, 2003 (Routine)

• 4-903.11B - Clean single service pans were observed stored with the food-contact surface facing upward.
  Corrected during inspection.Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Corrected during inspection.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-303.11B - Repeat Inadequate lighting was noted in the reach-in units.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 3-501.16A - Critical French fries were holding at room temperature hot holding at improper temperatures.
  Corrected during inspection.Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 4-204.112A - The temperature measuring device in the counter top unit was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 5-202.13 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the dipper well is less than 1 inch.
  Corrected during inspection.Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the reach-in refrigerator on the cookline.
  Corrected during inspection.Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Observed a cup used as scop in bar drink ice.
  Store in-use utensils or dispensing utensils in food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed.
• 3-203.12A - Critical Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
  Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
• 3-203.12A - Critical Tags missing from the clams and oyster containers.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 4-602.11E - Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice machine at any time when contamination may have occurred.
• 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 ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-901.11A - Metal lexans were not found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food. watches
  Corrected during inspection.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.
• 3-501.16B - Critical Repeat Pooled eggs (49 F) cold holding at improper temperatures.
  Corrected during inspection.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-1-5A - Critical Observed bare hand contact the following areas:1. garnishing. 2. bread station.
  Prevent bare hand contact with ready-to-eat food items
• 4-204.112B - Repeat There was no temperature measuring device located in the counter top unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.