October 14, 2009 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The person in charge shall know the symptoms associated with foodborne illness (E.coli, Salmonella Typhi, Shigella, Norovirus and Hepatitis A). Common symptoms of foodborne illness include vomiting, diarrhea, jaundice and/or sore throat with fever. Symptoms discussed with food manager, "Big 5 handout" and "Employee Ilness Decision Guide" provided. Recommend posting of these materials and discuss with staff their resposibilities.
• 3-202.15 - Corrected During Inspection Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service: One bulging 5 1b 8 oz can of "Roland Quartered Artichokes"
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Provide designated area for damaged canned goods.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken stored in containers directly above pre-prepared sausage gravy, uncooked country ham stored above container of pancake batter in prep coolers
  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. Relocated on request.
• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Frozen raw chicken (wrapped) stored directly beside raw beef (frozen) in the walk-in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). Educational materials provided: Prevent Cross contamination handout.
• 3-501.14(A)(2) - Corrected During Inspection Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours. Observed large pot of chili cooling in the walkin refrigerator at 92F, up to 15 hours after it was placed in the cooler.
  Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.Product discarded as requested. Educational material: "Cooling Methods for Hot Food" provided..
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced tomatoes in plastic insert on top of the 2 door food prep cooler
  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 to limit bacteria growth. Remove/discontinuie storage of peppers in plastic bags from beneath pans to aid in air movement circulation so temperatures remain at 41F and below.
• 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: Tuna salad
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 10/14/09 they shall be date marked with a "use by" date not exceeding 10/20/09.
• 4-703.11(B) - Corrected During Inspection Critical Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Wash cycle reading 146F, Final Rinse Cycle 158-168F
  Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. 3 compartment sink not provided in the establishment. Recheck of thermolabel after tempature adjustment : Thermolabel turned black, Dishmachine representative arrived to check machine operation.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Spray cleaner material in "Bramer" spray bottle not labeled (located at the mop sink)
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

June 24, 2009 (Routine)

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: two cans
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: asparagus was directly on the shelf
  Foods shall remain covered at all times.
• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: sugar and salt
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows: fan guard in th walk-in cooler is dusty
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 3-305.11(A)(3) - Repeat Food stored on the floor. Box of onion on the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-501.116 - Corrected During Inspection 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.
• 4-602.11(E)(4) - Surfaces of ice bins of the machine has orange mold.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous shall be clean at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 6-404.11 - Corrected During Inspection Products for credit, redemption, or return are not being stored in a separate designated area. dent cans
  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 walls, tile, and floor of the walk-in cooler are not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Repeat Observed that the walls in the kitchen is in need of cleaning. The walls are dusty
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the chlorine solution was measured in excess of 400 ppm.
  Maintain the concentration of the chlorine at 50-100 ppm.

September 18, 2008 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissable to food. In addition, diseases such as E. Col, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissable to food.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Observed raw shell eggs and raw bacon over fresh produce in the walk in refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready to eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: In the walk in freezer observed raw chicken legs stored over whole beef roasts.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: The american cheese, the cut tomatoes were observed at 46-47F. A time as a public health control agreement form will be delivered and agreed upon with the facility within 10 days.
  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.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a bottle of lubrication machine oil and glue boards stored on same shelf as food and single service items.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

January 14, 2008 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw salmon and gyro meat in the reachin freezer)
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. (at bar)
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in freezer, dry storage area, kitchen and hall leading to rest-rooms (coffee)
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-403.11(A) - Corrected During Inspection Critical The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: beef stroganoff
  Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165F for 15 seconds.
• 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat prime rib, coleslaw and mashed potatoes held in the refrigeration units are not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: 1 door True prep near warewashing area
  Refrigerators shall be capable of holding foods at a temperature of 41F or below.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(B) - The door gaskets of the following unit(s) are damaged:2 door reachin
  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. (thermometer observed damaged)
  Please replace. 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.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets of refrigeration units
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-703.11(B) - Corrected During Inspection 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)
  Water heater adjusted. Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
• 4-903.11(B) - Repeat Clean single service containers, plates, and metal food storage containers were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 43.1-1-5(f) - Repeat The following items are intended for household use only andKitchen Aid mixer
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-1(a) - The establishment is operating without a valid permit for the current calendar year.
  No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
• 6-202.11(A) - Repeat Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the kitchen ceiling.
  Provide end caps to completely enclose the light bulb.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in ladies rest-room)
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. Covebase missing in ladies rest-room2. Caulking missing around men's handsink3. Floor tile damaged by back door, dry storage room, walk in cooler and in the bar and kitchen area4. Wall damaged in wareash area
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the area under the hood and shelving around the microwave, floor and wall junctures in the kitchen and bar are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the wiping cloth sanitizer solution was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine sanitizer at 50 ppm.

June 12, 2007 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 3-202.15 - Critical The following food item(s) from damaged packaging were found stored with items to be used for the food service:sauerkraut and cheese sauce
  CORRECTED DURING INSPECTION: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:handling biscuits and rearranging sausage on plate
  CORRECTED DURING INSPECTION: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the refrigeration unit.Raw beef over cheese in walk in coolerraw pork over cornbreach in walk in cooler
  CORRECTED DURING INSPECTION: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:uncovered cornbread in walk in cooler under raw pork
  CORRECTED DURING INSPECTION: Foods shall remain covered at all times.
• 3-501.14(D) - Corrected During Inspection Critical Raw shell eggs observed being left out on prep table during breakfast.
  Raw shell eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45F or less.
• 3-501.16(A)(2)(b) - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. The following unit is not able to maintain internal items at a temperature of 41F or less:cheese-top of prep half/half- bar chest freezer
  CORRECTED DURING INSPECTION: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature between 41- 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.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: noodlespotatoe saladmeat sauce noodles
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 6/10 they shall be date marked with a "use by" date not exceeding 6/16.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:True 2 door bar prep 2 door Beverage Air sandwich prep Superior 1 door reach in
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink. (missing at handsink, next to grill)
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. (bleach water in spray bottle)
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine sanitizer solution was measured in excess of 200ppm.
  Maintain the concentration of the chlorine at 50ppm.

November 27, 2006 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical The employee was observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection. (behind bar)
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, ware washing areas, or storage areas where items may become contaminated.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk in freezer.
  Raw 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 chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-304.14(B)(1) - Corrected During Inspection Improper storage of wet wiping cloths.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler/freezer and in the dry storage room (potatoes were relocated)
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Cheese and sliced tomatoes on the top of the sandwich prep were cold holding at improper temperatures.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
• 4-202.16 - Cardboard observed being reused to line the shelving in the walk in cooler.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-501.11(B) - The door gaskets of the 1 door prep refrigerator are damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: table top under the slicer
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(B) - Clean plates were not found stored in a position that allows for air-drying.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:Kitchen Aid mixerCusinArt food processor
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - Faucet at the bar 3-vat sink does not extend to all basins.
  A plumbing system shall be maintained in good repair.
• 6-202.11(A) - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the kitchen. Globe missing on light fixture in the dry storage room.
  Provide end caps to completely enclose the light bulb.
• 6-501.11 - Observed that the following areas are not maintained in good repair:1. Wall behind the warewash drain board.2. Floor tiles damaged throughout the bar and kitchen3. Ceiling peeling in the women's rest-room.4. Floor panel lifting in the walk in cooler.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

May 25, 2006 (Follow-up)

• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in both walkin units.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - Repeat The methods used for cooling the hard boiled eggs on the salad bar 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.
• 3-501.16B - Critical Repeat Salad dressing at salad bar and ham and eggs in sandwich unit cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-501.11A - Repeat The Beverage Air sandwich prep unit was not maintaining 41F ambient air temperature.
  Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.12 - Repeat The cutting board(s) along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-501.15A - Repeat The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The temperature gauges did not move as the machine ran through its cycles.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and debris:1) fire suppression system pipes inside the hood have a buildup of dust and grease2) the side of the oven adjacent to the stove and grill has an accumulation of grease, debris and dust3) the bottom shelf of the True reachin freezer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.11A - Repeat Light bulbs in the kitchen(flourescent) are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 7-202.12A - Corrected During Inspection Critical Repeat The chemical sanitizer(bleach) in sanitizer bucket is not being used in accordance with law or the manufacturer's use directions. Concentration was measured in excess of 200ppm.
  The chemical sanitizer(bleach) must be used in accordance with law and Health Department recommendations. Concentration of chlorine (bleach) must be 50-100ppm.

May 25, 2006 (Follow-up)

• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in both walkin units.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - Repeat The methods used for cooling the hard boiled eggs on the salad bar 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.
• 3-501.16B - Critical Repeat Salad dressing at salad bar and ham and eggs in sandwich unit cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-501.11A - Repeat The Beverage Air sandwich prep unit was not maintaining 41F ambient air temperature.
  Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.12 - Repeat The cutting board(s) along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-501.15A - Repeat The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The temperature gauges did not move as the machine ran through its cycles.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and debris:1) fire suppression system pipes inside the hood have a buildup of dust and grease2) the side of the oven adjacent to the stove and grill has an accumulation of grease, debris and dust3) the bottom shelf of the True reachin freezer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.11A - Repeat Light bulbs in the kitchen(flourescent) are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 7-202.12A - Corrected During Inspection Critical Repeat The chemical sanitizer(bleach) in sanitizer bucket is not being used in accordance with law or the manufacturer's use directions. Concentration was measured in excess of 200ppm.
  The chemical sanitizer(bleach) must be used in accordance with law and Health Department recommendations. Concentration of chlorine (bleach) must be 50-100ppm.

May 22, 2006 (Routine)

• 2-103.11D - Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-103.11K - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-301.11A - Critical Obseved NO handwashing during the time of this inspection. Food employee failed to wash his or her hands.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in both walkin units.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - The methods used for cooling the hard boiled eggs on the salad bar 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.
• 3-501.16B - Corrected During Inspection Critical Repeat Salad dressing at salad bar and ham and eggs in sandwich unit cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.16B - Corrected During Inspection Critical Chicken in True reachin was cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution in the sanitizer bucket.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11A - The Beverage Air sandwich prep unit was not maintaining 41F ambient air temperature.
  Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.12 - The cutting board(s) along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-501.15A - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The temperature gauges did not move as the machine ran through its cycles.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and debris:1) fire suppression system pipes inside the hood have a buildup of dust and grease2) the side of the oven adjacent to the stove and grill has an accumulation of grease, debris and dust3) the bottom shelf of the True reachin freezer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 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.
• 43.1-1-5A - Critical Observed the food handler preparing ready to eat sandwiches with bare hands.
  Food handlers should use gloves, tongs, tissue paper or another means to handle ready to eat foods.
• 6-202.11A - Light bulbs in the kitchen(flourescent) are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 7-202.12A - Corrected During Inspection Critical The chemical sanitizer(bleach) in sanitizer bucket is not being used in accordance with law or the manufacturer's use directions. Concentration was measured in excess of 200ppm.
  The chemical sanitizer(bleach) must be used in accordance with law and Health Department recommendations. Concentration of chlorine (bleach) must be 50-100ppm.

May 22, 2006 (Routine)

• 2-103.11D - Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-103.11K - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-301.11A - Critical Obseved NO handwashing during the time of this inspection. Food employee failed to wash his or her hands.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in both walkin units.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - The methods used for cooling the hard boiled eggs on the salad bar 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.
• 3-501.16B - Corrected During Inspection Critical Repeat Salad dressing at salad bar and ham and eggs in sandwich unit cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.16B - Corrected During Inspection Critical Chicken in True reachin was cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution in the sanitizer bucket.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11A - The Beverage Air sandwich prep unit was not maintaining 41F ambient air temperature.
  Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.12 - The cutting board(s) along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-501.15A - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The temperature gauges did not move as the machine ran through its cycles.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and debris:1) fire suppression system pipes inside the hood have a buildup of dust and grease2) the side of the oven adjacent to the stove and grill has an accumulation of grease, debris and dust3) the bottom shelf of the True reachin freezer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 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.
• 43.1-1-5A - Critical Observed the food handler preparing ready to eat sandwiches with bare hands.
  Food handlers should use gloves, tongs, tissue paper or another means to handle ready to eat foods.
• 6-202.11A - Light bulbs in the kitchen(flourescent) are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 7-202.12A - Corrected During Inspection Critical The chemical sanitizer(bleach) in sanitizer bucket is not being used in accordance with law or the manufacturer's use directions. Concentration was measured in excess of 200ppm.
  The chemical sanitizer(bleach) must be used in accordance with law and Health Department recommendations. Concentration of chlorine (bleach) must be 50-100ppm.

December 29, 2005 (Follow-up)

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered meats were seen in refrigeration.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Potatoes, chicken and foods in buckets stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Repeat Entree in Bev Air unit observed at 52 F.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Repeat Two door prep refrigeration unit were not maintaining potentially hazardous foods at required temperatures for a commercial establishment.
  Have unit adjusted promptly and do not store meats, cheeses or eggs in them until serviced. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - Repeat The door gasket of the one door refrigerator was damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

December 29, 2005 (Follow-up)

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered meats were seen in refrigeration.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Potatoes, chicken and foods in buckets stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Repeat Entree in Bev Air unit observed at 52 F.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Repeat Two door prep refrigeration unit were not maintaining potentially hazardous foods at required temperatures for a commercial establishment.
  Have unit adjusted promptly and do not store meats, cheeses or eggs in them until serviced. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - Repeat The door gasket of the one door refrigerator was damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

December 13, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical Repeat Cigarette was seen in ash tray in main kitchen.
  Smoking is not permitted in the kitchen during food preparation times.
• 3-301.11C - Corrected During Inspection Employees observed handling sandwich bread with bare hands.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw chicken stored over ready to eat foods in refrigeration.
  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. See also comments section.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered meats were seen in refrigeration.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - In-use utensils improperly stored between use.
  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.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Potatoes, chicken and foods in buckets stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-306.12A - Corrected During Inspection The fruit condiments are not stored in a manner to prevent contamination.
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 3-501.16B - Corrected During Inspection Critical Repeat Ham and deli meat slices observed at 50 F and higher.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Two door prep refrigeration unit and one door refrigeration unit were not maintaining potentially hazardous foods at required temperatures for a commercial establishment.
  Have these units adjusted promptly and do not store meats, cheeses or eggs in them until serviced. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - Repeat The door gasket of the one door refrigerator was damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: - grill spatula.
  Clean and sanitize these surfaces for food contact every four hours.
• 4-602.13 - Repeat The external nonfood contact surfaces of the flame fryer and grill had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.11 - Repeat Wall over hand sink needs to have wood resurfaced or replaced.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Floors underneath equipment need cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-201.11A - Corrected During Inspection Repeat Containers of windshield cleaner found stored with boxed soda water.
  Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

December 13, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical Repeat Cigarette was seen in ash tray in main kitchen.
  Smoking is not permitted in the kitchen during food preparation times.
• 3-301.11C - Corrected During Inspection Employees observed handling sandwich bread with bare hands.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw chicken stored over ready to eat foods in refrigeration.
  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. See also comments section.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered meats were seen in refrigeration.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - In-use utensils improperly stored between use.
  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.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Potatoes, chicken and foods in buckets stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-306.12A - Corrected During Inspection The fruit condiments are not stored in a manner to prevent contamination.
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 3-501.16B - Corrected During Inspection Critical Repeat Ham and deli meat slices observed at 50 F and higher.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Two door prep refrigeration unit and one door refrigeration unit were not maintaining potentially hazardous foods at required temperatures for a commercial establishment.
  Have these units adjusted promptly and do not store meats, cheeses or eggs in them until serviced. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - Repeat The door gasket of the one door refrigerator was damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: - grill spatula.
  Clean and sanitize these surfaces for food contact every four hours.
• 4-602.13 - Repeat The external nonfood contact surfaces of the flame fryer and grill had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.11 - Repeat Wall over hand sink needs to have wood resurfaced or replaced.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Floors underneath equipment need cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-201.11A - Corrected During Inspection Repeat Containers of windshield cleaner found stored with boxed soda water.
  Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

May 25, 2005 (Critical Procedures)

• 2-301.14A - Critical Observed no handwashing during the inspection.A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  CORRECTED DURING THE INSPECTION.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-401.11A - Corrected During Inspection Critical Observed cook talk on phone while preparing/handling food.
  Do not answer/talk on the phone while working with food.
• 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.Dented cans of oranges observed on food storage shelf.
  CORRECTED DURING THE 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.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (pie).
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw meats observed stored above RTE cakes/veg. in the Superior upright.
  CORRECTED DURING THE INSPECTION.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.16B - Corrected During Inspection Critical Repeat Egg salad sandwich (51F) observed above 41F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli meats observed not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-301.12A - Repeat There is no 3-vat sink located in the establishment.
  Upon change of ownership or failure of dishmachine, three comp. sink will have to be installed.
• 4-501.112A - Corrected During Inspection The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180°F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 4-501.12 - The cutting board(s) along the Beverage Air prep observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.13 - Repeat 1. Sides/exteriors of equipment observed in need of cleaning.2. Caulk at the three comp. sink observed with mildew.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-703.11B - Corrected During Inspection 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.
• 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer (Chlorine) was found in the wiping cloth bucket.
  Provide sanitizing agents at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 6-404.11 - Repeat Products for credit, redemption, or return is not being stored in a separate designated area.Dented cans of oranges observed on food storage shelf.
  CORRECTED DURING THE INSPECTIONSegregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 6-501.11 - The stainless steel floor under the hand sink and in the walk-in observed coming up.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Light shielding at the vent hood observed in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-201.11A - Corrected During Inspection Critical Bottles of cleaners, tire cleaner, and mop shine observed on utensil storage shelf.
  Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

February 01, 2005 (Follow-up)

• 4-301.12A - There is no 3-vat sink located in the establishment.
  If the dishmachine should fail, a change of ownership occur or any major renovations, a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils will have to be installed.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11B - The following observed damaged: gaskets to the single door reach-in.
  Gaskets were ordered.Repair or replace the door gasket and shelving in accordance with the manufacturer's specifications.
• 6-202.11A - Repeat Lights bulb(s) in the True upright and kitchen observed not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-501.11 - Repeat The following observed in need of repair:1. Several floor tiles observed missing throughout establishment.2. Several holes observed throughout establishment.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 17, 2004 (Routine)

• 6-501.11 - The following observed in need of repair:1. Several floor tiles observed missing throughout establishment.2. Several holes observed throughout establishment.3. Wall observed damaged by mop sink.4. Coving tile observed damaged in women's restroom.5. Caulk behind dishmachine observed damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-303.11A - Lighting in the hallway observed less than 10ft. candle lighting.
  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.
• 6-501.18 - The caulk at the hand sinks in the restrooms observed damaged.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 4-903.11A - Corrected During Inspection Slicer observed stored next to spray hose and dishmachine. Meat observed on slicer at time when employee was using spray hose to clean dishes.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3-302.12 - Corrected During Inspection Containers of spices observed without labels to properly identify their contents.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16B - Corrected During Inspection Critical Pasta in Bev. Air prep (61F) observed above 41F.
  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.
• 6-501.12A - 1. The floor under equipment observed in need of cleaning.2. Floor in walk-in's observed in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) pasta, tuna, chipped beef, and beans in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-301.12A - There is no 3-vat sink located in the establishment.
  If the dishmachine should fail, a change of ownership occur or any major renovations, a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils will have to be installed.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs observed stored above pancake batter.Raw beef observed stored above RTE beans.
  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 - Corrected During Inspection The methods used for cooling were not adequate (chipped beef observed at 58F in Superior upright and was cooked the night prior). The chipped beef observed in large metal container.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 4-101.111 - 1. Unsealed wood observed above the dishmachine.2. Foil observed lining basket.
  Paint/seal wood and remove foil. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3-303.12A - Packaged food (creamers) stored in direct contact with ice.
  Store packaged food in ice in a manner or position that would prevent the entry of water.
• 6-303.11C - Two light bulbs observed out in the kitchen area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-202.16 - Soda crate observed used as a shelf in the walk-in freezer.
  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.
• 3-501.14A - Corrected During Inspection Critical Chipped beef noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 4-501.11B - The following observed damaged:1. gaskets to the single door reach-in2. shelving observed rusted in several cooling units.
  Repair or replace the door gasket and shelving in accordance with the manufacturer's specifications.
• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Several cans observed dented on food 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.
• 4-402.11A - Table with coffee machine and tea machine observed not sealed to wall or on casters.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage or install casters.
• 3-302.11A4 - Corrected During Inspection Critical Several foods observed uncovered in several cooling units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. 1. Box of single service cups observed on the floor.2. Food observed on floor in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 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.
• 5-205.15B - Leak observed at faucet in women's restroom.
  Plumbing systems and components shall be maintained in good repair.
• 4-204.120 - The air conditioning unit observed draining into kitchen hand sink.
  Remove drain line from hand sink and relocate to another approved location. Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 4-602.11E - 1. Ice machine interior observed with a pink mold.2. Waffle makers observed in need of cleaning.
  Clean the surface of ice machine and waffle makers at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Cup observed used as a scoop for sugar.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11A - Beverage Air prep (50F) observed above 41F and the foods it contains also observed above 41F.
  Relocate all potentially hazardous foods. Discard all PHF's if they have been in the "Danger Zone" too long. Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Kitchen Aid blender and Cuisine Art mixer.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-904.11A - Corrected During Inspection Single service utensils observed stored at random in containers.
  Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-404.11 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area. Several cans observed dented on food storage shelf.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 4-903.11B - Corrected During Inspection Single service containers and coffee filters observed stored with the food contact surface exposed.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment (unused equipment).
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-602.13 - The following observed in need of cleaning:1. exterior of all cooling units.2. interior of all cooling units.3. gaskets to all cooling units.4. cutting board under microwave.5. microwave6. light shielding at vent hood.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.11A - Lights bulb(s) in the True upright are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.

June 01, 2004 (Follow-up)

May 18, 2004 (Follow-up)

May 17, 2004 (Complaint)

May 17, 2004 (Routine)

• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: food processor and Kitchen Aid blender.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-303.11 - Ice used to cool the carbonated beverage plate also observed used as ice for consumption.
  Install a separator to separate ice used for cooling from ice used for consumption.
• 3-501.16B - Critical Pasta (60F), egg (68F), and steak (58F) observed above 41F in the Beverage Air prep.
  CORRECTED DURING THE INSPECTION. 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.
• 4-204.120 - The air conditioning unit observed draining into kitchen hand sink.
  Remove drain line from hand sink and relocate to another approved location.
• 3-305.11A3 - 1. Boxes of food and containers of meat observed stored on the floor in the walk-in freezer.2. Containers of shrimp and vegetables observed on the floor in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Shelving should be smooth, durable, and easily cleanable.
• 5-402.11A - Critical No air gap observed at the sanitizing basin of the three compartment sink at the bar.
  Provide a 1" air gap to prevent the backflow of solids, liquids, and other contaminants.
• 6-501.16 - Mop observed 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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  CORRECTED DURING THE INSPECTION. Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Chlorine should be detected at 50ppm.
• 3-304.12 - Ice scoop handle observed in direct contact with the ice.
  CORRECTED DURING THE INSPECTION. 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.
• 4-501.112A - The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 3-302.11A1 - Critical Raw animal beef observed stored above ready-to-eat (RTE) milk and sauces in the True upright
  CORRECTED DURING THE 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.
• 2-401.11A - Critical Open drinking container of water observed on drainboard (clean side) of three comp. sink.
  CORRECTED DURING THE INSPECTION. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 4-301.12A - Observed no 3-vat sink in the establishment.
  Upon major renovations or change of ownership, install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils properly.
• 3-302.11A4 - Critical 1. Containers of shrimp and chicken observed uncovered in the walk-in. 2. Containers of sauces and ground beef observed uncovered in the True upright.3. Containers of sauce, plate of bacon, and other foods observed uncovered in the Beverage Air prep unit.
  CORRECTED DURING THE INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-602.11E - The interior panel of the ice machine observed with a pink mold build-up.
  Clean the ice machine interior at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
• 5-501.113B - Outside refuse and grease containers observed uncovered.
  Close doors and lids on all exterior refuse and grease containers to prevent the attraction and/or harborage of insects, rodents, and others.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: eggs, burgers, steaks.
  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 significantly 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.
• 6-301.14 - No handwashing sign observed at any of the hand sinks including the restrooms. A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  CORRECTED DURING THE INSPECTION. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.111B - Two (2) live roaches observed behind the Beverage Air prep unit.
  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.
• 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) Thermolabel did not turn black.
  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.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 3-303.12A - Creamers observed in container of ice, not capable of draining.
  CORRECTED DURING THE INSPECTION. Store packaged food in drained ice to prevent the entry of water.
• 7-202.12A - Critical Chlorine sanitizing solution in the bucket observed above 200ppm.
  CORRECTED DURING THE INSPECTION. Chlorine sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Chlorine should be detected at 50ppm.
• 4-904.13A - 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.
• 4-501.11A - 1. The Beverage Air prep unit (59F) observed above 41F.2. Dishmachine observed not sanitizing properly.
  Repair the cooling unit and dishmachine 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 - The door gasket of the reach-in observed damaged and the door handle observed broken.
  Repair or replace the door gasket and handle in accordance with the manufacturer's specifications.
• 6-501.12A - The light shielding at the vent hood observed dirty and dusty.
  Clean the shielding more frequently. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.11 - The caulking behind the hand sink and sink in the ladies restroom observed peeling/coming apart.The area/corner by the dishmachine observed with rust and peeling paint.
  Recaulk the sinks and repaint the corner area to provide surfaces that may be easily cleaned and sanitized.
• 44-1-5 - No non-smoking section observed in the establishment.
  CORRECTED DURING THE INSPECTION. Provide a minimum of 25% of total seating per the Fairfax County Smoking Ordinance to be designated as non-smoking seating for patrons.
• 4-101.19A - Unsealed wood shelf observed by the dishmachine.
  Seal the wood or replace the shelving. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-702.11 - Critical The food contact surfaces of equipment and utensils are not able to be properly sanitized using the dishmachine because the unit is not able to maintain an adequate final rinse temperature.
  Manually wash, rinse, and sanitize all dishware. The surface shall be effectively sanitized before coming in contact with food and before use.

October 01, 2003 (Complaint)

August 19, 2003 (Follow-up)

August 18, 2003 (Follow-up)

August 14, 2003 (Routine)

• 7-208.11B - Neosporin was observed sitting directly on a piece of dishware on a shelf in the prep area
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.
• 6-202.11A - Repeat Six (6) fluorescent lights bulb(s) in the prep area are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 4-204.120 - Repeat The air conditioning unit was found to be draining in to the handsink.
  Remove drain line from handsink and relocate in another approved location.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
  (CORRECTED DURING INSPECTION) Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-702.11 - Critical The food contact surfaces of equipment are not able to be properly sanitized using the dishmachine because the unit is not able to maintain an adequate final rinse temperature.
  Manually wash, rinse, and sanitize all dishware and ensure after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: food processor, kitchen aid mixer
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 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.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: hamburgers, steak
  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.
• 4-501.11B - The door handle of the low profile reach-in unit is damaged.
  Repair or replace the door handle in accordance with the manufacturer's specifications.
• 7-209.11 - Personal care items including a brush, hair clips, an umbrella, and tools stored on racks above bread and stored in such a way that they could contaminate food and equipment .
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 5-203.14B - Critical Repeat Open threads observed at the mop sink and a hose was observed attached to the mop sink.
  Provide a backflow prevention device to prevent any potential back-up.
• 5-205.15B - Repeat Plumbing connections at the faucet head of the sink to the left of the hood system are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3-501.16B - Critical Repeat Reach-in unit and prep unit cold holding at improper temperatures (49F, 53F)
  (CORRECTED DURING INSPECTION) 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.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 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: under equipment, gaskets of refrigeration units, walls and caulking behind dishmachine, light shields at hood system
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.11 - Repeat Coving at the floor/wall junction by the hot water heater is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-301.11C - Critical Repeat Excessive bare hand contact with exposed food that is in a ready-to-eat (RTE) form.
  (CORRECTED DURING INSPECTION) Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 4-501.112A - The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 150F
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

April 04, 2003 (Routine)

• 43.1-3-3A - Critical Observed no CFM on duty when I arrived to conduct an inspection.
  Corrected during inspection.
• 3-501.16B - Critical Observed half-n-halves cold holding at improper temperatures (room temperatures).
  Corrected during inspection. Hold PHFs at 41F or below to inhibit the growth of harmful organisms. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 3-305.11A3 - Repeat Food (bags of onions, pots of beef, etc.) stored on the floor and/or food stored less than 6" above the floor in the Walkin cooler, Walkin freezer, and the hallway to the Walkin units.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths sitting on counters at the bar and in the kitchen.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the following areas:1. Observed ice cubes uncovered at the bar area.2. Observed ham uncovered inside the lowboy unit.3. Observed hot foods holding without covers.
  Corrected during inspection. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-602.13 - Repeat The nonfood contact surfaces of the following had accumulations of grime and debris:1. gaskets of all cooling units are soiled with old food debris.2. shelvings inside the lowboy unit is rusted.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-501.12 - The cutting board(s) along the prep cooler is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 6-202.11A - Lights bulb(s) in the following locations are not covered by a protective shielding:1. above the shelving unit near the Walkin cooler.2. above the hallway in front of the Walkin units.3. above the kitchen before the hallway to the Walkin cooler.4. inside the Walkin cooler.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed foodclean equipment, utensils, linens or unwrapped single-service and single-use articles.
• 6-303.11A - Repeat Inadequate lighting was noted in the following location:1. Burnt light bulb inside Jordan freezer.2. Burnt light bulbs at hallway in front of Walkin units.
  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.
• 6-501.12A - Repeat Physical structure noted in need of cleaning:1. the hood system has accumulation of dust.2. the floors toward the walls (especially under the dishwashing area and near the hallway to the Walkin units) have accumulation of grease and dirt buildup.3. handsink in the bar area.4. light shields at the hood system have accumulation of dust.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physcial facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment: chicken deep fryer in front of the Walkin freezer. Tea machine under the hot holding unit.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 5-205.11A - Repeat The handwashing facility located at the bar area is blocked (with lids and sugar bottle, and a big trash can), preventing access by employees for easy handwashing.
  Corrected during inspection.Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 4-501.11A - Repeat Observed the door knob to the Jordan freezer missing.
  Repair the part to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 6-501.11 - Observed caulking at the mopsink improperly sealed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-202.13 - Critical Observed an air-break under the 3-vat sink. An air-gap shall be installed at the sanitizing basin.
  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.
• 5-203.14B - Critical Observed open thread at the mopsink faucet.
  PRovide a back flow prevention device at the faucet to prevent back siphonage of water due to negative pressure. Hose bib shall not connect to the faucet.
• 4-204.120 - Repeat Observed the air conditioning unit draining to the handsink at the bar.
  The unit shall not drain to the handsink. Call a plumber to rearrange the structure.
• 5-205.15B - Observed the faucets at the sink next to the dishwasher leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-903.11C - Repeat Observed coffee filters uncovered at the bar counter.
  COrrected during inspection. Store items in the original protective package to protect from contamination until used.
• 3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Corrected during inspection. 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.
• 4-904.13A - 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.