September 08, 2009 (Critical Procedures)

Violation: 7-202.12(C) - Corrected During Inspection Critical Blue rodent bait observed on open feeding plates. 2 cans of aerosol roach sprays and 1 can of wasp & hornet sprays observed on premises. Toxic pest control chemicals were removed from premises.
Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
Comments:
The purpose of today's visit was a critical procedures inspection. Thank you for correcting all critical violations during the inspection.
Do not spray pesticides or put out rodent bait on your own. It may allow toxic chemicals to be spread to food and food contact surfaces. Presence and use of these chemicals also interferes with the pest control service you are paying for a. Frequent and aggressive cleaning of floors and drains, especially under equipment, allows current pest control services to be more effective. Adequate cleaning prevents competition for the baits used by the pest control service to control pests.
If you plan on selling your business, you may contact the Health Department at 703-246-2444 to arrange an inspection where an EHS senior will discuss changes that need to be made in the physical facility before a food permit would be approved for a new owner.
Notes:
Water Heater: AO Smith EES-52-913
Dish Machine: N/A

June 09, 2009 (Routine)

Violation: 6-101.11(A) - The floor located at the beginning of the kitchen by the cashier does not meet the standard of: 1. smooth, durable and easily cleanable.
Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
Comments:
The purpose of today’s visit was to conduct a routine inspection. There were no critical violations were observed during today's inspection. Thank you.
-Small renovations have recently been made to upgrade the appearance of physical facilities leaving some missing tiles and making floor surfaces difficult to clean. Please repair these items as soon as impossible to make the floor an even surface and eliminate trip hazards as wall as making the kitchen floor easier to clean.
Reminder:
If you wish to upgrade equipment during a renovation, please submit plans and spec sheets prior to installation to ensure Health Department approval of equipment.
Notes:
Water Heater: AO Smith EES-52-913
Dish Machine: N/A

June 20, 2008 (Routine)

Violations:

• 3-302.11(A)(1) - Critical Repeat Observed raw ground beef over green peppers and observed raw eggs over eggplants.
  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.
• 3-305.11(A)(3) - Observed cans, a bag of rice, and bag of onions stored 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.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink. Observed no soap at the handsink in the kitchen handsink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.11 - Repeat Observed that the there are tiles missing from walls and the floor. Observed holes in the walls near the oven.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that areas of the facility are in need of cleaning. Under equipment, under the oven.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed a spray can of Raid.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

Comments:
The purpose of today's visit was to conduct a routine inspection. If there are any questions please contact the EHS inspector. Thank you.
WaterHeater: AO Smith EES-52-913
Dichmachine: N/A 3-vat
Pest control: Once a month
Hood filters: Once a week

December 26, 2007 (Routine)

Violations:

• 6-501.11 - Repeat Observed that the wall in the kitchen around a pipe is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-207.11(B) - Critical Employees' medicines are not properly labeled. The medicine is labeled only in spanish.Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.
  Employees' medicines shall be properly labeled to prevent misuse.Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

Comments:
The purpose of today's visit was to conduct a routine inspection. If you have any question please contact me at 703-246-8432.
WaterHeater: AO Smith EES-52-913
Dichmachine: N/A 3-vat
Pest control: Once a month
Hood filters: Once a week

June 04, 2007 (Critical Procedures)

Violation: 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the freezer unit.Observed beef patties stores above packaged fully cooked meatball.
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.
Comments:
The purpose of today's visit was to conduct a critcal procedures inspection. If there are any questions please contact the EHS inspector. Thank you.
WaterHeater: AO Smith EES-52-913
Dichmachine: N/A 3-vat
Pest control: Once a month
Hood filters: Once a week
Hood system: 2x/year

December 05, 2006 (Routine)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed beef above vegetables.
  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, left over foods, etc.
• 4-101.19 - Corrected During Inspection The nonfood contact surface of the paper bags used for lining is not nonabsorbent.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbant, and smooth material.
• 4-602.13 - The nonfood contact surfaces of the following equipment had accumulations of grime and debris: The seals of the refrigerator.
  NON-FOOD CONTACT SURFACES of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-501.11 - Observed that the wall the kitchenhas a hole around a pipe and is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
The purpose of today's visit was to conduct a routine inspection. If you have any question please contact me at 703-246-8432.
WaterHeater: AO Smith EES-52-913
Dichmachine: N/A 3-vat
Pest control: Once a month
Hood filters: Once a week

March 03, 2006 (Routine)

Violations:

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food (frozen beef pattie over precooked meat) stored over ready-to-eat (RTE) food in a reach-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.16B - Corrected During Inspection Critical Repeat Observed pepperoni and cheese at the pizza make station being cold hold at improper temperatures (51F).
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 6-501.16 - Corrected During Inspection Mop not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection. ***DO NOT REPEAT CRITICAL VIOLATIONS TO AVOID ANY ENFORCEMENT ACTION***
2. All other noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
3. There was no change in menu and equipment since last routine/critical procedure inspection.
4. Following services were performed as follow:
Grease trap cleaning: 7/22/05
Hood system cleaning: 15 Jan 06
Pest mgmt action : 7/27/05 (No activity/evidence noted today)

5. Water Heater Information:
============================================
Make: AO Smith
Model: EES52913
Input: 4500 watt
Recovery rate: 22.5 GPH of 120°F water at a 80°F rise
(assuming a 70% efficiency).
============================================
Facility was granted a waiver for the hot water heater earlier. Therefore, hot water heater does not need to be upgraded to meet the peak hot water demand for the establishment at this time. But need upgrade to meet minimum 60 GPH if it break and/or replacement is desired for any other reason.
6. The routine inspection shall be conducted within the next six months.
If you have any questions, please contact me at 703-246-2444. Thank you.

September 15, 2005 (Routine)

Violations:

• 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods (raw chicken over peas and french fries) stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-305.11A3 - Corrected During Inspection Observed onion bag stored on the floor and/or food stored less than 6" above the floor at the food storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-307.11 - Observed heavy dust accumulation on the sureface of air intake filter at the kitchen ceiling.
  Keep filter free of dust particle. It may contaminate food below - protect food from contamination.
• 3-501.15A - Corrected During Inspection Repeat The methods used for cooling steak and cheese at the walk-in refrigerator 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 Pepproni (44F) and cheese (43F) cold holding at improper temperatures on the pizza make station.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-502.13A - Observed white flimsy bucket reused for the storage of soup in a reach-in refrigerator.
  Discontinue the reuse of single-use containers for soup storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Surfaces of the soda dispensing nozzle was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of soda dispensing nozzle 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.

Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection. ***DO NOT REPEAT CRITICAL VIOLATIONS TO AVOID ANY ENFORCEMENT ACTION***
2. All other noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
3. There was no change in menu and equipment since last routine/critical procedure inspection.
4. Following services were performed as follow:
Grease trap cleaning: No grease trap.
Hood system cleaning: Oct 2004
Pest mgmt action : Has not been conducted recently.

5. Water Heater Information:
============================================
Make: AO Smith
Model: EES52913
Input: 4500 watt
Recovery rate: 22.5 GPH of 120°F water at a 80°F rise
(assuming a 70% efficiency).
============================================
Facility was granted a waiver for the hot water heater earlier. Therefore, hot water heater does not need to be upgraded to meet the peak hot water demand for the establishment at this time. But need upgrade to meet minimum 60 GPH if it break and/or replacement is desired for any other reason.
If you have any questions, please contact me at 703-246-2444. Thank you.

September 15, 2005 (Routine)

Violations:

• 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods (raw chicken over peas and french fries) stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-305.11A3 - Corrected During Inspection Observed onion bag stored on the floor and/or food stored less than 6" above the floor at the food storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-307.11 - Observed heavy dust accumulation on the sureface of air intake filter at the kitchen ceiling.
  Keep filter free of dust particle. It may contaminate food below - protect food from contamination.
• 3-501.15A - Corrected During Inspection Repeat The methods used for cooling steak and cheese at the walk-in refrigerator 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 Pepproni (44F) and cheese (43F) cold holding at improper temperatures on the pizza make station.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-502.13A - Observed white flimsy bucket reused for the storage of soup in a reach-in refrigerator.
  Discontinue the reuse of single-use containers for soup storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Surfaces of the soda dispensing nozzle was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of soda dispensing nozzle 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.

Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection. ***DO NOT REPEAT CRITICAL VIOLATIONS TO AVOID ANY ENFORCEMENT ACTION***
2. All other noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
3. There was no change in menu and equipment since last routine/critical procedure inspection.
4. Following services were performed as follow:
Grease trap cleaning: No grease trap.
Hood system cleaning: Oct 2004
Pest mgmt action : Has not been conducted recently.

5. Water Heater Information:
============================================
Make: AO Smith
Model: EES52913
Input: 4500 watt
Recovery rate: 22.5 GPH of 120°F water at a 80°F rise
(assuming a 70% efficiency).
============================================
Facility was granted a waiver for the hot water heater earlier. Therefore, hot water heater does not need to be upgraded to meet the peak hot water demand for the establishment at this time. But need upgrade to meet minimum 60 GPH if it break and/or replacement is desired for any other reason.
If you have any questions, please contact me at 703-246-2444. Thank you.

July 08, 2005 (Complaint)

Comments:
This visit was made to conduct a complaint investigation. Please review the following comments:
Complainant advised, "Was at the establishment at 9:30pm. on 07.05.05. She walked in and ordered a cheese pizza and mozzarella sticks. The establishment had a musty smell like mold or mildew. This was a take out order...It was hard, stale old pizza. Four people ate it and became ill with stomach ache, diarrhea, nausea. This all started around 10:30pm on 07.05.05 and lasted 6-8 hours."
1. Upon inspection, the establishment was not observed with a mildew/musty smell.
2. Employee observed wearing gloves and hat while prepping food.
3. No employees have been ill recently and all employees at time of the inspection exhibited no symptoms of illness.
4. Manager on duty was aware of the complaint.
5. All temperatures were found adequate.
6. Pizza dough is prepped the night before and made daily. Pizza's are cooked to order.
7. About ten (10) pizza's, the food in question, were sold that day.
8. Therefore, complaint is not confirmed. After completion of inspection today and without scientific data or lab results there is insufficient data to link this establishment as the source of illness.
If you have any questions, please contact me. Thank you.

April 14, 2005 (Routine)

Violations:

• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs observed stored above RTE butter in the walk-in.
  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.
• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. Beef in walk-in observed above 41F. Beef was being cooled in large container covered. (67F)
  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.
• 4-204.112A - Repeat The temperature measuring device in the low profile True single door unit was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-501.11B - Repeat The compressor cover observed missing to the pizza prep.
  Repair or replace the cover.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.13 - Repeat The interior floor of the True two door upright freezer observed in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: pans used to cool beef.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 5-205.11A - Repeat The handwashing facility located at the back is blocked by shelving for toxin storage, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-501.11 - Repeat Several wall tiles observed missing around back hand sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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.
• 6-501.12A - Light shielding 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.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All remaining violations must be corrected before the next routine inspection.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
4. Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *Increase employee handwashing frequency.*
5. Review cooling process. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
6. There is no routine Professional Pest Control Company that services this establishment. No activity/evidence noted today.
7. Vent hood is due for cleaning this month.
If you have any questions, please contact me. Thank you.
~~Water heater information:
Model: No Change.

REMINDERS:
Ensure that:
• employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
• employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
• food is received from approved sources at the proper temperatures and in sound condition.
• the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
• foods are rapidly cooled down within 4 hours.
• employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
• there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
• employees are properly trained in food safety as it relates to their assigned duties.

December 07, 2004 (Routine)

Violations:

• 6-501.11 - Several wall tiles observed missing above back kitchen hand sink.
  Replace tiles.Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 43.1-3-3A - Critical No Certified Food Manager was present at start of inspection.
  CORRECTED DURING THE INSPECTION.
• 6-302.11 - Toilet tissue was not present in the men's restroom.
  CORRECTED DURING THE INSPECTION.To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
• 6-501.114B - Premises has accumulation of litter. Area around cash register observed with clutter.
  Maintain the premise free of litter.
• 4-202.16 - Repeat Soda crates observed used to store single service utensils and other food related items throughout the kitchen.
  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. Provide containers that are smooth, durable and easily cleanable.Obtain shelving that is smooth, nonabsorbent, and easily cleanable, that provides at least a six inch elevation.
• 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  CORRECTED DURING THE INSPECTION.Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-204.112A - Repeat The temperature measuring device in all equipment observed not properly located in the warmest part of the unit.
  CORRECTED DURING THE INSPECTION.Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-501.11B - Repeat Compressor cover observed missing to the three door pizza prep.
  Repair or replace the cover in accordance with the manufacturer's specifications.
• 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: burgers and steaks. The disclosure observed missing from the menu.
  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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Bag of onions and box of pizza sauce observed stored on the floor in the back kitchen area.
  CORRECTED DURING THE INSPECTION.Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 5-205.11A - The handwashing facility located in the back kitchen area observed blocked by shelving for toxin storage, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 4-602.13 - The interior floor of the True two door freezer upright observed in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-201.13A - Coving at threshold of walk-in observed damaged.
  Repair coving to provide a surface that may be easily cleaned and sanitized.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned. Air vents in the restrooms observed dirty.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 3-302.12 - Several spice containers observed stored without labels to properly identify their contents.
  CORRECTED DURING THE INSPECTION.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.
• 6-501.12A - Ceiling tiles throughout the front and back kitchen area observed stained.
  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.
• 6-201.11 - The ceiling in the walk-in observed with rust.
  Repair ceiling to provide a surface that may be easily cleaned and sanitized.
• 4-904.11A - Toothpicks observed stored in a container at random.
  CORRECTED DURING THE INSPECTION.Store toothpicks with food or lip-contact surface facing downward to prevent contamination prior to use.
• 4-101.111 - Repeat 1. Foam wrap observed used to cover top of True reach-in freezer and is not corrosion resistant, nonabsorbent, and/or smooth.2. Wooden shelves throughout establishment observed in need of repainting.
  1. Remove wrap. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.2. Seal/paint all wood.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pizza pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. Add the required disclosure to the menu. Fax copy of draft menu with the added disclosure to the Health Department prior to mass production (703.385.9568).
2. Remember a Certified Food Manager must be present during all hours of operation, including food prep. It is unlawful to operate establishment unless under the direct supervision of a CFM.
3. All remaining violations must be corrected before the next routine inspection.
4. There is no routine Professional Pest Control Company that services this establishment. No activity/evidence noted today.
If you have any questions, please contact me. Thank you.
~~Water heater information:
Model: AO Smith EES 52.913
No change.
~~No dishmachine.

May 28, 2004 (Follow-up)

Violations:

• 4-202.16 - Soda crates observed used to store single service lids by the prep area and for cereal, coffee filters, and other by the service area.
  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. Obtain shelving that is smooth, nonabsorbent and easily cleanable, that provides at least a six (6) inch elevation.
• 6-202.14 - Both toilet room doors observed not tight fitting.
  Adjust self-closing devices to provide toilet room doors that are tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3-501.16B - Critical Pepperoni in pizza prep (56F) observed above 41F. Pepperoni had been out for about two hours.
  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.
• 3-305.11A3 - Boxes of canned sauces and ketchup observed stored on the floor in back kitchen area. Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Shelving should be smooth, durable, and easily cleanable.
• 4-502.13A - Manufacturer containers of ice cream observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Containers should be smooth, durable, and easily cleanable.
• 4-204.112A - The temperature measuring device in the pizza prep and True single door observed not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-204.112B - There was no temperature measuring device located in the two door prep.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.11E - Can opener blade observed soiled with accumulations of old food, grime, and debris.
  Clean the can opener blade at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
• 4-101.111 - Foil observed lining shelf where tea kettles and plates are stored.
  Remove foil. Non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-101.19A - Wood shelf observed unsealed in hallway to the back kitchen.
  Seal/paint shelf to provide a surface that can be easily cleaned and sanitized. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.

Comments:
This visit was made to conduct a follow-up inspection. Certified Food Manager advised that the air gap had been provided, so the follow-up was conducted early. Please review the following comments:
1. Air gap has been provided at the sanitizing basin of the three compartment sink. All critical violations have been corrected at this time.
2. Back kitchen area has been organized, door gaskets have been cleaned, and handwashing sinks have been designated for handwashing only.
3. All other violations, not yet corrected, must be corrected before the next routine inspection.
4. If you have any questions, please contact me. Thank you.

May 24, 2004 (Routine)

Violations:

• 4-202.16 - Repeat Soda crates observed used to store single service lids by the prep area and for cereal, coffee filters, and other by the service area.
  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. Obtain shelving that is smooth, nonabsorbent and easily cleanable, that provides at least a six (6) inch elevation.
• 6-202.14 - Repeat Both toilet room doors observed not tight fitting.
  Adjust self-closing devices to provide toilet room doors that are tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3-501.16B - Critical Pepperoni in pizza prep (56F) observed above 41F. Pepperoni had been out for about two hours.
  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.
• 3-305.11A3 - Boxes of canned sauces and ketchup observed stored on the floor in back kitchen area. Food stored on the floor and/or food stored less than 6" above the floor.
  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.
  Provide a 1" air gap to prevent the backflow of solids, liquids, and other contaminants.
• 4-502.13A - Repeat Manufacturer containers of ice cream observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Containers should be smooth, durable, and easily cleanable.
• 4-204.112A - Repeat The temperature measuring device in the pizza prep and True single door observed not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-204.112B - There was no temperature measuring device located in the two door prep.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.11E - Can opener blade observed soiled with accumulations of old food, grime, and debris.
  Clean the can opener blade at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
• 4-101.111 - Foil observed lining shelf where tea kettles and plates are stored.
  Remove foil. Non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-101.19A - Wood shelf observed unsealed in hallway to the back kitchen.
  Seal/paint shelf to provide a surface that can be easily cleaned and sanitized. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Organize back kitchen area. Remove all items not in use.
  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.
• 4-501.11B - The door gaskets to the pizza prep unit observed with accumulation of food particles.
  Clean and sanitize the door gaskets to prevent contamination of food.
• 5-205.11B - Repeat Ice observed in the front hand sink.
  Do not use the hand sink for anything other than handwashing. The handwash facility identified above is to be used for washing hands only.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. Provide the necessary air gap to the sanitizing basin of the three compartment sink within the next ten (10) days. A follow-up inspection will occur on or about 06.03.04. Correct as many remaining violations as possible within that time as well.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. There is no routine Professional Pest Control Company service at this establishment. No activity/evidence noted today.
4. If you have any questions, please contact me. Thank you.
~~Water heater information:
Model: AO Smith EES 52.913
4.5KW
Facility was granted a waiver for the hot water heater. Therefore, hot water heater does not need to be upgraded to meet the peak hot water demand for the establishment.

August 15, 2003 (Follow-up)

Comments:
This is a followup inspection. Manager has provided Consumer Advisory to menu as required.Violation corrected

May 06, 2003 (Routine)

Violations:

• 4-204.112A - Could not locate thermometers in the unit holding pizza toppings (bottom part) and the small True refrigerator.
  Provide thermometers to all units holding potentially hazardous foods
• 5-205.11B - The handwash station at the cooking line is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 4-501.114A - Critical Chlorine sanitizing solution for sanitizing cloths was not at an acceptable concentration.
  Keep level at 50 to 100 ppm, corrected
• 6-301.14 - The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees.
• 4-502.13A - Manufacturer containers were observed reused for the storage of prepared foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 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: soda dispensers the bread drawersoven mitts
  Maintain nonfood-contact surfaces of equipment clean.
• 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
  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.
• 4-202.16 - The wooden legs of the ice machine and the wooden shelving at the kitchen wall holding boxes, etc is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-501.12A - Floors under equipment and the grease filters noted in need of cleaning.
  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.
  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 - The handwashing facility located in the kitchen is partially blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-202.14 - Toilet room door of the mens' room is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 5-205.15B - The urinal in the mens' room is not working.
  Plumbing systems and components shall be maintained in good repair.

Comments:
This is a routine inspection of this restaurant. Please note that all restaurant inspections are now posted on the Virginia State Health Department web site.