September 22, 2009 (Routine)

• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was below 200ppm in the wiping cloth bucket
  A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label. The bucket was adjusted to 200ppm quaternary ammonia during inspection
• 3-501.17(B) - Corrected During Inspection Critical The following read-to-eat, commercially processed food was not properly dated for disposition after opening: marinara sauce, spiral noodles, precooked.
  Refrigerated, ready-to-eat, commercially processed potentially hazardous foods (time/temperature control for safety food) that are held for more than 24 hours after opening shall be clearly labeled with a "USE BY" date, not exceeding 7 TOTAL DAYS. For example, if foods like opened packages of deli meats are opened on September 22, 2009 they shall be date marked with a "use by" date not exceeding Septer 28,2009.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets on refrigeration units, and the green rolling shelves were observed in need of cleaning.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-501.12(A) - Observed that the door of the walk in refrigerator and the walk in freezer is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

September 05, 2008 (Routine)

• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: UTENSILS IN THE DISHMACHINE DUE TO AN ALMOST EMPTY BUCKET OF SANITIZER
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical Repeat Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution.
  Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100F or a pH of 8 or less and a water temperature of 75F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. NOTE: THE SANITIZER BUCKET WAS LOW AND A RELACEMENT HAS BEEN INSTALLED.
• 5-202.13 - Corrected During Inspection Critical Repeat The diameter of the air gap between the water supply inlet and the flood level rim of the floor drain below the three vat sink is less than 1 inch.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. A FOLLOW-UP WILL BE CONDUCTED WITHIN 10 DAYS TO CHECK ON THE REPAIR

September 06, 2007 (Complaint)

July 18, 2007 (Routine)

• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:items in the walk in cooler (per CFM, walk in cooler went was out for repair prior to my arrival; however, food was not relocated)
  CORRECTED DRUING INSPECTION: 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.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Green shelving throughout the kitchen, including inside of refrigeration equipmentDoors of prooferCan opener
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 4-903.11(B) - Repeat Clean plates were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 5-202.13 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level under the 3-vat sink, is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 5-501.113(B) - Doors observed open on the refuse containers.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-202.11(A) - Light bulb(s) in the walk-freezer and warewashing area (shield broken) are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-303.11(B) - Observed that inadequate lighting was provided in the reach-in McCall retarder.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.12(A) - Repeat Observed that the following areas are in need of cleaning:1. wall under hood, behind pizza oven2. ceiling around vent sheilds 3. walls around prep table and sinks
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.18 - Observed that the hot water knob is missing from the handsink at the front of the kitchen.
  Maintain handwashing sinks in sanitary and operable condition.
• 8-304.11(A) - Repeat The permit is not posted in a location that is conspicuous to consumers.
  Repost permit in a location that is viewable to patrons of the facility.

February 01, 2007 (Follow-up)

• 4-501.11(A) - Repeat Condenser observed with heavy ice accumulation on one fan. The unit appears to be leaking.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - Repeat The door gaskets of the walkin cooler and 4 dr pizza prep were observed 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) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. Random pieces of green shelving in the kitchen.
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(4) - Repeat Surfaces of the beveage dispensing nozzles are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safe food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-901.11(A) - Repeat Cups were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 6-501.11 - Repeat Observed that the following locations are not maintained in good repair:1. Shelving observed damaged at drink station. Gap observed at the counter/wall juncture, behind the soda machine.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 8-304.11(A) - Repeat The permit is not posted in a location that is conspicuous to consumers.
  The permit must be posted in a locating that is viewable to the public. Please relocate.

January 22, 2007 (Routine)

• 2-301.12(A)-(B) - Critical Improper handwashing procedures observed. Employee observed washing hands with single service gloves on, after preparing pizza.
  ALL food employees shall wash their hands in the following manner: 1. remove and discard used gloves, 2. turn on warm water at the hand sink, 3. rinse hands/arms with warm water, 4. lather hands/arms with soap and scrub for at least 20 seconds, 5. rinse hands/arms with warm water, 6. dry hands/arms with paper towels and then turn off the water at the hand sink. Effective hand washing will help prevent foodborne illness.
• 4-501.11(A) - Repeat Condenser observed with heavy ice accumulation on one fan. The unit appears to be leaking.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - Repeat The door gaskets of the walkin cooler and 4 dr pizza prep were observed 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(A) - Critical The following equipment/utensils were observed soiled to sight and touch:slicer
  CORRECTED DURING THE INSPECTION: Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
• 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: 1. All green shelving through out the kitchen, including inside the refrigeration units. 2. Gaskets of refrigeration units. 3. Top of shelving of the pizza prep 4. Counter under the soda dispenser5. Plate under conveyor belt of the pizza oven
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(4) - Surfaces of the beveage dispensing nozzles are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safe food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-901.11(A) - Cups were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(B) - Clean single service items (in kitchen-Corrected) and plates int the dining room 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.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present in the establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in rest-rooms)
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(C) - One light observed out under the hood.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Repeat Observed that the following locations are not maintained in good repair:1. Small holes observed in the wall by the permit and next to the Retarder, by the pizza prep2. Hole observed in the ceiling in the warewash area3. Shelving observed damaged at drink station. Gap observed at the counter/wall juncture, behind the soda machine.4. Ceiling and wall observed damaged in dining room
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Repeat Observed that the following areas are need of cleaning:1. wall behind warewash machine2. Vent shield under the hood 3. Floor at the floor/wall juncture in the kitchen. 4. Wall and ceiling in front of hood in the behind the pizza prep unit. 5. floor & wall in the dishwash area
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name. (Glue observed in a spray bottle labeled sanitizer.
  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.
• 8-304.11(A) - The permit is not posted in a location that is conspicuous to consumers.
  The permit must be posted in a locating that is viewable to the public. Please relocate.

December 21, 2006 (Pre-Opening)

• 3-304.14(B)(1) - Wiping cloths observed not stored in sanitize solution between uses.
  Store wiping cloths in available chlorine sanitizer buckets between uses to prevent contamination of surfaces.
• 3-602.11(C) - The container of corn meal is not labeled.
  Label storage containers with food ingredients that are not easily identified or distinguishable.
• 4-301.11 - The wall-mounted Wespac glass-door refrigeration unit above the pizza make unit maintains an internal temperature of 50F. Products temperatures (pizza dough) is not maintained at 41F or less.
  Repair the unit to provide the capacity for the unit to store products at a temperature of 41F or less.
• 4-501.11(A) - There is a heavy accumulation of ice on the floor of the walk-in freezer.
  Have the walk-in freezer serviced within 24 hours to resolve the source of the water leak causing this accumulation of ice. Provide a fax copy of the invoice for repair of the unit within 24 hours to the Health Department. Maintain the walk-in freezer in good repair.
• 4-501.11(B) - The following equipment or components are not in good repair as follows:1) There is a heavy accumulation of ice on the interior floor of the walk-in freezer.2) There is a plastic bag over the solenoid next to the pressure gauge on the dishwasher water supply line.3) The closer device on the walk-in freezer is not working.4) The integral temperature gauge on the walk-in freezer is not working.
  Maintain equipment and equipment components in proper repair and adjustment.
• 4-501.11(C) - The blade of the can opener found stored on shelving near walk-in freezer is rusted.
  Replace the can opener blade.
• 4-601.11(B) - The majority of pizza pans are soiled with baked on food debris.
  Set up a replacement cycle for pizza pans. Only surfaces that are visibly clean can be properly sanitized.
• 4-602.13 - The following non-food contact surfaces of equipment were observed soiled with dust and/or grease deposits:1) All portable green wire storage racks.2) Exterior of dishwasher and its components.3) Air curtains in walk-in cooler.4) Wire shelving in walk-in cooler.5) Condensor cover on pizza make unit.6) Door runners on beverage units and wall-mounted unit at pizza make station.7) Top of pizza oven.8) Fan guards in walk-in cooler.
  Maintain non-food contact surfaces of equipment clean at a frequency necessary to preclude the accumulation of dust and grease deposits, especially in areas where pan release spray is applied to pizza pans.
• 4-903.11(A) - Single-service and single-use articles, including flats of pizza boxes and plastic/styrofoam cups, were found stored in a shed in the back of the restaurant. The shed is NOT APPROVED for storage of food-related equipment, utensils, linens, or single-service articles.
  Discontinue use of the shed for storage of these items. The Health Department has no documentation stating that the shed was installed for the purpose of storage of food-related equipment, etc. Use available storage space within the premises.
• 6-202.11(C) - Light bulbs in the walk-in cooler are not shielded.
  Provide light shields or install shatter-resistant bulbs.
• 6-301.14 - Corrected During Inspection There is no handwashing sign in the restrooms.
  Provide handwashing signage where employees may wash their hands.
• 6-501.11 - The floor, wall, ceiling surfaces or attachments are not in good repair as follows:1) The intake vent cover in the dishwasing area is missing.2) The toilet seat in the men's restroom is damaged.3) The wooden frame of the beverage counter and the laminate covering are warped, good harborage conditions for roaches.
  Maintain the physical facilities in good repair.
• 6-501.111(C) - Critical Two live roaches were observed during this inspection: one adult roach in seam between countertop and framework of beverage station, one adult roach under cushion of dining room booth seating.
  Contact pest control service and make sure to utilize the integrated pest management approach to remove harborage conditions in the dining area.
• 6-501.111(D) - The interior of the trash receptacle bins in the dining are are soiled with food debris. There is an accumulation of food debris under the dining booth cushions and along the walls. These conditions may lead to harborage of insects and pests, including the two live roaches observed in the dining area during this inspection.
  Maintain the physical facilities and attachments clear of food debris and grease to prevent harborage conditions.
• 6-501.114(B) - There is an accumulation of leaves outside the stairwell to the back door.
  Maintain the outdoor of the premises free of litter or debris that may harbor pests.
• 6-501.12(A) - The physical facilities are not clean as follows:1) The vent covers in the restrooms are soiled with dust.2) The floor, wall, and ceiling surfaces in the dishwashing are are soiled.3) The kick plates and floors underneath the two beverage units are soiled.4) The floor drains serving the 3-vat sink, dishwasher and preparation sink are soiled with grease and food deposits.5) The vent in the office area is soiled with dust.
  Maintain the physical facilities clean at a frequency necessary to preclude the accumulation of dust, food debris, and grease deposits.
• 7-102.11 - Corrected During Inspection Critical A bottle labeled sanitizer was used to store glue used to adhere labels to pizza boxes.
  Relabel bottle as glue so that this is not mistaken for spray sanitizer.
• 7-201.11(B) - Corrected During Inspection Critical A box of single-service cups was observed on a shelf with mostly chemical products.
  Store food-contact surfaces, including single-service articles, separate from chemicals to prevent contamination.