August 05, 2009 (Routine)

• 3-302.11 - Corrected During Inspection Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw shell eggs stored over pasteurized egg product in Traulsen uprt.
  Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
• 3-501.15A - Methods used for cooling trays of sweet potatoes can not be accomplished with the time and temperature criteria.
  Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment ; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Alternatives to conventional methods include avoiding the need to cool larger masses by preparing smaller batches closer to periods of service or chilling while stirring hot food in containers within an ice water bath. Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. Rapid chilling equipment is designed to cool the food to acceptable temperatures quickly by using very low temperatures and high rates of air circulation.
• 3-501.16A2 - Critical Ham & cheese sandwiches holding in large volume on counter at 70oF.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-204.120 - The holster at the juice machine is without a drain tube.
  Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
• 4-501.11 - The Bev Air chest cooler is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-501.113 - The ware wash machine pressure gauge is broken.
  The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve. If the flow pressure of the final sanitizing rinse is less than that required, dispersion of the sanitizing solution may be inadequate to reach all surfaces of equipment or utensils.
• 5-202.13 - Critical An air gap between the water supply inlet and the flood level rim of the spray hose at the ware wash machine is not at least twice the diameter of the water supply inlet or 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 25 mm (1 inch). During periods of extraordinary demand, drinking water systems may develop negative pressure in portions of the system. If a connection exists between the system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Standing water in sinks, dipper wells, steam kettles, and other equipment may become contaminated with cleaning chemicals or food residue. To prevent the introduction of this liquid into the water supply through back siphonage, various means may be used. The water outlet of a drinking water system must not be installed so that it contacts water in sinks, equipment, or other fixtures that use water. Providing an air gap between the water supply outlet and the flood level rim of a plumbing fixture or equipment prevents contamination that may be caused by backflow.
• 5-205.11 - Corrected During Inspection The handwashing sink located at the ware wash room is not maintained so that it is accessible at all times for employee use.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
• 5-501.113 - The cardboard dumpster lid is damaged and not closed.
  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. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
• 6-303.11 - The light intensity is below 10 foot candles in the Traulsen 2 door uprt.
  The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
• 6-501.11 - Repeat The walls in the ware wash room are damaged with peeling paint, and above the ware wash machine the ceiling has accumulation of mold.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
  After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.

April 03, 2009 (Critical Procedures)

December 18, 2008 (Routine)

• 3-302.11 - Corrected During Inspection Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw chicken over vegetables in the walk-in cooler.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-501.16A1 - Corrected During Inspection Critical Repeat Breaded baked fish hot holding at the improper temperature of 124 F.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-501.12 - The surfaces of the cutting boards are no longer effectively cleaned and sanitized.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
• 4-601.11 - The nonfood-contact surface of the inside of molk cooler and and outside of Alladin refrigerator unit.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
• 6-501.11 - Observed damaged ceiling tiles and walls are in need of repair.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.111C - Critical Observed live roaches in the kitchen.
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.

September 05, 2008 (Critical Procedures)

• 3-501.16A1 - Critical The following were hot holding at improper temperatures: fish 124 F and chicken 109 F
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.16A2 - Corrected During Inspection Critical Beef was cold holding at the improper temperature of 52 F.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.

April 08, 2008 (Routine)

• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair.
• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness.
• 2-103.11M - Food employees are not informed of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. The "health policy" in place does not have all the major foodborne diseases that are required to be reported. Missing are Norovirus and E.coli.
  The person in charge shall ensure that food employees and conditional employees are informed of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under paragraph 2-201.11(A).
• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 2-401.11 - Critical The foodworker is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-501.14A - Corrected During Inspection Critical Repeat The minced meat found covered at 89 F in the walk-in and prepared early in the AM was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
  Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
• 4-702.11 - Critical Utensils and food-contact surfaces of equipment were not sanitized after cleaning because the dishmachine was not sanitizing at 180 F on the final rinse. The heat tape (used to measure the temperature) did not indicate the correct temperature of 180 F on the final rinse. Call a repair service to correct.
  Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.

December 12, 2007 (Critical Procedures)

• 3-501.14A - Critical Cooked beef (potentially hazardous food) (time/temperature control for safety food)@ 42 to 47 degrees F was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
  Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
• 4-601.11A - Corrected During Inspection Critical The drink fountain nozzle was observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.

April 12, 2007 (Routine)

• 2-303.11 - Repeat Food employees are wearing jewelry on their arms and hands while preparing food.
  Food employees may not wear jewelry including medical information jewelry on their arms and hands, except for a plain ring such as a wedding band, while preparing food.
• 4-204.114 - The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination (Manager just received new ones).
  Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks.
• 4-602.11E - Surfaces of the soda gun nozzle and holder are not clean.
  Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food, that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and 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: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
• 5-205.15B - Repeat 1. The 3-vat sink stoppers do not retain water inside the basins.2. The 1-vat sink by the slicer drain pipe is leaking.3. The 1-vat sink by the soda machine faucet drips.
  A plumbing system shall be maintained in good repair.
• 6-202.11 - Repeat One light bulb closest to the toaster is not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-501.111 - Repeat Harborage conditions exist. Live roaches were observed at the 1-vat sink by the slicer and at the door frame of the closet.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12 - Repeat The lower walls in the dish machine area, the door and door frame at the closet were noted 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.

September 25, 2006 (Routine)

• 2-303.11 - Repeat Employees are wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use. Wet cloths observed on food prep surfaces.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.15B - Food containers of chopped sausage and egg puree were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
  When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food.
• 3-501.16A1 - Corrected During Inspection Critical Soup & broth hot holding at the improper temperatures of 91-117oF at the stove and grill.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above to limit bacterial growth and/or toxin production.
• 4-501.11 - Repeat The soda gun, and the "McCall" 2-door refrigerator not in use (awaiting a part) were observed in a state of disrepair and damaged.
  Repair the equipment 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-901.11 - Plastic containers by the hose were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 5-205.15B - Repeat The 3-part sink stoppers were noted damaged and/or in poor repair.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-202.11 - Repeat A ceiling light bulb near the toaster is not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-501.11 - There is a water stained ceiling tile in the dry storage area near the ceiling heater/fan. There is a hole in the wall by the slicer. There are a couple of damaged baseboard tiles by the shelving where the packages of sugar/sweeteners are stored. There is some slight wall damage behind the dishmachine and to the right/below the garbage disposal (wall juncture area). There are a couple of damaged floor tiles in the dining area to the left of the shelving with the microwave.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Harborage conditions exist. Mouse droppings were observed in the mop sink closet. A few flies were observed in the kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment [old equipment stored outside by the dumpster].
  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.
• 6-501.12 - Repeat The floor in the mop sink closet and the walls by the dishmachine area were noted 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.

April 05, 2006 (Routine)

• 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 3-501.15 - Repeat The methods used for cooling were not adequate [A deep covered container of warm puree bread found in the walk-in refrigerator].
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-501.15 - Repeat Food containers for cooling food are arranged so as not to allow for maximum heat transfer [A warm covered container of meat puree was found stacked on top of another food container in the walk-in refrigerator.]
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Do not stack warm containers of food on top of other containers of food.
• 4-501.11 - The "McCall" 2-door refrigerator is not maintaining foods at 41oF or below.
  Repair the equipment 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the soda gun nozzle holder.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.15B - Plumbing connections under the 3-vat sink right basin piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-205.15B - The 3-vat sink stoppers were noted damaged and/or in poor repair [they do not retain water inside the basins].
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-202.11 - A ceiling light bulb by the toaster is not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees [Handsink by the dish machine].
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11 - Repeat Inadequate light was noted in the "McCall" 2-door refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.111 - Repeat Harborage conditions exist. A live immature German cockroach was observed on the plumbing of the garbage disposal. Roach droppings were observed on the wall behind the knife holder.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment [old equipment stored outside by the dumpster].
  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.
• 6-501.12 - Repeat The ceiling tiles above the toaster are stained. There is some mold growth on the walls & caulking in the dish machine area. There are roach droppings on the wall behind the knife holder. There are other areas of the kitchen walls that were noted 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.
• 9.2-3.3 - Corrected During Inspection Critical There wass no certified food manager on duty when I arrived.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

September 07, 2005 (Routine)

• 3-501.15 - The methods used for cooling were not adequate.Deep container of pureed bread is still warm and stored tightly covered in the refrigerator unit.
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 4-501.11 - Door gaskets on the "McCall" two door refrigerator are torn.
  Repair the equipment 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener is soiled.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B - One faucet at the three part sink drips.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.The door leading to the dumpster is propped open.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.111 - Repeat Harborage conditions exist.Some dead roaches in overhead light fixtures.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.Numerous milk crates and other equipment stored outside by the dumpster.
  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.
• 6-501.12 - Repeat Caulking at the hand sink next to the dishwasher is moldy.
  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.

September 07, 2005 (Routine)

• 3-501.15 - The methods used for cooling were not adequate.Deep container of pureed bread is still warm and stored tightly covered in the refrigerator unit.
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 4-501.11 - Door gaskets on the "McCall" two door refrigerator are torn.
  Repair the equipment 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener is soiled.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B - One faucet at the three part sink drips.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.The door leading to the dumpster is propped open.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.111 - Repeat Harborage conditions exist.Some dead roaches in overhead light fixtures.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.Numerous milk crates and other equipment stored outside by the dumpster.
  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.
• 6-501.12 - Repeat Caulking at the hand sink next to the dishwasher is moldy.
  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.

March 08, 2005 (Routine)

• 2-401.11 - Critical The employee is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-302.11 - Critical Covers missing from coffee makers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-203.11 - The Fahrenheit food temperature measuring device located in the McCall 2 door refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 4-204.114 - The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination.
  Provide baffles, curtains, or other means to prevent cross contamination between the wash and rinse tanks of the warewashing machine.
• 4-903.12 - Clean equipment/utensils were found stored under unprotected sewer lines.
  Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination.
• 5-202.12 - Water from the handwashing sink near the 3 compartment sink was not consistently holding temperature at 100oF.
  Make the necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 6-303.11 - Repeat Inadequate light was noted in the McCall 2 door refrigerator. Light bulb out.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.11 - Holes in walls around dishwashing area.Steel plating on wall by dishwasher is coming loose from wall. Re-seal to wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Methods are not being used to control pests. 4 live roaches observed in dishwashing area near ceiling. Lots of dead roaches in light shields.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 08, 2005 (Routine)

• 2-401.11 - Critical The employee is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-302.11 - Critical Covers missing from coffee makers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-203.11 - The Fahrenheit food temperature measuring device located in the McCall 2 door refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 4-204.114 - The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination.
  Provide baffles, curtains, or other means to prevent cross contamination between the wash and rinse tanks of the warewashing machine.
• 4-903.12 - Clean equipment/utensils were found stored under unprotected sewer lines.
  Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination.
• 5-202.12 - Water from the handwashing sink near the 3 compartment sink was not consistently holding temperature at 100oF.
  Make the necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 6-303.11 - Repeat Inadequate light was noted in the McCall 2 door refrigerator. Light bulb out.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.11 - Holes in walls around dishwashing area.Steel plating on wall by dishwasher is coming loose from wall. Re-seal to wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Methods are not being used to control pests. 4 live roaches observed in dishwashing area near ceiling. Lots of dead roaches in light shields.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

November 10, 2004 (Routine)

• 6-501.11 - Repeat The wall is damaged under the toaster and the garbage disposal. There are damaged wall and baseboard tiles to the right of the mop sink closet and by the toaster. There are areas of the wall with spackle by the dish machine. There is missing grout inbetween some wall tiles behind the tray storage rack.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal all holes, cracks, and crevices throughout the walls, floors, and ceiling.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: under the hand sink by the dish machine (corrected-on-site).
  Maintain nonfood-contact surfaces of equipment clean.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the service rest-room.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-202.11 - Repeat The light bulb in the "McCall" 2-door refrigerator is not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 4-501.11 - The heated plate unit lid handle is missing.
  Repair or replace the handle in accordance with the manufacturer's specifications.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment by the dumpster (old 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.
• 4-101.111 - The nonfood contact surface of the raw wood under the slicer and on the wall above the floor mixer are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (The Emergency Exit door contains an air gap under the door).
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.12 - Repeat The floor/wall juncture caulking by the hand sink in the dish washing area and the wall behind the garbage disposal was noted 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.
• 6-501.111 - Repeat Harborage conditions exist. A live cockroach was observed on the wall in the dish washing area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-303.11 - Inadequate light was noted in the "McCall" 2-door refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (hand sink by the dish machine).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

November 10, 2004 (Routine)

• 6-501.11 - Repeat The wall is damaged under the toaster and the garbage disposal. There are damaged wall and baseboard tiles to the right of the mop sink closet and by the toaster. There are areas of the wall with spackle by the dish machine. There is missing grout inbetween some wall tiles behind the tray storage rack.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal all holes, cracks, and crevices throughout the walls, floors, and ceiling.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: under the hand sink by the dish machine (corrected-on-site).
  Maintain nonfood-contact surfaces of equipment clean.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the service rest-room.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-202.11 - Repeat The light bulb in the "McCall" 2-door refrigerator is not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 4-501.11 - The heated plate unit lid handle is missing.
  Repair or replace the handle in accordance with the manufacturer's specifications.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment by the dumpster (old 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.
• 4-101.111 - The nonfood contact surface of the raw wood under the slicer and on the wall above the floor mixer are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (The Emergency Exit door contains an air gap under the door).
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.12 - Repeat The floor/wall juncture caulking by the hand sink in the dish washing area and the wall behind the garbage disposal was noted 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.
• 6-501.111 - Repeat Harborage conditions exist. A live cockroach was observed on the wall in the dish washing area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-303.11 - Inadequate light was noted in the "McCall" 2-door refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (hand sink by the dish machine).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

June 09, 2004 (Routine)

• 4-703.11 - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)[corrected-on-site]
  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 with 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.
• 6-202.11 - Repeat The light bulb in the "McCall" 2-door refrigerator is not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 3-501.16A2 - Critical Some cartons of milk cold holding at 63oF stored in containers no longer in contact with ice should be discarded. [corrected-on-site]
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (Old equipment stored outside by the dumpster)
  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.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. (The wiping cloth solution was found to be too high) [corrected-on-site]
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Sausage puree found at 84oF in the "McCall" 2-door refrigerator was found tightly covered and stacked on top of other foods) [corrected-on-site]
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Do not stack containers of cooling food.

June 09, 2004 (Routine)

• 4-703.11 - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)[corrected-on-site]
  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 with 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.
• 6-202.11 - Repeat The light bulb in the "McCall" 2-door refrigerator is not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 3-501.16A2 - Critical Some cartons of milk cold holding at 63oF stored in containers no longer in contact with ice should be discarded. [corrected-on-site]
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (Old equipment stored outside by the dumpster)
  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.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. (The wiping cloth solution was found to be too high) [corrected-on-site]
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Sausage puree found at 84oF in the "McCall" 2-door refrigerator was found tightly covered and stacked on top of other foods) [corrected-on-site]
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Do not stack containers of cooling food.

January 05, 2004 (Routine)

• 2-401.11 - Critical Employee's soup in an uncovered foam cup was stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed meats in the refrigeration unit was not properly date-marked after opening. Observed several used bulk processed meats not date marked. (walk-in refrigerator)
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 3-501.16A2 - Critical Mech. chicken and ground beef cold holding at 60oF in walk-in refrigerator.Roast beef cold holding at 50oF in walk-in refrigerator.Ham sandwiches cold holding at 50oF in reach-in refrigerator
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 6-501.111 - Critical Repeat Harborage conditions exist. Noted live roach in slicer.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 5-205.11 - The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing. (Some wiping cloths were on the sink)
  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 Floor tiles in store room, in hallway in front of walk-in, In walk-in freezer floor are not maintained in good repair.Some walls damaged. (storeroom, prep area and dishwasher area)Ceiling tiles peeling off. Baseboard of walk-in refrigerator is not maintained in good repair.Cover plates of couple of utility lines in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Floor especially at corners in the kitchen and storeroom area were noted in need of cleaning.Some prep area walls were noted in need of cleaning.Some molds noted at the dishwasher area.
  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.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment outside the building by dumpster.
  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.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-501.14 - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 4-602.13 - The storage racks next to drainboard to store clean trays have 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.

January 05, 2004 (Routine)

• 2-401.11 - Critical Employee's soup in an uncovered foam cup was stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed meats in the refrigeration unit was not properly date-marked after opening. Observed several used bulk processed meats not date marked. (walk-in refrigerator)
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 3-501.16A2 - Critical Mech. chicken and ground beef cold holding at 60oF in walk-in refrigerator.Roast beef cold holding at 50oF in walk-in refrigerator.Ham sandwiches cold holding at 50oF in reach-in refrigerator
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 6-501.111 - Critical Repeat Harborage conditions exist. Noted live roach in slicer.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 5-205.11 - The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing. (Some wiping cloths were on the sink)
  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 Floor tiles in store room, in hallway in front of walk-in, In walk-in freezer floor are not maintained in good repair.Some walls damaged. (storeroom, prep area and dishwasher area)Ceiling tiles peeling off. Baseboard of walk-in refrigerator is not maintained in good repair.Cover plates of couple of utility lines in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Floor especially at corners in the kitchen and storeroom area were noted in need of cleaning.Some prep area walls were noted in need of cleaning.Some molds noted at the dishwasher area.
  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.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment outside the building by dumpster.
  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.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-501.14 - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 4-602.13 - The storage racks next to drainboard to store clean trays have 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.

July 07, 2003 (Routine)

• 6-501.11 - Repeat There is a hole in the wall where tiles are missing adjacent to the handsink in the dish machine area. Areas of the floor are missing some grout in the dish machine area and the soda fountain unit area. There is a damaged floor tile in the dish machine area. Some wall tiles behind the dish machine drying rack are missing grout. There are some loose wall tiles in the hallway leading into the dining area. There is a missing baseboard tile to the left of the ice machine. There is some wall damage in the dry storage room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.11 - The light bulb in the "McCall" 2-door refrigerator, and a ceiling light in the cook's line were not properly shielded, coated, or shatter-resistant. A plastic light shield end cap was missing for a ceiling light by the shelves where sugar & salt packages are stored. There were also a couple damaged ceiling light bulb covers.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 4-101.111 - The nonfood contact surface of the duck tape on the wall by the dish machine is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment outside the building by the dumpster. (Wooden pallet, a tarp covering bed frames, etc.)
  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.
• 4-703.11 - Critical Repeat 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 with 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 5-205.15B - Plumbing connections under the garbage disposal piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-205.15B - The 3-vat sink middle compartment stopper was noted damaged and/or in poor repair.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-303.11 - There are two ceiling lights in the cook's line that are not working.
  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.
• 6-303.11 - Repeat Inadequate light was noted in the walk-in freezer.
  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.
• 6-303.11 - Inadequate light was noted in the "McCall" 2-door refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.12 - Repeat The lower walls and the edges of the floors especially in the dish machine area were noted 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.
• 4-204.112 - There was no temperature measuring device located in the ice cream chest.
  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.
• 4-202.11 - Critical The food contact surface of the large plastic container stored on the shelf to the right of the dish machine is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections. (Corrected-on-site)
  Repair or replace the container to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 6-501.111 - Critical Harborage conditions exist. Fruit flies were observed throughout the facility. A live roach was observed on top of the dishmachine, and a few dead roaches were observed in the mop sink closet.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 07, 2003 (Routine)

• 6-501.11 - Repeat There is a hole in the wall where tiles are missing adjacent to the handsink in the dish machine area. Areas of the floor are missing some grout in the dish machine area and the soda fountain unit area. There is a damaged floor tile in the dish machine area. Some wall tiles behind the dish machine drying rack are missing grout. There are some loose wall tiles in the hallway leading into the dining area. There is a missing baseboard tile to the left of the ice machine. There is some wall damage in the dry storage room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.11 - The light bulb in the "McCall" 2-door refrigerator, and a ceiling light in the cook's line were not properly shielded, coated, or shatter-resistant. A plastic light shield end cap was missing for a ceiling light by the shelves where sugar & salt packages are stored. There were also a couple damaged ceiling light bulb covers.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 4-101.111 - The nonfood contact surface of the duck tape on the wall by the dish machine is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment outside the building by the dumpster. (Wooden pallet, a tarp covering bed frames, etc.)
  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.
• 4-703.11 - Critical Repeat 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 with 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 5-205.15B - Plumbing connections under the garbage disposal piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-205.15B - The 3-vat sink middle compartment stopper was noted damaged and/or in poor repair.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-303.11 - There are two ceiling lights in the cook's line that are not working.
  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.
• 6-303.11 - Repeat Inadequate light was noted in the walk-in freezer.
  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.
• 6-303.11 - Inadequate light was noted in the "McCall" 2-door refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.12 - Repeat The lower walls and the edges of the floors especially in the dish machine area were noted 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.
• 4-204.112 - There was no temperature measuring device located in the ice cream chest.
  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.
• 4-202.11 - Critical The food contact surface of the large plastic container stored on the shelf to the right of the dish machine is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections. (Corrected-on-site)
  Repair or replace the container to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 6-501.111 - Critical Harborage conditions exist. Fruit flies were observed throughout the facility. A live roach was observed on top of the dishmachine, and a few dead roaches were observed in the mop sink closet.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 10, 2003 (Routine)

• 3-302.12 - Unlabeled food containers. Some bulk food containers in the dry storage area not labeled (salt?).repeat violation
  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.
• 4-202.16 - The nonfood contact surface of the milk crates used as shelving 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.
• 4-402.11 - The two part sink has missing areas of caulk.
  Re-seal the sink to the wall.
• 6-501.11 - There is wall damage at the dishwashing area.There is some floor tile damage in front of the walk in freezer.Some floor drain grates are missing or mis-placed.repeat violation
  
• 4-501.11 - The ice cream freezer is not operating.
  A work order has been placed for its repair.
• 6-501.111C - Critical Mouse droppings were noted under the dry storage room shelves.
  
• 4-703.11 - 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 with 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.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the fan guard in the walk in cooler is dusty, the shelves in the walk in freezer, the shelves in the dry storage area.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11 - Inadequate light was noted in the walk in freezer.
  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.
• 6-501.12 - The wall by the dishwashing area has mold growth.The floor was noted in need of cleaning under and between equipment - especially under the dry storage room shelves.
  

February 10, 2003 (Routine)

• 3-302.12 - Unlabeled food containers. Some bulk food containers in the dry storage area not labeled (salt?).repeat violation
  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.
• 4-202.16 - The nonfood contact surface of the milk crates used as shelving 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.
• 4-402.11 - The two part sink has missing areas of caulk.
  Re-seal the sink to the wall.
• 6-501.11 - There is wall damage at the dishwashing area.There is some floor tile damage in front of the walk in freezer.Some floor drain grates are missing or mis-placed.repeat violation
  
• 4-501.11 - The ice cream freezer is not operating.
  A work order has been placed for its repair.
• 6-501.111C - Critical Mouse droppings were noted under the dry storage room shelves.
  
• 4-703.11 - 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 with 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.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the fan guard in the walk in cooler is dusty, the shelves in the walk in freezer, the shelves in the dry storage area.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11 - Inadequate light was noted in the walk in freezer.
  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.
• 6-501.12 - The wall by the dishwashing area has mold growth.The floor was noted in need of cleaning under and between equipment - especially under the dry storage room shelves.