August 07, 2009 (Routine)

• 2-401.11 - Corrected During Inspection Critical An open beverage (coffee) container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
  A food employee 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.
• 3-301.11 - Critical An employee observed cutting ready-to-eat (RTE) foods i.e. mushrooms, tomatoes and bell-peppers with bare hands.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-501.14A - Critical Repeat Rice, cooked yesterday and observed at 52F in the "Bev-Air" 2-dr refrigerator were 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.
• 4-201.11 - Repeat Sanyo 1-dr reach in refrigerator is not designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-202.11 - Critical Repeat The food-contact surface of the 4-drawer filing cabinet, where sugar is stored, is not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
  Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches; this does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes. The purpose of the requirements for multiuse food-contact surfaces is to ensure that such surfaces are capable of being easily cleaned and accessible for cleaning. Food-contact surfaces that do not meet these requirements provide a potential harbor for foodborne pathogenic organisms. Surfaces which have imperfections such as cracks, chips, or pits allow microorganisms to attach and form biofilms. Once established, these biofilms can release pathogens to food. Biofilms are highly resistant to cleaning and sanitizing efforts. The requirement for easy disassembly recognizes the reluctance of food employees to disassemble and clean equipment if the task is difficult or requires the use of special, complicated tools.
• 4-501.11 - Repeat The storage shelves of Bev Air 2-dr refrigerator are rusty.
  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.
• 5-205.11 - Repeat The handwashing sink located behind the counter is blocked by a roll of plastic wrap and 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.
• 6-201.11 - Repeat Ceiling tiles are not designed, constructed, and installed so that it is smooth and easily cleanable.
  Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
  A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
• 6-501.11 - Repeat Some ceiling and floor tiles have stains/marks. Paint observed peeling-off on right by the corner of entrance door.
  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.

July 07, 2009 (Routine)

• 2-102.11C - Critical Repeat The person in charge did not demonstrate the knowledge of big five foodborne diseases (i.e. Salmonella, Shigella, E. coli, Hepatitis A and Norovirus).
  (CORRECTED DURING INSPECTION) - 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 disease and the personal hygiene of a food employee.
• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  (CORRECTED DURING INSPECTION) - Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (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.
• 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.
  (CORRECTED DURING INSPECTION) - Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-304.15 - Employees observed re-using single-use gloves.
  (CORRECTED DURING INSPECTION) - Cease reuse and discard gloves when interruptions occur in the operation.
• 3-304.15 - Single-use gloves used for more than one task, are damaged, soiled, or saved for re-use.
  (CORRECTED DURING INSPECTION) - If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Soiled gloves can directly contaminate food if stored with ready-to-eat food or may indirectly contaminate food if stored with articles that will be used in contact with food.
• 3-501.16A2 - Critical Repeat Following food items were observed at improper cold holding temperatures:1. Sliced cheese (45F) in Bev Air right prep refrigerator2. Half-n-Half (53F) and Milk (50F)
  (CORRECTED DURING INSPECTION) - 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.
• 4-201.11 - Repeat Following equipments are not designed and constructed to be durable:1. Sanyo 1-dr reach in refrigerator2. Unnamed food processor
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-202.11 - Critical Repeat The food-contact surface of the 4-drawer filing cabinet, where sugar is stored, is not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
  Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches; this does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes. The purpose of the requirements for multiuse food-contact surfaces is to ensure that such surfaces are capable of being easily cleaned and accessible for cleaning. Food-contact surfaces that do not meet these requirements provide a potential harbor for foodborne pathogenic organisms. Surfaces which have imperfections such as cracks, chips, or pits allow microorganisms to attach and form biofilms. Once established, these biofilms can release pathogens to food. Biofilms are highly resistant to cleaning and sanitizing efforts. The requirement for easy disassembly recognizes the reluctance of food employees to disassemble and clean equipment if the task is difficult or requires the use of special, complicated tools.
• 4-202.16 - Repeat The nonfood-contact surface of the beverage crates, used for shelving, is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-501.11 - The storage shelves of Bev Air 2-dr refrigerator are rusty.
  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.
• 4-502.13 - Manufacturer containers were observed reused for the storage of mushrooms, spinach, beans, chicken, and tomatoes, etc. in Bev Air 2-dr refrigerator.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution. An employee was seen washing and rinsing slicer parts at 3-compartment sink but no sanitization was observed.
  (CORRECTED DURING INSPECTION) - After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (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 as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
• 5-205.11 - Repeat The handwashing sink located behind the counter is blocked by a roll of plastic wrap and 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.
• 6-201.11 - Repeat Ceiling tiles are not designed, constructed, and installed so that it is smooth and easily cleanable.
  Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
  A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
• 6-501.11 - Repeat Some ceiling and floor tiles have stains/marks. Paint observed peeling-off on right by the corner of entrance door.
  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 - Repeat After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
  (CORRECTED DURING INSPECTION) - 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.

February 09, 2009 (Critical Procedures)

• 2-102.11C - Critical Repeat 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).
• 3-501.14A - Critical The brown rice 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.
• 3-501.16A1 - Critical Repeat Brown rice at 110 F inside the steam table.
  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 - Critical Repeat Chicken cold cut at 55 F inside the sandwiches prep table.
  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.

October 23, 2008 (Routine)

• 2-102.11C - Critical Repeat 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.
• 2-401.11 - Corrected During Inspection Critical The personnel 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.
• 3-304.14 - Corrected During Inspection Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.
  Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Chicken sandwiches at 50oF, turkey sandwiches at 52oF, in display ref. Roast beef at 55, ham at 47, sliced cheese at 46oF, on prep top. Items moved to cooler location in refrigerators.
  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.
• 3-501.17A - Critical Remaining portions of deli meats, portioned sliced cheeses, sandwiches in display refrigerator, prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
• 3-602.11 - Repeat No labels on cookies for sale on counter.
  Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
• 4-201.11 - The Sanyo reach in refrigerator and the unmarked food processor are not designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-202.11 - Critical The food-contact surface of the filing drawers used for storage of sugar is not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
  Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches; this does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes. The purpose of the requirements for multiuse food-contact surfaces is to ensure that such surfaces are capable of being easily cleaned and accessible for cleaning. Food-contact surfaces that do not meet these requirements provide a potential harbor for foodborne pathogenic organisms. Surfaces which have imperfections such as cracks, chips, or pits allow microorganisms to attach and form biofilms. Once established, these biofilms can release pathogens to food. Biofilms are highly resistant to cleaning and sanitizing efforts. The requirement for easy disassembly recognizes the reluctance of food employees to disassemble and clean equipment if the task is difficult or requires the use of special, complicated tools.
• 4-202.16 - Repeat The nonfood-contact surface of the soda crates usesd for storage are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 5-205.11 - Corrected During Inspection Repeat The handwashing sink located behind the counter is blocked by a roll of plastic wrap.
  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.
• 6-201.11 - Repeat The ceiling tiles are not designed, constructed, and installed so that it is smooth and easily cleanable.
  Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
• 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 and/or is not clearly visible to food employees.
  A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
• 6-501.11 - Some ceiling tiles have water stains on them.Coving under 3 part sink is delaminating from wall.
  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 Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Mouse droppings observed behind upright refrigerator.
  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.
• 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.
• 7-102.11 - Critical Repeat Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
  Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

June 09, 2008 (Routine)

• 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the big five foodborne illnesses and their symptoms.
  CORRECTED.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.
• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  CORRECTED.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.
• 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration.- Wet cloths observed on food prep surfaces.- Chlorine sanitizer in the bucket observed at 200ppm+.
  CORRECTED.Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-304.15 - Single-use gloves saved for reuse.
  CORRECTED.Cease reuse and discard gloves when interruptions occur in the operation.
• 3-501.15B - Food containers of chicken and rice were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
  CORRECTED.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. Large food items, such as roasts, turkeys, and large containers of rice or refried beans, take longer to cool because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. If the hot food container is tightly covered, the rate of heat transfer is reduced, i.e., the time required for cooling and the time the food is exposed to optimal temperatures for bacterial multiplication or toxin production are increased.
• 3-501.16A1 - Critical Rice (88F) and beans (81F) observed below 135F on steam table.
  CORRECTED.- food was discarded.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 - Critical Repeat All foods in Beverage Air prep (right) observed above 41F (55-59F). The unit observed at 60F.
  CORRECTED.Potentially hazardous foods were discarded.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.
• 3-602.11 - Cookies by cash register are not labeled.
  Label information shall include: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made fro m two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (6) Except as exempted in the Federal Food, Drug, and Cosmetic Act section 403(Q)(3)-(5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
• 4-101.19 - Foil observed lining shelf of prep table where spices are stored.
  Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
• 4-201.11 - The rice cooker (used for rice and beans) is not commercial nor is it designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-202.16 - Soda crates observed used as shelving for beverages at the front counter.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-501.11 - The Beverage Air prep refrigerator on right observed at 60F and is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.- All foods observed above 41F as well.
  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.
• 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of food items.
  Discontinue the reuse of single-use containers for other food items storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-702.11 - Critical Utensils and food-contact surfaces of equipment were not sanitized after cleaning.- Observed employee rinse plate at the three compartment sink. The plate was not properly washed and sanitized.
  CORRECTED.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.
• 5-205.11 - The handwashing sink is not maintained so that it is accessible at all times for employee use.- Box of saran wrap in the way.
  CORRECTED.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.
• 5-205.15B - Hot water faucet observed to leak at the three compartment sink.
  A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
• 6-201.11 - Repeat The ceiling is not designed, constructed, and installed so that it is smooth and easily cleanable.
  Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
• 7-102.11 - Critical Repeat Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
  Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 25, 2008 (Critical Procedures)

• 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.
• 3-501.16A2 - Critical Cold cut ham at 50 F inside the sandwiches prep table.
  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.
• 7-102.11 - Critical Repeat Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
  Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

July 25, 2007 (Routine)

• 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of other food items.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-201.11 - Repeat The ceiling is not designed, constructed, and installed so that it is smooth and easily cleanable.
  Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons.
• 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents.1. The front door does not close all the way on its own.
  Outer openings of a food establishment shall be protected 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. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
• 7-102.11 - Critical Repeat Working containers of chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 04, 2007 (Routine)

• 2-401.11 - Critical Repeat Open drinking containers were 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.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-301.11 - Critical An employee was scooping ice with a paper cup.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-304.11 - Critical The ice scoop handle was stored in the drinking ice.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 3-304.14 - Wiping cloths improperly stored between use.
  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.
• 3-501.17 - Critical Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant that was opened and held for more than 24 hours, was not clearly marked at the time the original container was opened in the food establishment.
  Except as specified in paragraphs (D)-(F) [(D) A date marking system that meets the criteria may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date or day of preparation, with a procedure to discard the food or on before the last date of day by which the food must be consumed on the premises, sold, or discarded within 7 days; (3) Marking the date or day the original container is opened in s food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold or discarded within 7 days; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. (E) Does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request. (F) Foods prepared and packaged by a food processing plant inspected by a regulatory authority: (1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing , or holding human food; (2) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (5) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods; (6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami that are not labeled "Keep Refrigerated" as specified in 9 CFR 317 Labeling, marking devices, and containers, and which retain the original casing on the product; and (7) Shelf stable salt-cured products such as prosciutto and Parma (ham) that are not labelled "Keep Refrigerated" as specified in 9 CFR 317 Labeling, marking devices, and containers.] of this section, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date based on food safety.
• 4-101.16 - Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 4-501.11 - Repeat The reach-in shelve are rusty.
  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.
• 6-201.11 - The kitchen ceiling tiles are not designed, constructed, or installed so that they are smooth and easily cleanable.
  The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

June 23, 2006 (Routine)

• 2-401.11 - Critical Open drinking containers were 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.
• 3-305.11 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Food items to the left of the handsink can become contaminated by the water splashing out of the handsink.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 4-501.11 - Repeat The Coke machine cabinet door is missing.One of the front cabinets is missing a door.
  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.
• 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The front door does not self close tightly, there is a gap.
  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 - The floors along the back wall 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 12, 2006 (Routine)

• 3-302.11 - Critical Repeat Raw chicken stored over lettuce in the large Bev Air refrigerator.Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination at the handsink.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-305.12 - Personal items were stored on top of the wrapped saltine crackers.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 6-202.15 - Repeat The front door of the food establishment is not protected against the entry of insects and rodents.
  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.
• 6-501.111C - Critical Repeat Mouse droppings found on the floor in the establishment and in the one coffee storage cupboard.
  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.
• 7-102.11 - Critical Working containers of chemicals at the mop sink are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

March 13, 2006 (Routine)

• 3-302.11 - Critical Raw eggs stored over salad in the 2 door Bev Air refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.16A2 - Critical Repeat Broken Eggs cold holding in 2 door prep unit at 56F.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.111 - There is cardboard in between the wall and the 2 door Bev Air refrigerator.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-501.11 - Repeat Both of the prep refrigerators are not cold holding foods below 41F.
  Repair the refrigerators 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.
• 6-202.15 - Repeat The front and back door were propped open. There is an air gap at the front door.
  Provide an outer opening screen with a mesh that is 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.111C - Critical Repeat Mice droppings found under utility lines under 3 part sink, in between the wall and 2 door Bev Air refrigerator, under the shelving where the chips are and in the cupboard where the soda lines are.
  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 13, 2006 (Routine)

• 3-302.11 - Critical Raw eggs stored over salad in the 2 door Bev Air refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.16A2 - Critical Repeat Broken Eggs cold holding in 2 door prep unit at 56F.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.111 - There is cardboard in between the wall and the 2 door Bev Air refrigerator.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-501.11 - Repeat Both of the prep refrigerators are not cold holding foods below 41F.
  Repair the refrigerators 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.
• 6-202.15 - Repeat The front and back door were propped open. There is an air gap at the front door.
  Provide an outer opening screen with a mesh that is 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.111C - Critical Repeat Mice droppings found under utility lines under 3 part sink, in between the wall and 2 door Bev Air refrigerator, under the shelving where the chips are and in the cupboard where the soda lines are.
  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 06, 2006 (Routine)

• 3-301.11 - Critical Repeat There was a cup found in the sugar cane container.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-305.11 - The sugar is stored on the floor in the front store area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Creamers found at 45F in display refrigerator. Raw eggs stored in prep Bev Air were 55F.
  Turn up thermostat in refrigerator to maintain food at 41F or below. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-201.11 - There is noncommercial shelving throughout the establishment.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-204.112 - The two thermometers in the prep Bev Air refrigerators were broken.
  Provide a temperature measuring device that is scaled in increments of no greater than 1oC or 2oF to ensure accurate readings.
• 4-402.11 - The handsink needs to be sealed to the counter.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - Repeat The metal shelf in the front store area is not 6 inches from the ground.
  Repair the shelf 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.
• 4-903.11 - Repeat Cutting board next to handsink stored on floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-201.13 - The baseboard does not run the entire perimeter of the establishment.
  In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
• 6-501.11 - Repeat There is a hole in the wall around the pipe to the left of the hansink area. The wood by the 3 part sink has water damage. Some ceiling tiles have water damage.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Mouse droppings were found throughout the entire establishment and inside cupboards.
  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.
• 6-501.12 - Repeat The walls and floors, especially under and behind equiptment are dirty.
  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 06, 2006 (Routine)

• 3-301.11 - Critical Repeat There was a cup found in the sugar cane container.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-305.11 - The sugar is stored on the floor in the front store area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Creamers found at 45F in display refrigerator. Raw eggs stored in prep Bev Air were 55F.
  Turn up thermostat in refrigerator to maintain food at 41F or below. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-201.11 - There is noncommercial shelving throughout the establishment.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-204.112 - The two thermometers in the prep Bev Air refrigerators were broken.
  Provide a temperature measuring device that is scaled in increments of no greater than 1oC or 2oF to ensure accurate readings.
• 4-402.11 - The handsink needs to be sealed to the counter.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - Repeat The metal shelf in the front store area is not 6 inches from the ground.
  Repair the shelf 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.
• 4-903.11 - Repeat Cutting board next to handsink stored on floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-201.13 - The baseboard does not run the entire perimeter of the establishment.
  In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
• 6-501.11 - Repeat There is a hole in the wall around the pipe to the left of the hansink area. The wood by the 3 part sink has water damage. Some ceiling tiles have water damage.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Mouse droppings were found throughout the entire establishment and inside cupboards.
  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.
• 6-501.12 - Repeat The walls and floors, especially under and behind equiptment are dirty.
  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 27, 2005 (Routine)

• 2-401.11 - Critical Repeat Open drinking containers were 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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Cutting board stored on the floor next to the hand sink.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.15B - Repeat The fixture at the three part sink is leaking.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.Front door 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.
• 6-303.11 - Inadequate light was noted in the reach in 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.
• 6-501.11 - Repeat Ceiling tiles above the prep area are not installed properly.Some cracked floor tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Floors especially under and between equipment are 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 27, 2005 (Routine)

• 2-401.11 - Critical Repeat Open drinking containers were 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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Cutting board stored on the floor next to the hand sink.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.15B - Repeat The fixture at the three part sink is leaking.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.Front door 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.
• 6-303.11 - Inadequate light was noted in the reach in 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.
• 6-501.11 - Repeat Ceiling tiles above the prep area are not installed properly.Some cracked floor tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Floors especially under and between equipment are 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.

May 09, 2005 (Routine)

• 2-401.11 - Critical Repeat Open drinking containers were 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.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-301.11 - Critical Repeat An improper scoop was found in the bag of sugar.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored above veggies in walk-in.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11 - Critical Unwrapped or uncovered food in the store room. (bags of sugar and rice)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - In-use utensils improperly stored between use. Scoop handle on food. (sugar)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  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.
• 3-304.15 - Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 3-501.14 - Critical Rice noted not being adequately cooled to prevent the growth of harmful bacteria. Rice at the refrigerator at 96oF.
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.15 - The methods used for cooling were not adequate.
  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.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. (bulk processed meats, Dressings marked "Keep Refrigerated". sour cream etc..)
  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.
• 4-501.11 - Repeat Refrigerator racks was observed rusting.
  Repair the refrigerator racks 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.
• 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11 - The shelving below work table were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The slicer was observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Clean pans, bowls and strainers were not observed stored in a position to allow air-drying.
  Store wares in a self-draining position that allows air-drying.
• 5-205.15B - The faucets was noted leaking.
  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. Front door prop 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.
• 6-501.11 - Repeat Walls by hand sink is not maintained in good repair.Ceiling tiles missing above prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Repeat Harborage conditions exist. Mice droppings noted.
  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 Floor under equipment and at corners 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.

May 09, 2005 (Routine)

• 2-401.11 - Critical Repeat Open drinking containers were 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.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-301.11 - Critical Repeat An improper scoop was found in the bag of sugar.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored above veggies in walk-in.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11 - Critical Unwrapped or uncovered food in the store room. (bags of sugar and rice)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - In-use utensils improperly stored between use. Scoop handle on food. (sugar)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  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.
• 3-304.15 - Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 3-501.14 - Critical Rice noted not being adequately cooled to prevent the growth of harmful bacteria. Rice at the refrigerator at 96oF.
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.15 - The methods used for cooling were not adequate.
  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.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. (bulk processed meats, Dressings marked "Keep Refrigerated". sour cream etc..)
  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.
• 4-501.11 - Repeat Refrigerator racks was observed rusting.
  Repair the refrigerator racks 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.
• 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11 - The shelving below work table were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The slicer was observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Clean pans, bowls and strainers were not observed stored in a position to allow air-drying.
  Store wares in a self-draining position that allows air-drying.
• 5-205.15B - The faucets was noted leaking.
  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. Front door prop 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.
• 6-501.11 - Repeat Walls by hand sink is not maintained in good repair.Ceiling tiles missing above prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Repeat Harborage conditions exist. Mice droppings noted.
  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 Floor under equipment and at corners 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.

January 14, 2005 (Routine)

• 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 Open drinking containers were 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.
• 3-301.11 - Critical An improper scoop was found in the bag of sugar.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-305.11 - Food (cases of drink) stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-403.11 - Critical The rice was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria (found at 120oF in the steamtable).
  Rapidly reheat food for hot holding to 165°F or above for 15 seconds.
• 4-202.16 - The nonfood contact surface of the soda crates used as shelving are 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.
• 4-502.13 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Surfaces of the soda fountain nozzles were observed soiled with accumulations of grime and debris.
  Clean the surface of the nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 5-103.12 - Critical The hot water at the hand sink is under insufficient or inadequate pressure.
  Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the equipment immediately.
• 5-205.11 - Corrected During Inspection Critical The handwashing facility was blocked, preventing access by employees for easy handwashing (plastic bag found covering the faucet).
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.12 - Critical No disposable towels were provided at the hand washing facility.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.11 - There is some wall damage by the mop sink. There are some stained ceiling tiles (the ceiling tiles should be replaced with cleanable type).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Critical Harborage conditions exist. Dead mouse and droppings were observed in the closet.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.112 - Dead or trapped mouse was found in the control device and/or on the premises.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests.

January 14, 2005 (Routine)

• 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 Open drinking containers were 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.
• 3-301.11 - Critical An improper scoop was found in the bag of sugar.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-305.11 - Food (cases of drink) stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-403.11 - Critical The rice was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria (found at 120oF in the steamtable).
  Rapidly reheat food for hot holding to 165°F or above for 15 seconds.
• 4-202.16 - The nonfood contact surface of the soda crates used as shelving are 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.
• 4-502.13 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Surfaces of the soda fountain nozzles were observed soiled with accumulations of grime and debris.
  Clean the surface of the nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 5-103.12 - Critical The hot water at the hand sink is under insufficient or inadequate pressure.
  Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the equipment immediately.
• 5-205.11 - Corrected During Inspection Critical The handwashing facility was blocked, preventing access by employees for easy handwashing (plastic bag found covering the faucet).
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.12 - Critical No disposable towels were provided at the hand washing facility.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.11 - There is some wall damage by the mop sink. There are some stained ceiling tiles (the ceiling tiles should be replaced with cleanable type).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Critical Harborage conditions exist. Dead mouse and droppings were observed in the closet.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.112 - Dead or trapped mouse was found in the control device and/or on the premises.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests.

September 22, 2004 (Routine)

• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  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.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting knifes.
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 3-501.16A2 - Critical Repeat Cold cut ham at 50 F, tuna at 51 F inside of the cold holding trays.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-602.11 - Critical The inside of the reach-in freezer is dirty.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 4-501.11 - Repeat The reach-in refrigerator shelve are rusted.
  Repair the shelve 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.
• 4-101.111 - The nonfood contact surface of the food prep area ceiling tiles 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.
• 6-501.12 - Repeat The floor under the 3-part sink and coolers is dirty.
  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 22, 2004 (Routine)

• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  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.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting knifes.
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 3-501.16A2 - Critical Repeat Cold cut ham at 50 F, tuna at 51 F inside of the cold holding trays.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-602.11 - Critical The inside of the reach-in freezer is dirty.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 4-501.11 - Repeat The reach-in refrigerator shelve are rusted.
  Repair the shelve 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.
• 4-101.111 - The nonfood contact surface of the food prep area ceiling tiles 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.
• 6-501.12 - Repeat The floor under the 3-part sink and coolers is dirty.
  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.

May 19, 2004 (Follow-up)

May 19, 2004 (Follow-up)

March 29, 2004 (Routine)

• 9.2-3.3 - Critical Repeat There is no certified food manager on duty at time of inspection.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 6-501.111C - Critical Mouse droppings on floor under 3-part sink, in storage closet and in cabinet under handsink.
  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.
• 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 3-501.17 - Critical Repeat The cold cuts in the refrigeration unit were not properly date-marked after opening.
  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 Turkey on top of sandwich refrigerator at 52oF.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 6-501.12 - Repeat Floor under equipments and sinks in need of c;leaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  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.
• 5-205.11 - The handsink is blocked by cutting boards, preventing access by employees for easy handwashing (Corrected).
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 3-305.12 - Tooth picks stored under handsink drain line (Corrected).
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 4-601.11 - Refrigerator door gaskets not kept clean.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-501.11 - Ice machine a little rusty.
  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.
• 4-602.13 - Shelves under microwaves in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

March 29, 2004 (Routine)

• 9.2-3.3 - Critical Repeat There is no certified food manager on duty at time of inspection.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 6-501.111C - Critical Mouse droppings on floor under 3-part sink, in storage closet and in cabinet under handsink.
  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.
• 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 3-501.17 - Critical Repeat The cold cuts in the refrigeration unit were not properly date-marked after opening.
  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 Turkey on top of sandwich refrigerator at 52oF.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 6-501.12 - Repeat Floor under equipments and sinks in need of c;leaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  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.
• 5-205.11 - The handsink is blocked by cutting boards, preventing access by employees for easy handwashing (Corrected).
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 3-305.12 - Tooth picks stored under handsink drain line (Corrected).
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 4-601.11 - Refrigerator door gaskets not kept clean.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-501.11 - Ice machine a little rusty.
  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.
• 4-602.13 - Shelves under microwaves in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

October 08, 2003 (Routine)

• 9.2-3.3 - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: slicer blade.
  Clean and sanitize these surfaces for food contact.
• 3-501.17 - Critical The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 3-302.11 - Critical Raw animal food, (raw chicken) stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-402.11 - The mop sink is not sealed to the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-101.16 - Sponges are being used to wipe down food contact surface.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 6-501.12 - Repeat the floor area under all equipment need cleaning especially under the 3-part sink.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  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.
• 6-202.11 - Repeat The light bulbs in the kitchen were 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.

October 08, 2003 (Routine)

• 9.2-3.3 - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: slicer blade.
  Clean and sanitize these surfaces for food contact.
• 3-501.17 - Critical The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 3-302.11 - Critical Raw animal food, (raw chicken) stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-402.11 - The mop sink is not sealed to the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-101.16 - Sponges are being used to wipe down food contact surface.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 6-501.12 - Repeat the floor area under all equipment need cleaning especially under the 3-part sink.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  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.
• 6-202.11 - Repeat The light bulbs in the kitchen were 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.

April 07, 2003 (Routine)

• 7-102.11 - Critical Spray bottles are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 6-202.11 - The light bulbs in the kitchen area are 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.
• 2-401.11 - Critical Open drinking containers were 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.
• 4-502.13 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-901.11 - Containers 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.
• 3-305.11 - Food (soda syrup boxes) stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. (Do not use soda crates)
• 6-501.16 - Repeat The mop is not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 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. (Corrected-on-site)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the handsink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-201.13 - There is no floor/wall juncture from the left of the 3-part sink to behind the upright refrigerator and freezer as well as the closet.
  In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
• 6-303.11 - Inadequate light was noted in the kitchen area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-303.11 - Inadequate light was noted in the "Beverage Air" upright 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.
• 4-204.112 - There was no temperature measuring device located in the one of the "Beverage Air" prep refrigerator units.
  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.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine and quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

April 07, 2003 (Routine)

• 7-102.11 - Critical Spray bottles are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 6-202.11 - The light bulbs in the kitchen area are 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.
• 2-401.11 - Critical Open drinking containers were 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.
• 4-502.13 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-901.11 - Containers 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.
• 3-305.11 - Food (soda syrup boxes) stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. (Do not use soda crates)
• 6-501.16 - Repeat The mop is not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 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. (Corrected-on-site)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the handsink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-201.13 - There is no floor/wall juncture from the left of the 3-part sink to behind the upright refrigerator and freezer as well as the closet.
  In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
• 6-303.11 - Inadequate light was noted in the kitchen area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-303.11 - Inadequate light was noted in the "Beverage Air" upright 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.
• 4-204.112 - There was no temperature measuring device located in the one of the "Beverage Air" prep refrigerator units.
  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.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine and quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.