July 29, 2009 (Critical Procedures)

• 3-203.12 - Critical Repeat Shellstock tags are missing from the shellstock containers.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-501.16A2 - Critical Pepperoni at 50 F and egg plant at 51 F inside the 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.
• 4-602.11A-D - Critical The inside of the ice machine need cleaning.
  Surfaces of utensils and equipment contacting potentially hazardous food (time/temperature control for safety food) may be cleaned less frequently than every 4 hours if equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues.

March 03, 2009 (Routine)

• 3-203.12 - Critical Shellstock tags are missing from the shellstock containers.CORRECTED DURING INSPECTION.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 4-201.11 - Repeat The "Sharp carousel" microwave oven is not of commercial grade.
  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.
• 4-601.11A - Critical Repeat The interior panel of the ice bin was observed in need of cleaning.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
• 4-903.11 - Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored.1. Cutting board by the "Frigidaire" freezer was stored on the floor.2. Refrigerator grates by the prep refrigerator were stored on the floor.
  Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
• 6-201.11 - Repeat The ceiling of the cook line 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.
• 6-501.11 - The men's restroom door is damaged on the bottom right corner.
  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.

September 10, 2008 (Critical Procedures)

May 13, 2008 (Routine)

• 3-302.11 - Critical Spices and Parmesan cheese observed uncovered next to stove.
  Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
• 3-304.14 - 1. Quaternary Ammonia sanitizer in bucket observed at 300ppm+.
  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.
• 3-501.16A2 - Critical Butter on counter observed at 75F.
  CORRECTED.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 - The Sharp microwave is not commerical 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.
• 4-302.14 - A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
  A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization; and 2. Too much sanitizer in the final rinse water could be toxic.
• 4-402.11 - The hand sink in the kitchen is not properly sealed to its adjoining wall.
  Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests.
• 4-501.11 - The interior floor of the upright freezer and interior floor of upright opposite the freezer is damaged.
  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.
• 4-502.11 - The food temperature measuring device is not calibrated as necessary to ensure its accuracy.
  Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A utensil or food temperature measuring device can act as a source of contamination to the food it contacts if it is not maintained in good repair. Also, if temperature or pressure measuring devices are not maintained in good repair, the accuracy of the readings is questionable. Consequently, a temperature problem may not be detected, or conversely, a corrective action may be needlessly taken.
• 4-601.11A - Critical Repeat The interior panel of the ice machine observed in need of cleaning.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
• 5-205.11 - The handwashing sink located on the cookline was blocked by a pot and is not maintained so that it is accessible at all times for employee use.
  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.
• 5-501.114 - The receptacle and/or waste handling unit for refuse, recyclables, and/or returnable does not have a drain plug in place.
  Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
• 6-201.11 - The ceiling on the cook line 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.
• 6-303.11 - Inadequate lighting observed at the cookline.
  The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.

January 18, 2008 (Critical Procedures)

• 2-401.11 - Critical an employee was observed drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-302.11A4 - Critical Spices and Parmesan cheese observed unwrapped or uncovered next to stove.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A2 - Critical Foods cold holding in the pizza prep cooler at improper temperatures of 47 degrees F:shredded cheese, sausage, and cut tomatoes.
  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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: ice machine, soda gun, and salad tossing container.
  Clean and sanitize these surfaces for food contact.
• 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. Roaches observed in flour used for breading chicken and on table in dining room.
  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.

March 31, 2006 (Routine)

• 3-304.11 - Critical Ice scoop handle stored in the drinking ice.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 4-501.11 - Repeat The reach-in cooler is damaged in the inside. The prep table door gaskets are torn.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.12 - Repeat The cutting boards along the prep table heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.11 - Critical The inside of the ice machine is moldy.
  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.
• 4-602.13 - Repeat The 3-part sink is moldy at the wall juncture.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.14 - Corrected During Inspection Repeat The toilet room is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-501.11 - Repeat There are several damaged floor tiles throughout the facility.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat The floor under all kitchen equipment, corners and edges need cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

August 17, 2005 (Routine)

• 2-402.11 - CFM observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-302.11 - Corrected During Inspection Critical Raw meat 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.
• 3-501.17 - Critical Repeat All prepared, refrigerated ready-to-eat food held more than 24 hours are 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.
• 4-101.111 - Repeat The nonfood contact surface of the wooden shelf is not corrosion resistant, nonabsorbent, and/or smooth.
  Wooden shelf need to be surface coated (painted).
• 4-501.11 - Cook line refrigerator shelves rusty.Bottom shelf of white uprihgt refrigerator rusty.Door gaskets torn on ice machine.
  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.
• 4-501.12 - Two cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11 - Repeat Inside of refrigerators in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: soda gun holder.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The kitchen shleves and bottom shelves of work tables had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.14 - The toilet room doors are not tight fitting and/or provided with a self- closing door.
  Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-501.11 - Repeat Some floor tiles chipped/damaged.Kitchen floor grouts worn.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Flies in kitchen area.
  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 - Floor under equipments 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.

August 17, 2005 (Routine)

• 2-402.11 - CFM observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-302.11 - Corrected During Inspection Critical Raw meat 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.
• 3-501.17 - Critical Repeat All prepared, refrigerated ready-to-eat food held more than 24 hours are 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.
• 4-101.111 - Repeat The nonfood contact surface of the wooden shelf is not corrosion resistant, nonabsorbent, and/or smooth.
  Wooden shelf need to be surface coated (painted).
• 4-501.11 - Cook line refrigerator shelves rusty.Bottom shelf of white uprihgt refrigerator rusty.Door gaskets torn on ice machine.
  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.
• 4-501.12 - Two cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11 - Repeat Inside of refrigerators in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: soda gun holder.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The kitchen shleves and bottom shelves of work tables had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.14 - The toilet room doors are not tight fitting and/or provided with a self- closing door.
  Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-501.11 - Repeat Some floor tiles chipped/damaged.Kitchen floor grouts worn.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Flies in kitchen area.
  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 - Floor under equipments 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 26, 2005 (Routine)

• 3-302.12 - Repeat Unlabeled food containers - dressings.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - In-use utensils improperly stored between use. Handle of ice scoop in ice.
  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.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed dressings in the refrigeration unit was 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.
• 3-501.17 - Critical The prepared, refrigerated RTE eggplant and manicotti and etc... 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.
• 4-101.111 - The nonfood contact surface of the wood shelf in the bar is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets to pizza prep refrigerator in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: soda gun holster
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Clean to go containers were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-203.11 - Corrected During Inspection Critical There are not an adequate number of handwashing lavatories on site. (See 5-204.11A) No handsink in the bar.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 6-202.11 - The light bulbs in the dry storage area not properly shielded, coated, or shatter-resistant. Shield is cracked.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-301.11 - Corrected During Inspection Soap was not provided at the handwashing facility in the bar handsink.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the bar 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Door to kitchen damaged.Floor tiles cracked under prep table by cookline.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.

April 26, 2005 (Routine)

• 3-302.12 - Repeat Unlabeled food containers - dressings.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - In-use utensils improperly stored between use. Handle of ice scoop in ice.
  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.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed dressings in the refrigeration unit was 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.
• 3-501.17 - Critical The prepared, refrigerated RTE eggplant and manicotti and etc... 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.
• 4-101.111 - The nonfood contact surface of the wood shelf in the bar is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets to pizza prep refrigerator in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: soda gun holster
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Clean to go containers were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-203.11 - Corrected During Inspection Critical There are not an adequate number of handwashing lavatories on site. (See 5-204.11A) No handsink in the bar.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 6-202.11 - The light bulbs in the dry storage area not properly shielded, coated, or shatter-resistant. Shield is cracked.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-301.11 - Corrected During Inspection Soap was not provided at the handwashing facility in the bar handsink.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the bar 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Door to kitchen damaged.Floor tiles cracked under prep table by cookline.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.

December 14, 2004 (Routine)

• 4-903.11 - Corrected During Inspection Repeat Dish racks were found not stored 6 inches above the floor in the warewashing area.
  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.
• 5-501.114 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug for the refuse container.
• 3-301.11 - Corrected During Inspection Critical An improper scoop was found in the ice at the bar.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 4-602.13 - The nonfood contact surface of the inside of the ice machine had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees at the kitchen handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-501.16A2 - Critical Oil with garlic not cold holding.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.

December 14, 2004 (Routine)

• 4-903.11 - Corrected During Inspection Repeat Dish racks were found not stored 6 inches above the floor in the warewashing area.
  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.
• 5-501.114 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug for the refuse container.
• 3-301.11 - Corrected During Inspection Critical An improper scoop was found in the ice at the bar.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 4-602.13 - The nonfood contact surface of the inside of the ice machine had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees at the kitchen handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-501.16A2 - Critical Oil with garlic not cold holding.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.

August 05, 2004 (Routine)

• 4-904.11 - Repeat Unwrapped single service items(toothpicks) were provided at the consumer self-service counter.
  Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 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........ Need signs in the restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor in the frying area. NOTE: The shelving is not up off the floor 6 inches.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-302.11 - Critical Ice in the bar was stored too high and touching unclean surfaces.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-602.11E - Surfaces of the soda gun holster was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of @EQUIPMENT@ 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.
• 4-204.112 - There was no temperature measuring device located in the equipment listed above.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.11 - Critical The interior of the Superior refrigerator needed cleaning.
  Clean food contact equipment as needed.
• 4-501.11 - The interior of the Frigidaire freezer was observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.

August 05, 2004 (Routine)

• 4-904.11 - Repeat Unwrapped single service items(toothpicks) were provided at the consumer self-service counter.
  Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 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........ Need signs in the restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor in the frying area. NOTE: The shelving is not up off the floor 6 inches.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-302.11 - Critical Ice in the bar was stored too high and touching unclean surfaces.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-602.11E - Surfaces of the soda gun holster was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of @EQUIPMENT@ 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.
• 4-204.112 - There was no temperature measuring device located in the equipment listed above.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.11 - Critical The interior of the Superior refrigerator needed cleaning.
  Clean food contact equipment as needed.
• 4-501.11 - The interior of the Frigidaire freezer was observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.

March 30, 2004 (Routine)

• 4-903.11 - Repeat Clean food containers, plates, and bowls were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3-302.11 - Critical Repeat Raw animal food (shell eggs) 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.
• 4-601.11A - Critical Repeat The following utensils/equipment were observed soiled to sight and touch: inside the microwave.
  Clean and sanitize these surfaces for food contact.
• 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 6-202.11 - Repeat The light bulb in the kitchen over the salad prep refrigerator and the middle bar light 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.
• 4-101.111 - Repeat The nonfood contact surface of the raw wooden bar shelf where some glasses are stored is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-904.11 - Unwrapped single service items (toothpicks) were provided at the consumer self-service counter.
  Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 5-501.113 - The blue outside refuse container was uncovered (a lid is missing).
  Cover all waste containers when not in continuous use (call BFI at 560-8866 to have it replaced).
• 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 (The handsink across from the stove and in the restrooms).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the salad prep refrigerator door gaskets and the bottom shelf.
  Maintain nonfood-contact surfaces of equipment clean.

March 30, 2004 (Routine)

• 4-903.11 - Repeat Clean food containers, plates, and bowls were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3-302.11 - Critical Repeat Raw animal food (shell eggs) 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.
• 4-601.11A - Critical Repeat The following utensils/equipment were observed soiled to sight and touch: inside the microwave.
  Clean and sanitize these surfaces for food contact.
• 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 6-202.11 - Repeat The light bulb in the kitchen over the salad prep refrigerator and the middle bar light 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.
• 4-101.111 - Repeat The nonfood contact surface of the raw wooden bar shelf where some glasses are stored is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-904.11 - Unwrapped single service items (toothpicks) were provided at the consumer self-service counter.
  Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 5-501.113 - The blue outside refuse container was uncovered (a lid is missing).
  Cover all waste containers when not in continuous use (call BFI at 560-8866 to have it replaced).
• 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 (The handsink across from the stove and in the restrooms).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the salad prep refrigerator door gaskets and the bottom shelf.
  Maintain nonfood-contact surfaces of equipment clean.

October 15, 2003 (Routine)

• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quarternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3-203.11 - The Mussels are not stored in their original container.
  Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
• 3-203.12 - Critical Repeat The tags for the mussel/clams are not identified or labeled for 90 calendar days from date the container is emptied..
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
• 3-203.12 - Critical Repeat Tags missing from the mussels/clams containers.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 3-203.12 - Critical Inadequate record keeping system of clams/mussels tags.
  Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
• 3-203.12 - Critical Repeat Inadequate record keeping system for clams/mussels when removed from their tagged or labeled container.
  Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
• 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw meat tored next to or above cooked food and produce in the refrigerator units.
  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 Repeat Unwrapped or uncovered food in the refrigerator unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. ( salad dressings)
  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.
• 6-501.11 - Repeat Walls in the prep area is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Floors at corners and under equipment was noted in need of cleaning.Walls in the prep area was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelvings and exterior of microwave oven.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-204.112 - Repeat There was a broken temperature measuring device located in the reach-in refrigerator. (corrected at time of inspection)
  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.
• 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.
• 6-202.14 - The toilet room door is not tight fitting and/or provided with a self- closing door. (ladies restroom)
  Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 4-903.11 - Clean pots/pans were not observed stored in a position to allow air-drying.
  Store pots/pans/bowls in a self-draining position that allows air-drying.
• 4-903.11 - Clean carryout trays were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

October 15, 2003 (Routine)

• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quarternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3-203.11 - The Mussels are not stored in their original container.
  Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
• 3-203.12 - Critical Repeat The tags for the mussel/clams are not identified or labeled for 90 calendar days from date the container is emptied..
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
• 3-203.12 - Critical Repeat Tags missing from the mussels/clams containers.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 3-203.12 - Critical Inadequate record keeping system of clams/mussels tags.
  Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
• 3-203.12 - Critical Repeat Inadequate record keeping system for clams/mussels when removed from their tagged or labeled container.
  Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
• 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw meat tored next to or above cooked food and produce in the refrigerator units.
  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 Repeat Unwrapped or uncovered food in the refrigerator unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. ( salad dressings)
  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.
• 6-501.11 - Repeat Walls in the prep area is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Floors at corners and under equipment was noted in need of cleaning.Walls in the prep area was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelvings and exterior of microwave oven.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-204.112 - Repeat There was a broken temperature measuring device located in the reach-in refrigerator. (corrected at time of inspection)
  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.
• 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.
• 6-202.14 - The toilet room door is not tight fitting and/or provided with a self- closing door. (ladies restroom)
  Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 4-903.11 - Clean pots/pans were not observed stored in a position to allow air-drying.
  Store pots/pans/bowls in a self-draining position that allows air-drying.
• 4-903.11 - Clean carryout trays were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

April 09, 2003 (Routine)

• 5-501.114 - The refuse container used to store refuse has no drain plug.
  Replace the drain plug for the refuse container.
• 6-501.11 - There is a hole in the wall under and to the left of the 3-part. Foam insulation has been used to fill in some areas, these areas need to be smooth and easily cleanable. There are several cracks and crevices in the facility ceiling and walls. There is a missing electrical outlet cover by the phone at the bar. There is a hole in the kitchen revolving door.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.11 - The light bulb above the "Beverage Air" prep refrigerator in the kitchen and the light above glasses at the bar 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.
• 4-602.13 - The nonfood contact surface of the exterior equipments had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-101.111 - The nonfood contact surface of the bare pieces of wood on the kitchen wall above the "Beverage Air" prep refrigerator, behind the papertowel dispensor in the kitchen, at the shelves across from the stove, and at the bar 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.
• 4-302.14 - There is no quaternary test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary test kit so that employees can accurately monitor the concentration (200 ppm) of the sanitizing solutions and maintain them at a safe and effective level.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. (old ventilation fan stored on the floor by the 3-part)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 5-205.15B - There is no hot water at the mop sink.
  Repair the plumbing fixtures so that they are in good operating condition.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the "Superior" & "True" prep refrigerator door gaskets and the plumbing under the 3-part sink.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the bar.
  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.
• 6-501.12 - Repeat The walls and floors are noted in need of a thorough 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.
• 8-304.11 - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a location that is conspicuous to consumers.
• 6-301.11 - Soap was not provided at the handwashing facility in the bar.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 4-202.11 - Critical The food contact surface of the strainer is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections. (Corrected-on-site)
  Repair or replace the strainer to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the rubber spatula, microwave, and the can opener.
  Clean and sanitize these surfaces for food contact.
• 4-501.11 - The ice machine cover panel is not secured to the unit. The oven door is kept closed with a papertowel. The "True" prep refrigerator left door gasket is in disrepair. There is tape on the microwave door.
  Repair or replace these components in accordance with the manufacturer's specifications.

April 09, 2003 (Routine)

• 5-501.114 - The refuse container used to store refuse has no drain plug.
  Replace the drain plug for the refuse container.
• 6-501.11 - There is a hole in the wall under and to the left of the 3-part. Foam insulation has been used to fill in some areas, these areas need to be smooth and easily cleanable. There are several cracks and crevices in the facility ceiling and walls. There is a missing electrical outlet cover by the phone at the bar. There is a hole in the kitchen revolving door.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.11 - The light bulb above the "Beverage Air" prep refrigerator in the kitchen and the light above glasses at the bar 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.
• 4-602.13 - The nonfood contact surface of the exterior equipments had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-101.111 - The nonfood contact surface of the bare pieces of wood on the kitchen wall above the "Beverage Air" prep refrigerator, behind the papertowel dispensor in the kitchen, at the shelves across from the stove, and at the bar 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.
• 4-302.14 - There is no quaternary test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary test kit so that employees can accurately monitor the concentration (200 ppm) of the sanitizing solutions and maintain them at a safe and effective level.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. (old ventilation fan stored on the floor by the 3-part)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 5-205.15B - There is no hot water at the mop sink.
  Repair the plumbing fixtures so that they are in good operating condition.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the "Superior" & "True" prep refrigerator door gaskets and the plumbing under the 3-part sink.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the bar.
  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.
• 6-501.12 - Repeat The walls and floors are noted in need of a thorough 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.
• 8-304.11 - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a location that is conspicuous to consumers.
• 6-301.11 - Soap was not provided at the handwashing facility in the bar.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 4-202.11 - Critical The food contact surface of the strainer is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections. (Corrected-on-site)
  Repair or replace the strainer to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the rubber spatula, microwave, and the can opener.
  Clean and sanitize these surfaces for food contact.
• 4-501.11 - The ice machine cover panel is not secured to the unit. The oven door is kept closed with a papertowel. The "True" prep refrigerator left door gasket is in disrepair. There is tape on the microwave door.
  Repair or replace these components in accordance with the manufacturer's specifications.