Restaurante Abi Azteca Grill, 3005 Columbia Pike, Arlington, VA - Restaurant inspection findings and violations

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Restaurant: Restaurante Abi Azteca Grill
Address: 3005 Columbia Pike, Arlington, Virginia
Phone: (703) 979-3579
Total inspections: 26
Last inspection: Aug 11, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
3-302.11 - Critical Repeat Raw beef observed over dressings in True sliding glass upright. 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. 3-501.16A2 - Critical The following observed cold holding above 41F:- all foods in walk-in (47-48F)- salsa on ice, 47F- pork in True sliding glass upright, 48F- chicken in Artic Air upright, 45F. 3-501.17A - Critical Repeat Pork, beans, and other foods 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. 4-201.11 - The black milk crate used to store peeled onions is not designed and constructed to be durable. 4-204.113 - The warewashing machine is not provided with an easily accessible and readable data plate that indicates the machine's design and operation specifications. 4-501.11 - 1. The interior floor of the Artic Air upright refrigerator is in poor repair.2. Shelving in walk-in is rusty. 4-502.13 - Manufacturer containers were observed reused for the storage of juice. 4-601.11 - The following observed in need of cleaning:- interior of True sliding glass upright- under microwave- interior of Superior prep.	August 11, 2009	Routine	3	6	Details / Comments
3-302.11 - Critical Repeat Raw chicken was over raw fish in True glass upright. 3-501.16A1 - Critical Chicken (120F) and beef (124F) were hot holding below 135F on steam table. 5-205.11 - Hand sink was blocked. Large bowl in sink.	April 01, 2009	Critical Procedures	2	1	Details / Comments
2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the Big Five Foodborne Illnesses: Salmonella, E. Coli, Hepatitis A, Shigella, and Norovirus. 3-203.12 - Critical Shellstock tags are missing from the shellstock containers(mussels) stored inside the "True" refrigerator. 3-301.11 - Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. Employees were observed handling and preparing cooked quesadillas for a catering event with bare hands.2. Employee was observed preparing a burrito with bare hands. CORRECTED DURING INSPECTION. Employees started washing hands and using gloves and utensils to prepare and handle food. 3-302.11 - Critical Food is not in packages, covered containers, or wrappings.1. Foods were observed uncovered inside the "Artic Air" refrigerator and the "Superior" prep refrigerator. 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken stored with raw beef inside the "Superior" freezer. 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw shelled eggs over raw beef and raw shrimp inside the "Superior" prep refrigerator.CORRECTED DURING INSPECTION.2. Raw shelled eggs stored over tortilla chips inside the walk-in refrigerator.CORRECTED DURING INSPECTION.3. Raw chicken stored over raw fish inside the "True" glass door refrigerator.CORRECTED DURING INSPECTION.4. Raw shrimp stored over cream cheese stuffed jalapeno poppers, pupusas,vegetables, and frech fries inside the "Artic Air" freezer.5. Raw turkey stored over tamales inside the "Superior" freezer.6. Raw fish stored over cooked chicken inside the "Superior" freezer. 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.1. Wiping cloths were observed stored on cutting and equipment surfaces.2. Buckets with sanitizing solution for storing wiping cloths were not observed set-up.CORRECTED DURING INSPECTION. 3-501.14A - Critical Repeat Several foods 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.1. Refried beans prepared the day before were observed at 52oF inside the "True" 2 door refrigerator.2. Pupusas filling mix prepared the previous day was observed at 46oF.CORRECTED DURING INSPECTION. 3-501.17A - Critical Various foods including soups, salsa, refried beans, and pupusas filling mix 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. 3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Various food entrees in the menu that are cooked to order are missing a consumer advisory, that includes a disclosure ( * ) and reminder statement. 4-201.11 - Repeat The Black and Decker toaster oven is not commercial, designed and constructed to be durable. 4-601.11 - The nonfood-contact surface of the "Black and Decker" and the inside of the fryer is not kept free of an accumulation of dust, dirt, food residue, and/or other debris. 4-901.11 - After cleaning and sanitizing, stainless steel pans are not air-dried before contact with food. The pans are being stacked while wet. 5-205.15B - The bar handwashing sink is slow to drain. 6-501.11 - The following are not maintained in good repair.1. Ceiling tile on restroom hallway was observed stained.2. baseboards were observed loose and missing along the restrooms hallway.	December 10, 2008	Routine	7	6	Details / Comments
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food). 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish. 2-102.11C - Critical The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food. 2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation. 3-402.11 - Critical Repeat Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. The letter the owner has does not indicate the duration for freezing the fish. 3-403.11D - Critical The beef on the steamtable was found at 117 F and therefore was not properly reheated within 2 hours to 165 F. 3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The menu does not indicate the "item" in the "dish" that is served raw or undercooked.	August 22, 2008	Critical Procedures	4	0	Details / Comments
3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands. 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.- Raw beef observed over raw fish in the True glass upright. 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; and/or not laundered daily. 3-305.11 - Pot of raw chicken observed on floor in walk-in. 3-402.11 - Critical Repeat Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.- No documentation available on the parasite destruction of the catfish used in the ceviche. 3-501.13 - Soup observed thawing in container at room temperature. 3-501.14A - Critical Repeat Chicken in Artic Air upright (cooked 6hrs. prior) 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. 3-501.16A2 - Critical Cooked chicken (43F, 45F) and cooked beef (44F) observed above 41F in walk-in. Walk- in observed at 43F. 3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.- Disclosure () is missing on menu for beef, ceviche, and eggs offered raw or undercooked. 4-201.11* - The Black & Decker toaster oven is not commercial nor is it designed and constructed to be durable. 4-402.11 - Hand sink in kitchen observed not properly sealed to its adjoining wall. 4-501.11 - Walk-in observed at 43F. All foods inside also observed above 41F. 5-205.11 - Repeat The handwashing sink located in the kitchen observed blocked (utensils/bowls in sink) and is not maintained so that it is accessible at all times for employee use. 6-202.11 - Repeat The light bulb in the Artic Air upright is not shielded, coated, or otherwise shatter-resistant. 6-202.15 - Front door observed open at time of inspection. 6-501.11 - Hole observed in wall in men's restroom. 6-501.12 - The exhaust vent in the women's restroom observed with large dust accumulation. 7-102.11 - Critical Repeat Working container of glass cleaner observed not properly labeled.	April 10, 2008	Routine	7	11	Details / Comments
2-301.12 - Critical Improper handwashing procedures observed.- Observed employee wash hands without using soap. 3-301.11 - Critical Repeat Cup observed used as a scoop for rice and red spice. 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.- Raw fish observed over potatoes in True two door glass upright. 3-302.11A4 - Critical Repeat Vegetables and meat observed uncovered in Artic Air upright. 3-402.11 - Critical Repeat Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.- No documentation available on the parasite destruction of the catfish. 3-501.17A - Critical Several foods 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. 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.- Disclosure is missing on menu for: beef, ceviche, and eggs. 5-205.11 - Bucket of liquid and a meat press observed in hand sink. 9.2-3.3 - Critical No Certified Food Manager on site at start of inspection.	November 26, 2007	Critical Procedures	8	1	Details / Comments
3-402.11 - Critical Repeat Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction (catfish). 3-501.14A - Critical Repeat Refried beans (50F, 55F) 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. Beans had been prepared yesterday. 3-501.16A2 - Critical All foods in Raetone upright observed at 43F. 4-501.11 - Raetone upright observed at 44F. All the foods inside also observed above 41F. 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of other foods and utensils. 5-501.11 - Repeat The outdoor storage surface for grease tank is not constructed of nonabsorbent material that is smooth, durable, and sloped to drain.- Grease tank had been moved but not far enough onto the pavement. 5-501.115 - The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean. 6-202.11 - The light bulb in the Artic Air upright is not shielded, coated, or otherwise shatter-resistant. 6-301.12 - No paper towels observed at bar hand sink. 7-102.11 - Critical Working containers of sanitizer and glass cleaner are not properly labeled to identify their contents.	June 19, 2007	Routine	4	6	Details / Comments
2-102.11C - Critical When asked how to set up the three comp. sink, the CFM advised they wash with soap and sanitizer and then rinse. 3-301.11 - Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands.- Observed employee handle RTE food w/ his bare hands. 3-301.11 - Critical Repeat Improper scoops were found in spices. 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.- Raw chicken observed stored over RTE garlic in True two door glass upright. 3-302.11A4 - Critical Taquito in Artic Air upright freezer observed not wrapped and laying on shelf unprotected. 3-402.11 - Critical Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. 3-501.14A - Critical Refried beans (50F) and pork and cheese (56F) 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. Both had been prepared yesterday. 3-501.16A2 - Critical Repeat All foods in True two door glass upright observed above 41F. 4-201.11 - Repeat The soda crate used to store misc. food on shelf is not designed and constructed to be durable. 4-203.12 - The ambient air temperature measuring device(Fahrenheit) located on the Raetone upright and in bar reach-in are broken/not accurate. 4-501.11 - Repeat True glass upright observed at 52F. All the foods inside also observed above 41F. 4-501.11 - Repeat The following observed in need of repair:1. Gasket to Raetone upright2. two knobs observed missing to Star Max one unit cook top3. one knob observed missing to Star four burner cook top. 4-502.13 - Manufacturer containers were observed reused for the storage of other foods and utensils. 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1. expo window- dust2. interior of Artic Air freezer3. exterior of ice machine4. under Panasonic microwave5. all shelving. 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots and pans. 4-903.11 - Dish racks observed stored on floor under counter where fresh chips are stored. 4-903.11 - Repeat Clean utensils observed stored w/ the food contact surface exposed in container on clean utensil storage shelf (left of 3 comp. sink). 5-501.11 - The outdoor storage surface for grease tank is not constructed of nonabsorbent material that is smooth, durable, and sloped to drain. 6-501.12 - Repeat The following observed in need of cleaning:- walls throughout establishment. 7-202.12 - Critical Repeat Chlorine sanitizer in bucket observed at 200ppm and is not being used in accordance with law or the manufacturer's use directions.	May 17, 2007	Routine	8	8	Details / Comments
3-302.11 - Corrected During Inspection Critical Repeat Raw fish stored over cheese in the 2 door True refrigerator. 3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of Coke is also used for drink ice or used as food. 3-304.13 - Linens used to cover the cooling pork. 3-501.13 - Raw shrimp on the shelf across from the 3 part sink is sitting out at room temp to thaw. 3-501.15A - Corrected During Inspection Pork sitting out at room temp to cool in a large deep strainer that was covered with a wiping cloth. 3-501.16A2 - Critical Repeat Beans in the 2 door True glass refrigerator cold holding at 58F (cooked yesterday).Chicken and rice cold holding at 47F in same unit.Chicken and sausage cold holding at 50F and 47F in Raetone refrigerator. 3-501.17A - Critical All food 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. 4-204.112 - Repeat There was no temperature measuring device located in the bar cooler, Raetone unit or the Arctic Air freezer. 4-501.11 - The gasket on the prep unit is torn.The 2 door True glass reach in refrigerator and the Raetone is not keeping foods at or below 41F. The wooden shelves and red wood planks on the wall in the kitchen need repainted. 4-501.12 - Repeat The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the shelves under the microwaves, the outside of the bulk food containers, and the outside of the refrigeration units in the kitchen. 6-303.11 - Repeat The light is out in the 2 door True glass reach in refrigerator. 6-403.11 - Employee hats, shirts and purses stored on shelves in the kitchen used for storage. 6-501.11 - Repeat The wall to the right of the Arctic Air freezer and grill has duct tape on it. There are holes in the wall to the left of the green side door in the kitchen. 6-501.12 - Repeat The walls in the kitchen area need to be cleaned and have food debris on them. The walls in the mop sink room are dirty.	November 14, 2006	Routine	3	12	Details / Comments
3-301.11 - Corrected During Inspection Critical An improper scoop was found in a spice on bottom shelf of prep table. 3-301.11 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handle RTE meat with bare hands. 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw shell eggs observed stored above RTE lettuce in the walk-in. 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.Raw chicken observed stored above raw fish in the True two door upright display. 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also used for drink ice or used as food.Bottle of beer observed in ice. 3-305.11 - Corrected During Inspection Observed shrimp thawing in three comp. sink in middle compartment. Dirty utensils observed in the basin on the left and a basin full of utensils and soiled water observed on the right. 3-501.16A2 - Critical The following foods observed above 41F:1. Cheese in sand. prep 46F2. Raw beef in sand. prep 45F3. Beans in True upright display 45F. 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.Steaks, eggs, and ceviche are not disclosed () properly on the menu. The reminder statement is provided. 4-201.11* - Milk crate observed used to store food and utensils. 4-204.112 - The thermometer to the Raetone upright observed broken. 4-501.11 - 1. Artic Air freezer obseved not working nor in use at time of inspection. CFM advised that someone is going to come repair it.. 4-501.11 - 2. The bottom shelf to the shelving that stores vegetables observed damaged.3. The top to the straw container observed missing. 4-501.12 - Repeat The cutting board(s) along the prep unit and steam table observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 4-502.11 - Several lexan containers and lids observed cracked and damaged and in a state of repair and condition preventing effective maintenance and easy cleaning. 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. containers where utensils are stored2. container where blender/mixer is stored3. exterior of bulk containers for spices4. under bar matting5. under microwaves6. exterior of Raetone upright7. container storing utensils at the three comp. sink 4-903.11 - Clean utensils in bucket by the three compartment sink observed stored with the food contact surface exposed. 5-205.15B - Repeat 1. Plumbing connections under the three compartment sink piping are leaking.2. The hand sink at the bar observed to leak. 5-501.113 - Repeat Outside refuse container was open. 6-303.11 - Repeat Light bulb observed out in the True two door upright display. 6-501.11 - 1. Small holes observed in wall by shelving next to the Raetone upright.2. Duct tape observed on stainless steel back splash to vent hood. 6-501.12 - Repeat Walls in kitchen observed in need of cleaning. 7-102.11 - Corrected During Inspection Critical Repeat Working containers of cleaners observed not properly labeled. 7-202.12 - Corrected During Inspection Critical Chlorine sanitizer in the bucket observed at 200ppm.	June 30, 2006	Routine	6	14	Details / Comments
3-302.12 - Corrected During Inspection Repeat Unlabeled food containers (salt). 3-501.15 - The methods used for cooling were not adequate. 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. 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: some bulk food containers (i.e. sugar), the bar soda gun nozzle holder, the prep refrigerator door gaskets, the prep refrigerator exterior door areas,the mop sink, and the piping under the 3-part sink. 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: several skillets. 5-205.15B - There is no cold water at the mop sink. 5-205.15B - Plumbing connections under the left basin of the 3-part sink piping are leaking [There are plastic bags tied around the pipe]. 5-501.111 - The waste storage container for trash is in disrepair [PDS blue tall dumpster has holes in its walls]. 5-501.113 - Corrected During Inspection Outside grease dumpster lid was open. 6-202.11 - Repeat The light bulbs in the "Raetone" refrigerator and the "Superior" freezer were not properly shielded, coated, or shatter-resistant. 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (There is an air gap under the front two doors). 6-303.11 - Repeat Inadequate light was noted in the "True" 2-door refrigerator. 6-501.11 - There is a hole in the wall by the chemical storage closet. There are a couple of missing wall tiles to the left of the mop sink. The wall panelling behind the bar hand sink does not fully extend to the top and sides of the wall. 6-501.12 - Repeat The walls in the kitchen especially under the 3-part sink were noted in need of cleaning. 7-102.11 - Corrected During Inspection Critical A couple of spray bottles are not properly labeled.	March 02, 2006	Routine	1	11	Details / Comments
3-302.12 - Corrected During Inspection Repeat Unlabeled food containers (salt). 3-501.15 - The methods used for cooling were not adequate. 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. 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: some bulk food containers (i.e. sugar), the bar soda gun nozzle holder, the prep refrigerator door gaskets, the prep refrigerator exterior door areas,the mop sink, and the piping under the 3-part sink. 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: several skillets. 5-205.15B - There is no cold water at the mop sink. 5-205.15B - Plumbing connections under the left basin of the 3-part sink piping are leaking [There are plastic bags tied around the pipe]. 5-501.111 - The waste storage container for trash is in disrepair [PDS blue tall dumpster has holes in its walls]. 5-501.113 - Corrected During Inspection Outside grease dumpster lid was open. 6-202.11 - Repeat The light bulbs in the "Raetone" refrigerator and the "Superior" freezer were not properly shielded, coated, or shatter-resistant. 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (There is an air gap under the front two doors). 6-303.11 - Repeat Inadequate light was noted in the "True" 2-door refrigerator. 6-501.11 - There is a hole in the wall by the chemical storage closet. There are a couple of missing wall tiles to the left of the mop sink. The wall panelling behind the bar hand sink does not fully extend to the top and sides of the wall. 6-501.12 - Repeat The walls in the kitchen especially under the 3-part sink were noted in need of cleaning. 7-102.11 - Corrected During Inspection Critical A couple of spray bottles are not properly labeled.	March 02, 2006	Routine	1	11	Details / Comments
3-302.11 - Critical Repeat Some unwrapped or uncovered food in the prep refrigerators and the walkin cooler. 3-302.11 - Critical Repeat Raw meat stored over ready-to-eat (RTE) food in the refrigeration unit. 3-302.12 - Some bulk food containers not labeled. 3-304.12 - Repeat In-use utensils improperly stored between use: ladel used for juice in the bar is stored in standing water. 3-304.14 - Repeat Wiping cloths improperly stored between use. No sanitizing buckets provided at the kitchen food prep area and at the bar. 4-201.11 - The Panasonic microwave is not designed and constructed to be durable. 4-204.112 - Repeat There was no visible thermometer in the prep refrigerator.No thermometer provided in the ice cream chest freezer. 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. 4-501.11 - Repeat Work table bottom shelf is rusty.Shelves at 3-part sink are rusty. 4-501.12 - The cutting boards are stained and heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (wash-rinse-sanitize). 6-202.11 - The light bulbs in the Raetone refrigerator were not properly shielded, coated, or shatter-resistant. 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Air gap at bottom of back door. 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the Men's Room hand sink. 6-303.11 - Repeat Set of celing lights out in hallway.Light out in True refrigerator. 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment: unused equipments stored on top of walkin cooler. 6-501.12 - Repeat Floor under equipments and at corners in need of cleaning.Kitchen walls not kept clean.Caulkings moldy at 3 -part sink.Mop room, chemical room floor in need of cleaning.	August 11, 2005	Routine	1	15	Details / Comments
3-302.11 - Critical Repeat Some unwrapped or uncovered food in the prep refrigerators and the walkin cooler. 3-302.11 - Critical Repeat Raw meat stored over ready-to-eat (RTE) food in the refrigeration unit. 3-302.12 - Some bulk food containers not labeled. 3-304.12 - Repeat In-use utensils improperly stored between use: ladel used for juice in the bar is stored in standing water. 3-304.14 - Repeat Wiping cloths improperly stored between use. No sanitizing buckets provided at the kitchen food prep area and at the bar. 4-201.11 - The Panasonic microwave is not designed and constructed to be durable. 4-204.112 - Repeat There was no visible thermometer in the prep refrigerator.No thermometer provided in the ice cream chest freezer. 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. 4-501.11 - Repeat Work table bottom shelf is rusty.Shelves at 3-part sink are rusty. 4-501.12 - The cutting boards are stained and heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (wash-rinse-sanitize). 6-202.11 - The light bulbs in the Raetone refrigerator were not properly shielded, coated, or shatter-resistant. 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Air gap at bottom of back door. 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the Men's Room hand sink. 6-303.11 - Repeat Set of celing lights out in hallway.Light out in True refrigerator. 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment: unused equipments stored on top of walkin cooler. 6-501.12 - Repeat Floor under equipments and at corners in need of cleaning.Kitchen walls not kept clean.Caulkings moldy at 3 -part sink.Mop room, chemical room floor in need of cleaning.	August 11, 2005	Routine	1	15	Details / Comments
3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw beef stored over vegetables in the walk in cooler. 3-302.11 - Critical Unwrapped or uncovered food in the "Raetone" upright refrigerator next to the hot holding unit. 3-304.12 - In-use utensils improperly stored between use.Ladel used for juice at the bar is stored in standing water. 3-304.14 - Repeat Wiping cloths improperly stored between use. 3-501.16 - Critical Tamales in the steam table holding at 125oF should be reheated. 4-204.112 - There was no visible temperature measuring device located in the prep refrigerator. 4-402.11 - Repeat The three part sink and FRP wall panel are not properly sealed. 4-501.11 - The shelves at the three part sink area are rusty. 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: mold/rust inside the ice machine. 5-205.11 - The handwashing facility located at the chef's prep area is blocked (with a pot), preventing access by employees for easy handwashing. 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.The back door has an air gap along the bottom of the door. 6-403.11 - Employee belongings are stored on top of cabbages and other products on the dry storage shelves. 6-501.11 - Repeat Some cracked/damaged floor tiles in the kitchen.The outlet behind the prep refrigerator is missing its cover. 6-501.111 - Harborage conditions exist.Dead roach (?) in the overhead light fixture of the men's restroom. 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment.Old burners and equipment stored in the mop room and chemical closet.	April 19, 2005	Routine	2	12	Details / Comments
3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw beef stored over vegetables in the walk in cooler. 3-302.11 - Critical Unwrapped or uncovered food in the "Raetone" upright refrigerator next to the hot holding unit. 3-304.12 - In-use utensils improperly stored between use.Ladel used for juice at the bar is stored in standing water. 3-304.14 - Repeat Wiping cloths improperly stored between use. 3-501.16 - Critical Tamales in the steam table holding at 125oF should be reheated. 4-204.112 - There was no visible temperature measuring device located in the prep refrigerator. 4-402.11 - Repeat The three part sink and FRP wall panel are not properly sealed. 4-501.11 - The shelves at the three part sink area are rusty. 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: mold/rust inside the ice machine. 5-205.11 - The handwashing facility located at the chef's prep area is blocked (with a pot), preventing access by employees for easy handwashing. 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.The back door has an air gap along the bottom of the door. 6-403.11 - Employee belongings are stored on top of cabbages and other products on the dry storage shelves. 6-501.11 - Repeat Some cracked/damaged floor tiles in the kitchen.The outlet behind the prep refrigerator is missing its cover. 6-501.111 - Harborage conditions exist.Dead roach (?) in the overhead light fixture of the men's restroom. 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment.Old burners and equipment stored in the mop room and chemical closet.	April 19, 2005	Routine	2	12	Details / Comments
6-501.11 - Some of the kitchen tiles are chipped and cracked near the walkin refrigerator. 4-204.112 - Repeat There was no temperature measuring device located in the bar refrigerator with the cream and dressing. 3-304.14 - Repeat Wiping cloths improperly stored between use. Bucket full of soapy water and no sanitizer. 6-303.11 - Repeat Inadequate light was noted in the chemical storeroom. 4-402.11 - Repeat The 3 part sink is not sealed to the wall. 6-501.12 - Repeat The floors in the chemical store room, the walls of the mop room and the floors in the mop room were noted in need of cleaning. 4-101.111 - Repeat The nonfood contact surface of the towles under the cutting boards, and in the bar refrigerator are not corrosion resistant, nonabsorbent, and/or smooth. 3-302.11 - Critical Repeat Baskets of tortilla chips are stored stacked with chips in them, and food in the prep refrigerator is uncovered. 4-602.13 - The nonfood contact surface of the pots and pans had accumulations of grime and debris. 4-501.11 - The shelving in the prep refrigerator is rusty, and the salad cart is cracked on the top. 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dirt, and food debris: the bottom of the True freezer. 6-501.111 - Harborage conditions exist. Flies observed. 4-601.11A - Critical Repeat The following utensils and equipment were observed soiled to sight and touch: soda nozzle at the bar, and the inside of the ice machine.	December 08, 2004	Routine	2	11	Details / Comments
6-501.11 - Some of the kitchen tiles are chipped and cracked near the walkin refrigerator. 4-204.112 - Repeat There was no temperature measuring device located in the bar refrigerator with the cream and dressing. 3-304.14 - Repeat Wiping cloths improperly stored between use. Bucket full of soapy water and no sanitizer. 6-303.11 - Repeat Inadequate light was noted in the chemical storeroom. 4-402.11 - Repeat The 3 part sink is not sealed to the wall. 6-501.12 - Repeat The floors in the chemical store room, the walls of the mop room and the floors in the mop room were noted in need of cleaning. 4-101.111 - Repeat The nonfood contact surface of the towles under the cutting boards, and in the bar refrigerator are not corrosion resistant, nonabsorbent, and/or smooth. 3-302.11 - Critical Repeat Baskets of tortilla chips are stored stacked with chips in them, and food in the prep refrigerator is uncovered. 4-602.13 - The nonfood contact surface of the pots and pans had accumulations of grime and debris. 4-501.11 - The shelving in the prep refrigerator is rusty, and the salad cart is cracked on the top. 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dirt, and food debris: the bottom of the True freezer. 6-501.111 - Harborage conditions exist. Flies observed. 4-601.11A - Critical Repeat The following utensils and equipment were observed soiled to sight and touch: soda nozzle at the bar, and the inside of the ice machine.	December 08, 2004	Routine	2	11	Details / Comments
4-101.11 - Black plastic garbage bags used as food contact surface in the reach in freezer. 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: outside bulk food containers. 4-601.11A - Critical The following utensils were observed soiled to sight and touch: soda nozzle at the bar. 3-302.11 - Critical Baskets of tortilla chips are cross stacked on top of one another (no protective layer between the bottom of one basket and the chips in another). 4-204.112 - There was no temperature measuring device located in the bar beer cooler where salad dressings and cream are held. 3-304.14 - Wiping cloths improperly stored between use. (buckets contain soapy water - need bleach water). 5-205.15B - A foul odor is coming from the grease trap - have it serviced or clean and sanitize the trap to eliminate the odor. 4-501.11 - Repeat The prep refrigerator door does not close properly.The bottom shelf of the metal work table is rusty.There is rust inside the ice machine. 4-101.111 - The nonfood contact surface of the towel is not corrosion resistant, nonabsorbent, and/or smooth.A towel is used as lining under products in the bar beer cooler. 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.There is an air gap along the bottom of the back door. 6-501.12 - Repeat The walls in the kitchen and the floor in the bar were noted in need of cleaning. 5-501.113 - Outside refuse container was uncovered.Grease trap was uncovered (corrected). 6-303.11 - Inadequate light was noted in the glass door reach in refrigerator. 4-402.11 - Repeat The three part sink needs to be sealed to the wall. 3-501.13 - Improper methods used to thaw chicken (thawing in standing water). 3-301.11 - Critical An improper scoop was found in the bulk salt bin (scoop without a handle).	July 19, 2004	Routine	3	13	Details / Comments
4-101.11 - Black plastic garbage bags used as food contact surface in the reach in freezer. 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: outside bulk food containers. 4-601.11A - Critical The following utensils were observed soiled to sight and touch: soda nozzle at the bar. 3-302.11 - Critical Baskets of tortilla chips are cross stacked on top of one another (no protective layer between the bottom of one basket and the chips in another). 4-204.112 - There was no temperature measuring device located in the bar beer cooler where salad dressings and cream are held. 3-304.14 - Wiping cloths improperly stored between use. (buckets contain soapy water - need bleach water). 5-205.15B - A foul odor is coming from the grease trap - have it serviced or clean and sanitize the trap to eliminate the odor. 4-501.11 - Repeat The prep refrigerator door does not close properly.The bottom shelf of the metal work table is rusty.There is rust inside the ice machine. 4-101.111 - The nonfood contact surface of the towel is not corrosion resistant, nonabsorbent, and/or smooth.A towel is used as lining under products in the bar beer cooler. 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.There is an air gap along the bottom of the back door. 6-501.12 - Repeat The walls in the kitchen and the floor in the bar were noted in need of cleaning. 5-501.113 - Outside refuse container was uncovered.Grease trap was uncovered (corrected). 6-303.11 - Inadequate light was noted in the glass door reach in refrigerator. 4-402.11 - Repeat The three part sink needs to be sealed to the wall. 3-501.13 - Improper methods used to thaw chicken (thawing in standing water). 3-301.11 - Critical An improper scoop was found in the bulk salt bin (scoop without a handle).	July 19, 2004	Routine	3	13	Details / Comments
4-501.12 - The cutting board along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, the reach-in cooler is dirty in the inside. 4-501.11 - Prep table shelve rusted. 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots and pans. 6-501.12 - The wall and floor area under the 3-part sink need cleaning. Walls in the mop closed are dirty. 6-501.16 - Mops and brooms are not hung up to air dry. 4-602.13 - The nonfood contact surface of the 3-part sink and mop sink wall junctures are moldy. 3-304.11 - Critical Food in contact with soiled equipment or utensils,ice scooper handle stored in the drinking ice. 4-602.11E - Surfaces of the soda gun nozzle was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. 4-402.11 - The 3-part sink and mop sink are loose from the wall. Bar hand sink is loose from the wall.	March 23, 2004	Routine	2	8	Details / Comments
4-501.12 - The cutting board along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, the reach-in cooler is dirty in the inside. 4-501.11 - Prep table shelve rusted. 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots and pans. 6-501.12 - The wall and floor area under the 3-part sink need cleaning. Walls in the mop closed are dirty. 6-501.16 - Mops and brooms are not hung up to air dry. 4-602.13 - The nonfood contact surface of the 3-part sink and mop sink wall junctures are moldy. 3-304.11 - Critical Food in contact with soiled equipment or utensils,ice scooper handle stored in the drinking ice. 4-602.11E - Surfaces of the soda gun nozzle was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. 4-402.11 - The 3-part sink and mop sink are loose from the wall. Bar hand sink is loose from the wall.	March 23, 2004	Routine	2	8	Details / Comments
5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Couch and shelving behind dumpster. 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (On order)	February 20, 2004	Follow-up	1	1	Details / Comments
5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Couch and shelving behind dumpster. 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (On order)	February 20, 2004	Follow-up	1	1	Details / Comments
4-101.111 - Raw wood under sinks at bar not sealed. Wood shelving behind bar not caulked. Raw wood under counters not sealed at wait station. 6-303.11 - Inadequate light was noted in the kitchen. Light out in men's and ladies toilet room. 5-205.15B - Plumbing connections under the 3 comp. sink piping are leaking. Grating curroded away in floor sink under 3 comp. sink. 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Couch behind dumpster. 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.	February 11, 2004	Follow-up	1	4	Details / Comments
4-101.111 - Raw wood under sinks at bar not sealed. Wood shelving behind bar not caulked. Raw wood under counters not sealed at wait station. 6-303.11 - Inadequate light was noted in the kitchen. Light out in men's and ladies toilet room. 5-205.15B - Plumbing connections under the 3 comp. sink piping are leaking. Grating curroded away in floor sink under 3 comp. sink. 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Couch behind dumpster. 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.	February 11, 2004	Follow-up	1	4	Details / Comments

August 11, 2009 (Routine)

Violations:

3-302.11 - Critical Repeat Raw beef observed over dressings in True sliding glass upright.
CORRECTED.Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
3-304.14 - 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.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 The following observed cold holding above 41F:- all foods in walk-in (47-48F)- salsa on ice, 47F- pork in True sliding glass upright, 48F- chicken in Artic Air upright, 45F.
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 Repeat Pork, beans, and other foods 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.
4-201.11 - The black milk crate used to store peeled onions is not designed and constructed to be durable.
CORRECTED.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.
4-204.113 - The warewashing machine is not provided with an easily accessible and readable data plate that indicates the machine's design and operation specifications.
A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: (A) Temperatures required for washing, rinsing, and sanitizing; (B) Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and (C) Conveyor speed for conveyor machines or cycle time for stationary rack machines. The data plate provides the operator with the fundamental information needed to ensure that the machine is effectively washing, rinsing, and sanitizing equipment and utensils. The warewashing machine has been tested, and the information on the data plate represents the parameters that ensure effective operation and sanitization and that need to be monitored.
4-501.11 - 1. The interior floor of the Artic Air upright refrigerator is in poor repair.2. Shelving in walk-in is 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 juice.
Discontinue the reuse of single-use containers for juice storage. Provide approved reusable food storage containers designed for your food storage needs.
4-601.11 - The following observed in need of cleaning:- interior of True sliding glass upright- under microwave- interior of Superior prep.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.

Comments:
Big five foodborne illness info sheet was already posted at time of inspection.

April 01, 2009 (Critical Procedures)

Violations:

3-302.11 - Critical Repeat Raw chicken was over raw fish in True glass upright.
CORRECTED.Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
3-501.16A1 - Critical Chicken (120F) and beef (124F) were hot holding below 135F on steam table.
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 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.
5-205.11 - Hand sink was blocked. Large bowl in sink.
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.

Comments:
1. Be sure to date mark ALL foods prepared and held longer than 24hrs.
2. Big five foodborne illness info sheet was already posted at time of inspection.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

December 10, 2008 (Routine)

Violations:

2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the Big Five Foodborne Illnesses: Salmonella, E. Coli, Hepatitis A, Shigella, and Norovirus.
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 Big Five Foodborne Illnesses: Salmonella, E. Coli, Hepatitis A, Shigella, and Norovirus.
3-203.12 - Critical Shellstock tags are missing from the shellstock containers(mussels) stored inside the "True" refrigerator.
Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
3-301.11 - Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. Employees were observed handling and preparing cooked quesadillas for a catering event with bare hands.2. Employee was observed preparing a burrito with bare hands. CORRECTED DURING INSPECTION. Employees started washing hands and using gloves and utensils to prepare and handle food.
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.
3-302.11 - Critical Food is not in packages, covered containers, or wrappings.1. Foods were observed uncovered inside the "Artic Air" refrigerator and the "Superior" prep refrigerator.
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.
3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken stored with raw beef inside the "Superior" freezer.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw shelled eggs over raw beef and raw shrimp inside the "Superior" prep refrigerator.CORRECTED DURING INSPECTION.2. Raw shelled eggs stored over tortilla chips inside the walk-in refrigerator.CORRECTED DURING INSPECTION.3. Raw chicken stored over raw fish inside the "True" glass door refrigerator.CORRECTED DURING INSPECTION.4. Raw shrimp stored over cream cheese stuffed jalapeno poppers, pupusas,vegetables, and frech fries inside the "Artic Air" freezer.5. Raw turkey stored over tamales inside the "Superior" freezer.6. Raw fish stored over cooked chicken inside the "Superior" freezer.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
3-304.14 - 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.1. Wiping cloths were observed stored on cutting and equipment surfaces.2. Buckets with sanitizing solution for storing wiping cloths were not observed set-up.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.
3-501.14A - Critical Repeat Several foods 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.1. Refried beans prepared the day before were observed at 52oF inside the "True" 2 door refrigerator.2. Pupusas filling mix prepared the previous day was observed at 46oF.CORRECTED DURING INSPECTION.
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.
3-501.17A - Critical Various foods including soups, salsa, refried beans, and pupusas filling mix 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.
3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Various food entrees in the menu that are cooked to order are missing a consumer advisory, that includes a disclosure ( * ) and reminder statement.
Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
4-201.11 - Repeat The Black and Decker toaster oven is not commercial, 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.
4-601.11 - The nonfood-contact surface of the "Black and Decker" and the inside of the fryer is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
4-901.11 - After cleaning and sanitizing, stainless steel pans are not air-dried before contact with food. The pans are being stacked while wet.
After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils.
5-205.15B - The bar handwashing sink is slow to drain.
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.
6-501.11 - The following are not maintained in good repair.1. Ceiling tile on restroom hallway was observed stained.2. baseboards were observed loose and missing along the restrooms hallway.
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.

Comments:
Low temp warewasher :OK
Pest control done on a monthly basis.
Educational Material in Spanish on Cooling procedures, Allergens, Foodborne Illnesses, and Cooking temperatures were reviewed and given to CFM

August 22, 2008 (Critical Procedures)

Violations:

2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
2-102.11C - Critical The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
3-402.11 - Critical Repeat Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. The letter the owner has does not indicate the duration for freezing the fish.
Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35°C (-31°F) or below for a minimum of 15 hours; or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. This section does not apply to: (1) Molluscan shellfish; (2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin Tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (3) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacutured fish.
3-403.11D - Critical The beef on the steamtable was found at 117 F and therefore was not properly reheated within 2 hours to 165 F.
Reheating of Potentially Hazardous Food (Time/Temperature Control For Safety Food) for hot holding shall be done rapidly and may not exceed 2 hours. When food is held, cooled, and reheated in a food establishment, there is an increased risk from contamination caused by personnel, equipment, procedures, or other factors. If food is held at improper temperatures for enough time, pathogens have the opportunity to multiply to dangerous numbers. Proper reheating provides a major degree of assurance that pathogens will be eliminated. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The menu does not indicate the "item" in the "dish" that is served raw or undercooked.
Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.

April 10, 2008 (Routine)

Violations:

3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.
CORRECTED.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.
3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.- Raw beef observed over raw fish in the True glass upright.
CORRECTED.Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.
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.
3-305.11 - Pot of raw chicken observed on floor in walk-in.
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.
3-402.11 - Critical Repeat Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.- No documentation available on the parasite destruction of the catfish used in the ceviche.
Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35°C (-31°F) or below for a minimum of 15 hours; or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. This section does not apply to: (1) Molluscan shellfish; (2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin Tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (3) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacutured fish. Fish from natural bodies of water may carry parasitic worms that can infect and injure consumers who eat such raw fish dishes as sushi, ceviche, green (lighting marinated) herring, and cold-smoked salmon. The worms are often deeply imbedded inside fish muscle. Thorough freezing kills these worms if the fish are subjected to a low enough temperature for a long enough time.
3-501.13 - Soup observed thawing in container at room temperature.
CORRECTED.Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5°C (41°F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under paragraph 3-401.11 (A) or (B) to be above 5°C (41°F), for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 5°C (41°F); (C) As part of the cooking process if the food that is frozen is: (1) Cooked as specified under paragraph 3-401.11 (A) or (B) or section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. Freezing prevents microbial growth in foods, but usually does not destroy all microorganisms. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. If the food is then refrozen, significant numbers of bacteria and/or all preformed toxins are preserved.
3-501.14A - Critical Repeat Chicken in Artic Air upright (cooked 6hrs. prior) 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.
CORRECTED.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.
3-501.16A2 - Critical Cooked chicken (43F, 45F) and cooked beef (44F) observed above 41F in walk-in. Walk- in observed at 43F.
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.
3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.- Disclosure (*) is missing on menu for beef, ceviche, and eggs offered raw or undercooked.
Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
4-201.11 - The Black & Decker toaster oven is not commercial nor is it designed and constructed to be durable.
CFM advised it is only being used temporarily until her salamander is replaced.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.
4-402.11 - Hand sink in kitchen observed 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 - Walk-in observed at 43F. All foods inside also observed above 41F.
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 in the kitchen observed blocked (utensils/bowls in sink) 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.
6-202.11 - Repeat The light bulb in the Artic Air upright is not shielded, coated, or otherwise 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. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
6-202.15 - Front door observed open at time of inspection.
CORRECTED.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. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
6-501.11 - Hole observed in wall in men's restroom.
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.
6-501.12 - The exhaust vent in the women's restroom observed with large dust accumulation.
Physical facilities shall 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.
7-102.11 - Critical Repeat Working container of glass cleaner observed not properly labeled.
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.

Comments:
Please remove tape on side of Amana microwave.

November 26, 2007 (Critical Procedures)

Violations:

2-301.12 - Critical Improper handwashing procedures observed.- Observed employee wash hands without using soap.
CORRECTED.Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
3-301.11 - Critical Repeat Cup observed used as a scoop for rice and red spice.
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 Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.- Raw fish observed over potatoes in True two door glass upright.
CORRECTED.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.
3-302.11A4 - Critical Repeat Vegetables and meat observed uncovered in Artic Air upright.
CORRECTED.Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-402.11 - Critical Repeat Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.- No documentation available on the parasite destruction of the catfish.
Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35°C (-31°F) or below for a minimum of 15 hours; or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. This section does not apply to: (1) Molluscan shellfish; (2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin Tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (3) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacutured fish.
3-501.17A - Critical Several foods 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.
Be sure to date mark all cooked foods held longer than 24hrs. with the preparation date or the "consume by" date.
3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.- Disclosure is missing on menu for: beef, ceviche, and eggs.
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
5-205.11 - Bucket of liquid and a meat press observed in hand sink.
CORRECTED.Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
9.2-3.3 - Critical No Certified Food Manager on site at start of inspection.
CORRECTED.It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
Big five foodborne illness info sheet was reviewed and left with the Certified Food Manager. Big five FBI info sheet was posted at time of inspection.
Be sure to clean area around exterior grease and refuse containers.
Pest Control: monthly
Food thermometer: ok
Test kit: ok
Shellstock tags: ok
Dishmachine: ok

June 19, 2007 (Routine)

Violations:

3-402.11 - Critical Repeat Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction (catfish).
Letter on site was not specific for parasite destruction.Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35°C (-31°F) or below for a minimum of 15 hours; or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. This section does not apply to: (1) Molluscan shellfish; (2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin Tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (3) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacutured fish.
3-501.14A - Critical Repeat Refried beans (50F, 55F) 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. Beans had been prepared yesterday.
Discard all foods not cooled properly.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.
3-501.16A2 - Critical All foods in Raetone upright observed at 43F.
Relocate all potentially hazardous foods to a unit capable of cold holding at 41F or below.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 to limit bacterial growth and/or toxin production.
4-501.11 - Raetone upright observed at 44F. All the foods inside also observed above 41F.
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.
4-502.13 - Repeat Manufacturer containers were observed reused for the storage of other foods and utensils.
Discontinue the reuse of single-use containers for other food/utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
5-501.11 - Repeat The outdoor storage surface for grease tank is not constructed of nonabsorbent material that is smooth, durable, and sloped to drain.- Grease tank had been moved but not far enough onto the pavement.
An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
5-501.115 - The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean.
6-202.11 - The light bulb in the Artic Air upright is not shielded, coated, or otherwise 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. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.
6-301.12 - No paper towels observed at bar hand sink.
CORRECTED.Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
7-102.11 - Critical Working containers of sanitizer and glass cleaner are not properly labeled to identify their contents.
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.

Comments:
This visit was made to conduct an enforcement routine inspection to an NOV that was issued last month. Substantial compliance observed. Establishment will now return to normal inspection frequency.
Thank you for your cooperation.

May 17, 2007 (Routine)

Violations:

2-102.11C - Critical When asked how to set up the three comp. sink, the CFM advised they wash with soap and sanitizer and then rinse.
CORRECTED.- Be sure to wash (soap and water), rinse (only water) and sanitize (Bleach and water @ 50-100ppm)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: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (PHF) [time/temperature control for safety food (TCS)] and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for the safe cooking of PHF (TCS) including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of PHF (TCS); (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair; (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation; (10) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (15) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the food establishment; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority; and (17) Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
3-301.11 - Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands.- Observed employee handle RTE food w/ his 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.
3-301.11 - Critical Repeat Improper scoops were found in spices.
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 Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.- Raw chicken observed stored over RTE garlic in True two door glass upright.
CORRECTED.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.
3-302.11A4 - Critical Taquito in Artic Air upright freezer observed not wrapped and laying on shelf unprotected.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-402.11 - Critical Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35°C (-31°F) or below for a minimum of 15 hours; or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. This section does not apply to: (1) Molluscan shellfish; (2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin Tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (3) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacutured fish.
3-501.14A - Critical Refried beans (50F) and pork and cheese (56F) 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. Both had been prepared yesterday.
CORRECTED.Discard all foods not cooled properly.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.
3-501.16A2 - Critical Repeat All foods in True two door glass upright observed above 41F.
Relocate all foods to a unit capable of cold holding at 41F or below.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 to limit bacterial growth and/or toxin production.
4-201.11 - Repeat The soda crate used to store misc. food on shelf is not designed and constructed to be durable.
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.
4-203.12 - The ambient air temperature measuring device(Fahrenheit) located on the Raetone upright and in bar reach-in are broken/not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
4-501.11 - Repeat True glass upright observed at 52F. All the foods inside also observed above 41F.
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.
4-501.11 - Repeat The following observed in need of repair:1. Gasket to Raetone upright2. two knobs observed missing to Star Max one unit cook top3. one knob observed missing to Star four burner cook top.
Repair or replace the gasket and knobs in accordance with the manufacturer's specifications.
4-502.13 - Manufacturer containers were observed reused for the storage of other foods and utensils.
Discontinue the reuse of single-use containers for other food/utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1. expo window- dust2. interior of Artic Air freezer3. exterior of ice machine4. under Panasonic microwave5. all shelving.
Maintain nonfood-contact surfaces of equipment clean.
4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots and pans.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
4-903.11 - Dish racks observed stored on floor under counter where fresh chips are stored.
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.
4-903.11 - Repeat Clean utensils observed stored w/ the food contact surface exposed in container on clean utensil storage shelf (left of 3 comp. sink).
Store equipment and utensils covered or inverted to prevent contamination while in storage.
5-501.11 - The outdoor storage surface for grease tank is not constructed of nonabsorbent material that is smooth, durable, and sloped to drain.
An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
6-501.12 - Repeat The following observed in need of cleaning:- walls throughout establishment.
Physical facilities shall be cleaned as often as necessary to keep them clean.
7-202.12 - Critical Repeat Chlorine sanitizer in bucket observed at 200ppm and is not being used in accordance with law or the manufacturer's use directions.
Chlorine sanitizer (50-100ppm) must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items.

Comments:
Due to large number of critical and REPEAT violations an NOV will be issued.
1. This visit was made to conduct a routine inspection in conjunction w/ a complaint investigation.
2. Big five FBI info sheet was reviewed and left w/ the CFM.
3. Recommend a routine cleaning and maintenance schedule to help maintain establishment in good, sanitary condition.

November 14, 2006 (Routine)

Violations:

3-302.11 - Corrected During Inspection Critical Repeat Raw fish stored over cheese in the 2 door True 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.
3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of Coke is also used for drink ice or used as food.
Cease using ice used as a cooling medium as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
3-304.13 - Linens used to cover the cooling pork.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
3-501.13 - Raw shrimp on the shelf across from the 3 part sink is sitting out at room temp to thaw.
Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5°C (41°F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under paragraph 3-401.11 (A) or (B) to be above 5°C (41°F), for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 5°C (41°F); (C) As part of the cooking process if the food that is frozen is: (1) Cooked as specified under paragraph 3-401.11 (A) or (B) or section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order .
3-501.15A - Corrected During Inspection Pork sitting out at room temp to cool in a large deep strainer that was covered with a wiping cloth.
Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment ; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods.
3-501.16A2 - Critical Repeat Beans in the 2 door True glass refrigerator cold holding at 58F (cooked yesterday).Chicken and rice cold holding at 47F in same unit.Chicken and sausage cold holding at 50F and 47F in Raetone refrigerator.
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 to limit bacterial growth and/or toxin production.
3-501.17A - Critical All food 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, and except as specified in paragraph (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.] and (E) [Does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request] of this section, 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.
4-204.112 - Repeat There was no temperature measuring device located in the bar cooler, Raetone unit or the Arctic Air freezer.
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.
4-501.11 - The gasket on the prep unit is torn.The 2 door True glass reach in refrigerator and the Raetone is not keeping foods at or below 41F. The wooden shelves and red wood planks on the wall in the kitchen need repainted.
Repair or replace the gasket in accordance with the manufacturer's specifications.
4-501.12 - Repeat The cutting board(s) along the prep unit 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 The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the shelves under the microwaves, the outside of the bulk food containers, and the outside of the refrigeration units in the kitchen.
Maintain nonfood-contact surfaces of equipment clean.
6-303.11 - Repeat The light is out in the 2 door True glass 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.
6-403.11 - Employee hats, shirts and purses stored on shelves in the kitchen used for storage.
Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
6-501.11 - Repeat The wall to the right of the Arctic Air freezer and grill has duct tape on it. There are holes in the wall to the left of the green side door in the kitchen.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.12 - Repeat The walls in the kitchen area need to be cleaned and have food debris on them. The walls in the mop sink room 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.

June 30, 2006 (Routine)

Violations:

3-301.11 - Corrected During Inspection Critical An improper scoop was found in a spice on bottom shelf of prep table.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
3-301.11 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handle RTE meat with bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw shell eggs observed stored above RTE lettuce in the 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 Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.Raw chicken observed stored above raw fish in the True two door upright display.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also used for drink ice or used as food.Bottle of beer observed in ice.
Cease using ice used as a cooling medium as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
3-305.11 - Corrected During Inspection Observed shrimp thawing in three comp. sink in middle compartment. Dirty utensils observed in the basin on the left and a basin full of utensils and soiled water observed on the right.
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.
3-501.16A2 - Critical The following foods observed above 41F:1. Cheese in sand. prep 46F2. Raw beef in sand. prep 45F3. Beans in True upright display 45F.
Adjust all cooling units to 38F so that the foods they contain can be maintained at 41F or below.Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.Steaks, eggs, and ceviche are not disclosed (*) properly on the menu. The reminder statement is provided.
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
4-201.11 - Milk crate observed used to store food and utensils.
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 and utensils.
4-204.112 - The thermometer to the Raetone upright observed broken.
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.
4-501.11 - 1. Artic Air freezer obseved not working nor in use at time of inspection. CFM advised that someone is going to come repair it..
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.
4-501.11 - 2. The bottom shelf to the shelving that stores vegetables observed damaged.3. The top to the straw container observed missing.
Repair or replace the shelf and lid to straw container in accordance with the manufacturer's specifications.
4-501.12 - Repeat The cutting board(s) along the prep unit and steam table observed 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 .
4-502.11 - Several lexan containers and lids observed cracked and damaged and in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. containers where utensils are stored2. container where blender/mixer is stored3. exterior of bulk containers for spices4. under bar matting5. under microwaves6. exterior of Raetone upright7. container storing utensils at the three comp. sink
Maintain nonfood-contact surfaces of equipment clean.
4-903.11 - Clean utensils in bucket by the three compartment sink observed stored with the food contact surface exposed.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
5-205.15B - Repeat 1. Plumbing connections under the three compartment sink piping are leaking.2. The hand sink at the bar observed to leak.
Plumbing systems and components shall be maintained in good repair.
5-501.113 - Repeat Outside refuse container was open.
Cover all waste containers when not in continuous use.
6-303.11 - Repeat Light bulb observed out in the True two door upright display.
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 - 1. Small holes observed in wall by shelving next to the Raetone upright.2. Duct tape observed on stainless steel back splash to vent hood.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.12 - Repeat Walls in kitchen observed in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
7-102.11 - Corrected During Inspection Critical Repeat Working containers of cleaners observed 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.
7-202.12 - Corrected During Inspection Critical Chlorine sanitizer in the bucket observed at 200ppm.
Chlorine sanitizer (50-100ppm) must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items.

Comments:
Recommend a routine cleaning and maintenance schedule to help maintain establishment in good, sanitary condition.

March 02, 2006 (Routine)

Violations:

3-302.12 - Corrected During Inspection Repeat Unlabeled food containers (salt).
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.
3-501.15 - 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. Take temperatures of the food to ensure that the food cools from 140oF to 70oF with-in 2 hours and from 70oF to 41oF or below with-in 4 hours.
3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Cover food at 41oF or below.
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: some bulk food containers (i.e. sugar), the bar soda gun nozzle holder, the prep refrigerator door gaskets, the prep refrigerator exterior door areas,the mop sink, and the piping under the 3-part sink.
Maintain nonfood-contact surfaces of equipment clean.
4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: several skillets.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
5-205.15B - There is no cold water at the mop sink.
Repair the plumbing fixtures so that they are in good operating condition.
5-205.15B - Plumbing connections under the left basin of the 3-part sink piping are leaking [There are plastic bags tied around the pipe].
Plumbing systems and components shall be maintained in good repair.
5-501.111 - The waste storage container for trash is in disrepair [PDS blue tall dumpster has holes in its walls].
Replace the waste storage container for trash [Call PDS at 703-560-8866 for a new dumpster] .
5-501.113 - Corrected During Inspection Outside grease dumpster lid was open.
Cover all waste containers when not in continuous use.
6-202.11 - Repeat The light bulbs in the "Raetone" refrigerator and the "Superior" freezer 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.
6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (There is an air gap under the front two doors).
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 [Repair or replace the door sweeps and/or threshold; also recommend the installation of a threshold at the back door.].
6-303.11 - Repeat Inadequate light was noted in the "True" 2-door refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
6-501.11 - There is a hole in the wall by the chemical storage closet. There are a couple of missing wall tiles to the left of the mop sink. The wall panelling behind the bar hand sink does not fully extend to the top and sides of the wall.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.12 - Repeat The walls in the kitchen especially under the 3-part sink 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.
7-102.11 - Corrected During Inspection Critical A couple of 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.

March 02, 2006 (Routine)

Violations:

3-302.12 - Corrected During Inspection Repeat Unlabeled food containers (salt).
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.
3-501.15 - 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. Take temperatures of the food to ensure that the food cools from 140oF to 70oF with-in 2 hours and from 70oF to 41oF or below with-in 4 hours.
3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Cover food at 41oF or below.
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: some bulk food containers (i.e. sugar), the bar soda gun nozzle holder, the prep refrigerator door gaskets, the prep refrigerator exterior door areas,the mop sink, and the piping under the 3-part sink.
Maintain nonfood-contact surfaces of equipment clean.
4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: several skillets.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
5-205.15B - There is no cold water at the mop sink.
Repair the plumbing fixtures so that they are in good operating condition.
5-205.15B - Plumbing connections under the left basin of the 3-part sink piping are leaking [There are plastic bags tied around the pipe].
Plumbing systems and components shall be maintained in good repair.
5-501.111 - The waste storage container for trash is in disrepair [PDS blue tall dumpster has holes in its walls].
Replace the waste storage container for trash [Call PDS at 703-560-8866 for a new dumpster] .
5-501.113 - Corrected During Inspection Outside grease dumpster lid was open.
Cover all waste containers when not in continuous use.
6-202.11 - Repeat The light bulbs in the "Raetone" refrigerator and the "Superior" freezer 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.
6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (There is an air gap under the front two doors).
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 [Repair or replace the door sweeps and/or threshold; also recommend the installation of a threshold at the back door.].
6-303.11 - Repeat Inadequate light was noted in the "True" 2-door refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
6-501.11 - There is a hole in the wall by the chemical storage closet. There are a couple of missing wall tiles to the left of the mop sink. The wall panelling behind the bar hand sink does not fully extend to the top and sides of the wall.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.12 - Repeat The walls in the kitchen especially under the 3-part sink 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.
7-102.11 - Corrected During Inspection Critical A couple of 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.

August 11, 2005 (Routine)

Violations:

3-302.11 - Critical Repeat Some unwrapped or uncovered food in the prep refrigerators and the walkin cooler.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-302.11 - Critical Repeat 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.
3-302.12 - Some bulk food containers not labeled.
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 - Repeat In-use utensils improperly stored between use: ladel used for juice in the bar is stored in standing water.
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. No sanitizing buckets provided at the kitchen food prep area and at the bar.
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.
4-201.11 - The Panasonic microwave is not designed and constructed to be durable.
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 - Repeat There was no visible thermometer in the prep refrigerator.No thermometer provided in the ice cream chest freezer.
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 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
4-501.11 - Repeat Work table bottom shelf is rusty.Shelves at 3-part sink 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.
4-501.12 - The cutting boards are stained and 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 .
4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (wash-rinse-sanitize).
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
6-202.11 - The light bulbs in the Raetone refrigerator 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.
6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Air gap at bottom of back door.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the Men's Room hand sink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
6-303.11 - Repeat Set of celing lights out in hallway.Light out in True 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.
6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment: unused equipments stored on top of walkin cooler.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
6-501.12 - Repeat Floor under equipments and at corners in need of cleaning.Kitchen walls not kept clean.Caulkings moldy at 3 -part sink.Mop room, chemical room floor 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 11, 2005 (Routine)

Violations:

3-302.11 - Critical Repeat Some unwrapped or uncovered food in the prep refrigerators and the walkin cooler.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-302.11 - Critical Repeat 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.
3-302.12 - Some bulk food containers not labeled.
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 - Repeat In-use utensils improperly stored between use: ladel used for juice in the bar is stored in standing water.
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. No sanitizing buckets provided at the kitchen food prep area and at the bar.
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.
4-201.11 - The Panasonic microwave is not designed and constructed to be durable.
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 - Repeat There was no visible thermometer in the prep refrigerator.No thermometer provided in the ice cream chest freezer.
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 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
4-501.11 - Repeat Work table bottom shelf is rusty.Shelves at 3-part sink 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.
4-501.12 - The cutting boards are stained and 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 .
4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (wash-rinse-sanitize).
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
6-202.11 - The light bulbs in the Raetone refrigerator 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.
6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Air gap at bottom of back door.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the Men's Room hand sink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
6-303.11 - Repeat Set of celing lights out in hallway.Light out in True 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.
6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment: unused equipments stored on top of walkin cooler.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
6-501.12 - Repeat Floor under equipments and at corners in need of cleaning.Kitchen walls not kept clean.Caulkings moldy at 3 -part sink.Mop room, chemical room floor 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 19, 2005 (Routine)

Violations:

3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw beef stored over vegetables in the walk in cooler.
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 "Raetone" upright refrigerator next to the hot holding unit.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-304.12 - In-use utensils improperly stored between use.Ladel used for juice at the bar is stored in standing water.
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.
3-501.16 - Critical Tamales in the steam table holding at 125oF should be reheated.
Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
4-204.112 - There was no visible temperature measuring device located in the prep refrigerator.
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.
4-402.11 - Repeat The three part sink and FRP wall panel are not properly sealed.
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 - The shelves at the three part sink area 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.
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: mold/rust inside the ice machine.
Maintain nonfood-contact surfaces of equipment clean.
5-205.11 - The handwashing facility located at the chef's prep area is blocked (with a pot), preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.The back door has an air gap along the bottom of the door.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-403.11 - Employee belongings are stored on top of cabbages and other products on the dry storage shelves.
Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
6-501.11 - Repeat Some cracked/damaged floor tiles in the kitchen.The outlet behind the prep refrigerator is missing its cover.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.111 - Harborage conditions exist.Dead roach (?) in the overhead light fixture of the men's restroom.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment.Old burners and equipment stored in the mop room and chemical closet.
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.

April 19, 2005 (Routine)

Violations:

3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw beef stored over vegetables in the walk in cooler.
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 "Raetone" upright refrigerator next to the hot holding unit.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-304.12 - In-use utensils improperly stored between use.Ladel used for juice at the bar is stored in standing water.
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.
3-501.16 - Critical Tamales in the steam table holding at 125oF should be reheated.
Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
4-204.112 - There was no visible temperature measuring device located in the prep refrigerator.
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.
4-402.11 - Repeat The three part sink and FRP wall panel are not properly sealed.
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 - The shelves at the three part sink area 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.
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: mold/rust inside the ice machine.
Maintain nonfood-contact surfaces of equipment clean.
5-205.11 - The handwashing facility located at the chef's prep area is blocked (with a pot), preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.The back door has an air gap along the bottom of the door.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-403.11 - Employee belongings are stored on top of cabbages and other products on the dry storage shelves.
Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
6-501.11 - Repeat Some cracked/damaged floor tiles in the kitchen.The outlet behind the prep refrigerator is missing its cover.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.111 - Harborage conditions exist.Dead roach (?) in the overhead light fixture of the men's restroom.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment.Old burners and equipment stored in the mop room and chemical closet.
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.

December 08, 2004 (Routine)

Violations:

6-501.11 - Some of the kitchen tiles are chipped and cracked near the walkin refrigerator.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
4-204.112 - Repeat There was no temperature measuring device located in the bar refrigerator with the cream and dressing.
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.
3-304.14 - Repeat Wiping cloths improperly stored between use. Bucket full of soapy water and no sanitizer.
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.
6-303.11 - Repeat Inadequate light was noted in the chemical storeroom.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
4-402.11 - Repeat The 3 part 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.
6-501.12 - Repeat The floors in the chemical store room, the walls of the mop room and the floors in the mop room were noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
4-101.111 - Repeat The nonfood contact surface of the towles under the cutting boards, and in the bar refrigerator 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.
3-302.11 - Critical Repeat Baskets of tortilla chips are stored stacked with chips in them, and food in the prep refrigerator is uncovered.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
4-602.13 - The nonfood contact surface of the pots and pans 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.
4-501.11 - The shelving in the prep refrigerator is rusty, and the salad cart is cracked on the top.
Repair the shelving and cart to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dirt, and food debris: the bottom of the True freezer.
Maintain nonfood-contact surfaces of equipment clean.
6-501.111 - Harborage conditions exist. Flies observed.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
4-601.11A - Critical Repeat The following utensils and equipment were observed soiled to sight and touch: soda nozzle at the bar, and the inside of the ice machine.
Clean and sanitize these surfaces for food contact.

December 08, 2004 (Routine)

Violations:

6-501.11 - Some of the kitchen tiles are chipped and cracked near the walkin refrigerator.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
4-204.112 - Repeat There was no temperature measuring device located in the bar refrigerator with the cream and dressing.
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.
3-304.14 - Repeat Wiping cloths improperly stored between use. Bucket full of soapy water and no sanitizer.
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.
6-303.11 - Repeat Inadequate light was noted in the chemical storeroom.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
4-402.11 - Repeat The 3 part 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.
6-501.12 - Repeat The floors in the chemical store room, the walls of the mop room and the floors in the mop room were noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
4-101.111 - Repeat The nonfood contact surface of the towles under the cutting boards, and in the bar refrigerator 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.
3-302.11 - Critical Repeat Baskets of tortilla chips are stored stacked with chips in them, and food in the prep refrigerator is uncovered.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
4-602.13 - The nonfood contact surface of the pots and pans 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.
4-501.11 - The shelving in the prep refrigerator is rusty, and the salad cart is cracked on the top.
Repair the shelving and cart to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dirt, and food debris: the bottom of the True freezer.
Maintain nonfood-contact surfaces of equipment clean.
6-501.111 - Harborage conditions exist. Flies observed.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
4-601.11A - Critical Repeat The following utensils and equipment were observed soiled to sight and touch: soda nozzle at the bar, and the inside of the ice machine.
Clean and sanitize these surfaces for food contact.

July 19, 2004 (Routine)

Violations:

4-101.11 - Black plastic garbage bags used as food contact surface in the reach in freezer.
Do not use garbage bags as food contact surface. Use food-grade plastic only.
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: outside bulk food containers.
Maintain nonfood-contact surfaces of equipment clean.
4-601.11A - Critical The following utensils were observed soiled to sight and touch: soda nozzle at the bar.
Clean and sanitize these surfaces for food contact.
3-302.11 - Critical Baskets of tortilla chips are cross stacked on top of one another (no protective layer between the bottom of one basket and the chips in another).
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
4-204.112 - There was no temperature measuring device located in the bar beer cooler where salad dressings and cream are held.
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.
3-304.14 - Wiping cloths improperly stored between use. (buckets contain soapy water - need bleach water).
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.
5-205.15B - A foul odor is coming from the grease trap - have it serviced or clean and sanitize the trap to eliminate the odor.
Repair the plumbing fixtures so that they are in good operating condition.
4-501.11 - Repeat The prep refrigerator door does not close properly.The bottom shelf of the metal work table is rusty.There is rust inside the 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.
4-101.111 - The nonfood contact surface of the towel is not corrosion resistant, nonabsorbent, and/or smooth.A towel is used as lining under products in the bar beer cooler.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.There is an air gap along the bottom of the back door.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-501.12 - Repeat The walls in the kitchen and the floor in the bar 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.
5-501.113 - Outside refuse container was uncovered.Grease trap was uncovered (corrected).
Cover all waste containers when not in continuous use.
6-303.11 - Inadequate light was noted in the glass door 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.
4-402.11 - Repeat The three part sink needs to be 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.
3-501.13 - Improper methods used to thaw chicken (thawing in standing water).
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
3-301.11 - Critical An improper scoop was found in the bulk salt bin (scoop without a handle).
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.

July 19, 2004 (Routine)

Violations:

4-101.11 - Black plastic garbage bags used as food contact surface in the reach in freezer.
Do not use garbage bags as food contact surface. Use food-grade plastic only.
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: outside bulk food containers.
Maintain nonfood-contact surfaces of equipment clean.
4-601.11A - Critical The following utensils were observed soiled to sight and touch: soda nozzle at the bar.
Clean and sanitize these surfaces for food contact.
3-302.11 - Critical Baskets of tortilla chips are cross stacked on top of one another (no protective layer between the bottom of one basket and the chips in another).
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
4-204.112 - There was no temperature measuring device located in the bar beer cooler where salad dressings and cream are held.
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.
3-304.14 - Wiping cloths improperly stored between use. (buckets contain soapy water - need bleach water).
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.
5-205.15B - A foul odor is coming from the grease trap - have it serviced or clean and sanitize the trap to eliminate the odor.
Repair the plumbing fixtures so that they are in good operating condition.
4-501.11 - Repeat The prep refrigerator door does not close properly.The bottom shelf of the metal work table is rusty.There is rust inside the 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.
4-101.111 - The nonfood contact surface of the towel is not corrosion resistant, nonabsorbent, and/or smooth.A towel is used as lining under products in the bar beer cooler.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.There is an air gap along the bottom of the back door.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-501.12 - Repeat The walls in the kitchen and the floor in the bar 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.
5-501.113 - Outside refuse container was uncovered.Grease trap was uncovered (corrected).
Cover all waste containers when not in continuous use.
6-303.11 - Inadequate light was noted in the glass door 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.
4-402.11 - Repeat The three part sink needs to be 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.
3-501.13 - Improper methods used to thaw chicken (thawing in standing water).
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
3-301.11 - Critical An improper scoop was found in the bulk salt bin (scoop without a handle).
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.

March 23, 2004 (Routine)

Violations:

4-501.12 - The cutting board along the prep table is 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 Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, the reach-in cooler is dirty in the inside.
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 - Prep table shelve 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.
4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots and pans.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
6-501.12 - The wall and floor area under the 3-part sink need cleaning. Walls in the mop closed 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.
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.
4-602.13 - The nonfood contact surface of the 3-part sink and mop sink wall junctures are moldy.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
3-304.11 - Critical Food in contact with soiled equipment or utensils,ice scooper handle stored in the drinking ice.
Use only cleaned and sanitized utensils or equipment during food preparation.
4-602.11E - Surfaces of the soda gun nozzle was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface of soda gun nozzle at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
4-402.11 - The 3-part sink and mop sink are loose from the wall. Bar hand sink is loose from 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.

March 23, 2004 (Routine)

Violations:

4-501.12 - The cutting board along the prep table is 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 Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, the reach-in cooler is dirty in the inside.
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 - Prep table shelve 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.
4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots and pans.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
6-501.12 - The wall and floor area under the 3-part sink need cleaning. Walls in the mop closed 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.
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.
4-602.13 - The nonfood contact surface of the 3-part sink and mop sink wall junctures are moldy.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
3-304.11 - Critical Food in contact with soiled equipment or utensils,ice scooper handle stored in the drinking ice.
Use only cleaned and sanitized utensils or equipment during food preparation.
4-602.11E - Surfaces of the soda gun nozzle was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface of soda gun nozzle at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
4-402.11 - The 3-part sink and mop sink are loose from the wall. Bar hand sink is loose from 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.

February 20, 2004 (Follow-up)

Violations:

5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Couch and shelving behind dumpster.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (On order)
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.

Comments:
C.O. approved.

February 20, 2004 (Follow-up)

Violations:

5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Couch and shelving behind dumpster.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (On order)
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.

Comments:
C.O. approved.

February 11, 2004 (Follow-up)

Violations:

4-101.111 - Raw wood under sinks at bar not sealed. Wood shelving behind bar not caulked. Raw wood under counters not sealed at wait station.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
6-303.11 - Inadequate light was noted in the kitchen. Light out in men's and ladies toilet room.
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.
5-205.15B - Plumbing connections under the 3 comp. sink piping are leaking. Grating curroded away in floor sink under 3 comp. sink.
Plumbing systems and components shall be maintained in good repair.
5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Couch behind dumpster.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.

Comments:
C.O. not approved.

February 11, 2004 (Follow-up)

Violations:

4-101.111 - Raw wood under sinks at bar not sealed. Wood shelving behind bar not caulked. Raw wood under counters not sealed at wait station.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
6-303.11 - Inadequate light was noted in the kitchen. Light out in men's and ladies toilet room.
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.
5-205.15B - Plumbing connections under the 3 comp. sink piping are leaking. Grating curroded away in floor sink under 3 comp. sink.
Plumbing systems and components shall be maintained in good repair.
5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Couch behind dumpster.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.

Comments:
C.O. not approved.

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Restaurante Abi Azteca Grill, 3005 Columbia Pike, Arlington, VA - Restaurant inspection findings and violations

Business Info

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

August 11, 2009 (Routine)

April 01, 2009 (Critical Procedures)

December 10, 2008 (Routine)

August 22, 2008 (Critical Procedures)

April 10, 2008 (Routine)

November 26, 2007 (Critical Procedures)

June 19, 2007 (Routine)

May 17, 2007 (Routine)

November 14, 2006 (Routine)

June 30, 2006 (Routine)

March 02, 2006 (Routine)

March 02, 2006 (Routine)

August 11, 2005 (Routine)

August 11, 2005 (Routine)

April 19, 2005 (Routine)

April 19, 2005 (Routine)

December 08, 2004 (Routine)

December 08, 2004 (Routine)

July 19, 2004 (Routine)

July 19, 2004 (Routine)

March 23, 2004 (Routine)

March 23, 2004 (Routine)

February 20, 2004 (Follow-up)

February 20, 2004 (Follow-up)

February 11, 2004 (Follow-up)

February 11, 2004 (Follow-up)

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