April 07, 2009 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food. Written information was provided during inspection
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw bacon stored over home fries in the walk in refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw hamburger over raw shell egg in the walk in refrigerator. Observed raw beef over raw fish in the reach in freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Steaks, hamburger, eggs
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Update the menu with the asterisk* and the statement that "*These items are cooked to order" OR you may choose another method we discussed during inspection. A follow-up will be conducted within 10 days to check on the updated method of disclosure for the above menu items.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed several containers of windex on countertops near and over single service items.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

December 05, 2008 (Routine)

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, etc
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored over bread in cooler and boxed shrimp stored over cucumber; raw chicken stored over bread in freezer
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: spoon found lying in poultry leg container in cooler
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) on a clean sanitized 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
• 3-305.11(A)(3) - Repeat boxed potato stored on the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken soup at 47F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below; to prevent potential bacterial growth; item relocated to cooler
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F - pastas and poultry
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: corned beef
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below; correct by close of business
• 4-501.11(A) - Repeat The reach in freezer lid was damaged, insulation material is exposed and may be fall on contents below; The upright one door unit and south end 2 dr reach in unit [bread only] were found to be not currently operating as required to cold hold food at a temperature of 41F or less. Ambient temperatures found at 48-50F for both units
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-502.13(A) - Manufacturer plastic containers were observed reused for the storage of various foods in cooler
  Manufacturer containers may not be reused for secondary storage of other foods as containers are not designed for multiple reuse
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: tongs and spatula left on grill from previous shift
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. I
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigerator doors, handles, and gaskets and exterior of food contact containers
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.12(B) - The interior of both of the microwave ovens are observed soiled.
  The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: one kitchen micro oven
  Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.113(B) - Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(B) - Observed that reach-in refrigerators had non functional light bulb
  Replace bulb to increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.12(A) - Repeat Observed that the walls, floors and sides of grill and refrigerators are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 6-501.18 - Observed that handwashing sinks are unclean and are not being maintained.
  Maintain handwashing sinks in sanitary and operable condition.
• 7-102.11 - Corrected During Inspection Critical Working containers of windex or other cleaner in restroom not checked per label check list
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-301.11(A) - Corrected During Inspection Critical Containers of bleach and windex stored on shelf over sugar and adjacent to cooking oil for retail sale are not separated by spacing or partitioning
  All poisonous and toxic materials for retail sale shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

December 14, 2007 (Follow-up)

• 2-103.11(I) - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 3-304.14(B)(1) - Repeat Observed moist wiping cloths lying out on the countertops.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-202.16 - Repeat The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Observed aluminum foil lining shelving in the food prep area.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Knife handle,2) Lid on the Frigidaire freezer chest.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged):1) Vulcan walkin cooler,2) Raetone reachin cooler.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.12 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: 1) Slicer.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.12(A) - Repeat The food-contact equipment surface of the following is observed soiled with accumulations of grime and debris:1) Stove top,2) Griddle surfaces.
  The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Gaskets on the walkin cooler,2) Shelving in the walkin cooler,3) Interior of the walkin cooler,4) Interior of reachin units,5) Gaskets on the reachin units,6) Ventilation hood,7) Sides of grills,8) Sides of fryer.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Sharp microwave,2) Black & Decker food processor.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.11(A) - Repeat The handwashing facility is blocked, preventing access by employees for easy handwashing. (CDI)
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-303.11(C) - Repeat Observed burned out lights in the food preparation areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Repeat Observed that the following is not maintained in good repair:1) Wall behind the True prep cooler.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1) Floor/wall junctures throughout the facility,2) Ceiling tiles,3) Walls in the food prep area.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

November 29, 2007 (Routine)

• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 2-301.14(A)-(I) - Critical Observed no handwashing.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-401.11(A) - Corrected During Inspection Critical Observed evidence of smoking, and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. (CDI)
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed knoves being stored in between tables. (CDI)
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Observed moist wiping cloths lying out on the countertops.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe:1) Observed bread being stored in trash bags.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
• 4-101.11(D) - The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface:1) Paintbrush.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Observed aluminum foil lining shelving in the food prep area.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.1) True prep cooler (49F)
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Grease trap exterior (rusted),2) Shelving in the dishwashing area (rusted),3) Interior shelving of the reachin coolers (rusted),4) Knife handle,5) Lid on the Frigidaire freezer chest.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged):1) Vulcan walkin cooler,2) Raetone reachin cooler.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.11(C) - The can opener blade is rusted and dull.
  Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
• 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: 1) Slicer,2) Utensils in storage.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Can opener,2) Shredder blades.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.12(A) - The food-contact equipment surface of the following is observed soiled with accumulations of grime and debris:1) Stove top,2) Griddle surfaces.
  The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Gaskets on the walkin cooler,2) Shelving in the walkin cooler,3) Interior of the walkin cooler,4) Shelving in the dishwashing area,5) Utensil drawers,6) Exterior of containers,7) Shelving in the food prep area,8) Exterior of the mixer,9) Interior of reachin units,10) Gaskets on the reachin units,11) Ventilation hood,12) Sides of grills,13) Sides of fryer.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5(f) - On November 29, 2005 the Fairfax County Health Department adopted new design requirements for water heaters. Our records indicate that your current hot water heater does not meet these new design requirements. Observed Rheem G91-200 water heater.
  This policy does not apply to existing establishments that presently do not comply with the stated design requirements and are not exhibiting a hot water supply problem. Your facility falls into this category. However, the new design requirements will apply to your facility in the event of a change of ownership, remodeling/renovation, or if it is determined that your facility exhibits a hot water deficiency in the future. A certified letter will be sent to your facility notifying you of this requirement, and a copy will be placed in your establishment file.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Sharp microwave,2) Black & Decker food processor.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.11(A) - Corrected During Inspection The handwashing facility is blocked, preventing access by employees for easy handwashing. (CDI)
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - Observed the three compartment sink faucet turned off due to leaking.
  A plumbing system shall be maintained in good repair.
• 5-403.11(A) - Critical Observed the three compartment sink wash and rinse compartments not plumbed to the grease trap.
  Sewage shall be disposed through an approved facility that is a public sewage treatment plant.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink. (CDI)
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-303.11(C) - Observed burned out lights in the food preparation areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Repeat Observed that the following is not maintained in good repair:1) Wall behind the True prep cooler.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1) Floor/wall junctures throughout the facility,2) Ceiling tiles,3) Walls in the food prep area.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-102.11 - Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-209.11 - Observed shoes stored in such a way that they could contaminate equipment in the food prep area.
  All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.

May 17, 2007 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw frozen chicken, over frozen vegetables and stuffed pasta in the reach in freezer
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Obseved raw frozen chicken stored over raw pork and raw beef steak in the reach in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 43.1-3-4(a)-(h) - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.

November 13, 2006 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE).
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready to eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Raw foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1. raw chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the 2-door reach in refrigerator.
  Foods shall remain covered at all times.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. Shelves below prep tables were observed with an accumulation of dirt and food residue.
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(1) - Corrected During Inspection Surfaces of the Can opener blade was observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safe food) shall be cleaned at any time when contamination may have occurred.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Frigidare chest freezer
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-201.11 - The ceiling tiles in the bathrooms at the above mentioned facility are not easily cleanable.
  Provide ceiling tiles which are smooth, non-absorbant and easily cleanable in the bathroom.
• 6-403.11(B) - Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination.
  Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
• 6-501.11 - Repeat Observed that the walls in the facility are observed not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the facility was in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

February 07, 2006 (Routine)

• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking container, cup of coffe, is stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. It was repaired and is sanitizing at 50ppm.
• 4-501.11A - Wood food paddle was observed in a state of disrepair and damaged.
  Discard it and provide one in good 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelf below prep tables.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.12B - Corrected During Inspection The cavity of both microwave ovens is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 4-703.11C - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. It was repaired and is sanitizing at 50ppm.
• 4-903.11A - Corrected During Inspection Clean utensils were found stored in a dirty drawer.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-303.11A - Inadequate lighting was noted in the dry storage room.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-303.11B - Inadequate lighting was noted in the reach-in freezer and 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, toilet rooms.
• 6-303.11C - Inadequate lighting was noted in the ceiling in the food prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Ceiling tiles and walls in the kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111D - Corrected During Inspection Harborage conditions exist. Live roaches were seen in an old box in the kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. The box was discarded and no other roaches were observed in the establishment.
• 6-501.12A - Floor under the equipment 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.

July 13, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food, beef, stored over ready-to-eat (RTE) food in the reach-in 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.
• 5-205.15B - Corrected During Inspection Plumbing connection, hot water, at the front prep area hand sink is turned off.
  Plumbing systems and components shall be maintained in good repair. Keep the hot water on.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at the front prep area.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 7-201.11A - Corrected During Inspection Container of all-purpose cleaner is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

March 09, 2005 (Follow-up)

March 02, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11B - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food with his 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.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-307.11 - Corrected During Inspection A plant is on a shelf in the kitchen.
  Protect food from miscellaneous sources of contamination.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves, gaskets on reach-in units.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.12B - Corrected During Inspection The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 4-703.11C - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11B - Repeat Inadequate lighting was noted in the reach-in freezer.
  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, toilet rooms.
• 6-501.11 - Repeat Ceiling in kitchen is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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.
• 7-102.11 - Corrected During Inspection Critical Repeat Working container of windex is 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.
• 7-209.11 - Corrected During Inspection Personal items stored in such a way that they could contaminate food and equipment.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

October 08, 2004 (Routine)

• 4-204.112B - There was no temperature measuring device located in the top load freezer.
  corrected 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.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  corrected Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 7-207.11B - Critical Medicine is not located separate from food prep tables.
  corrected Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 6-501.11 - Ceiling in the kitchen is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at the kitchen.
  corrected Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside reach-in refrigerators and freezers, hinges and gaskets on reach-in refrigeratorsandn freezers.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11B - Inadequate lighting was noted in the reach-in freezer.
  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, toilet rooms.
• 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 4-202.16 - The nonfood contact surface of the shelves with foil on them are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 3-302.12 - Unlabeled food containers.
  corrected 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.
• 7-102.11 - Critical Working container of degreaser is not properly labeled.
  corrected 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.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored in the waiter station with the handles up.
  corrected To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-602.11E - Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  corrected Clean the surface of @EQUIPMENT@ at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.

September 01, 2004 (Follow-up)

August 25, 2004 (Follow-up)

• 5-205.15B - Only the wash plumbing line of the three compartment sink is plumbed to drain to the three compartment sink.
  Please plumb the wash and rinse plumbing line of the three compartment sink to drain to the grease trap.
• 6-303.11B - Repeat Inadequate lighting was noted in the warewashing area.
  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, toilet rooms.
• 4-204.113 - Repeat There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 4-501.11B - Repeat The door gaskets of the Randall and single door Raetone coolers observed torn/cracked and not in good repair.
  1.Repair or replace the door gasket in accordance with the manufacturer's specifications. 2. During the July 19, follow up inspection, I was advised the Raetone cooler would be removed. The owner decided to keep the unit, therefore the door gasket must be replaced.
• 6-202.15 - Repeat Opening observed around the threshold of the back exit 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.
• 4-101.111 - Repeat Wooden storage shelves observed in the dry storage room.
  This was accidentally corrected on the July 19, inspection report. Please seal/paint storage shelves to provide a easy cleanable surface.
• 6-201.11 - Walls behind the Beverage air cooler across from the grill not cleanable.
  Seal/paint the wall behind the beverage air cooler to provide a easy cleanable surface.
• 6-501.111D - One (1) live roach observed on the beverage air cooler.
  1. Please follow the advice of your Professional Pest Control Company. 2. Clean/Sanitize food contact equipment more frequently. 3. The last Pest Control Service was provided on August 23, 2004.

July 19, 2004 (Follow-up)

• 4-204.113 - Repeat There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. Service Company scheduled to come out today.
• 4-501.11B - Repeat The door gasket of the Randell cooler observed torn/damaged and not in good repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-303.11B - Repeat Inadequate lighting was noted in the warewashing area and above the hand washing sink in the warewashing area.
  Due to a electrical problem, the establishment will contact a license Electrician to make repairs. 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, toilet rooms.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  The establishment has a Quaternary test kit on site, but does not have a chlorine test kit to monitor the chemical sanitizer for the dish washer. 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.
• 6-202.15 - Repeat Gap observed at the threshold and around the door frame of the back exit door.
  I was advised the back door will be replaced by the Property Manager. Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.11 - Repeat 1. Floor in the walk in cooler observed with heavy rust and areas not in good repair. 2. Opening observed around light fixtures in the food preparation area. 3. Damaged ceiling tiles observed in the dry storage room.
  1. Walk in cooler floor scheduled for repairs on July 20, 2004. 2. Make repairs necessary to maintain the establishment in good condition.
• 4-501.11A - Inoperable single door cooler observed at the time of the follow up inspection. The unit was working at the time of the inspection dated July 14, 2004. The unit is no in use and I was advised not needed for the operation of the business.
  Repair or remove the single door up right cooler.
• 5-202.11A - Critical Repeat Waste water, grease particles and other from the three compartment sink currently being discharge to the floor drain.
  Install a grease trap for proper disposal of waste water, grease particles and others. Make sure the wash and rinse plumbing lines are plumbed to drain to the grease trap. The sanitizing basin must have a separate plumbing line with an one (1) inch air gap. Note: New grease trap on site and is scheduled to be installed within the next couple of days.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Burgers and Steaks.
  New menus have been provided with the reminder statement, but items offered for sale or service are not disclosed on the menu. Please disclosed (identify) all food items (hamburger and steaks) on the menu, which will be offered for sale or service. As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-501.12 - Repeat The cutting board along the Randell cooler 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 . Note: Cutting board on order.
• 6-201.11 - Repeat A number of ceiling tiles in the rest rooms are not cleanable.
  Some ceiling tiles have been replaced, except for ceiling tiles around the lighting. The establishment will contact a license electrician to assist in replacing light shields. Note: New ceiling tiles on site.

July 14, 2004 (Pre-Opening)

• 4-501.12 - The cutting board along the Randell Cooler 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 .
• 3-307.11 - Ice machine extended pass the wait area and is easily accessible by customers.
  Install a barrel or place the ice machine in the wait area or kitchen to prevent easy access by customers.
• 4-602.13 - The following were observed with food, duct and other soil build up: Storage shelves, exterior of dish washer, exterior of equipment and other areas.
  Clean all equipment to maintain the establishment in good sanitary condition.
• 4-703.11C - Critical Chemical sanitizing dish washer not sanitizing at the time of the inspection.
  Contact your Professional Service Company to service dish washer. Dish washer must properly sanitizing at 50 ppm. (chlorine)
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Steaks
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 6-501.111B - Old mice dropping observed behind the randell cooler and in next to the walls in the dry storage room.
  Remove all old mice dropping and clean/sanitize all areas properly.
• 5-202.11A - Critical Waste water, grease particles and others from the three compartment sink currently being discharged to the floor drain.
  Install a grease trap for proper disposal of waste water, grease particles and others. Make sure the wash and rinse plumbing lines are plumbed to drain to the grease trap. The sanitizing basin must have a separate plumbing line with an one (1) inch air gap.
• 6-303.11C - Inadequate lighting was noted in the food preparation area ( above the prep tables, at the vent hood, above the randell prep cooler and other areas).
  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.
• 4-204.112A - There are no thermometers in the reach in coolers to monitor the ambient temperature.
  Provide thermometers to monitor the ambient temperature of all cooling units.
• 6-303.11B - Inadequate lighting was noted in the ware area and above the hand washing sinks in the kitchen.
  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, toilet rooms.
• 4-204.113 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 6-303.11A - Inadequate lighting was noted in the walk in cooler.
  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.
• 4-501.11B - The door gasket of the Randell cooler observed torn/damaged and not in good repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 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.
• 6-301.12A - There is no paper towel dispensing unit at the kitchen hand washing sink in the kitchen next to the two door cooler.
  Install a paper towel dispensing unit at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-601.11B - Interior of the vent hood and filters observed with food and grease build up.
  Clean the vent hood and filters to prevent the contamination of foods and to prevent a fire hazard.
• 6-202.15 - Gap observed at the threshold of the back exit 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.
• 4-101.19A - 1. Wooden storage shelves observed in the kitchen and dry storage room. 2. Unfinished (bare) wood observed throughout the food preparation area. (kitchen)
  Seal/paint all unfinished wood to provide a easily cleanable surface.
• 6-201.11 - Ceiling tiles in the men and women rest room are not cleanable.
  Install cleanable ceiling tiles in the men and women rest rooms.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Sharp Carousel Microwave and Cuisinart Food Processor.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-402.11A - Hand washing sinks in the kitchen and rest rooms not seal to the wall.
  Remove old caulking and apply new caulking to properly seal hand washing sink to wall.
• 4-501.11A - Rusty storage shelves observed in the single door up right cooler.
  Replace storage shelves or resurface storage shelves to maintain equipment in good condition.
• 6-501.11 - 1. Holes observed in wall behind the prep table across from vent hood. 2. Opening observed around electrical outlets throughout the kitchen. 3. Damaged ceiling tiles observed in the kitchen/food preparation area ( chipping edges and water damaged). Damaged ceiling tiles observed in the dry storage room (water damaged). 5. Chipping paint and damaged wall surfaces observed in the dry storage room and in the kitchen ( behind the randell cooler). 6. Opening observed at the ceiling/wall junctures above the beverage air cooler. 7. Floors in the walk in cooler observed with heavy rust build up and areas not in good repair.
  1. Make repairs necessary to maintain the establishment in good condition. 2. Replace ceiling tiles in the kitchen with cleanable/washable ceiling tiles. 3. Resurface or replace the flooring in the walk in cooler.
• 6-501.12A - 1. Floors under all kitchen equipment observed with food, grease and other soil build up. 2. Walls behind all equipment observed with food, dust and other soil build up. 3. Walls behind the dish washer observed with food and other soil build up. 4. Vents in the hall to the rest room and in the rest room observed with dust and other soil build up.
  Conduct cleaning details necessary to maintain the establishment in good sanitary condition.
• 4-602.11E - The following were observed with food and other soil build up: door gaskets of all cooling units ( beverage air, randell, walk in and others), can opener, preparation tables, interior of cooling units and other food contact surfaces.
  Clean all food contact surfaces to prevent the contamination of food products.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-101.111 - Food storage shelves in the kitchen observed being line with wall paper type material, which is not in good repair.
  Remove lining and clean shelves properly. Seal/paint shelves if design with unfinished material (wood).