April 28, 2009 (Routine)

• 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: the panini presses
  The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
• 6-501.12(A) - Observed that the wall and shelving above the panini presses is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

November 24, 2008 (Routine)

• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: olives at 45F and salad bar potato, egg and chicken salads at 44F
  ALL potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 3-501.17(A)(1) - Corrected During Inspection 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: at least two deli meat items
  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
• 3-501.18(A)(1)(2) - Corrected During Inspection Critical According to a labelled deli item, the product had expired two days prior
  Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17; ensure potentially hazardous foods are sold or discarded 7 days from preparation date.
• 4-301.11 - The refrigeration unit servicing the olive bar is not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately.
• 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: refrigerated drawer
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(A) - Some wrapped soup containers were found stored on the storage room floor
  Cleaned equipment and single-service items shall be stored at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 6-501.12(A) - Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-201.11(A) - Corrected During Inspection Critical Observed cleaning and deliming products were in close proximity to wrapped and unwrapped single use plastic containers/lids
  All poisonous and toxic materials 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.

March 31, 2008 (Critical Procedures)

October 26, 2007 (Follow-up)

October 19, 2007 (Follow-up)

• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed mold growth on the exterior gasket of the Hussman panini case .
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-501.111(C) - Critical Repeat Methods are not effective to control pests. Observed ants on the wall adjacent to the handwashing sink.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Call pest control to aid in the abatement of the ants.

October 09, 2007 (Routine)

• 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: Observed food on the salad bar holding at improper temperatures - Coleslaw 46F, Cheddar macaroni 45F, Tuna salad 46F, Egg salad 46F, Turkey-cubed 51F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat sliced tomatoes held in the walk in is not properly dated for disposition.
  Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day that the original container is opened.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: The slicer exhibited dried food residuals.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed mold growth on the exterior gasket of the Hussman panini case .
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-501.111(C) - Critical Methods are not effective to control pests. Observed ants on the wall adjacent to the handwashing sink.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Call pest control to aid in the abatement of the ants.

May 14, 2007 (Routine)

• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: The facility does not have hot water.
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
• 5-103.11(B) - Critical The current water heater two thermostor heat recovery systemls which produce a total of 389 GPH, cannot meet peak hot water demand for the establishment due to the inoperation of the waterheaters in the facility.
  Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.

May 14, 2007 (Follow-up)

April 12, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: On the top shelf of the walk in freezer observed a box of raw italian sausage stored above fully cooked pulled pork and fully cooked Quiche.
  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.
• 3-501.16(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: roast beef (51F), sliced/chipped beef (44F) and roast beef (48F) at the sandwich prep cooler, pulled pork(44F), Chicken cordon bleu (43F), Chicken salad (44F) potato salad (43F) in the deli salad display case, Italian pasta salad (44F) at the salad bar.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: The above foods wee discarded if the temperature was 44F or above. The foods with temperatures of 43F were moved to the walk in.
• 6-501.12(A) - Observed that the floor under the shelves in the dry storage area is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

March 27, 2007 (Follow-up)

• 3-306.11 - The food on display at the SOUP STATION is not protected from contamination.
  PROVIDE A SNEEZE GUARD AT SOUP STATION. Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
• 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 have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's 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. THE STORE MANAGER HAD TO LOCATE A N ASSISTANT MANAGER WITH A CFM CARD FROM THE STORE - THIS MANAGER WAS NOT ASSIGNED TO THE DELI. Asst Manager was advised that a CFM was needed at Deli at all times during operating hours.

December 28, 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). During inspection observed raw pork stored over hot pockets in the walk in
  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.
• 3-501.17(A)(1) - Critical The prepared ready-to-eat (RTE) chicken wings, fried chicken, etc. in the refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like left over soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on Dec 1 they shall be date marked with a "use by" date not exceeding Dec 7. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 3-501.17(B) - Critical The ready-to-eat (RTE) commercially processed sauces, salads, deli meats in the refrigeration unit was not properly dated for disposition after opening.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are commercially processed and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41f or below shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on Dec 1 they shall be date marked with a "use by" date not exceeding Dec 7. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 5-103.11(B) - Critical The current water heater input and recovery rate at 80F or 100F rise) cannot meet peak hot water demand for the establishment due to the installation or replacement of a chemical/heat sanitizing warewashing machine. NOTE; THE 3-VAT SINK TEMPERATURE MEASURED 115f AND THE MINIMUM REQUIREMENT IS 120F. THE WATER HEATER COULD NOT BE VIEWED AS IT WAS UP ON A PLATFORM AND ACCESS COULD NOT BE GAINED DURING INSPECTION.
  Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the Quaternary solution was measured in excess of 300 ppm.
  Maintain the concentration of the quaternary at 300 ppm.

December 14, 2006 (Other)

• 4-402.11(A) - Caulking a 3 vat sink is moldy
  Replace moldy caulking at 3 vat sink
• 5-103.11(B) - Critical Hot water at the 3 vat sink is 100 F
  Provide a minimum of 120 F water at 3 vat sink.
• 5-205.15(B) - Observed leak at faucet of 3 vat sink.
  Repair leaky faucet. A plumbing system shall be maintained in good repair.

June 15, 2006 (Critical Procedures)

June 15, 2006 (Critical Procedures)

December 07, 2005 (Routine)

• 4-501.11A - Shelves in walk-in refrigerator were bserved in a state of disrepair and damaged. They are rusty.
  Repair/replace them 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-703.11C - Corrected During Inspection Critical Chemical sanitizer immersion time was not being done in the 3-vat sink. Washing is being done in the 2nd vat of the 3-vat sink.
  Provide sanitizing agents at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. Wash in the 1st vat and sanitize in the 3rd vat.
• 4-904.11A - Repeat Paper cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store them with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-303.11C - Inadequate lighting was noted in the hood.
  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 - Wall tile 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.
• 6-501.12A - Wall over the 3-vat sink 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.

December 07, 2005 (Routine)

• 4-501.11A - Shelves in walk-in refrigerator were bserved in a state of disrepair and damaged. They are rusty.
  Repair/replace them 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-703.11C - Corrected During Inspection Critical Chemical sanitizer immersion time was not being done in the 3-vat sink. Washing is being done in the 2nd vat of the 3-vat sink.
  Provide sanitizing agents at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. Wash in the 1st vat and sanitize in the 3rd vat.
• 4-904.11A - Repeat Paper cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store them with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-303.11C - Inadequate lighting was noted in the hood.
  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 - Wall tile 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.
• 6-501.12A - Wall over the 3-vat sink 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.

June 27, 2005 (Critical Procedures)

June 27, 2005 (Critical Procedures)

January 26, 2005 (Routine)

• 4-904.11A - Repeat Cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store them with food or lip-contact surface facing downward to prevent contamination prior to use.
• 5-205.15B - The plug at the wash sink basin at the 3-vat sink is broken.
  Plumbing systems and components shall be maintained in good repair.
• 7-102.11 - Corrected During Inspection Critical Working containers of chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 26, 2005 (Routine)

• 4-904.11A - Repeat Cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store them with food or lip-contact surface facing downward to prevent contamination prior to use.
• 5-205.15B - The plug at the wash sink basin at the 3-vat sink is broken.
  Plumbing systems and components shall be maintained in good repair.
• 7-102.11 - Corrected During Inspection Critical Working containers of chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

August 13, 2004 (Routine)

• 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.
• 4-904.11A - Paper cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store them with food or lip-contact surface facing downward to prevent contamination prior to use.

December 15, 2003 (Routine)

• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  (Corrected during inspection) Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 6-501.114A - Repeat A prep unit was observed in non-working order and is being used as a storage unit along the back right wall of the prep area.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-301.12A - Observed that no paper towels were available for handsink at Starbucks food service area.
  (Corrected during inspection) Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-501.11B - The door handle of the salad bar unit was found to be damaged and unable to completely close.
  Repair or replace then door handle in accordance with the manufacturer's specifications.
• 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: ceiling vents.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions at the Starbucks food service area.
  Obtain a quaternaryt ammonia based test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

June 16, 2003 (Routine)

• 6-501.114A - Observed prep. cooler in nonworking order used as storage unit.
  Either have the unit repair and functioning or remove the unit from the premises to prevent pest harborage.
• 3-501.16B - Critical Observed cut melon and cottage cheese at 50F.
  Corrected during inspection.