February 26, 2009 (Routine)

• 4-302.12(A) - Corrected During Inspection The certified food manager could not provide a food temperature measuring device.
  Provide a food thermometer for monitoring hot and cold food temperatures.
• 4-501.12 - The cutting boards along the prep line at the grill are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Re-surface or replace the two cutting boards at the prep line.
• 4-602.13 - Three utensil drawers at prep table are in need of cleaning.
  Clean the drawers and clean all of the utensils in the drawers.
• 6-202.11(A) - Long flourescent bulbs above cookline in kitchen are not shielded.
  Provide shielding and end caps on lights above cookline.

January 09, 2008 (Routine)

• 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: Chicken kiev (uncooked) stored over beef and lamb.
  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).
• 3-402.12(C) - The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: smoked salmon.
  If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. Please either fax me invoice for salmon or contact supplier to determine if salmon is farm-raised or wild. If fish is farm-raised the Health Department must have a letter on file stating that salmon is farm-raised and has been pellet fed.
• 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. No sign observed at women's handsink.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.

June 14, 2007 (Critical Procedures)

• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.1. Walk-in refrigerator at basement-45F with beef roast at 44F2. 2-door glass display refrigerator at basement-45F with duck at 45F.
  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.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. No signs were found at restrooms.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.Post sticker/handout provided or sign that remind employees to wash hands.

December 20, 2006 (Routine)

• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Observed raw beed being stored over ready to eat salamu.
  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.
• 4-602.12(B) - The cavity and door of the microwave oven at the cookline is 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.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: 1. All equipment exiting dishmachine.
  In conjunction with 4-703.11: FOOD CONTACT SURFACES of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical Due to lack of sanitizing solution, chemical sanitizing mechanical warewashing machine is not sanitizing equipment food-contact surfaces and utensils after cleaning. (See 4-501.114) CFM stated that company is delivering more solution this afternoon.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate. In the future, take all solution out of box before attaching to machine so that one may see if container is empty.
• 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.
• 6-101.11(A) - The ceiling tile located in customer-women's restroom is absorbent and not easily cleaned.
  "Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.

June 02, 2006 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Observed raw beef stored in contact with containers of cream in the walk-in 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.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored on top of a box of raw fish in the walk-in refrigerator.
  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.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered cakes and mousse in the Jordon 2-door upright refrigerator, uncovered bread on a shelf above the handsink, and uncovered ice cream in the ice cream freezer which had accumulations of ice and food debris.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use. Observed the upstairs ice scoop stored with the handle touching the product. Also observed hte downstairs ice scoop stored on top of the ice machine on a surface that is not often sanitized.
  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 140F .
• 3-304.13 - Corrected During Inspection Observed linens in contact with lettuce on the countern and raw fish within the Superior upright refrigerator.
  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.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use. Observed a wet cloth stored on the counter instead of in a bucket filled with sanitizer solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Corrected During Inspection Observed a bag of onions stored on the floor of the dry storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16C - Corrected During Inspection Critical Observed raw salmon (47F) in the Superior upright refrigerator cold holding at improper temperatures.
  Adjust, repair or replace the Superior upright refrigerator so that it is able to maintain ambient air and food temperatures of 45F or below. As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less. NOTE: Unit was adjusted to 40F.
• 4-301.11 - Corrected During Inspection Repeat The Superior upright refrigerator (52F) was observed with an ambient air and food temepratures above 45F.
  Adjust, repair or replace the unit so that it is able to maintain ambient air and food temperatures of 45F or below. NOTE: Unit was adjusted and was observed with ambient air temperature of 40F.
• 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.
• 4-501.11A - Corrected During Inspection Repeat A cracked bread storage container was observed in a state of disrepair and damaged.
  Repair or replace the container 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.
• 4-502.13A - Corrected During Inspection Manufacturer containers of butter were observed reused for the storage of carrots.
  Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - The nonfood contact surface of the ice cream freezer had accumulations of ice and food debris and was noted in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: 1. All dishes exiting the dishmachine that was not sanitizing at proper concentrations.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-703.11C - Corrected During Inspection Critical Repeat 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). Observed the dishmachine dispensing 0ppm chlorine.
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. NOTE: Chlorine bucket was changed and hte machine was observed dispensing 100ppm chlorine.
• 4-903.11C - Repeat Coffee filters were observed stored unprotected at the coffee station.
  Store items in the original protective package to protect from contamination until used.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Sanyo microwave by bread cutting station.
  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.
• 5-205.11B - Corrected During Inspection The handwash station at near the dessert Jordon 2-door upright refrigerator was observed with butter containers stored in the basin, blocking the basin from effective handwashing.
  The handwash facility identified above is to be used for washing hands only.
• 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.

October 05, 2005 (Follow-up)

• 4-501.11A - Repeat Observed the shelf beneath the food prep table rusted, and therefore not in a state of good repair.
  Repair or replace the shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 43.1-3-3A - 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. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 5-205.15B - Repeat The three-compartment sink faucets are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.112 - Repeat Dead cockroach carcasses were found in a cabinet beneath the coffee machine and on the ice cream freezer.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - Repeat The floor beneath the soda syrups 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.

October 05, 2005 (Follow-up)

• 4-501.11A - Repeat Observed the shelf beneath the food prep table rusted, and therefore not in a state of good repair.
  Repair or replace the shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 43.1-3-3A - 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. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 5-205.15B - Repeat The three-compartment sink faucets are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.112 - Repeat Dead cockroach carcasses were found in a cabinet beneath the coffee machine and on the ice cream freezer.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - Repeat The floor beneath the soda syrups 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.

October 05, 2005 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered butters, lemons and desserts in the Jordon 2-door upright refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14A - Repeat Wiping cloths improperly used. Observed a cloth used as lining beneath a cutting board.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-305.14 - Food is subject to environmental sources of contamination during preparation. Observed the fans dusty in the walk-in freezer.
  Protect unpackaged food from environmental sources of contamination by maintaining vents and fans free from dust and dirt.
• 3-501.16B - Critical The following food items were observed cold holding at improper temperatures: 1. raw beef in the Superior upright refrigerator: 47F2. Raw fish in the Superior upright refrigerator: 46F3. raw fish in the Delfield reach-in prep refrigerator: 50F
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-301.11 - Repeat The Delfield reach-in prep refrigerator (50F) was observed with an ambient air temperature greater than 41F.
  Adjust, repair or replace the refrigerator so that it is able to maintain ambient air and food temperatures of 41F or below.
• 4-501.11A - Repeat Observed the shelf beneath the food prep table rusted, and therefore not in a state of good repair.
  Repair or replace the shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-602.11A - Critical The following food contact surfaces were observed soiled to sight and touch:1. ice cream freezer with an accumulation of mold and ice debris.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 4-602.12B - Repeat The cavities of the microwave ovens, including the roofs, were observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. All dishware exiting the dishmachine not sanitizing at proper concentrations.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-703.11C - 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). Observed the dishmachine dispensing 0ppm chlorine.
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected at the coffee station.
  Store items in the original protective package to protect from contamination until used.
• 4-904.13A - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-1-5F - Corrected During Inspection Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Oster blender.
  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.
• 5-205.15B - The three-compartment sink faucets are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.112 - Dead cockroach carcasses were found in a cabinet beneath the coffee machine and on the ice cream freezer.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - Repeat The floor beneath the soda syrups noted in need of cleaning. Also observed the inside of the utensil storage drawers 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.

October 05, 2005 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered butters, lemons and desserts in the Jordon 2-door upright refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14A - Repeat Wiping cloths improperly used. Observed a cloth used as lining beneath a cutting board.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-305.14 - Food is subject to environmental sources of contamination during preparation. Observed the fans dusty in the walk-in freezer.
  Protect unpackaged food from environmental sources of contamination by maintaining vents and fans free from dust and dirt.
• 3-501.16B - Critical The following food items were observed cold holding at improper temperatures: 1. raw beef in the Superior upright refrigerator: 47F2. Raw fish in the Superior upright refrigerator: 46F3. raw fish in the Delfield reach-in prep refrigerator: 50F
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-301.11 - Repeat The Delfield reach-in prep refrigerator (50F) was observed with an ambient air temperature greater than 41F.
  Adjust, repair or replace the refrigerator so that it is able to maintain ambient air and food temperatures of 41F or below.
• 4-501.11A - Repeat Observed the shelf beneath the food prep table rusted, and therefore not in a state of good repair.
  Repair or replace the shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-602.11A - Critical The following food contact surfaces were observed soiled to sight and touch:1. ice cream freezer with an accumulation of mold and ice debris.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 4-602.12B - Repeat The cavities of the microwave ovens, including the roofs, were observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. All dishware exiting the dishmachine not sanitizing at proper concentrations.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-703.11C - 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). Observed the dishmachine dispensing 0ppm chlorine.
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected at the coffee station.
  Store items in the original protective package to protect from contamination until used.
• 4-904.13A - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-1-5F - Corrected During Inspection Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Oster blender.
  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.
• 5-205.15B - The three-compartment sink faucets are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.112 - Dead cockroach carcasses were found in a cabinet beneath the coffee machine and on the ice cream freezer.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - Repeat The floor beneath the soda syrups noted in need of cleaning. Also observed the inside of the utensil storage drawers 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 21, 2005 (Follow-up)

• 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw beef stored over shrimp and mussels in the walk-in freezer.
  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.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Observed unwrapped and uncovered food in several refrigeration units. Observed uncovered butter and dessert in the Delfield reach-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14A - Repeat Wiping cloths improperly used. Observed a cloth used as lining under a cutting board.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 4-502.13A - Corrected During Inspection Repeat Manufacturer containers of garlic were observed reused for the storage of anchovies
  Discontinue the reuse of single-use conta.iners for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-303.11B - Repeat Inadequate lighting was noted in the Glenco upright refrigerator. Observed no light bulb in the unit.
  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.
• 6-501.12A - Repeat The following areas in the facility noted in need of cleaning: 1. Drawer under ice bin by coffee machine.
  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 08, 2005 (Routine)

• 2-301.12A - Critical Improper handwashing procedures observed. Observed an employee wash his hands with soap for approximately one second.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef over cheese in the Superior 2-door reach-in prep refrigerator. Also observed shellfish stored over cream.
  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.
• 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw beef stored over salmon in the refrigeration unit. Also observed raw fish stored over peas in the walk-in freezer.
  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.
• 3-302.11A4 - Critical Observed unwrapped and uncovered food in several refrigeration units. Observed uncovered butter and dessert in the Jordon refrigerator and uncovered meat and vegetables in other units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Observed an unlabeled container of flour.
  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 Dispensing utensils improperly stored between use. Observed the flour scoop and the salt scoop with the handle stored touching the product. This may cause bare hand contact when the food items are dispensed.
  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 140F .
• 3-304.14A - Wiping cloths improperly used. Observed a cloth used as lining under a cutting board.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Observed red cabbage stored on the floor downstairs.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.111 - The nonfood contact surface of the cardboard serving as a guard near the microwave/window is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - The nonfood contact surface of the splashguard by the handsink near the hood is composed of exposed wood and therefore is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-301.11 - The Glenco Star upright refrigerator (49F) was observed with an ambient air temperature greater than 41F.
  Repair or replace the unit so that ambient air and food temperatures are held at 41F or below.
• 4-501.11A - Repeat The following equipment was observed damaged and in a state of disrepair: 1. the microwave door with a hold in it. 2. the rusted shelving in the Glenco upright refrigerator which is no longer easily cleanable.
  Repair or replace 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-502.13A - Repeat Manufacturer containers of sour cream and other plastic containers were observed reused for the storage of miscellaneous food items.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Repeat The following food contact surfaces were observed soiled to sight and touch: 1. reach-in ice cream freezer with buildup of ice.
  Clean and sanitize these surfaces for food contact.
• 4-602.11E - Corrected During Inspection Repeat Surfaces of the canopener blade, which comes in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  Clean the surface of the canopener blade 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.
• 4-602.12B - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected at the coffee station.
  Store items in the original protective package to protect from contamination until used.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Oster blender. 2. Capehart refrigerator.
  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.
• 5-205.11B - Repeat The handwash station by the window is being used for purposes other than washing hands. Observed an employee fill a pot in the sink.
  The handwash facility identified above is to be used for washing hands only.
• 6-201.16B - Repeat Observed absorbant ceiling tiles in the employee restroom.
  Replace the ceiling tiles in the employee restroom with ceiling panels that are non-absorbant.
• 6-202.15 - Openings to the exterior of the building are present along the hole near the AC machine on the ledge.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-303.11B - Inadequate lighting was noted in the Glenco upright refrigerator. Observed no light bulb in the unit.
  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 - Observed the wall peeling by the dishmachine, making it no longer easily cleanable.
  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. Observed a curling iron by the corner handsink, a convection oven used as storage, and a slicer stored dirty that is not in use.
  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.
• 6-501.12A - The following areas in the facility noted in need of cleaning: 1. inside tea drawer. 2. under ice bin by coffee machine. 3. the ledge by the AC unit. 4. the outside of the Capehart refrigerator. 5. the floor by the syrups for the bar in the basement. 6. walls.
  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.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned. Observed the vents in the walk-in refrigerator and the walk-in freezer covered in dust which may contaminate food.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.16 - Corrected During Inspection Observed a mop in the mop bucket 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.

November 17, 2004 (Routine)

• 4-903.11A - Boxes of glasses were found stored on the floor in the dry storage area.
  CORRECTED DURING INSPECTION: Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef and raw seafood stored over vegetables in the walk0in refrigerator.
  CORRECTED DURING INSPECTION: 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.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. The Oster blender.
  CORRECTED DURING INSPECTION: 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.
• 4-703.11C - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the dishmachine.
  Start manual warewashing and sanitize dishes in that manner until the dishmachine is at the proper concentration. Provide bleach at proper concentration of 50ppm-100ppm. NOTE: Dishmachine company has been contacted and a serviceman is due in the establishment today.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed a curling iron hanging over the handsink.
  CORRECTED DURING INSPECTION: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 5-205.11B - The handwash station in the kitchen is being used for purposes other than washing hands. Observed ice buckets on the handsink where ice had been dumped.
  CORRECTED DURING INSPECTION: The handwash facility identified above is to be used for washing hands only.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw beef and pork stored with raw seafood in numerous refrigeration units and the walk-in freezer.
  CORRECTED DURING INSPECTION: 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.
• 3-307.11 - Observed a radio over a food prep table. Also observed a mop hung to air dry where it could contaminate nearby to-go containers.
  CORRECTED DURING INSPECTION: Protect food from miscellaneous sources of contamination.
• 4-501.12 - Repeat The cutting board by the microwave is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  CORRECTED DURING INSPECTION: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-304.12 - In-use utensils improperly stored between use. Observed the scoop laying in the flour bucket. Also observed spatulas wedged between two prep counter tops.
  CORRECTED DURING INSPECTION: 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.
• 4-903.11C - Coffee filters were observed stored unprotected at the coffee station.
  CORRECTED DURING INSPECTION: Store items in the original protective package to protect from contamination until used.
• 4-502.13A - Manufacturer containers of sour cream were observed reused for the storage of other miscellaneuous foods..
  CORRECTED DURING INSPECTION: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.12B - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 4-101.11B - The wood block used to store knives was constructed of an improper material.
  CORRECTED DURING INSPECTION: Replace the wood block with a storage surface that is smooth,e asily cleanable and non-absorbant.
• 4-601.11A - Critical The following food contact surface was observed soiled to sight and touch: 1. the bottom of the Jordon refrigerator.
  CORRECTED DURING INSPECTION: Clean and sanitize these surfaces for food contact.
• 4-904.13A - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 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. Observed no handwashing sign in the employee restroom nor at the bar handsink.
  CORRECTED DURING INSPECTION: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-204.112B - There was a broken temperature measuring device located in the Delfield reach-in refrigerator.
  CORRECTED DURING INSPECTION: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.11E - The canopener (CORRECTED) and the downstairs ice machine were observed soiled with accumulations of grime and debris.
  Clean the surfaces of the canopener and the ice machine 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.
• 6-201.16B - The ceiling tiles in the employee restroom are constructed of an improper material. The present tiles are absorbant of odors.
  Replace the tiles with ones that are smooth, easily cleanable and non-absorbant.
• 4-501.11A - The microwave door by the kitchen handsink was observed in a state of disrepair and damaged.
  Repair or replace the microwave 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.
• 4-302.14 - 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.

May 21, 2004 (Follow-up)

May 07, 2004 (Follow-up)

• 4-501.12 - Repeat Observed the large, rectangular cookline cutting board 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 .
• 5-402.11A - Critical Repeat Observed air break exists between the drain pipe of the dishmachine, and the drain receptacle; and air break exists between the drain pipes of the 3-compartment sink, and the drain receptacle.
  Provide air gaps of about 2 inches between the ends of these drain pipes and the flood rim levels of the drain receptacles, in order to eliminate the direct connection between the drain receptacles and the cited equipment.
• 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: steak tartar, Caesar salad with raw eggs, shellfish.
  Provide the following on each menu:A star (*) beside each food item on the menu that may include, or be ordered, raw or undercooked.Health Department recommends the following statement referring to the starred item be at the bottom of each page of the menu that contains a starred item:"Contain (or may contain) raw or undercooked ingredients".Also, the following statement must be on the menu:"Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness."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.
• 4-101.15 - Critical Repeat Found opened can of snails in Glenco refrigerator.
  CORRECTED DURING INSPECTION--Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination.
• 4-501.11A - Repeat Found Glenco refrigerators in kitchen at 52F, and 47F ambient air temperatures.
  Repair the refrigerators to maintain ambient air of 41F, or below, and 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.

April 16, 2004 (Routine)

• 3-302.11A1 - Critical Found the following foods stored incorrectly:1. raw shell eggs stored over garlic butter in kitchen RI Glenco refrigerator;2. raw veal stored over vegetables in the WI freezer;therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  CORRECTED DURING INSPECTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-204.16 - Observed there is direct contact with cooling beverage tubing equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 5-205.11B - Found the following handsink unavailable for hadnwashing: bar handsink with cloth napkins and placemeats in it.
  The handwash facility identified above is to be used for washing hands only.
• 3-302.11A4 - Critical Repeat Found uncovered desserts in the Jordan RI refrigerator.
  CORRECTED DURING INSPECTION--Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-501.114C - Critical Repeat Quaternary Ammonium sanitizing solution used in the Hobart, model AM-14 dishmachine was found not at an acceptable concentration----it was found too weak at less than 200PPM.
  Discontinue use of the dishmachine until it is repaired, or adjusted, to definitely dispense 200-400PPM of quaternary ammonium. Manually wash, rinse, sanitize, air dry dishware, utensils, cookware until dishmachine demonstrates correct sanitizer concentration.
• 3-304.12 - Repeat Found ice scoop in bucket of ice at Jordan RI refigerator area, lying on ice.
  CORRECTED DURING INSPECTION--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.
• 6-501.112 - Observed dead insects in fluorescent light covers at bottom of stairwell to basement.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3-302.11A2 - Critical Found the folloiwng incorrectly stored raw meats in the Glenco RI: raw beef over raw pork, and raw pork over raw fish. Different types of raw animal foods stored in such a manner that may cause cross contamination.
  CORRECTED DURING INSPECTION--Store raw beef over raw poultry and pork; store raw fish and seafood over raw beef. 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.
• 3-304.14B2 - Observed wiping cloths improperly stored between use in kitchen on prep tables.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) Birsky (beef, veal, lamb dish) in the walkin refrigerator downstairs, was found not properly dated to "consume by".
  CORRECTED DURING INSPECTION--Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.15 - Critical Found open, covered, can of anchovies in kitchen prep refirgerator.
  CORRECTED DURING INSPECTION--Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination.
• 5-402.11A - Critical Found direct connections exist between the following drain lines and the drain receptacles/ sewer line:1. kitchen 3-compartment sink drain lines;2. dishmachine drain pipe;3. bar area 3-compartment sink drain lines.
  Provide air gaps of 1 1/2 to 2 inches between the drain pipes, and the drain receptacles, to eliminate the direct connection between the sewer line and the cited equipment.
• 6-202.14 - Found basement toilet room door is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 4-501.12 - Repeat Found the large, rectangular cookline cutting board 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 .
• 4-501.11A - Repeat Found the kitchen, Glenco refrigerators at ambient air temperatures of 46F, and 45F.
  Repair the refrigerators to maintain ambient air temperature of 41F, or below, and 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.
• 6-501.11 - Repeat Observed the following physical structure locations that need repair:1. Ceiling in kitchen observed with corrosive deposits on strips between tiles;2. hole in window in kitchen where window unit air conditioner does not fit tightly;3. wine storage room off bar, some ceiling tiles sagging and stained.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2-401.11A - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 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: beef, eggs (Caesar salad), other meats.
  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.

November 19, 2003 (Follow-up)

• 4-501.11B - Repeat The door gasket of the Glenco #2 unit observed soiled with mildew.
  Clean and sanitize the door gasket to prevent the contamination of food and food products.
• 4-501.12 - Repeat Two white cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .

October 31, 2003 (Follow-up)

October 29, 2003 (Routine)

• 6-404.11 - Dented can for credit, redemption, or return observed not being stored in a separate designated area.
  CORRECTED DURING THE INSPECTION. Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 4-204.112A - No thermometer observed in the Superior two door prep unit.
  Provide a thermometer to properly monitor the ambient temperature of the unit.
• 3-302.11A4 - Critical Butter, potatoes, spinach, desserts, lettuce and other food products observed uncovered in 1. Jordan unit 2. Glenco #1 3. Glenco #2 and 4. two door reach in (down stairs).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-501.114C - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. No sanitizing solution detected at warewashing machine.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Discontinue use of dishmachine. Have equipment serviced so that proper sanitization can be verified.
• 3-304.12 - Spatulas observed being stored in between equipment.
  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.
• 4-202.11A - Critical Ice machine observed with mold.
  Wash and sanitize machine to prevent contamination of the ice.
• 4-602.11E - Can opener observed dirty with old food and other soil build up.
  Clean and sanitize can opener at least every 24 hours or per manufacturer specifications to prevent the contamination of food and food products.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain the proper sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-502.13A - Repeat Butter, horseradish, and garlic containers observed being reused for the storage of spinach, vegetables, shrimp and other food products.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. The containers should be smooth, durable, and easily cleanable.
• 6-303.11C - Observed light out at vent hood.
  Replace light bulb to 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.
• 4-501.11A - Glenco upright refrigerator observed at 47F.
  Discontinue use of unit and relocate food to another cooling unit so that food can be maintained at 41F or below. Repair the unit 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.
• 4-903.11A - Dirty peeler observed stored in a drawer with clean utensils
  CORRECTED DURING THE INSPECTION. Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the front hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 3-202.15 - Critical Dented can observed on dry storage shelf.
  CORRECTED DURING THE INSPECTION. Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 4-501.12 - Repeat Two white cutting boards observed scratched and scorned.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-501.11B - Repeat The door gasket of the Glenco #2 unit observed soiled.
  Clean and sanitize the door gasket in accordance with the manufacturer's specifications to prevent the contamination of food.
• 6-501.11 - Repeat Ceiling tile observed missing in the dry storage area.
  Replace ceiling tile to maintain physical facility in good repair. Poor repair and maintenance compromises the functionality of the physical facility.
• 4-601.11B - Blender observed with old food and other soil build up.
  Clean and sanitize food-contact surface of equipment to prevent the contamination of food products.
• 4-601.11C - Repeat Storage shelves observed soiled and in need of cleaning.
  Clean and sanitize all storage shelves to prevent the contamination of food and food products.