October 13, 2009 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use 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.
• 1700 - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.

April 07, 2009 (Routine)

• 0270 - Critical TheHummus is not properly labeled as specified in law.
  Label packaged food as specified in law including 21 CFR 101 Food labeling, 9 CFR 317 Labeling, Marking Devices, Containers and as specified under 12 VAC 5-421-400 and 410.
• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their 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.
• 1650 - Corrected During Inspection The temperature of the in-use wash water solution was observed at less than 110F.
  Maintain a temperature of 110F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.

October 02, 2008 (Routine)

• 0480 - Corrected During Inspection Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1640 - Corrected During Inspection The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 2330 - The person in charge was unable to produce records of routine maintenance service for the water treatment device located on the ice machine.
  Maintenance and service records for water treatment devices and backflow prevention are to be maintained on site by the person in charge and made available when requested by the regulatory authority.

April 16, 2008 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their 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.
• 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 1580 - The cutting board(s) along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

October 03, 2007 (Critical Procedures)

• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days . 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.
• 1700 - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Reading 50 ppm
  Adjust the sanitizing solution to 200 parts per million.

April 02, 2007 (Routine)

October 02, 2006 (Routine)

• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Attach splashguard to handsink next to sandwich unit where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1450 - Display case and refrigeration units for cheese area off.
  Ensure units are oiperating properly and at required temperature of 41 degrees or below.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

September 22, 2006 (Pre-Opening)