May 28, 2009 (Routine)

• 3-501.15(A)(1)-(7) - Corrected During Inspection Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Pasta salad cooling in covered plastic containers.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH (chlorine) test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: equipment exiting dishmachine.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - 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)
  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.
• 43.1-3-4(a)-(h) - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.

November 12, 2008 (Follow-up)

• 4-602.11(E)(4) - Repeat Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Mold observed in ice machine
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.13 - Repeat Observed moldy caulking at 3-vat sink.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-501.11 - Repeat Observed a hole in the wall by the mop sink.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. repair the wall to prevent pest harborage.

November 05, 2008 (Routine)

• 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: chicken cooling in deep pans, turkey tightly wrapped.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 4-101.11(B) - Corrected During Inspection The food-contact surfaces of the cardboard box being used to store beef is absorbent and not durable.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
• 4-602.11(E)(4) - Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Mold observed in ice machine
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.13 - Observed moldy caulking at 3-vat sink.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: items exiting dish machine.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - 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)
  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.
• 6-501.11 - Observed a hole in the wall by the mop sink.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. repair the wall to prevent pest harborage.

March 19, 2008 (Critical Procedures)

• 2-102.11(C) - Critical Repeat The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled.
  The Person in Charge or certified food manager shall know the following: 1. Cold foods shall be stored at 41f or below, 2. Hot foods shall be held at 135f or above, 3. Foods for cooling shall be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours, 4. Foods shall be reheated to an internal temperature of above 165f if prepared on site or above 135f if commercially processed.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-101.11 - Corrected During Inspection Critical The following food item(s) is observed to be unsound or adulterated: moldy unidentified food in walk in cooler.
  ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: steak, beef made yesterday were not labeled and grilled pears and roasted red peppers dated 2/28/08 (may have been old sticker).
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) 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. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 4/1 they shall be date marked with a "use by" date not exceeding 4/7.
• 4-702.11 - Critical Repeat Due to improper function of the dishwashing machine, food contact surfaces were not being sanitized.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - 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) (Sanitizer had run out and not been replaced. Alarm failed to go off.)
  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.
• 7-102.11 - Critical Working containers of poisonous and toxic materials are not properly labeled with a common name (three bottles of chemicals).
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

December 04, 2007 (Follow-up)

November 16, 2007 (Routine)

• 2-102.11(C) - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled and being reheated for hot holding.
  The Person in Charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41F or below, 2) Hot foods shall be held at 135F or above, 3) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed.
• 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw chicken stored over eggplant.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.14(A) - Corrected During Inspection Critical The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours: roast beef made yesterday 51 F.
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: large portions of roast beef in closed plastic container.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: wic-flank steak 44 F, chicken 44 F, andouille sausage 43 F.
  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.
• 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: holiday menu-including tuna tartare, steak and arugula canape, steak tartare, mini beef wellington, smoked salmon, molasses balsamic beef tenderloin, apple grilled side of salmon, lamb chop milanese, lamb loin roulade, pepper crusted tenderloin, and cinnamon rack of lamb.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: walk in cooler 43 F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-301.14 - Repeat Observed lack of ventilation hood over dishmachine.
  Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
• 4-502.11(B) - The food temperature measuring device was found out of calibration in the range of use. The thermometers read 26 F and 36 F in ice water.
  Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F or calibrated in a pot of boiling water at 212F.
• 4-502.13(A) - Manufacturer containers (fish) were observed reused for the storage of various foods.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.11(E)(4) - Observed pink mold inside ice machine.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: mildew in mopsink.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-702.11 - Critical Due to improper function of the dishmachine, equipment is not being sanitized.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical When tested, no sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 4-703.11(C) - 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). There is no sanitizer available for the dishmachine.
  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.
• 5-202.11(A) - Critical Observed direct connection at wash and rinse basin and no flow control device at inlet to grease trap.
  A plumbing system shall be designed, constructed, and installed according to Law.
• 6-101.11(A) - Repeat Observed unfinished concrete floors and unfinished ceiling in the back part of the establishment where food and equipment are stored and warewashing occurs.
  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.
• 6-202.15(A)(1)-(3) - Repeat Openings to the exterior of the building are present along the rear door that doors not close all the way.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-302.11 - Observed that toilet tissue was not provided at each toilet.
  Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
• 6-501.11 - Observed a hole in wall near mop sink and damaged floor near true merchandiser in back.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Repeat Observed that the walls throughout kitchen, mold on wall near dishmachine, and floor sink under 3 vat sink are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use in bucket.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-202.11(A) - Corrected During Inspection Critical Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment (Raid).
  Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine sanitizer solution in the wiping cloth bucket was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine sanitizer at 50-100 ppm.
• 7-209.11 - Corrected During Inspection Observed hand lotion stored over spices.
  All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.

October 09, 2007 (Pre-Opening)

• 4-301.14 - There is insufficient ventilation of condensation above the dishwash machine. There is no hood above the dishwash machine.
  Per information in the previous establishment file, the previous owner had been instructed by Mechanical Inspections of Fairfax County to install a hood above the dishwasher. The order still stands.
• 4-501.11(B) - 1) Gaskets on the doors of the McCall prep refrigerator are damaged.2) Walkin door does not close tightly on its own.
  1) Replace gaskets.2) Install a closer on the walkin door.Gaskets and closer have been ordered. Installation should occur within 14 days.
• 43.1-1-5(f) - On November 29, 2005 the Fairfax County Health Department adopted new design requirements for water heaters. Our records indicate that your current hot water heater, State SBT 75 75NE, does not meet these new design requirements.
  This policy does not apply to existing establishments that presently do not comply with the stated design requirements and are not exhibiting a hot water supply problem. Your facility falls into this category. However, the new design requirements will apply to your facility in the event of a change of ownership, remodeling/renovation, or if it is determined that your facility exhibits a hot water deficiency in the future. A certified letter will be sent to your facility notifying you of this requirement, and a copy will be placed in your establishment file.
• 6-101.11(A) - 1) Ceiling above the dishwash machine does not meet the requirement of smooth and cleanable.2) Wall above the pre-wash basin at the dishwasher is porous and no longer smooth and easily cleanable.
  1) A ceiling must be installed above the dishwash area.2) Paint the wall at the pre-wash station to seal the porous wall and make smooth and cleanable.
• 6-202.15(A)(1)-(3) - The outside back door does not seal tightly at the door when closed.
  Repair or replace the back door. Door must seal tightly when closed. Door currently opens inward. It might be advisable to re-hang the door to open outwards.

October 05, 2007 (Other)

• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:FLANK STEAK.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-301.14 - There is insufficient ventilation of condensation above the dishwash machine. There is no hood above the dishwash machine.
  Per information in the previous establishment file, the previous owner was instructed by Mechanical Inspections of the Fairfax County Building Inspections Department to install a hood above the dishwasher. The order still stands. A ventilation hood must be installed within 60 days.
• 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-501.11(B) - 1) Gaskets on the doors of the McCall prep refrigerator are damaged.2) Walkin door does not close tightly on its own.
  1) Replace gaskets2) Install a closer on the walkin door.
• 4-602.13 - The following non-food contact surfaces of equipment are in need of cleaning:1) inside surfaces of small hood2) prep table to left of small hood3) top back edge of pre-spray drainboard at dishwasher.4) FILTERS in small hood.5) shelves inside Traulsen 3DR glass-door refrigerator.
  Clean all listed items.
• 43.1-1-5(f) - On November 29, 2005 the Fairfax County Health Department adopted new design requirements for water heaters. Our records indicate that your current hot water heater, State SBT 75 75NE, does not meet these new design requirements.
  This policy does not apply to existing establishments that presently do not comply with the stated design requirements and are not exhibiting a hot water supply problem. Your facility falls into this category. However, the new design requirements will apply to your facility in the event of a change of ownership, remodeling/renovation, or if it is determined that your facility exhibits a hot water deficiency in the future. A certified letter will be sent to your facility notifying you of this requirement, and a copy will be placed in your establishment file.
• 5-202.11(A) - Critical Pipes from 3 vat sink are supported by an inverted pan on the floor.
  Repair the plumbing at the 3 vat sink to be per law.
• 5-202.13 - Critical There is no air gap on the drain line from the sanitize sink to the floor drain.
  Provide an air gap of approximately 4" on the drain line from the sanitize sink. It is STRONGLY recommended that the pipe be re-routed to drain directly to the floor drain in order to provide an adequate air gap.
• 6-101.11(A) - 1) Ceiling above dishwash machine does not meet requirement of smooth and cleanable.2) Wall above McCall prep refrigerator is not smooth and cleanable.
  1) A partial ceiling must be installed above the dishwasher.2) Scrape the wall at the McCall prep refrigerator.
• 6-202.11(A) - Light bulbs in the following locations are not covered by a protective shielding:1) large hood2) Two flourescent fixtures in ceiling above stove area.3) Four 8' light fixtures in dry storage/dishwasher area.
  Shield all bulbs in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-202.11(A) - Observed that the end caps are missing from the protective light covering of fluorescent light fixture in the True beverage cooler.
  Provide end caps to completely enclose the light bulb.
• 6-202.15(A)(1)-(3) - The outside back door does not seal tightly at the floor. There is a 4-6" gap.
  Repair or replace the back door.
• 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.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-301.14 - Observed that the sign in employee restroom that notifies food employees to wash their hands is not clearly visible.
  Make the signs reminding food employees to wash their hands clearly visible/
• 6-302.11 - Observed that toilet tissue was not provided at employee restroom.
  Provide toilet tissue at each toilet.
• 6-303.11(B) - Light bulb is burned out in True beverage cooler.
  Replace burned out bulb.
• 6-303.11(C) - Observed burned out light bulb in large hood.
  Replace bulb.
• 6-501.11 - The following areas of the facility are in need of repair:1) holes in wall above microwave oven2) holes in wall above 3 vat sink3) holes in wall above prep table/handsink near 3 vat sink.4) no caulk along back of 3 vat sink
  Patch all holes in walls. Apply caulk along back of 3 vat sink.
• 6-501.12(A) - The following areas of the facility are in need of cleaning:1) cinder block wall behind pre-wash station of dishwash machine.
  Clean the wall behind the pre-wash station.
• 6-501.14(A) - There was no record of timely cleaning of the two hoods' duct work.
  Both hoods must be cleaned professionally within 7 days.