June 18, 2009 (Follow-up)

June 03, 2009 (Routine)

• 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: yellow uprght--grilled chicken #1 & #2 (46F, 47F), shrimp 46F, ham luncheon loaf 46F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 3-501.17(A)(1) - Critical Repeat 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: shrimp and grilled chicken from a banquet 2-3 days before today.
  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 Friday they shall be date marked with a "use by" date not exceeding Thursday.
• 4-501.11(A) - The Yellow upright refrigeration unit and Walk-In cooler are not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: stainless steel prep table across from yellow refrigerator with food accumulation, knives and serving spoons left on prep table.
  Food-contact surfaces should be cleaned immediately after use. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.

July 07, 2008 (Routine)

• 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less
• 3-501.17(A)(1) - Critical Repeat 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: lamb
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 4-302.12(A) - The facilityy 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.
• 4-501.16(B) - The warewashing sink was not observed cleaned and sanitized
  If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of various foods in cooler storage
  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.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: soiled table on which raw meat was portioned
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(A) - Observed that coffee cups found stored on the floor
  Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor
• 43.1-3-3(a) - Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam.
• 5-205.15(B) - Employee restroom toilet does not fill at an appropriate rate
  A plumbing system shall be maintained in good repair.
• 6-301.11 - Observed that hand soap was not provided at kitchen restroom handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.

February 05, 2008 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
• 3-302.11(A)(1) - Critical Raw beef and other meat stored over vegetable in E Series unit.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: vegetable filling stored under raw meat inside E Series unit.
  Foods shall remain covered at all times to prevent potential cross contamination.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized.
• 3-304.14(B)(1) - Repeat Improper storage of wet wiping cloths.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.15(D) - Gloves were being reused after employee touched cooler door handle.
  Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked.
• 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: various entrees prepared one to two days prior.
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-502.13(A) - Manufacturer containers originally containing dairy products 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.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: household grade microwave oven.
  Food equipment in a food establishment shall be NSF certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-501.11 - Observed wall performations inside utility room.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

October 18, 2007 (Follow-up)

• 2-103.11(D) - Poor handwashing procedures observed. Staff were believed to have touched faucet handles with soiled hands after cutting raw meats.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 3-301.11(C) - Excessive bare hand contact with raw meats during slicing. Immediately following this task staff were seen using telephone at the work station.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-304.14(B)(1) - Repeat Improper storage of wet wiping cloths observed; there was no sanitizer bucket in the vecinity of the work station.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fish at buffet line observed at 126F.
  Potentially hazardous foods shall be hot held at a temperature of 135F or above.
• 43.1-3-3(a) - Critical Repeat There is no Certified Food Manager present in the establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. issues the required photo identification card with proof of successful completion of a certified food manager's exam.

October 18, 2007 (Follow-up)

October 17, 2007 (Follow-up)

October 17, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: chicken was stored over dough wrappers in freezer storage; raw chicken in marinade was stored over spinach in refrigeration unit.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths observed.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk, chicken and spinach at 47F, 47F and 47F respectively.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below. Relocate foods to another refrigeration unit.
• 4-301.11 - The E Series unit is not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately.
• 4-501.11(A) - The one door RI True brand refrigerator was not functioning. All foods had been removed from the unit prior to the inspection.
  Equipment shall be maintained in a state of working condition.
• 4-903.11(C) - A stack of styrofoam disposable plates was seen stored outside of original packaging.
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 43.1-3-3(a) - Critical There is no Certified Food Manager present in the establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc.issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 7-201.11(A) - Corrected During Inspection Critical Observed that sanitizers and other cleaning agents was stored over single use wine glasses.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

May 24, 2007 (Critical Procedures)

• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: soup, yogurt, ground beef and vegetables.
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-302.12(A) - The food temperature measuring device was not located.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 6-404.11 - Corrected During Inspection Dented cans of merchandise observed in dry storage.
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.

May 11, 2007 (Pre-Opening)

May 08, 2007 (Pre-Opening)

• 4-101.19 - A string is used to hold the shelf together above the 3 vat sink.
  All equipment must be easily cleanable. String does not meet that criterion. Remove string and repair shelf.
• 4-501.112(A) - The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180°F.
  In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194For less than 165F for a stationary rack, single temperature machine or for all other machines, 180F.
• 4-501.113 - The pressure gauge for the high temperature warewashing machine was above 25 PSI.
  The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 15 PSI or more than 25 PSI as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
• 4-501.15(A) - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Wash temp - 160F, reads 140F; Rinse temp - 180F, various readings; PSI - 15-25psi, in excess of 25psi.
  A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
• 4-602.13 - Shelf above dishwasher drainboard is in need of cleaning.
  Clean the shelf.
• 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Frigidaire chest freezer
  Remove the chest freezer. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the water lines to the following equipment:1) Hoshizaki ice maker.2) Coffe maker3) Faucet above 3 vat sink.
  1 & 2) Install backflow prevention devices on the water lines supplying these two pieces of equipment.3) Install a vacuum breaker on the faucet above the 3 vat sink.
• 5-205.15(B) - Critical There is no not water at the kitchen handsink.
  There must be hot water to allow employees to wash their hands properly.
• 5-501.16(B) - There is no refuse container at the kitchen handsink.
  Provide a trash can at the handsink. A receptacle shall be provided in each area of the food establishment or premises where refuse is generated or commonly discarded, or where recyclables or returnables are placed.
• 6-202.11(A) - Four light bulbs in storage area adjacent to water heater closet are not shielded.
  Provide shielding and endcaps on flourescent tubes in storage room.
• 6-301.12(A) - There are no paper towels at the following locations:1) bar handsink2) dishwasher handsink
  Provide paper towels and dispenser at the listed locations.
• 6-301.14 - Corrected During Inspection There is not a handwashing sign at the bar handsink..
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.