Table Talk Restaurant Inc, 1623 Duke St, Alexandria, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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September 04, 2009 | Routine | 2 | 0 | Details / Comments |
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June 04, 2009 | Routine | 3 | 3 | Details / Comments |
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February 25, 2009 | Routine | 1 | 1 | Details / Comments |
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November 03, 2008 | Routine | 1 | 2 | Details / Comments |
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June 24, 2008 | Routine | 0 | 2 | Details / Comments |
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March 13, 2008 | Routine | 2 | 3 | Details / Comments |
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July 16, 2007 | Routine | 2 | 6 | Details / Comments |
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February 27, 2007 | Routine | 0 | 2 | Details / Comments |
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November 06, 2006 | Routine | 0 | 3 | Details / Comments |
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July 28, 2006 | Routine | 2 | 5 | Details / Comments |
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April 11, 2006 | Routine | 1 | 4 | Details / Comments |
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December 22, 2005 | Routine | 3 | 7 | Details / Comments |
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September 15, 2005 | Routine | 1 | 4 | Details / Comments |
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June 08, 2005 | Routine | 2 | 5 | Details / Comments |
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March 14, 2005 | Routine | 3 | 2 | Details / Comments |
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December 21, 2004 | Routine | 1 | 6 | Details / Comments |
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September 27, 2004 | Routine | 1 | 6 | Details / Comments |
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June 29, 2004 | Routine | 2 | 3 | Details / Comments |
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April 20, 2004 | Routine | 2 | 6 | Details / Comments |
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February 02, 2004 | Routine | 2 | 7 | Details / Comments |
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November 24, 2003 | Routine | 4 | 10 | Details / Comments |
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September 11, 2003 | Routine | 1 | 11 | Details / Comments |
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June 30, 2003 | Routine | 2 | 12 | Details / Comments |
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April 22, 2003 | Routine | 4 | 8 | Details / Comments |
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January 22, 2003 | Routine | 0 | 8 | Details / Comments |
September 04, 2009 (Routine)
Violations:
- 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Eggs over RTE foods.
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. - 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: incorrect disclosure on several items.
The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
June 04, 2009 (Routine)
Violations:
- 2-401.11A - Critical Several employees are drinking from an uncovered container in the food preparation area.
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 items. - 3-501.16A1 - Corrected During Inspection Critical Cooked meats left out at room temperature including sausage @ 79F and corned beef @ 80F. (placed in reach-in refrigerator)
Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. - 3-501.17A - Critical The prepared, refrigerated RTE foods held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. - 4-204.117B - The warewashing machine is not equipped with a device to warn of low sanitizer level.
Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. - 4-602.13 - Corrected During Inspection The nonfood contact surface of the can opener and attachment had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-501.12A - Air conditioning unit dripping in aisle. Louvered vents dirty on air conditioning u nit. Walls dirty throughout kitchen. Mens bathroom vent is dirty. Door to the outside is dirty.
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.
February 25, 2009 (Routine)
Violations:
- 3-501.16A2 - Corrected During Inspection Critical Cheese cold holding in the open top unit was at 48 degrees F.
It was moved to a better refrigerator for quick cooling. - 6-501.12A - Repeat The storoom floor corners were in need of cleaning from old residual material and trash build-up. There was also old residual manterial behind the 2-door true refrigerator in the cook area. The beer cooler had old residual liquids in the bottom and was in need of a good cleaning. The reach-in freezer was in need of cleaning and a defrosting.
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.
The above observations were discussed with the owner.
November 03, 2008 (Routine)
Violations:
- 4-501.114A - Corrected During Inspection Critical The chlorine sanitizing solution used was at 0.0 ppm.
Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F. - 4-602.13 - The nonfood contact surface of the drawer holding utensils had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-501.12A - Repeat Wall with black algae build-up around the dishmachine and was noted in need of cleaning. Handles of refrigeration doors under the grill are dirty and areas under the drawer handles. Floor under dishmachine is dirty. Floors dirty throughout the facility.
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.
June 24, 2008 (Routine)
Violations:
- 3-305.11A2 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination in dry storage and walk-in refrigerator.
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 6-501.12A - Repeat Walls and sides of equipment were noted in need of cleaning. Ceiling panels are badly stained.
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.
March 13, 2008 (Routine)
Violations:
- 3-302.11A1 - Critical Repeat Raw animal food (raw eggs) stored over ready-to-eat (RTE) food (baked potatoes) in the refrigeration unit.
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. - 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the chest freezer.
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. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. fanguards in the True 2-door upright cooler.2. interior of the ice machine.
Clean and sanitize these surfaces for food contact. - 4-903.11A3 - Clean trays were found not stored 6 inches above the floor next to Traulsen cooler.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 6-501.11 - Observed floor tiles damaged in the bathroom hallway.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Discussed report with the manager.
July 16, 2007 (Routine)
Violations:
- 3-501.17A - Critical The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. - 4-501.11B - The door/seal/gasket of the Norlake is damaged.
Repair or replace the gaskets in accordance with the manufacturer's specifications. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1.Wooden prep table.2. Can opener
Clean and sanitize these surfaces for food contact. - 4-602.13 - Repeat The nonfood contact surface of the unit gaskets had accumulations of grime and debris.1. Norlake units
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. - 6-501.11 - The dry storage ceiling is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12A - Repeat The whole kitchen was 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.
February 27, 2007 (Routine)
Violations:
- 3-307.11 - Corrected During Inspection One salad stacked o top of another without being covered.
Protect food from miscellaneous sources of contamination. - 6-501.12A - Repeat Wall by the mop sink is moldy and was 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.
November 06, 2006 (Routine)
Violations:
- 4-501.11A - Repeat Under the counter refrigeration unit was observed in a state of disrepair and damaged.
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. - 4-602.13 - Repeat The nonfood contact surface of the sides of equipment and had accumulations of grime and debris. Exterior of the bin containers are dirty. Ice build-up around the door of the walk-in freezer.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-501.111D - Harborage conditions exist. Evidence of active rodent infestation.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Do not use the under counter refrigeration unit until temperature is adjusted to 36-38F in order to hold foods at 41F.
July 28, 2006 (Routine)
Violations:
- 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.16A2 - Corrected During Inspection Critical Repeat Milk @ 53F.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. - 4-501.11A - Repeat Drawer refrigeration and prep refrigeration unit was observed in a state of disrepair and damaged. Dairy/beer cooler not holding potentially hazardous foods @ 41F or below.
Repair the the above refrigeration units 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. - 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: no chlorine in final rinse of the dishmachine. Algae build-up on the roof of the ice machine.
Clean and sanitize these surfaces for food contact. - 4-602.13 - The nonfood contact surface of the container lids and the walk-in door on both sides had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-205.11A - Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 6-501.12A - Ceiling panels were noted in need of cleaning. Mop sink walls and area around the mop sink is excessively dirty. All the doors in the facility are in need of being cleaned.
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.
April 11, 2006 (Routine)
Violations:
- 3-302.11A4 - Corrected During Inspection Critical Containers on top of washed lettuces.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 4-501.11B - Repeat Walk-in door and gaskets on reach-in refrigeration units were in disrepair..
Repair or replace the door and gaskets in accordance with the manufacturer's specifications. - 4-602.13 - Repeat The nonfood contact surface of the exterior and sides of equipment, gaskets and handles of all equipment had accumulations of grime and debris. Lip of ice machine with rust deposits.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-205.11A - Repeat The handwashing facility located at the KITCHEN is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 6-501.11 - 2 drain plugs are missing at the 3 compartment sink.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
December 22, 2005 (Routine)
Violations:
- 3-301.11B - 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. - 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Employee wearing wiping cloths.
Ensure cloths used for wiping food spills are not used for any other purpose. - 3-304.14B2 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination. Food on the walk-in refrigerator and freezer floor.
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 3-501.16A1 - Corrected During Inspection Critical Sausages @ 117F held on the side of an unheated grill.
Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. - 3-501.16A2 - Corrected During Inspection Critical Burger@ 56F, ham @ 54F in the drawer refrigeration unit under the grill area. (discarded)
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. - 4-501.11A - Under grill drawer refrigeration units were observed in a state of disrepair and damaged.
Repair the units 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. - 4-501.11B - Walk-in freezer door is in disrepair.
Repair or replace the door in accordance with the manufacturer's specifications. - 4-602.13 - Repeat The nonfood contact surface of the sides of the equipment and lip of ice machine had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-205.11A - Corrected During Inspection Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
September 15, 2005 (Routine)
Violations:
- 4-501.11A - Corrected During Inspection Sandwich prep unit was observed in a state of disrepair and damaged.
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. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener and attachment.
Clean and sanitize these surfaces for food contact. - 4-602.13 - Repeat The nonfood contact surfaces of the long tables in the kitchen and rim of the ice machine had accumulations of grime and debris. Gaskets and door handles under grill were dirty.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-205.11A - The handwashing facility located in the klitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 6-501.12A - Repeat Ceiling panels, floor under equipment, walls and bathroom vents were 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.
June 08, 2005 (Routine)
Violations:
- 4-202.16 - The nonfood contact surface of the aluminum foil is not designed or constructed to be easily cleanable. Observed aluminum foild being used as liner inside drawer.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: gaskets at Delfield prep cooler.
Clean and sanitize these surfaces for food contact. - 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: shelving units are rusted in the dry storage area and shelving units in the Walkin cooler are soiled.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-501.11 - Repeat Physical structure is not maintained in good repair: ceiling panels are not intact in the dry storage area (near the ice machine).
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111C - Critical Repeat Observed mice droppings in the back storage area, light shield, near Delfield prep cooler, etc.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment in the back kitchen.
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 - 6-501.12A - Repeat Observed walls in need of cleaning near the mopsink.
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.
March 14, 2005 (Routine)
Violations:
- 3-301.11B - 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. - 3-302.11A1 - Critical Raw animal food (eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
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. - 3-302.11A4 - Critical Unwrapped or uncovered food in the Frigidaire freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment in the back kitchen.
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 - 6-501.16 - Mops and brooms are 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.
Note: Remove unnecessary items from the back kitchen to prevent pest activities.
December 21, 2004 (Routine)
Violations:
- 4-501.11A - Observed rusted shelving units in the dry storage area.
Repair the units 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. - 6-501.111C - Critical Observed mice droppings in the dry storage room.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment in the dry storage room.
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 - 6-501.11 - Repeat Observed ceiling panels damaged in the dry storage area due to a leak.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12A - Repeat Observed mopsink walls 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. - 4-204.112B - Repeat There was no temperature measuring device located in the Delfield 2-door freezer.
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. - 6-202.11A - The light bulbs in the True 2-door cooler were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
September 27, 2004 (Routine)
Violations:
- 6-501.11 - Physical structure is not maintained in good repair:ceiling panels are missing and damaged from a leak in the storage area.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.
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 - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: gaskets at Delfield freezer in the storage area.
Clean and sanitize these surfaces for food contact. - 6-501.12A - Repeat Observed the storage room and floors under the cookline 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. - 6-501.111B - Observed some mice droppings in the back kitchen (near canned goods).
Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris: exterior of food containers.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the Walkin cooler.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
ENsure to cool PHFs before storing in cooling units.
June 29, 2004 (Routine)
Violations:
- 3-305.11A3 - Repeat Food (bag of carrots) stored on the floor and/or food stored less than 6" above the floor in the Walkin cooler.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment in the dry storage area (near the prep freezer).
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 - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. interior panel of the ice machine soiled with mold buildup.2. gaskets of the prep freezer (in the dry storage area) soiled with old buildup.
Clean and sanitize these surfaces for food contact. - 4-204.112B - There was no temperature measuring device located in the prep freezer (in the dry storage area).
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. - 3-501.16A2 - Critical Observed some half-n-halves cold holding at improper temperature.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. CORRECTED.
Thank you so much for the tremendous improvement you've made!
Please renew your CFM card at ORS (703) 533-7600.
6316 Castle Place, Suite 201, Fallls Church, VA 22044
April 20, 2004 (Routine)
Violations:
- 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:shelving rusted in the dry storage room.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-501.111C - Critical Repeat Observed a live mouse trapped in the dry storage room.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food (bacon) 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. CORRECTED. - 6-501.12A - Repeat Physical structure was noted in need of cleaning: ceiling panels and floors.
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. - 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the Walkin cooler.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 6-501.112 - Repeat Observed mice droppings in the dry storage room.
Clean up the mice droppings and monitor mice activities on a daily basis. - 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment in the dry storage room.
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 - 4-202.16 - The nonfood contact surface of the milkcrates 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.
1. Pest control treatment is conducted on a weekly basis. Monitor pest activities by cleaning the facility thoroughly. Eliminate mice dropping on a daily basis. Eliminate unnecessary items from the premises.
2. Consulted with Supervisor Frank Dickman on the condition of the establishment.
February 02, 2004 (Routine)
Violations:
- 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
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. - 4-903.11B2 - Repeat Clean plates were observed stored uncovered or with the food contact surface facing upward at the main prep stations.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 6-501.12A - Repeat Physical structure was noted in need of cleaning: floors under counters and cookline. Ceiling panels in the food preparation area.
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. - 6-501.111C - Critical Repeat Observed old/new mice droppings in the dry storage area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. See comments at the end of this report for more detailed corrective actions. - 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots, pans, skillets, etc.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-501.11B - Repeat The door gaskets of Superior upright cooler and sandwich prep cooler torn.
Repair or replace the gaskets in accordance with the manufacturer's specifications. - 6-501.112 - Repeat Observed old mice droppings in the dry storage area.
Remove old droppings from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests. - 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris: fanguards in the Walkin cooler and the exterior of the microwave.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-501.11 - Repeat Physical structure is not maintained in good repair: observed holes/gap on the wall in the dry storage area. Floors inside the Walkin cooler needs repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
The establishment has worked towards eliminating roach activities in the facility. Upon today's inspection, I did not observe any roach activities. Thank you very much for your efforts.
However, I did observe evidence of rodent activities in the dry storage area. To monitor mice activities more effectively, please follow the guidelines:
1. Eliminate old/new droppings and remove any unnecessary items (coffee machine, cashier, cans of paint, etc.) from the premises as well as clean the facility more thoroughly. Elevate any items off the floor to allow easy cleaning of the facility, to prevent rodent activity, and ultimately to tackle problematic areas by observing fresh droppings in the morning.
2. Seal any holes/gaps (the owner has been working on this issue) and align ceiling panels properly to prevent rodent entry into the establishment.
3. Conduct pest control treatment more frequently if needed. (The owner has shown me pest control reports for the last several months. Improvement noted in the reports.)
4. Please give me a call if you have any questions. (Refer to my business card.)
November 24, 2003 (Routine)
Violations:
- 4-901.11A - Cleaned and sanitized cupts were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. - 4-501.114A - Critical The chlorine sanitizing solution used was at 0-10 ppm.
Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F. - 6-501.111C - Critical 1. Observed several live baby roaches in the food preparation area and in the dry storage area.2. Observed mice droppings in the dry storage area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 4-903.11B2 - Repeat Clean plates were observed stored uncovered or with the food contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 6-501.12A - Repeat Physical structure was noted in need of cleaning: ceilings, walls, and floors. Whole physical facility was observed 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. - 3-304.14B2 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 6-501.11 - Repeat Physical structure is not maintained in good repair:Walls have holes and crevices. Caulking needed.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots and metal sheets.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 7-102.11 - Critical Observed a spray bottle with liquid unlabeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw eggs stored on top of cooked potatoes.
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. - 3-501.15A - The methods used for cooling were not adequate: cooked potatoes and other cooked items inside cooling units.
Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezer). - 4-501.11B - Repeat Observed door gaskets of the Superior upright cooler torn.
Repair or replace the gaskets in accordance with the manufacturer's specifications. - 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: fanguards in the Walkin cooler.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-501.112 - Many dead bugs found in the light shields.
Remove dead or trapped birds, insects, rodents, and other pests from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests.
Reminders:
1. Handwashing and proper handling of foods.
2. Despite recent pest control treatments (according to the owner, invoice/reports unavailable), the facility has evidence of roach activities. Eliminate harborage conditions for pest activities. Organize and clean the facility.
3. Ensure proper cooling methods for potentially hazardous foods.
September 11, 2003 (Routine)
Violations:
- 6-301.14 - Repeat No signs or posters are provided at hand sinks in the kitchen and bar area reminding employees to wash their hands frequently.
Post signs that simply state "employees shall wash their hands before returning to work." - 3-301.11B - 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. CORRECTED. - 4-903.11B2 - Repeat Clean dish ware on open shelves were observed stored uncovered or with the food contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 4-204.112B - Repeat There was no temperature measuring device located in the chest freezer.
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. CORRECTED. - 3-304.12A - Repeat In-use utensils improperly stored between use. Observed cooking tongs hanging from oven door handles.
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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7). - 3-302.11A1 - Repeat Raw animal food stored over ready-to-eat (RTE) food in the Superior 2-door upright refrigeration unit in the kitchen.
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. - 6-501.12A - Repeat Walls in the storage area was 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. I recommend repainting the storage room walls. (NOTE: Management stated he has all the materials to repaint the walls but his maintenance person to do the work did not show). - 6-501.11 - Repeat Ceiling panels in the storage area are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-501.11A - Repeat Walk-in refrigerator flooring was observed in a state of disrepair and damaged.
Repair the walk-in refrigerator floor 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. - 4-904.11A - Repeat Coffee filters at the coffee station were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store coffee filters in a closed container to prevent contamination prior to use. - 6-202.11A - The light bulbs at the cofffee station were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected. I recommend providing teflon coated light bulbs in the decorative light fixtures. - 4-501.11B - The door gaskets are torn on the following units: 1. Norlake 2-door reach-in refrigerator, 2. Superior 2-door upright refrigerator, 3. walk-in freezer, 4. under grill refrigeration unit.
Repair or replace the gaskets in accordance with the manufacturer's specifications. (NOTE: Management did try to repair the gaskets but they were still torn).
Reminders: 1. Employee hand washing and using utensils and/or gloves to handle all ready to eat foods. 2. Date marking ready to eat, potentially hazardous food items if not consumed within 24 hours. 3. Inspecting canned food items upon receipt and returning any that are damaged. 4. Eventual replacement of rusted equipment, storage racks, and shelves seen in the kitchen and walk-in units and repair to door and lid handles where missing.
June 30, 2003 (Routine)
Violations:
- 4-501.11B - Repeat Torn/damaged door gaskets seen on the following units: 1. Norlake 2-door reach-in refrigerator, 2. Superior upright 2-door refrigerator, 3. under the grill 3-door/drawer refrigerator, 4. Delfield 2-door freezer, 5. walk-in freezer.
Measure and order new door gaskets to maintain good repair and condition to all equipment components. - 4-501.11A - The following equipment and/or components found to be in disrepair: 1. missing door handle on the Norlake 2-door refrigerator, 2. lid damage on the interior of the chest freezer, 3. rusted shelving inside the walk-in refrigerator, 4. rusted flooring inside the walk-in refrigerator, 5. rusted galvanized steel shelving unit under the prep. table in the kitchen.
Eventual repair and/or replace the items listed to maintain good repair and condition to all equipment and components. - 4-903.11B2 - Clean dish ware (plates, etc.) on open shelving units in the kitchen were observed stored uncovered or with the food contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3-501.17A - Critical Repeat In conjunction with 3-501.17B: The prepared, refrigerated RTE sliced deli meats, sliced cheeses, tuna, egg, chicken salads, cole slaw, potato and pasta salads and the opened containers of commercially processed foods such as salad dressing and mayonnaise held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. - 6-301.14 - Repeat No signs or posters are provided at hand sinks.
Provide signage reminding employee's to wash their hands often. Simple wording of "employee's shall wash their hands before returning to work" is acceptable. - 4-204.112B - There was no temperature measuring device located in the chest freezer and bar refrigeration units.
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. - 3-304.12A - Repeat In-use utensils improperly stored between use. Observed cooking tongs hanging from the oven door handle.
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 storage container. 3) Under running water. 4) In a clean, dry container. 5) In an approved holster. - 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. metal sheet trays.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed wait staff handling cooked breads such as toast, toasted english muffins, etc. 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. - 6-501.11 - Storage area ceiling panels are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12A - Storage area walls was 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 is recommended. - 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed a pot of potatoes on the floor in the storage area. Observed buckets of pickles on the floor in the walk-in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. exteriors of food bins for corn meal and flour, 2. exteriors of utensil drawers in the kitchen.
Maintain nonfood-contact surfaces of equipment clean. - 4-502.13A1 - Repeat Manufacturer containers and glass jars were observed reused for the storage of other food products.
Discontinue the reuse of single-use containers, buckets, and jars other food storage (dry or wet foods). Continue to provide approved reusable food storage containers designed for your food storage needs.
Reminders: 1. Employee hand washing and proper handling of food. No bare hand contact on ready to eat foods. 2. Date marking all ready to eat, potentially hazardous food items. 3. Proper cooling methods for cooked foods like boiled potatoes and other breakfast foods to be saved for the next day.
April 22, 2003 (Routine)
Violations:
- 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
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 no temperature measuring device located in the following units: 1. Norlake 2-door sandwich prep. refrigerator, 2. chest freezer.
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. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. slicer, 2. can opener, blade, and housing, 3. inside refrigerators and freezers including door gaskets, shelves, floors, and walls, 4. inside utensil storage drawers.
Clean and sanitize these surfaces for food contact. - 4-501.11B - Torn/damaged door gaskets on the following units: 1. Norlake 2-door sandwich prep. refrigerator (right door), 2. Superior 2-door refrigerator.
Measure and order new door gaskets to maintain good repair and condition to equipment components. - 3-501.17A - Critical The prepared, refrigerated RTE tuna, chicken, egg, pasta, potato, etc. salads held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. - 4-601.11C - In conjunction with 4-602.13: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. galvanized steel storage unit, 2. exteriors of equipment including all stainless steel surfaces like door handles on refrigerators, ovens, grills, deep fat fryers, shelving units, etc.
Maintain nonfood-contact surfaces of equipment clean. - 4-502.13A1 - Manufacturer containers and jars were observed reused for the storage of other foods.
Discontinue the reuse of single-use containers and jars for any other food storage. Provide approved reusable food storage containers designed for your food storage needs. - 3-304.12A - In-use utensils improperly stored between use. (i.e. cooking tongs hanging from oven door handles).
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 storage container. 3) In a clean, dry container. - 3-302.11A1 - Raw animal food such as shelled eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods like beef, poultry, seafood, pork, and shelled eggs during storage, preparation, holding, and display from raw RTE food including vegetables and cooked RTE food to prevent possible cross contamination. Reorganize the refrigerators. - 3-501.16A1 - Critical In conjunction with 3-403.11: Chicken noodle soup and cooked green peas found sitting on the steam table but not being properly hot held at 140F or above.
After speaking with the manager, the foods were removed from the refrigerator and placed on the steam table (not turned on) before properly reheating the foods on the gas range. I suggested that they not pull the foods from the refrigerator until ready to reheat on the gas range to 165F before hot holding on the steam table at 140F or above. - 4-904.11A - Coffee filters were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store coffee filters in their original plastic sleeve while on display or inside a plastic food container with lid to prevent contamination prior to use. - 3-301.11B - Critical In conjunction with 2-301.11: Employees observed handling ready-to-eat (RTE) food with their bare hands and I did not observe any employee's wash their hands during the inspection.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. In addition, employee's shall be properly washing their hands at the hand sink using warm water and soap to help prevent possible foodborne illness.
January 22, 2003 (Routine)
Violations:
- 3-302.12 - Unlabeled food containers.
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. - 3-305.11A1 - Food stored in a commonly wet or soiled location.
Protect food from contamination by storing the food in a clean and dry location. - 4-501.12 - The cutting board(s) along the @LOCATION@ 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 . - 4-202.16 - The nonfood contact surface of the @EUIPMENT@ 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. - 4-602.13 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-501.12A - @Physical structure@ in the @Location@ was 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 - 6-501.110A - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 6-501.16 - Mops and brooms are 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.
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