August 11, 2009 (Routine)

March 06, 2009 (Routine)

• 4-602.13 - Repeat Edges of storage shelves have accumulation of hand soil.
  Clean the shelving.
• 43.1-3-4(a)-(h) - Critical 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.
• 6-202.13(B)(1)-(2) - The cover lens for the bug light is damaged and ajar.
  Replace and reinstall the lens for the light.

September 05, 2008 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical hot dogs unwrapped in storage
  keep the covers on the hot dog containers
• 3-501.16(A)(1) - Corrected During Inspection Critical hot dogs on roller grill hot holding at improper temperatures.
  keep the hot dogs at 135f or over
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical salads and sandwiches in open display refrigerator cold holding at improper temperatures.
  keep all potentially hazardous foods at 41f or lowerCFM moved food; store manager requsted adjustment of unit
• 4-204.112(B) - There was no temperature measuring device located in the refrigerator holding hot dogs
  Cold or hot holding equipment for the storage of potentially hazardous foods must have a thermometer
• 4-602.12(B) - Corrected During Inspection The microwave oven is observed soiled.
  The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) 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.
• 8-304.11(A) - Corrected During Inspection The current permit is not posted
  post the permit

March 04, 2008 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food containers of salt
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly
• 4-501.11(A) - the Beverage Air undercounter freezer is not working.
  repair or remove the freezer
• 4-602.13 - Corrected During Inspection soda dispener machine is sticky
  clean the nonfood contact surfaces

September 25, 2007 (Follow-up)

August 31, 2007 (Routine)

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-304.14(B)(1) - Corrected During Inspection wiping cloths in weak solution
  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) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sandwich in display case (case at 46f)
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.Employee moved sandiwches and salads
• 4-204.112(B) - no thermometer in the Randell hot dog refrigerator
  provide a thermometer to this; required in hot and cold holding for phfs.
• 4-501.11(A) - the display refrigerator is holding foods at 50f
  do not use the refrigerator to store foods until it can hold them at 41f or below
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: used knife with food debris on it returned to knife rack
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 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 actionNote: one of the other manager's CFM card will expire soon; a test will be required for renewal..
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the rear and the one at the front were both blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - there is no hot water at the prep sink
  repair the sink to provide hot water

March 27, 2007 (Routine)

• 4-204.112(A) - I could not locate a thermometer in the unit holdng hot dogs. I believe it was in the back of the refrigerator
  All refrigerators holding potentially hazardous foods must have a thermometer, located in the front of the unit where it can easily be seen
• 4-601.11(C) - beverage dispenser was sticky; the metal shelving next to the popcorn was dusty
  clean these
• 8-304.11(A) - The current permit is not posted i
  post the 2007 Health Department permit

August 10, 2006 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the front freezer
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) items for pizzas in the refrigeration unit are not properly dated for disposition. They are labeled but incorrectly
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-501.11A - Randell two door undercounter refrigerator in front area is not working (manager has requested repairs)
  Repair the r efrigeratorto restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - There is a very small drip at the drain pipe from the middle sink at three vat sink; knob missing from the control of the Vollrath (marinara) steamer;
  Repair or replace the above
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: rectangular pizza pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: basil shakers; cooking oil in pump container; gaskets of pizza prep ref.; interior of door to dishwashing machine; freezer in front area needs defrosting; soda dispenser machine;.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.11B - The handwash station at the front area is being used for purposes other than washing hands.(employee rinsing wiping cloth in the sink)
  The handwash facility identified above is to be used for washing hands only.
• 6-301.13 - Handwashing soap is installed at the food preparation sink.
  Remove handwashing aids and devices from the food preparation sink.

February 17, 2006 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Observed raw shell eggs stored over ready-to-eat (RTE) food in the Randell refrigeration unit. NOTE: The CFM reported that eggs are not offered on the menu and that an employee likely stored the ggs in the Randell RI.
  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.
• 3-501.17C - Corrected During Inspection Critical Observed ready-to-eat (RTE) commercially processed foods in the refrigeration units improperly dated for disposition after opening. Observed an unmarked container of hot dogs and a container of hot dogs marked with a January sticker stored in the Randell RI. Observed an unmarked container of pepperoni and a container of chiken marked with a March sticker stored in the Traulsen pizza prep RI. NOTE: Some foods in the Traulsen pizza prep RI were observed properly datemarked.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

February 17, 2006 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Observed raw shell eggs stored over ready-to-eat (RTE) food in the Randell refrigeration unit. NOTE: The CFM reported that eggs are not offered on the menu and that an employee likely stored the ggs in the Randell RI.
  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.
• 3-501.17C - Corrected During Inspection Critical Observed ready-to-eat (RTE) commercially processed foods in the refrigeration units improperly dated for disposition after opening. Observed an unmarked container of hot dogs and a container of hot dogs marked with a January sticker stored in the Randell RI. Observed an unmarked container of pepperoni and a container of chiken marked with a March sticker stored in the Traulsen pizza prep RI. NOTE: Some foods in the Traulsen pizza prep RI were observed properly datemarked.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

September 13, 2005 (Routine)

• 4-204.112B - Repeat There was no temperature measuring device located in the following units:1. Taco Bell Reach-In (CFM noted that thermostat records temperature of top prep box not reach-in itself)2. Randell Reach-In
  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.
• 4-502.11C - The ambient air temperature gauge on theTaco Bell Reach-In is not in good repair and/ or not accurate in the range of use. The gauge is reporting that the unit is 52F.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.

April 01, 2005 (Routine)

• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: utensil containers in dry storage area parrell to the 3-vat sink.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11B - Corrected During Inspection Repeat Clean single service container were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-3-1A - Critical Permit to operate was not posted in a conspicuous location.
  Keep permit posted in a place that is visible to the public at all times.

October 15, 2003 (Routine)

• 4-903.11B - Observed single-service facing upward.
  Store single-service face down to prevent contamination.
• 3-501.16A - Critical Pizza hot holding at improper temperatures.
  CORRECTED DURING INSPECTION--Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 43.1-3-3A - Critical Certified Food Manager passed ServSafe certification, but no Certified Food Manager photo ID from Experior.
  Provide photo ID from Experior within 48 hours.
• 3-501.17C - Critical The ready-to-eat (RTE) chicken in the Traulsen refrigeration unit was not properly dated for disposition. Also, the salsa in the Beverage Air refrigerator was observed without date mark.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-302.12 - Unlabeled food containers observed at the pizza prep area.
  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.
• 3-307.11 - Observed single-service lids stored on counter top beside cash register.
  CORRECTED DURING INSPECTION--Provide plate or other washable, or disposable container to store lids and single-service items. Protect food from miscellaneous sources of contamination.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: scissors.
  CORRECTED DURING INSPECTION--Clean and sanitize these surfaces for food contact.
• 6-301.12A - Observed that no paper towels were available for handsink at front area hand sink .
  CORRECTED DURING INSPECTION--Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-602.13 - The nonfood contact surface of the top of the coffee maker had accumulations of dust.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-305.11B - Observed personal clothing items on clean dish storage shelves. Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  CORRECTED DURING INSPECTION--Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-501.113B - Brooms were observed leaning between wall and refrigerator.
  Store mops and brooms in separate broom/mop closet, and store wet mops face upward.
• 4-204.112B - There was no temperature measuring device located in the Randell refrigerator.
  CORRECTED DURING INSPECTION--Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 6-501.11 - Observed ceiling tile missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 05, 2003 (Pre-Opening)