Taste of Morocco, 3211 Washington Blvd, Arlington, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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August 21, 2009 | Critical Procedures | 2 | 0 | Details / Comments |
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March 20, 2009 | Routine | 5 | 7 | Details / Comments |
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December 19, 2008 | Critical Procedures | 1 | 1 | Details / Comments |
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August 15, 2008 | Routine | 3 | 6 | Details / Comments |
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December 11, 2007 | Critical Procedures | 3 | 0 | Details / Comments |
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April 17, 2007 | Routine | 2 | 6 | Details / Comments |
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October 11, 2006 | Routine | 1 | 7 | Details / Comments |
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April 19, 2006 | Routine | 4 | 13 | Details / Comments |
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September 22, 2005 | Routine | 2 | 11 | Details / Comments |
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September 22, 2005 | Routine | 2 | 11 | Details / Comments |
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February 01, 2005 | Routine | 1 | 8 | Details / Comments |
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February 01, 2005 | Routine | 1 | 8 | Details / Comments |
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September 21, 2004 | Routine | 2 | 9 | Details / Comments |
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September 21, 2004 | Routine | 2 | 9 | Details / Comments |
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April 22, 2004 | Routine | 0 | 6 | Details / Comments |
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April 22, 2004 | Routine | 0 | 6 | Details / Comments |
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November 13, 2003 | Routine | 6 | 15 | Details / Comments |
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November 13, 2003 | Routine | 6 | 15 | Details / Comments |
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January 30, 2003 | Routine | 0 | 6 | Details / Comments |
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January 30, 2003 | Routine | 0 | 6 | Details / Comments |
August 21, 2009 (Critical Procedures)
Violations:
- 3-501.14A - Corrected During Inspection Critical Repeat Chick pea soup (tomatoes, rice, chick peas) was not cooled within 6 hours from 57°C (135°F) to 5°C (41°F) or less.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. - 3-501.16A2 - Critical Cooked eggplant and cooked carrots cold holding at the improper temperature of 51-52°F in the smaller cook's prep refrigerator; shredded chicken 46°F in "True" 1-door refrigerator, cooked carrots and potatoes in sliding glass door refrigerator at 45°F.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
1. Wiping cloth sanitizer strength below <50 ppm.
2. Wooden spoons in back storage room shall be removed from the facility.
3. Make visible the employee health policy on your bulletin.
March 20, 2009 (Routine)
Violations:
- 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of symptoms associated with big fives (i.e. Salmonella, Shigella, Hepatitis A, E. coli and Norovirus) diseases that are transmissible through food.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food. - 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands. - 2-401.11 - Corrected During Inspection Critical An open beverage container (a coffee cup)and/or a closed beverage container (a bottle of drinking water) not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
(CORRECTED DURING INSPECTION)A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. - 3-302.12 - Containers of sugar is not identified with the common name of the food.
Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning. - 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily in the bar area.
Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit. - 3-501.14A - Critical Repeat Boiled rice (in B), cooked lamb (in C) and lentils (C) not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. - 4-101.19A - Critical Repeat Wooden serving spoons are used as a food contact surface.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. - 4-201.11 - Repeat Following equipment are not designed and constructed to be durable:1. Chest freezer2. Blender3. Can opener
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use. - 4-202.16 - Repeat The nonfood-contact surface of the milk crates and containers used to store semolina with broken lids are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean. - 4-602.13 - The nonfood-contact surface of the small cook's prep refrigerator (B), Cheset freezer, dish racks, other cooking utensils/pots, and upright oven are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. - 5-205.11 - The handwashing sink located in bar area is blocked by cart and not accessible at all times for employee use.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. - 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents.The back exit door is not self-closing and tight-fitting.
Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
Joint inspection with MA - MA leading.
December 19, 2008 (Critical Procedures)
Violations:
- 3-501.14A - Corrected During Inspection Critical Repeat Vegetable soup in large covered pots were not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. - 4-101.19A - Wooden serving spoons are used as a food contact surface.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
1. Post Employee Health Policy.
2. Eliminate German cockroach harborage [live ones observed at bar handsink by electrical cord strip.
3. Make the bar handsink more accessible and provide papertowels at this location.
August 15, 2008 (Routine)
Violations:
- 2-102.11C - Critical Repeat The CFM was unable to identify the Big Five foodborne illnesses.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair. - 3-304.12 - Serving spoons observed stored in 76F water on counter by stove.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). - 3-501.14A - Critical Cooked whole chicken and cooked lamb was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.>Monitor cooling temperature on all large foods to ensure it meets the time above. Any foods not falling within this time should be discard immediately.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. - 3-501.16A2 - Critical The following foods were observed cold holding at the improper temperature:1. Cooked olive mixture at 49F2. Cooked chickpeas at 46F>Both items moved to True 2-dr refrig in back
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-201.11 - Repeat The homestandard chest freezer is not designed and constructed to be durable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use. - 4-202.16 - Repeat The nonfood-contact surface of the milk crate is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean. - 4-602.11E - 1. The chest freezer was observed in need of defrosting and cleaning.2. The upright freezer (bottom panel) was observed in need of cleaning.
Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment. - 6-202.11 - The light bulbs in the dry storage area is not shielded, coated, or otherwise 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. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break. - 6-303.11 - A light tube was missing from the hallway light where the freezer and refrigeration units are housed.
The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
Last pest control conducted on 07/08/08, conducted monthly.
December 11, 2007 (Critical Procedures)
Violations:
- 2-102.11C - Critical CFM unaware of "big five " reportable diseases.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (PHF) [time/temperature control for safety food (TCS)] and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for the safe cooking of PHF (TCS) including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of PHF (TCS); (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair; (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation; (10) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (15) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the food establishment; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority; and (17) Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. - 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Eggs stored above other food items (must be stored on bottom).
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-304.11 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils. Food placed on dirty utensil drainboard.
Use only cleaned and sanitized utensils or equipment during food preparation.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
April 17, 2007 (Routine)
Violations:
- 3-501.14 - Corrected During Inspection Critical Large pan of soup, prepared the previous day, observed at a temperature of 87oF.
- 4-201.11 - Repeat The home standard chest freezer is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-202.16 - The nonfood contact surface of the milk crate in the dish washing area is not designed or constructed to be easily cleanable.
Alter or replace this item to provide an approved surface that is free of unnecessary ledges, projections, and crevices that provides at least a 6" elevation. - 4-501.11 - Repeat The lid of the home standard chest freezer was observed damaged.
Repair the equipment 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 5-205.11 - Corrected During Inspection The handwashing facility located at the bar 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. - 6-202.11 - Corrected During Inspection One lightbulb in the kitchen was 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 against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-501.11 - Repeat Several floor tiles in the kitchen were observed damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111C - Critical Methods are not being used to control pests. Live roaches and a fruit fly were observed in the kitchen.
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.
Orkin pest control. Last visit on 3/30/07 according to invoice.
October 11, 2006 (Routine)
Violations:
- 3-304.14 - Repeat 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. - 3-501.17 - Critical Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant that was opened and held for more than 24 hours, was not clearly marked at the time the original container was opened in the food establishment.
Except as specified in paragraphs (D)-(F) [(D) A date marking system that meets the criteria may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date or day of preparation, with a procedure to discard the food or on before the last date of day by which the food must be consumed on the premises, sold, or discarded within 7 days; (3) Marking the date or day the original container is opened in s food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold or discarded within 7 days; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. (E) Does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request. (F) Foods prepared and packaged by a food processing plant inspected by a regulatory authority: (1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing , or holding human food; (2) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (5) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods; (6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami that are not labeled "Keep Refrigerated" as specified in 9 CFR 317 Labeling, marking devices, and containers, and which retain the original casing on the product; and (7) Shelf stable salt-cured products such as prosciutto and Parma (ham) that are not labelled "Keep Refrigerated" as specified in 9 CFR 317 Labeling, marking devices, and containers.] of this section, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date based on food safety. - 4-201.11 - The chest freezer is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-501.11 - Repeat The home made chest freezer lid is damaged.
Repair the equipment 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-601.11 - Corrected During Inspection Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 5-205.15B - Repeat The bar hand sink has the cold water knob damaged.
Repair the plumbing fixtures so that they are in good operating condition. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents, there is a gap on the bottom of the back screen door.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-501.11 - Repeat Damaged floor tiles throughout the kitchen floor.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
April 19, 2006 (Routine)
Violations:
- 2-102.11 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage: 41°F or below, (2) Hot holding: 140°F or above, (3) Cooling: 140-70°F within 2 hrs., 70-41°F within 4 hrs., and (4) Reheating: 165°F within 2 hrs.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled. - 2-102.11 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.(1) 145°F or above for 15 seconds for (a) raw shell eggs for immediate service (b) fish, meat, and pork including game animals(2) 155°F or above for 15 seconds for (a) ratite, and injected meats (b) comminuted fish, meat, game animals and raw eggs(3) 165°F or above for 15 seconds for (a) poultry, wild game animals (b) stuffed fish, meat, pasta, poultry, ratites, or stuffing containing fish, meat, poultry, or ratites - 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use [ice machine handle in ice].
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 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-304.14 - Wiping cloths improperly stored between use on the counter.
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. - 3-501.16A2 - Critical Chicken and hummus in the small cook's prep refrigerator cold holding at 50oF and 49oF . Cooked vegetables and rice cold holding at 49oF and 51oF in the cook's prep refrigerator. Sallo cold holding at 46oF in the "True" sliding door refrigerator. Lamb cold holding at 43oF in the "Mistic" refrigerator.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-101.19A - Wooden soup spoons are used as a food contact surface for the customers.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. - 4-203.12 - The ambient (air) temperature measuring device(Fahrenheit) located in the "Mistic" 1-door refrigerator and the small cook's prep refrigerator are not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 4-501.11 - The mechanical vent in the women's rest-room, the cook's prep refrigerator, and the "True" sliding door refrigerator were observed in a state of disrepair and damaged.
Repair the equipment 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-602.13 - The nonfood contact surface of the shelf under the steamtable and inside the small cook's prep refrigerator 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. - 4-903.11 - Equipment was found not stored 6 inches above the floor in the storage room.
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. - 5-205.15B - Corrected During Inspection Critical The sink basins at the bar are not draining.
Plumbing systems and components shall be maintained in good repair. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents (There is an air gap under the back screen door).
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-303.11 - Inadequate light was noted in the kitchen hood ventilation system.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-303.11 - Repeat Inadequate light was noted in the "True" sliding door refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 6-501.11 - There is loose cove base under the bar 3-part sink.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111 - Repeat Harborage conditions exist [Some roaches were observed at the bar].
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (unused blender/mixers, microwave, etc.).
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 and rodents. - 6-501.12 - The floor under the ice machine in the barwas 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 should be established and followed to maintain the facility in a clean and sanitary manner. - 9.2-3.3 - Critical There is no Northern Virginia Certified Food Manager on duty.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
September 22, 2005 (Routine)
Violations:
- 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use [improper scoop in the semolina].
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 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 4-204.112 - Repeat There was no temperature measuring device located in the chest freezer and the thermometer in the "Artic Air" freezer is broken.
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. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: there is standing water inside the bar refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 5-205.11 - Corrected During Inspection The handwashing facility located at the bar [wine bottles inside] 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. - 5-501.17 - Repeat There is no cover to the women's refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 6-202.11 - The light bulb in the "True" 2-dr refrigerator is 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 against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents [The back screen door has an air gap along the bottom of the door].
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees [missing at the bar].
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-303.11 - Inadequate light was noted in the dish washing area and in the "True" sliding door refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 6-501.11 - There is a broken floor tile in the women's rest-room. There are some small holes in the kitchen walls.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111 - Critical Harborage conditions exist. Dead roaches were observed at the bar. A live roach was observed on a kitchen counter and under a pot lid knob. Roach droppings were observed on the wall in-between the kitchen and the back storage area [Orkin last serviced the facility on 9/6/05 for roaches; this is a monthly service].
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.16 - Corrected During Inspection 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. - 7-202.11 - Critical "CVS" ant & roach spray can was found in the establishment on the shelving by the back door which are not required for the maintenance and operation of the food establishment.
Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.
September 22, 2005 (Routine)
Violations:
- 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use [improper scoop in the semolina].
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 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 4-204.112 - Repeat There was no temperature measuring device located in the chest freezer and the thermometer in the "Artic Air" freezer is broken.
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. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: there is standing water inside the bar refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 5-205.11 - Corrected During Inspection The handwashing facility located at the bar [wine bottles inside] 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. - 5-501.17 - Repeat There is no cover to the women's refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 6-202.11 - The light bulb in the "True" 2-dr refrigerator is 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 against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents [The back screen door has an air gap along the bottom of the door].
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees [missing at the bar].
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-303.11 - Inadequate light was noted in the dish washing area and in the "True" sliding door refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 6-501.11 - There is a broken floor tile in the women's rest-room. There are some small holes in the kitchen walls.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111 - Critical Harborage conditions exist. Dead roaches were observed at the bar. A live roach was observed on a kitchen counter and under a pot lid knob. Roach droppings were observed on the wall in-between the kitchen and the back storage area [Orkin last serviced the facility on 9/6/05 for roaches; this is a monthly service].
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.16 - Corrected During Inspection 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. - 7-202.11 - Critical "CVS" ant & roach spray can was found in the establishment on the shelving by the back door which are not required for the maintenance and operation of the food establishment.
Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.
February 01, 2005 (Routine)
Violations:
- 3-501.17 - Critical Some prepared, refrigerated ready-to-eat food 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. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-101.11 - The food contact surface of the @EQUIPMENT@ is not finished to have a smooth, easily cleanable surface.
Repair or replace the @EQUIPMENT@ so that it is finished to have a smooth, easily cleanable surface. - 4-102.11A2 - Repeat The shopping, "Thank You" bags are being used imparts colors, odors, or tastes to food.
Discontinue use of the shopping bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. - 4-201.11 - Repeat The Sunbeam and two EWave microwaves are not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-204.112 - 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. - 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the stove and pots.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-903.11 - Repeat Dish racks stored on floor by dish machine.
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. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.11 - Repeat The back screen door was in disrepair.Peeling paint on ceiling in storage room.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
February 01, 2005 (Routine)
Violations:
- 3-501.17 - Critical Some prepared, refrigerated ready-to-eat food 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. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-101.11 - The food contact surface of the @EQUIPMENT@ is not finished to have a smooth, easily cleanable surface.
Repair or replace the @EQUIPMENT@ so that it is finished to have a smooth, easily cleanable surface. - 4-102.11A2 - Repeat The shopping, "Thank You" bags are being used imparts colors, odors, or tastes to food.
Discontinue use of the shopping bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. - 4-201.11 - Repeat The Sunbeam and two EWave microwaves are not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-204.112 - 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. - 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the stove and pots.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-903.11 - Repeat Dish racks stored on floor by dish machine.
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. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.11 - Repeat The back screen door was in disrepair.Peeling paint on ceiling in storage room.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
September 21, 2004 (Routine)
Violations:
- 4-602.13 - Repeat The prep table is dirty on the outside.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-201.11 - Repeat The "Sunbeam" microwave oven is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-903.11 - Repeat Dishes racks were found not stored 6 inches above the floor in the dishwashing area.
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. - 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents, air gap at the bottom of the screen door.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-501.11 - Repeat The back screen door panels are in poor repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-602.11 - Critical Repeat The wooden shelve at the back of the kitchen are dirty. The shelve inside of the "True" reach-in are moldy.
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 4-501.11 - The paint of the wooden shelve at the back of the kitchen is peeling off. The dry storage shelve are rusted.
Repair the shelve 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 3-304.11 - Critical The ice scooper handle was stored in the drinking ice.
Use only cleaned and sanitized utensils or equipment during food preparation. - 4-102.11A2 - Repeat The "thank you" plastic bags used imparts colors, odors, or tastes to food.
Discontinue use of the @ITEM@ as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
September 21, 2004 (Routine)
Violations:
- 4-602.13 - Repeat The prep table is dirty on the outside.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-201.11 - Repeat The "Sunbeam" microwave oven is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-903.11 - Repeat Dishes racks were found not stored 6 inches above the floor in the dishwashing area.
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. - 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents, air gap at the bottom of the screen door.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-501.11 - Repeat The back screen door panels are in poor repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-602.11 - Critical Repeat The wooden shelve at the back of the kitchen are dirty. The shelve inside of the "True" reach-in are moldy.
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 4-501.11 - The paint of the wooden shelve at the back of the kitchen is peeling off. The dry storage shelve are rusted.
Repair the shelve 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 3-304.11 - Critical The ice scooper handle was stored in the drinking ice.
Use only cleaned and sanitized utensils or equipment during food preparation. - 4-102.11A2 - Repeat The "thank you" plastic bags used imparts colors, odors, or tastes to food.
Discontinue use of the @ITEM@ as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
April 22, 2004 (Routine)
Violations:
- 4-602.13 - Repeat The nonfood contact surface of the bar counter shelf where the drinks are displayed had accumulations of grime and debris under the plastic cover.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-303.11 - Inadequate light was noted in the sliding glass door refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 6-501.11 - Repeat There is a damaged floor tile in the women's rest-room hallway and in the dry storage room under the shelving rack. There are some damaged wall tiles by the kitchen fire extinhguisher.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-202.11 - Repeat The light bulbs in the "True" 2-door refrigerator, "True" sliding glass door refrigerator, and in the dry storage room were not properly shielded, coated, or shatter-resistant. Plastic end caps are missing for the light shields at the bar over the 3-part sink and one end cap is missing for the shield of the kitchen 3-part sink.
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 against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 4-102.11A2 - The "Thank you" type grocery bag being used to hold some food items (i.e. sliced almonds) imparts colors, odors, or tastes to food.
Discontinue use of this type of plastic bag as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. - 4-201.11 - Repeat The "EWave" microwaves, the "Sunbeam" microwave, the "Hamilton Beach" food processor, the "Sunbeam" blender, and the smoothie maker are not designed and constructed to be durable (They state Household Use Only).
Remove these items from the facility and replace with approved units as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
Next time you print out your menu please remove the word "Homemade" and replace with other wording like home-style or freshly prepared.
April 22, 2004 (Routine)
Violations:
- 4-602.13 - Repeat The nonfood contact surface of the bar counter shelf where the drinks are displayed had accumulations of grime and debris under the plastic cover.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-303.11 - Inadequate light was noted in the sliding glass door refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 6-501.11 - Repeat There is a damaged floor tile in the women's rest-room hallway and in the dry storage room under the shelving rack. There are some damaged wall tiles by the kitchen fire extinhguisher.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-202.11 - Repeat The light bulbs in the "True" 2-door refrigerator, "True" sliding glass door refrigerator, and in the dry storage room were not properly shielded, coated, or shatter-resistant. Plastic end caps are missing for the light shields at the bar over the 3-part sink and one end cap is missing for the shield of the kitchen 3-part sink.
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 against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 4-102.11A2 - The "Thank you" type grocery bag being used to hold some food items (i.e. sliced almonds) imparts colors, odors, or tastes to food.
Discontinue use of this type of plastic bag as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. - 4-201.11 - Repeat The "EWave" microwaves, the "Sunbeam" microwave, the "Hamilton Beach" food processor, the "Sunbeam" blender, and the smoothie maker are not designed and constructed to be durable (They state Household Use Only).
Remove these items from the facility and replace with approved units as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
Next time you print out your menu please remove the word "Homemade" and replace with other wording like home-style or freshly prepared.
November 13, 2003 (Routine)
Violations:
- 4-201.11 - The homestandard Hotpoint microwave is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 3-301.11 - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. An employee was observed dispensing dessert with his bare hands.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. i.e.refrigerators, freezers, bulk containers
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 3-304.14 - 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. - 3-304.13 - Linens and/or napkins were in contact with food.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 4-602.13 - Repeat The nonfood contact surfaces of equipment had accumulations of grime and debris. i.e.shelves, hood filters
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3-304.12 - In-use utensils improperly stored between use. i.e.utensils were stored in standing water
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 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 6-501.11 - Repeat The establishment is not maintained in good repair. Floors and walls were damaged in some areas. i.e.missing floor coving, rough/damaged walls
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-903.11 - Dishracks were found not stored 6 inches above the floor in the kitchen.
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. - 6-303.11 - Repeat The light in the dishwashing area was out.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 5-205.15A - Critical There was a hose coming from the bar (ice machine?) and plumbed through the wall in the kitchen to the floor drain under the three-compartment sink. A recent repair to plumbing system components of the @EQUIPMENT@ is not in accordance with the law.
All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment. - 6-201.12 - Numerous wires and extension cords were in the bar around handsinks.
Utility service lines and pipes shall not be unnecessarily exposed. Contact an electrician to correctly and safely install electrical outlets for your needs. - 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 2-401.11 - Critical The @PERSONNEL@ is 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 and single-use articles. - 2-401.11 - Critical The employees were eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection. - 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 4-101.111 - Repeat The nonfood contact surface of the raw wood in the drystorage room is not nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-803.11 - Soiled linens were found stored in a location(drystorage room) that may contaminate food or food-contact surfaces.
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces. - 4-502.13 - Manufacturer containers were observed reused for the storage of juice.
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. There is no self-closure on the screen door in the back. This door is also damaged and does not fit tightly.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-501.12 - The floor needed cleaning especially in corners and under equipment.
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 should be established and followed to maintain the facility in a clean and sanitary manner. - 4-102.11B2 - The grocery bags used to store food directly in are not clean.
Discontinue use of the @ITEM@ as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. - 3-501.17 - Critical The prepared, refrigerated RTE food (unidentifiable) 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. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
November 13, 2003 (Routine)
Violations:
- 4-201.11 - The homestandard Hotpoint microwave is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 3-301.11 - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. An employee was observed dispensing dessert with his bare hands.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. i.e.refrigerators, freezers, bulk containers
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 3-304.14 - 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. - 3-304.13 - Linens and/or napkins were in contact with food.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 4-602.13 - Repeat The nonfood contact surfaces of equipment had accumulations of grime and debris. i.e.shelves, hood filters
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3-304.12 - In-use utensils improperly stored between use. i.e.utensils were stored in standing water
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 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 6-501.11 - Repeat The establishment is not maintained in good repair. Floors and walls were damaged in some areas. i.e.missing floor coving, rough/damaged walls
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-903.11 - Dishracks were found not stored 6 inches above the floor in the kitchen.
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. - 6-303.11 - Repeat The light in the dishwashing area was out.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 5-205.15A - Critical There was a hose coming from the bar (ice machine?) and plumbed through the wall in the kitchen to the floor drain under the three-compartment sink. A recent repair to plumbing system components of the @EQUIPMENT@ is not in accordance with the law.
All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment. - 6-201.12 - Numerous wires and extension cords were in the bar around handsinks.
Utility service lines and pipes shall not be unnecessarily exposed. Contact an electrician to correctly and safely install electrical outlets for your needs. - 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 2-401.11 - Critical The @PERSONNEL@ is 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 and single-use articles. - 2-401.11 - Critical The employees were eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection. - 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 4-101.111 - Repeat The nonfood contact surface of the raw wood in the drystorage room is not nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-803.11 - Soiled linens were found stored in a location(drystorage room) that may contaminate food or food-contact surfaces.
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces. - 4-502.13 - Manufacturer containers were observed reused for the storage of juice.
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. There is no self-closure on the screen door in the back. This door is also damaged and does not fit tightly.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-501.12 - The floor needed cleaning especially in corners and under equipment.
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 should be established and followed to maintain the facility in a clean and sanitary manner. - 4-102.11B2 - The grocery bags used to store food directly in are not clean.
Discontinue use of the @ITEM@ as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. - 3-501.17 - Critical The prepared, refrigerated RTE food (unidentifiable) 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. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
January 30, 2003 (Routine)
Violations:
- 6-202.11 - Several ceiling light bulb sheilds are missing their plastic end caps to keep them in place.
Replace the missing ceiling light bulb sheild end caps. - 4-101.111 - The nonfood contact surface of the raw wooden shelving rack by the back door is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. (Paint/stain/seal the raw wood) - 7-206.11 - Repeat Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. (A can of "Raid" ant & roach spray was observed at the bar)
Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. (Remove the can from the facility) (Use commercial pesticides that state on their label that they can be used in restaurants) - 5-205.15B - The 3-part sink facuet fixture is driping.
Repair the plumbing fixtures so that they are in good operating condition. - 6-303.11 - Inadequate light was noted in the back room.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 6-202.15 - The back door to the facility is not self closing.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
January 30, 2003 (Routine)
Violations:
- 6-202.11 - Several ceiling light bulb sheilds are missing their plastic end caps to keep them in place.
Replace the missing ceiling light bulb sheild end caps. - 4-101.111 - The nonfood contact surface of the raw wooden shelving rack by the back door is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. (Paint/stain/seal the raw wood) - 7-206.11 - Repeat Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. (A can of "Raid" ant & roach spray was observed at the bar)
Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. (Remove the can from the facility) (Use commercial pesticides that state on their label that they can be used in restaurants) - 5-205.15B - The 3-part sink facuet fixture is driping.
Repair the plumbing fixtures so that they are in good operating condition. - 6-303.11 - Inadequate light was noted in the back room.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 6-202.15 - The back door to the facility is not self closing.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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