May 12, 2009 (Routine)

Violations:

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) sausage 53F, meatballs 53F, prime rib 48F in the True 1-DR upright freezer 2) cheese 54F in the prep top of the Victory 2-DR reach-in prep unit. Note: Cheese was relocated to the freezer for rapid cooling. Items in the freezer were discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: steak, ahi tuna, prime rib, steak, burgers.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden table top by the 3-door reach-in refrigerator.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less: 1) True 1-DR upright freezer at 42F 2) Victory 2-DR reach-in prep unit at 45F. Note: Repair technician was called during the inspection.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-702.11 - Corrected During Inspection Critical Due to no detectable level of chlorine in the dishmachine at the bar, food-contact surfaces were not being sanitized.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Observed the sanitizer bucket connected to the dishmachine at the bar was empty.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 6-202.11(A) - Light bulb(s) in the kitchen by the walk- in refrigerator are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-202.15(A)(1)-(3) - Door is kept open for ventilation and some of the mesh netting is torn.
  Repair the torn mesh to provide an effective means to protect against the entry of insects and rodents.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.

Comments:
The purpose of this visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: State Sandblaster; Model #: SBF80199NE; Btu's: 199,990
*Dish Machine: Ecolab Jackson Performer (kitchen), thermolabel indicated that food contact surfaces are reaching 160F
Ecolab Omega 5 (bar)
Additional information on foodborne illness and a sample employee reporting agreement was provided.

April 14, 2008 (Critical Procedures)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken and raw fish stored over ready-to-eat potato skins, dressings and salad toppings.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.14(A)(2) - Corrected During Inspection Critical Potato skins are not being adequately cooled to prevent the growth of harmful bacteria, after cooling for 24 hours, item was observed at 47F in 2dr reach-in refrigerator.
  Cooked potentially hazardous foods (time/temperature control for safe food) shall be cooled: 1. within 2 hours from 135f to 70f and, 2. within a total time of 6 hours from 135f to 41f (45f) or below. Other cooled items such as pasta, grilled chicken, seared tuna were observed being cooled correctly. Potato skins discarded.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: At 2door reach-in refrigerator closest to Dishwasher- hamburger 47-56F, sliced tomatoes 47F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. It was noted that items were double-panned and top was kept off prep top. CFM discarded items and corrected contributing factors.

Comments:
The purpose of this visit was to conduct a critical procedures inspection in response to a foodborne illness complaint received on 4/14/08.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows: See Handout provided.
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
2. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Proper Cooling Methods:
Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
Employee Health
Discuss with your employees illnesses (Norovirus, Shigella, Salmonella, E.coli and Hepatitis A) and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, jaundice, etc.) See Handouts provided.
Comments:
1. Ensure employees are using gloves or tongs to handle lemon sliced offered in drinks. Do NOT use bare hands.
2. Ensure milk and cream kept on ice at waiter station is kept in sufficient ice to maintain temperature of 41F or below.
3. ALL refrigerators shall have a thermometer located at the front and shall be functioning at 41F or below.

February 06, 2008 (Critical Procedures)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over potato skins at 2dr RI; raw shrimp over chopped tomatoes @ 1dr RI.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination:
  Foods shall remain covered at all times.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Beef hamburgers (made yesterday) at 2dr prep top- 52F; items in 2dr RI 44F-52F; items in walk-in refrigerator- 44F-45F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 4-301.11 - Corrected During Inspection The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. 2door reach-in refrigerator at cookline-44F; walk-in refrigerator 43F. CFM stated that walk-in fans have been turned off at begining of inspection, both refrigerator thermostats were turned down.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: all barware exiting Jackson Omega-5 bar dishmachine.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Jackson Omega-5 dishmachine at bar observed with 0ppm chlorine.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate. Send all barware to kitchen for clenaing. CFM called Ecolab during inspection, please call me once repairs have been made.

Comments:
The purpose of today's visit was to conduct a critical procedures inspection. Please contact me once the dishmachine at the bar is repaired and a follow-up inspection will be conducted. Continue to educate employees on how to store foods correctly and to cover all foods with plastic, foile or lids.Please see signs provided. Ensure that a CFM or a designated person is verifying food and equipment temperatures everyday to ensure both are at 41F or less. As of January 1, 2008, ALL refrigerators must be capable to holding at 41F or below.
Please contact me if you have any questions.
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held
-COLD at 41F or below or
-HOT at 135F or above.
4. Calibrate all food thermometers once a week in cup completely filled with ICE AND COLD WATER to a temperature of 32F. Replace thermometers as needed.
5. Discuss with your employees illnesses (Norovirus, Shigella, Salmonella, E.coli and Hepatitis A) and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, jaundice, etc.) See Handouts provided.
6. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES
-Water heater: State Sandblaster; Model #: SBF80199NE; Btu's: 199,990; Recovery rate: 189.0gph.
-Dishmachine (2)- Jackson Performer Model #: E; Thermolavel verified; Jackson Omega 5 dishmachine at bar, observed at 0ppm.
3-vat sink and buckets use Quat sanitizer at 200ppm.

October 01, 2007 (Routine)

Violations:

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Employee observed not washing hands between changing gloves.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 2-401.11(A) - Corrected During Inspection Critical Repeat Drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Bottle of water stored on top of food in reach-in refrigerator.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Pan of chicken breasts at 2dr RI ref.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: Oven tongs stored on oven handle, possibly being contaminated by employee hands and clothing.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat wings held in the walk-in refrigerator were not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation. Make sure employees label all pans of food, even if they were all made on the same day.
• 4-702.11 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: Observed employee rinsing spoon in water before reusing.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 5-501.111 - One of the waste storage container at the back of establishment has a missing lid, container used by entire shopping strip.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Contact building management or the waste company directly to have a new lid installed.

Comments:
The purpose of today's visit was to conduct a routine inspection. All critical violations were corrected during the inspection. All refrigerators and freezer were observed in working order. Food temperatures were all within acceptable range. At the beginging of the inspection, CFM stated that establishment had had a sewage backup problem and had been closed yesterday. Problem observed resolved during inpsection, water and bathroom were functioning properly. Please correct all non-critical violations wthin the next 90 days, Contact me with any questions. Thank you.
Equipment continued: 3dr RI ref:39F; WI Ref: 40F; 2dr RI@bar-43F
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held
-COLD at 41F or below or
-HOT at 135F or above.
4. Calibrate all food thermometers once a week in cup completely filled with ICE AND COLD WATER to a temperature of 32F. Replace thermometers as needed.
5. Discuss with your employees illnesses (Norovirus, Shigella, Salmonella, E.coli and Hepatitis A) and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, jaundice, etc.) See Handouts provided.
6. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES
-Water heater: State Sandblaster; Model #: SBF80199NE; Btu's: 199,990; Recovery rate: 189.0gph.
-Dishmachine (2)- Jackson Performer heat sanitizing dish machine; Model #: E; Thermolavel verified
3-vat sink and buckets use Quat sanitizer at 200ppm.
Jackson Ecolab Omega 5 chemical sanitizing dish machine at bar; Model #: Omega 5; Observed at 100ppm

March 26, 2007 (Routine)

Violations:

• 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance:1. Squeeze bottles of oils, dressings, spices, etc at cookline.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows:1. Tongs being stored on oven handles, exposing them to contamination from employee clothing and food items2. Vegetable peeler was observed being stored on CO2 tank at the end of the cookline.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Chicken marinating at 2-door reach-in- 45F2. Hot Dogs at 2-door reach-in- 45F3. Chicken wings at right 2-door reach-in- 45F4. Breaded Chicken at walk-in refrigerator- 49F5. Pot Roast at Walk-in refrigerator- 49F6. Milk @ walk-in refrigerator- 48F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. ALL FOODS OBSERVED OVER 41F SHALL BE DISCARDED.
• 4-204.112(B) - The temperature measuring device located in the following cold or hot holding equipment is not working properly:1. Walk-in refrigerator was measured with a calibrated themocouple at 48F, temperature gauge in unit read 40F. Food items inside walk-in refrigerator were measured at 48F-49F.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.1. Walk-in refrigerator (48F) with food items inside observed at 48F-49F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded. POTENTIALLY HAZARDOUS FOODS SHALL BE DISCARDED IF THEY HAVE BEEN IN THE REFRIGERATOR FOR OVER 4 HOURS. This would include ALL leftover foods, all cooked foods, all raw meats/poultry/seafood, all dairy products, all eggs. Repair technician arrived during inspection.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. All reach-in refrigerators at the cookline, in the kitchen.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(1) - Surfaces of the can opener (blade and unit) were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized:1.All equipment exiting both kitchen dishmachine and bar dishmachine.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine in the kitchen, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted,please contact me once repairs have been made.
• 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine at the bar, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 43.1-3-3(a) - Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM was provided with information on how to obtain additional CFM. If this continues to be a repeated problem, your establishment will be subject to further enforcement action.
• 43.1-3-5(a)-(c) - The establishment has been closed and the permit to operate suspended due to the following imminent health hazard:1. There is no Certified Food Manager on duty.2. The walk-in refrigerator was observed at 48F with foods inside at 48F-49F.3. Both dishmachines are not functioning. Dishmachine in kitchen is not turning thermolabel (heating plates to 160F) and Dishmachine at bar was observed with chlorine concentration of 0ppm.
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
• 5-202.12(A) - Water from the handwashing sinks in both the men's (76F) and women's restroom(75F) were measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-205.15(B) - Plumbing connections at the middle sink in the ladies restroom is leaking.
  A plumbing system shall be maintained in good repair.

Comments:
The purpose of today's visit was to conduct a routine inspection. Due to a lack of refrigeration and a lack of a working dishmachine, the establishment's permit is suspended. The following must be done before the Health Department can reinstate the permit:
1. Walk-in refrigerator must be operating as required to cold hold foods at a temperature of 41F or less.
2. All potentially hazardous foods that have been exposed to temperature abuse for more then 4 hours must be discarded.
3. Establishment must have a means to wash,rinse and sanitize equipment, food contact surfaces and utensils. Both dishmachines shall be in working order, with the high-temperature kitchen dishmachine properly turning a thermolabel and the bar dishmachine sanitizing glasses with a chlorine concentration of 50-100 ppm.
4. All equipment, dishware, glassware, utensils, etc that were run through the dishmachine shall be sanitized before use, either through the repaired dishmachine(s) or by using the 3-vat sink to wash, rinse and sanitize.
5. A Certified Food Manager shall be present at the establishment.
Once ALL of this is done, please contact me at either (703) 246-8424 or (571) 722-5695,and both dishmachines and the walk-in refrigerator/food temperatures will be confirmed before permit is reinstated.
Equipment temperatures continued: 3door Reach-In refrigerator @ kitchen 38F; Walk-in Refrigerator- 48F; 2door reach-in ref @ bar- 37F
Food temperatures continued: Chicken strips in right 2dr reach-in 41F; Chicken on ice at counter- 39F; Fish on ice @ counter- 41F; Breaded Chicken @ WI- 49F; Pot Roast @ WI- 49F; Milk @ WI- 48F; Half and Half @ 2door bar- 38F.

March 26, 2007 (Follow-up)

Violations:

• 2-401.11(A) - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance:1. Squeeze bottles of oils, dressings, spices, etc at cookline.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows:1. Tongs being stored on oven handles, exposing them to contamination from employee clothing and food items2. Vegetable peeler was observed being stored on CO2 tank at the end of the cookline.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 4-602.11(E)(1) - Repeat Surfaces of the can opener (blade and unit) were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 5-202.12(A) - Repeat Water from the handwashing sinks in both the men's (76F) and women's restroom(75F) were measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-205.15(B) - Repeat Plumbing connections at the middle sink in the ladies restroom is leaking.
  A plumbing system shall be maintained in good repair.

Comments:
This follow-up is to reinstate Health Department permit. The following was observed:
1. Dishmachine at bar- Jackson Omega 5 at 100ppm chlorine
2. Dishmachine at kitchen- Jackson thermolabel verified
3. Dishes have been run through dishmachine again to sanitize
4. All potentially hazardous foods and food over 41F were discarded from all refrigerators.
Thank you for your compliance.

January 30, 2007 (Complaint)

Comments:
The purpose of today's visit was to conduct a complaint inspection. Complainant contacted Health Department on 1/30/07 and stated that she worked at real estate office next to establishment and she smelled an offensive odor that was thought to be sewage. I spoke with complainannt, building manager and contractor at 9841 Georgetown Pike and found that the wall adjacent to establishment was being cut and there was extensive water damage to the drywall, insulation and floor, including mold and rust. Complainant stated that the odor was stronger once the wall was cut and it was confirmed that it was not due to a sewage back-up. Damage did not appear to be recent.
On inspection of food establishment it was noted that a Hartford walk-in refrigerator was adjacent to real estate office. No standing water was noted along wall in kitchen and no offensive odor was noted.
Based on inspection of damage at 9841 Georgetown Pike and inspection of above named establishment the complaint is not confirmed and is closed. Thank you for your cooperation.

September 14, 2006 (Follow-up)

Violations:

• 2-401.11A - Critical Repeat Employees observed drinking personal beverages inside the kitchen areas.
  Employees may drink from a CLOSED beverage container with a STRAW 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 - Repeat Unlabeled food containers and squeeze bottles of the following foods: 1. caramel. 2. flour. 3. oil. 4. sauces. 5. condiments (i.e. mustard, ketchup, dressings, vinegar, etc). 6. sugar (in a small plastic container). 7. cinnamon sugar, brown sugar, etc.
  Label ALL working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use: 1. Observed cooking tongs hanging on the oven door handles. 2. Observed the food scoop lying inside the container of flour.
  ALL utensils for handling food shall be stored in the following manner: 1. On a clean, dry surface between uses. 2. Inside the container of food with the handle sitting up, out of the food.
• 3-501.14A - Critical Repeat Hot, left over foods are not being adequately cooled to prevent the growth of harmful bacteria. Observed cooked whole baked potatoes at 48f inside the walk-in refrigerator. Observed left over rice dishes at 47f-48f inside the walk-in refrigerator. The manager stated these food items were prepared yesterday.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.15A - Repeat In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed left over foods like sauces, rice, soups, etc. and cooked foods like baked potates stored inside the walk-in refrigerator in the original containers and stainless steel pans.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 4-202.16 - Repeat Milk crate(s) found used for the following:1. Elevate a container of chili off the floor inside the walk-in refrigerator. 2. Elevate bus pans off the floor at the bar.
  ALL food and equipment shall be elevated off the floor by 6 inches using NSF approved shelving units or dunnage racks.
• 4-501.11B - Repeat The door gaskets on the following units are damaged and torn: 1. Reach-in refrigerator@cook line next to the gas range. 2. True 2-door reach-in freezer@deep fryers. 3. True 3-door reach-in refrigerator in the kitchen next to the 3-vat sink. 4. True upright freezer.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. pots (all sizes). 2. sheet pans for baking. 3. skillets (all sizes).
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.11E - Repeat Surfaces of the following equipment used in contact with NON-POTENTIALLY HAZARDOUS FOODS are observed soiled with accumulations of grime and debris: 1. inside the ice machine including ice chute and plastic paneling. 2. can opener unit, blade, and housing.
  Clean the surface of ALL equipment and utensils at any time when contamination may have occurred, at least every 24 hours. (NOTE: Food contact surfaces used in contact with POTENTIALLY HAZARDOUS FOODS shall be cleaned/sanitized every 4 hours).
• 4-901.11A - Repeat Clean equipment is stacked while wet after cleaning and heat and/or chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
• 4-903.11B - Repeat Clean equipment including some pots and all types of dish ware (large and small plates, etc) were observed stored with the food-contact surface facing upward.
  Store ALL equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-205.15B - Repeat The middle hand sink faucet in the ladies restroom does not work. Neither the hot or cold water will turn on.
  Plumbing systems and components shall be maintained in good repair.
• 6-101.11A - Repeat The ceiling tiles located inside both the men's and women's restrooms do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
  ALL ceiling panels located inside restroom facilities shall be constructed of a smooth, easily cleanable, non-absorbant, and washable material (like the kitchen ceiling panels). Replace the restroom ceiling panels with new panels.
• 6-301.11 - Soap was not provided at the following hand sink: 1. one bar hand sink.
  ALL hand sinks shall be supplied with soap.
• 6-301.12(A) - Observed that no paper towels were available for the following hand sink: 1. one bar hand sink.
  ALL hand sinks shall be provided with disposable paper towels.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks: 1. one bar hand sink. See hand out provided.
  ALL hand sinks shall be provided with a hand sink sign that reminds employees to wash their hands.
• 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. floor tiles in the kitchen and bar area need to be regrouted. 2. holes located in the wall behind the ice machine. 3. holes located in the walls inside the dry storage closet. 4. missing portions of ceiling panels in the kitchen area near the ansul system. ALL CEILINGS AND WALLS SHALL BE PROPERLY SEALED USING FOAMING FIRE RETARDENT CAULK TO PREVENT INSECT ENTRY. ALL FLOOR TILES SHALL BE PROPERLY GROUTED TO PREVENT POOLING OF WATER.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11A - Repeat Observed a wet towel bucket containing Quat sanitizer stored on the same work surface as the slicer and can opener unit.
  Containers of ALL and ANY chemicals, sanitizers, detergents, and toxic materials shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. STORE ALL WET TOWEL BUCKETS ON THE FLOOR UNDER WORK SURFACES.

Comments:
Today I conducted a FOLLOW-UP inspection at the above named establishment. Continue to correct all remaining critical and non-critical violations immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. Calibrate all food thermometers at least once a week in ice water at 32f. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 7. Continue date marking food items with the “use by” date if held beyond 24 hours. 8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: State Sandblaster; Model #: SBF80199NE; Btu's: 199,990; Recovery rate: 189.0gph.
NOTES: Jackson Performer heat sanitizing dish machine; Model #: E; Wash: 150f 45seconds; Rinse: 180f 10seconds; Dwell: 2seconds; 3-vat sink operates from LEFT to RIGHT to wash, rinse, and chemically sanitize equipment/utensils in Quat sanitizer at 200ppm; wet towel buckets also use Quat sanitizer at 200ppm.
NOTES: Jackson Ecolab Omega 5 chemical sanitizing dish machine at bar; Model #: Omega 5; Wash: 120f 46seconds; Rinse: 120f 35seconds.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

August 29, 2006 (Routine)

Violations:

• 2-103.11D - Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-103.11E - Employees are not inspecting the food from licensed vendors upon receipt.
  Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures (fresh foods 41f or below, raw eggs 45f or below, frozen foods 0f or below), the temperatures of foods are documented on the invoices provided, and they are stored in a manner that prevents contamination during shipment or transport.
• 2-103.11F - Employees are not monitoring the cooking and reheating temperatures of potentially hazardous foods.
  Ensure that employees are properly cooking and reheating potentially hazardous foods to the minimum required temperature for the specified amount of time in accordance with the Code. FOR EXAMPLE, left over soups and chili shall be reheated to an internal temperature of 165 and held at that temperature for at least 15 seconds. Cooked chicken, turkey burgers, and duck shall be cooked to an internal temperature of 165f also. Cooked beef and eggs shall be cooked to 155f. Cooked pork and seafood shall be cooked to 145f.
• 2-301.12A - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms in the following manner: 1. remove and discard used gloves. 2. turn on warm water at the hand sink. 3. rinse hands/arms with warm water. 4. lather hands/arms with soap and scrub for 20seconds. 5. rinse hands/arms with warm water. 6. dry hands/arms with paper towels and then turn off the water at the hand sink. PROPER HAND WASHING WILL HELP PREVENT FOODBORNE ILLNESS AS LONG AS EMPLOYEES ARE ALSO HANDLING FOOD PROPERLY.
• 2-301.14A - Critical ALL food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-401.11A - Critical Employees observed drinking personal beverages inside the kitchen areas.
  Employees may drink from a CLOSED beverage container with a STRAW 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.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed small condiment cups or plastic cups being used to dispense foods like nuts, french fry seasoning, etc.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL FOODS SHALL BE DISPENSED USING FOOD SCOOPS OR UTENSILS THAT ARE DESIGNED WITH A HANDLE.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the following locations: 1. True 2-door reach-in refrigerator@cook line (salad station): Observed a container of raw shrimp stored on a shelf above cooked chicken wings. 2. Walk-in refrigerator: Observed raw mussels stored on a shelf above a box of macaroni and cheese. ORGANIZE THE REFRIGERATORS AND/OR FREEZERS AS DISCUSSED.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Critical Unwrapped or uncovered food inside the following units: 1. Reach-in refrigerator@cook line next to the gas range. 2. Victory 2-door reach-in refrigerator@cook line.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers and squeeze bottles of the following foods: 1. caramel. 2. flour. 3. oil. 4. sauces. 5. condiments (i.e. mustard, ketchup, dressings, vinegar, etc). 6. sugar (in a small plastic container). 7. cinnamon sugar, brown sugar, etc.
  Label ALL working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Repeat Dispensing and/or in-use utensils improperly stored between use: 1. Observed cooking tongs hanging on the oven door handles.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) 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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor: 1. Observed boxes of food stored on the floor in the kitchen. 2. Observed a box of oil stored on the floor in the closet next to the cook line.
  Elevate ALL food and beverages onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
• 3-403.11A - Critical The soups and chili were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Observed the foods reheated on the gas range to an internal temperature of only 145f-148f.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. The manager is responsible for training the employees on how to use a food thermometer and check temperatures of foods after reheating.
• 3-501.14A - Critical Hot, left over foods are not being adequately cooled to prevent the growth of harmful bacteria. Observed cooked whole baked potatoes at 48f inside the walk-in refrigerator. Observed left over rice dishes at 47f-48f inside the walk-in refrigerator. The manager stated these food items were prepared yesterday.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.15A - Repeat In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed left over foods like sauces, rice, soups, etc. and cooked foods like baked potates stored inside the walk-in refrigerator in the original containers and stainless steel pans.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Critical Repeat The following foods are cold holding at improper temperatures inside the following units: 1. Victory 2-door reach-in refrigerator@cook line: a. raw hamburgers: 49f. b. cole slaw: 48f. c. sour cream: 46f. d. pico de gallo: 48f. e. hot dogs: 50f. THESE FOODS ARE WARM BECAUSE THE REFRIGERATOR TEMPERATURE IS CURRENTLY 54F.
  DISCARD the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods stored inside refrigerators including but not limited to left over soups, left over gravy and sauces, left over chili, cooked meats (e.g. beef, chicken, roasts, etc), cooked vegetables, cooked rice and pasta, etc. are not ALL properly dated for disposition.
  Mark the NAME and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 TOTAL calendar days (this includes the day the foods are prepared). FOR EXAMPLE, if the foods are prepared on 8/28/2006 they shall be date marked with a "use by" date not exceeding 9/3/2006. BOTH DATES SHALL BE WRITTEN ON THE CONTAINERS OF FOODS TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed foods stored inside the refrigerators including but not limited to OPENED PACKAGES of whole deli meats, OPENED PACKAGES of whole blocks of cheese, OPENED BAGS of shredded or crumbled cheese, SLICED deli meats and cheese, OPENED CONTAINERS of fresh mozzarella cheese, etc. are not properly dated for disposition after opening.
  Mark a "USE BY" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 TOTAL calendar days (this includes the day the packages/containers of foods are opened). FOR EXAMPLE, if the packages/containers of foods are opened on 8/29/2006 they shall be date marked with a "use by" date not exceeding 9/4/2006. BOTH DATES SHALL BE WRITTEN ON THE OPENED CONTAINERS/PACKAGES OF FOODS TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1. LUNCH MENU: a. Tavern burger.
  This one food item is not properly labeled with an asterick (*) allowing the consumer know that the food item may be undercooked. Manager stated that new lunch and dinner menus are being printed. Make sure ALL foods that can be undercooked and ordered specifically by the consumer are identified using the asterick (*) and the menus provide the Consumer Advisory statement as already seen on your current menus.
• 4-202.16 - Repeat Milk crate(s) found used for the following:1. elevate food off the floor inside the walk-in refrigerator. 2. storage of chemicals under the bar dish machine.
  Milk crates, dish racks, soda crates, and/or bread racks are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. PURCHASE ONLY NSF APPROVED DUNNAGE RACKS, SHELVING UNITS OR STORAGE UNITS FOR YOUR STORAGE NEEDS.
• 4-204.112B - There was no temperature measuring device located inside the following units: 1. True 2-door reach-in freezer@coffee station. 2. ice cream freezer. 3. Reach-in refrigerator@cook line (next to the gas range). 4. Victory 2-door reach-in refrigerator@cook line. 5. Superior reach-in freezer@cook line. 6. True 2-door reach-in refrigerator@cook line (salad station). 7. sliding door freezer for storage of tortillas.
  Provide a WORKING and VISIBLE 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. THERMOMETERS SHALL BE LOCATED IN THE FRONT OF THE UNITS WHERE EASILY SEEN and VISIBLE.
• 4-204.112E - The digital food thermometers are not scaled properly for use with cold and hot foods. The lowest cold temperature the thermometer registers i s 40f.
  Replace ALL food thermometers with new thermometers that are designed to measure both hot and cold foods (including frozen food items). CALIBRATE ALL FOOD THERMOMETERS AT LEAST ONCE A WEEK IN A CUP COMPLETELY FILLED WITH ICE AND COLD WATER TO A TEMPERATURE OF 32F TO ENSURE ACCURACY.
• 4-301.11 - Repeat Observed the following refrigeration units currently not capable of holding foods at a temperature of 41f or below: 1. Victory 2-door reach-in refrigerator@cook line: 54f. Foods stored inside the unit are registering internal temperatures of 47f-50f.
  ALL foods inside the Victory 2-door reach-in refrigerator@cook line shall be discarded at this time. The manager shall contact a refrigeration technician and have the unit serviced immediately. In the meantime, the unit shall NOT BE USED until properly repaired and operating at 41f or below.
• 4-501.11B - Repeat The door gaskets on the following units are damaged and torn: 1. Reach-in refrigerator@cook line next to the gas range. 2. True 2-door reach-in freezer@deep fryers. 3. True 3-door reach-in refrigerator in the kitchen next to the 3-vat sink. 4. True upright freezer.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-502.11A - Wood handled steak knives are observed in a state of disrepair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. SLICER.
  Clean and sanitize these surfaces for food contact.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. pots (all sizes). 2. sheet pans for baking. 3. skillets (all sizes).
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.11D - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Observed the following unclean: 1. Inside the True 2-door reach-in freezer@coffee station. 2. Inside the reach-in refrigerator at the cook line (next to the gas range).
  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.
• 4-602.11E - Surfaces of the following equipment used in contact with NON-POTENTIALLY HAZARDOUS FOODS are observed soiled with accumulations of grime and debris: 1. inside the ice machine including ice chute and plastic paneling. 2. can opener unit, blade, and housing.
  Clean the surface of ALL equipment and utensils at any time when contamination may have occurred, at least every 24 hours. (NOTE: Food contact surfaces used in contact with POTENTIALLY HAZARDOUS FOODS shall be cleaned/sanitized every 4 hours).
• 4-602.13 - The following NON-FOOD CONTACT SURFACES of equipment had accumulations of grime and debris: 1. exterior of the ice machine. 2. exterior of the dish machine. 3. door gaskets on refrigerators and freezers. 4. ventilation covers on the ice machine are dusty. 5. exteriors of all sinks including related pipes, plumbing, and floor drains. 6. shelving and storage units for storage of food, equipment, utensils, linens, and single service items. CLEAN AND SANITIZE EVERYTHING YOU SEE AND TOUCH USING QUAT SANITIZER AT 200PPM.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-702.11 - Critical In conjunction with 4-703.11: The food-contact surfaces of the following equipment were not observed sanitized: 1. all glass ware at the bar because the chemical sanitizing dish machine is not working properly.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-703.11C - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine at the bar, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. BAR DISH MACHINE SHALL NOT BE USED UNTIL OPERATING PROPERLY TO SANITIZE GLASS WARE AT A CONCENTRATION OF 50-100PPM OF BLEACH.
• 4-901.11A - Clean equipment is stacked while wet after cleaning and heat and/or chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
• 4-903.11B - Clean equipment including some pots and all types of dish ware (large and small plates, etc) were observed stored with the food-contact surface facing upward.
  Store ALL equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5A - Corrected During Inspection Critical Observed kitchen staff handling ready to eat foods like washed produce and dried fruit using their bare hands.
  ALL employees shall handle ready to eat foods using the proper utensils such as tongs, deli tissue, disposable gloves, spatulas, etc. Employees shall NEVER handle ready to eat foods using their bare hands.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Rubbermaid containers used for storage of lemons and limes at the bar.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 5-202.12A - Water from the following hand sinks was measured at a temperature less than 110F: 1. ladies restroom hand sink: 83f.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.15B - The middle hand sink faucet in the ladies restroom does not work. Neither the hot or cold water will turn on.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.16C - There is no refuse container at the area immediately adjacent to ALL kitchen hand sinks.
  Provide a small refuse container for the disposal of paper towels under each kitchen hand sink.
• 6-101.11A - The ceiling tiles located inside both the men's and women's restrooms do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
  ALL ceiling panels located inside restroom facilities shall be constructed of a smooth, easily cleanable, non-absorbant, and washable material (like the kitchen ceiling panels). Replace the restroom ceiling panels with new panels.
• 6-303.11C - Inadequate lighting was noted at the exhaust hoods. Observed two burnt out light bulbs.
  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.
• 6-501.11 - The following physical structures are not maintained in good repair: 1. floor tiles in the kitchen and bar area need to be regrouted. 2. holes located in the wall behind the ice machine. 3. holes located in the walls inside the dry storage closet. 4. missing portions of ceiling panels in the kitchen area near the ansul system. ALL CEILINGS AND WALLS SHALL BE PROPERLY SEALED USING FOAMING FIRE RETARDENT CAULK TO PREVENT INSECT ENTRY. ALL FLOOR TILES SHALL BE PROPERLY GROUTED TO PREVENT POOLING OF WATER.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Observed several house flies in the kitchen area especially around the dry storage closet area.
  When pests are found use methods to 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. CONTACT YOUR LICENSED PEST CONTROL OPERATOR IMMEDIATELY AND HAVE REGULAR SERVICES INCREASED AS NEEDED TO ELIMINATE ANY INSECTS IN THE ESTABLISHMENT.
• 6-501.12A - The following physical structures are noted in need of cleaning: 1. kitchen floors especially behind and beneath equipment. 2. kitchen walls especially next to prep. areas, next to the ice machine, above the dish washing area, etc.
  ALL floors, walls, base boards, 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.
• 6-501.16 - Mops and brooms 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.
• 7-201.11A - Observed a wet towel bucket containing Quat sanitizer stored on the same work surface as the slicer and can opener unit.
  Containers of ALL and ANY chemicals, sanitizers, detergents, and toxic materials shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. STORE ALL WET TOWEL BUCKETS ON THE FLOOR UNDER WORK SURFACES.
• 7-201.11B - Critical Observed a spray bottle of Sani-Spray stored on a shelf above the coffee station and directly next to clean equipment.
  Containers of ALL and ANY sanitizers, detergents, toxic materials, and chemicals shall be located in an area that is NOT ABOVE food, equipment, utensils, linens or single service items.

Comments:
MORE EQUIPMENT TEMPERATURES OBSERVED: 1. sliding door freezer (for storage of tortillas): No thermometer provided, 2. True 3-door RI refrigerator (kitchen area): 40f (38f), 3 Walk-in refrigerator: 40f (41f), 4. bar 2-door RI refrigerator: No thermometer required.
MORE FOOD TEMPERATURES OBSERVED: 1. cooked potatoes (True 2-door RI refrigerator@cook line): 42f, 2. reheated soup: 145f, 3. sauce (hot holding inside Alto-Sham): 176f, 3. reheated chili: 148f, 4. whole baked potatoes (WI): 48f, 5. left over rice (WI): 47f-48f, 6. deli meats (True 3-door RI refrigerator in the kitchen): 37f.
Today I conducted a ROUTINE inspection at the above named establishment. A FOLLOW-UP INSPECTION WILL BE CONDUCTED ON SEPTEMBER 15, 2006. ALL critical and easily correctable non-critical violations shall be corrected immediately TO AVOID ENFORCMENT ACTION. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. Calibrate all food thermometers at least once a week in ice water at 32f. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: State Sandblaster; Model #: SBF80199NE; Btu's: 199,990; Recovery rate: 189.0gph.
NOTES: Jackson Performer heat sanitizing dish machine; Model #: E; Wash: 150f 45seconds; Rinse: 180f 10seconds; Dwell: 2seconds; 3-vat sink operates from LEFT to RIGHT to wash, rinse, and chemically sanitize equipment/utensils in Quat sanitizer at 200ppm; wet towel buckets also use Quat sanitizer at 200ppm.
NOTES: Jackson Ecolab Omega 5 chemical sanitizing dish machine at bar; Model #: Omega 5; Wash: 120f 46seconds; Rinse: 120f 35seconds. **UNIT SHALL NOT BE USED UNTIL PROPERLY DISPENSING BLEACH AT 50-100PPM.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

March 16, 2006 (Follow-up)

Comments:
The purpose of today's visit was to conduct a follow-up inspection to ensure proper cold holding temperatures in teh walk-in refrigerator and the Victory 2-door reach-in prep refrigerator. During the inspection, all cold holding temperatures were observed at 41F or below. Receipt of repair was available for review. Thank you for your prompt attention to this matter.

March 16, 2006 (Follow-up)

Comments:
The purpose of today's visit was to conduct a follow-up inspection to ensure proper cold holding temperatures in teh walk-in refrigerator and the Victory 2-door reach-in prep refrigerator. During the inspection, all cold holding temperatures were observed at 41F or below. Receipt of repair was available for review. Thank you for your prompt attention to this matter.

March 12, 2006 (Follow-up)

Violations:

• 3-304.12 - Repeat The following utensils were observed improperly stored between use: 1. tongs on the trash can where they are subject to contamination2. ice cream scoop stored in stagnant 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.
• 3-501.15A - Repeat The methods used for cooling were not adequate. Observed cooked chicken stored tightly wrapped in the walk-in refrigerator.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Critical Repeat The following food items were observed cold holding at improper temperatures above 41F:1. cooked chicken (56F) in the Victory 2-door reach-in prep refrigerator2. raw beef in the Victory 2-door reach-in prep refrigerator (52F)3. raw egg in the walk-in refrigerator (48F)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. NOTE: CFM stated that a repair technician will be here today to service the units.
• 4-202.16 - Repeat Milk crate found used for the following: to elevate food items off the floor in the back of the walk-in refrigerator.
  Milk crates and soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - Repeat The following refrigeration units were observed with ambient air and food temperatures greater than 41F:1. Duracool walk-in refrigerator: 47F2. Victory 2-door reach-in prep refrigerator: 54F
  Adjust, repair or replace the refrigerators so that they are able to maintain ambient air and food temperatures of 41F or below. NOTE: CFM stated repair techinician is scheduled in before COB today.
• 4-402.11A - Repeat following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:1. the dishmachine drainboard2. the handsinksObserved thequipment in need of caulking to the wall.
  Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
• 4-501.114C - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed 100ppm quatenary ammonium in the sanitizer bucket.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Use your test strips to ensure proper concentration.
• 4-501.11B - Repeat The door gaskets of the following units torn:1. Masterbilt reach-in prep refrigerator
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no sign in the women's restroom.
  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 following aspects of the physical facility are not maintained in good repair:1. the wall panels peeling off the wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. NOTE: CFM stated that stainless steel wall coverings have been ordered.
• 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned. Observed dusty vents in the kitchen.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
The purpose of today's visit was to conduct a follow-up inspection. Critical violations still remain at this time. A Notice of Violation will be sent to the establishment outlining the repeat and flagrant violations. A follow-up inspection will be conducted ten days after receipt of the NOV. To avoid further enforcement action, have ALL violations outlined in the NOV corrected at that time. Contact me if any questions arise.
IMPORTANT:
1. Contact me within 24 hours to provide me with an invoice of repair on the walk-in refrigerator and the Victory 2-door reach-in prep refrigerator. Cold hold potentially hazardous food items at 41F or below within units capable of maintaining proper temperatures.
2. Use your test strips to ensure QA is used safely and effectively at 200 ppm.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

March 12, 2006 (Follow-up)

Violations:

• 3-304.12 - Repeat The following utensils were observed improperly stored between use: 1. tongs on the trash can where they are subject to contamination2. ice cream scoop stored in stagnant 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.
• 3-501.15A - Repeat The methods used for cooling were not adequate. Observed cooked chicken stored tightly wrapped in the walk-in refrigerator.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Critical Repeat The following food items were observed cold holding at improper temperatures above 41F:1. cooked chicken (56F) in the Victory 2-door reach-in prep refrigerator2. raw beef in the Victory 2-door reach-in prep refrigerator (52F)3. raw egg in the walk-in refrigerator (48F)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. NOTE: CFM stated that a repair technician will be here today to service the units.
• 4-202.16 - Repeat Milk crate found used for the following: to elevate food items off the floor in the back of the walk-in refrigerator.
  Milk crates and soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - Repeat The following refrigeration units were observed with ambient air and food temperatures greater than 41F:1. Duracool walk-in refrigerator: 47F2. Victory 2-door reach-in prep refrigerator: 54F
  Adjust, repair or replace the refrigerators so that they are able to maintain ambient air and food temperatures of 41F or below. NOTE: CFM stated repair techinician is scheduled in before COB today.
• 4-402.11A - Repeat following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:1. the dishmachine drainboard2. the handsinksObserved thequipment in need of caulking to the wall.
  Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
• 4-501.114C - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed 100ppm quatenary ammonium in the sanitizer bucket.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Use your test strips to ensure proper concentration.
• 4-501.11B - Repeat The door gaskets of the following units torn:1. Masterbilt reach-in prep refrigerator
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no sign in the women's restroom.
  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 following aspects of the physical facility are not maintained in good repair:1. the wall panels peeling off the wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. NOTE: CFM stated that stainless steel wall coverings have been ordered.
• 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned. Observed dusty vents in the kitchen.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
The purpose of today's visit was to conduct a follow-up inspection. Critical violations still remain at this time. A Notice of Violation will be sent to the establishment outlining the repeat and flagrant violations. A follow-up inspection will be conducted ten days after receipt of the NOV. To avoid further enforcement action, have ALL violations outlined in the NOV corrected at that time. Contact me if any questions arise.
IMPORTANT:
1. Contact me within 24 hours to provide me with an invoice of repair on the walk-in refrigerator and the Victory 2-door reach-in prep refrigerator. Cold hold potentially hazardous food items at 41F or below within units capable of maintaining proper temperatures.
2. Use your test strips to ensure QA is used safely and effectively at 200 ppm.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

February 27, 2006 (Follow-up)

Comments:
The purpose of this visit was to conduct a follow-up inspection to ensure proper refrigeration capacity in the walk-in refrigerator. A Technician was present during the inspection and stated that the refrigerator was turned down to 38F. The refrigerator was observed at 41F. Maintain proper temperatures. Functionality of the walk-in will be verified at the follow-up inspection on March 13, 2006. Thank you for your prompt attention to this matter.

February 27, 2006 (Routine)

Violations:

• 3-301.11C - Observed a cup used as a scoop in the sugar container. This may cause bare hand contact with the food item.
  Use a scoop with a handle to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shrimp stored over pie in the Superior 2-door reach-in prep refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Observed uncovered meat in the True 3-door reach-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - The following utensils were observed improperly stored between use: 1. tongs on the oven handles where they may become easily contaminated by employee clothing2. ice cream scoop stored in stagnant 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.
• 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Observed wet cloths used as lining for traction beneath a cutting board.
  Ensure cloths used for wiping food spills are not used for any other purpose. Use a material for traction that is smooth, easily cleanable and non-absorbent. (i.e. rubber mats).
• 3-304.14B2 - Wiping cloths improperly stored between use. Observed wet cloths stored in a container of stagnant water without sanitizer solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-307.11 - Corrected During Inspection Observed a trash can used as a shelf for tortilla chips.
  Protect food from miscellaneous sources of contamination.
• 3-501.14A - Corrected During Inspection Critical Rice in the walk-in refrigerator noted not being adequately cooled to prevent the growth of harmful bacteria. CFM stated rice was cooked yesterday and is now at 51F. This exceeds the six hour cooling limit to reach 41F.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. NOTE: Food item was discarded.
• 3-501.15A - The methods used for cooling were not adequate. Observed rice and chicken cooling tightly covered within the walk-in refrigerator.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Critical The following food items were observed cold holding at improper temperatures above 41F:1. cheese in the walk-in refrigerator: 45F2. chicken wing in the Superior 2-door reach-in prep refrigerator: 44F3. noodles in the Masterbilt reach-in refrigerator: 45F4, raw chicken on ice on the counter: 50F5. raw beef in the walk-in refrigerator: 48F
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. NOTE: CFM stated that a repair technician is on the way and will be here within the hour.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) rice in the walk-in refrigeration unit is not properly dated for disposition. Also observed other food items improperly date marked with a preparation date or an inapplicable date.
  Mark the name and "CONSUME BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.16 - Milk crate found used for the following: to elevate food items off the floor in the back of the walk-in refrigerator.
  Milk crates and soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - The following refrigeration units were observed with ambient air and food temperatures greater than 41F:1. Duracool walk-in refrigerator: 47F2. Superior 2-door reach-in prep refrigerator: 44F3. Masterbilt reach-in prep refrigerator:44F
  Adjust, repair or replace the refrigerators so that they are able to maintain ambient air and food temperatures of 41F or below. NOTE: CFM stated repair techinician is scheduled in within the hour. Another follow-up will be conducted by COB today to ensure compliance.
• 4-402.11A - following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:1. the dishmachine drainboard2. the handsinksObserved thequipment in need of caulking to the wall.
  Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed 0ppm quatenary ammonium in the sanitizer bucket.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Use your test strips to ensure proper concentration.
• 4-501.11B - The door gaskets of the following units torn:1. Masterbilt reach-in prep refrigerator2. Superior 2-door reach-in prep refrigerator.
  Repair or replace the door gasket in accordance with the manufacturer's specifications. NOTE: CFM stated gaskets are on order.
• 4-602.11E - Corrected During Inspection Surfaces of the canopener blade, which comes in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of the canopener blade at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.13 - The nonfood contact surface of the gaskets on the True 3-door reach-in 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.
• 4-904.11A - Single service straws were observed unwrapped and therefore displayed or dispensed in a manner that may cause contamination of the lip contact surface.
  Dispense all single service straws to prevent contamination of lip contact surface or obtain wrapped straws.
• 5-205.11A - Corrected During Inspection The handwashing facility located near the walk-in refrigerator is blocked by boxes of chicken baste, 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no signs at the handsinks in the kitchen nor in the restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Inadequate lighting was noted in the hood. Observed burnt out light bulbs in the hood.
  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.
• 6-501.11 - The following aspects of the physical facility are not maintained in good repair:1. the wall panels peeling off the wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. NOTE: CFM stated that stainless steel wall coverings have been ordered.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned. Observed dusty vents in the kitchen.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. Refrigeration violations were noted during today's inspection. A follow-up inspection will be conducted before close of business today to ensure establishment is capable of maintaining proper holding temperatures. Another follow-up will be conducted on March 13, 2006 to ensure continued compliance of refrigeration violations as well as correction of ALL critical violations and MOST non-critical violations. Contact me today after refrigeration has been repaired for re-inspection. Contact me prior to March 13, 2006 if any questions arise.
IMPORTANT:
1. Have the walk-in refrigerator adjusted so that it is able to maintain temperatures of 41F or below. Contact me as soon as this repair has been completed for re-inspection. Also have the Superior 2-door reach-in prep refrigerator and the Masterbilt reach-in prep refrigerator lowered so that they are able to maintain proper temperatures. Cold hold food items within units capable of maintaining food items at 41F or below.
2. Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
3. Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
4. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
5. Use your test strips to ensure quatenary ammonium is used safely and effectively as a sanitizer within wiping cloth buckets at 200ppm.
6. Maintain food items covered while not in use to protect against environmental sources of contamination.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
*Water heater: same as file
*Dishmachine: Jackson, performance E, functionality verified by thermolabel test.
*Grease Trap: NA
*Hood: system cleaned quarterly. filters cleaned every week
*Pest Control Services: obtained monthly. No pest activity nor evidence noted during today's inspection.

February 27, 2006 (Routine)

Violations:

• 3-301.11C - Observed a cup used as a scoop in the sugar container. This may cause bare hand contact with the food item.
  Use a scoop with a handle to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shrimp stored over pie in the Superior 2-door reach-in prep refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Observed uncovered meat in the True 3-door reach-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - The following utensils were observed improperly stored between use: 1. tongs on the oven handles where they may become easily contaminated by employee clothing2. ice cream scoop stored in stagnant 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.
• 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Observed wet cloths used as lining for traction beneath a cutting board.
  Ensure cloths used for wiping food spills are not used for any other purpose. Use a material for traction that is smooth, easily cleanable and non-absorbent. (i.e. rubber mats).
• 3-304.14B2 - Wiping cloths improperly stored between use. Observed wet cloths stored in a container of stagnant water without sanitizer solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-307.11 - Corrected During Inspection Observed a trash can used as a shelf for tortilla chips.
  Protect food from miscellaneous sources of contamination.
• 3-501.14A - Corrected During Inspection Critical Rice in the walk-in refrigerator noted not being adequately cooled to prevent the growth of harmful bacteria. CFM stated rice was cooked yesterday and is now at 51F. This exceeds the six hour cooling limit to reach 41F.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. NOTE: Food item was discarded.
• 3-501.15A - The methods used for cooling were not adequate. Observed rice and chicken cooling tightly covered within the walk-in refrigerator.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Critical The following food items were observed cold holding at improper temperatures above 41F:1. cheese in the walk-in refrigerator: 45F2. chicken wing in the Superior 2-door reach-in prep refrigerator: 44F3. noodles in the Masterbilt reach-in refrigerator: 45F4, raw chicken on ice on the counter: 50F5. raw beef in the walk-in refrigerator: 48F
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. NOTE: CFM stated that a repair technician is on the way and will be here within the hour.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) rice in the walk-in refrigeration unit is not properly dated for disposition. Also observed other food items improperly date marked with a preparation date or an inapplicable date.
  Mark the name and "CONSUME BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.16 - Milk crate found used for the following: to elevate food items off the floor in the back of the walk-in refrigerator.
  Milk crates and soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - The following refrigeration units were observed with ambient air and food temperatures greater than 41F:1. Duracool walk-in refrigerator: 47F2. Superior 2-door reach-in prep refrigerator: 44F3. Masterbilt reach-in prep refrigerator:44F
  Adjust, repair or replace the refrigerators so that they are able to maintain ambient air and food temperatures of 41F or below. NOTE: CFM stated repair techinician is scheduled in within the hour. Another follow-up will be conducted by COB today to ensure compliance.
• 4-402.11A - following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:1. the dishmachine drainboard2. the handsinksObserved thequipment in need of caulking to the wall.
  Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed 0ppm quatenary ammonium in the sanitizer bucket.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Use your test strips to ensure proper concentration.
• 4-501.11B - The door gaskets of the following units torn:1. Masterbilt reach-in prep refrigerator2. Superior 2-door reach-in prep refrigerator.
  Repair or replace the door gasket in accordance with the manufacturer's specifications. NOTE: CFM stated gaskets are on order.
• 4-602.11E - Corrected During Inspection Surfaces of the canopener blade, which comes in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of the canopener blade at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.13 - The nonfood contact surface of the gaskets on the True 3-door reach-in 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.
• 4-904.11A - Single service straws were observed unwrapped and therefore displayed or dispensed in a manner that may cause contamination of the lip contact surface.
  Dispense all single service straws to prevent contamination of lip contact surface or obtain wrapped straws.
• 5-205.11A - Corrected During Inspection The handwashing facility located near the walk-in refrigerator is blocked by boxes of chicken baste, 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no signs at the handsinks in the kitchen nor in the restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Inadequate lighting was noted in the hood. Observed burnt out light bulbs in the hood.
  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.
• 6-501.11 - The following aspects of the physical facility are not maintained in good repair:1. the wall panels peeling off the wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. NOTE: CFM stated that stainless steel wall coverings have been ordered.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned. Observed dusty vents in the kitchen.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. Refrigeration violations were noted during today's inspection. A follow-up inspection will be conducted before close of business today to ensure establishment is capable of maintaining proper holding temperatures. Another follow-up will be conducted on March 13, 2006 to ensure continued compliance of refrigeration violations as well as correction of ALL critical violations and MOST non-critical violations. Contact me today after refrigeration has been repaired for re-inspection. Contact me prior to March 13, 2006 if any questions arise.
IMPORTANT:
1. Have the walk-in refrigerator adjusted so that it is able to maintain temperatures of 41F or below. Contact me as soon as this repair has been completed for re-inspection. Also have the Superior 2-door reach-in prep refrigerator and the Masterbilt reach-in prep refrigerator lowered so that they are able to maintain proper temperatures. Cold hold food items within units capable of maintaining food items at 41F or below.
2. Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
3. Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
4. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
5. Use your test strips to ensure quatenary ammonium is used safely and effectively as a sanitizer within wiping cloth buckets at 200ppm.
6. Maintain food items covered while not in use to protect against environmental sources of contamination.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
*Water heater: same as file
*Dishmachine: Jackson, performance E, functionality verified by thermolabel test.
*Grease Trap: NA
*Hood: system cleaned quarterly. filters cleaned every week
*Pest Control Services: obtained monthly. No pest activity nor evidence noted during today's inspection.

January 12, 2006 (Complaint)

Violation: 7-208.11B - Corrected During Inspection First Aid Supplies are not being stored in a location to prevent contamination of food, equipment, utensils, single service items or linens. Observed a first aid kit stored above a food preparation surface next to single service to-go containers and bread baskets.
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.
Comments:
The purpose of today's visit was to conduct a complaint investigation. The complainant stated that a Bandaid was observed in her Perfecto Pasta in a meal consumed on 1/11/06. During today's inspection, the following information was observed:
1. The CFM was aware of and confirmed the complaint and stated that the meal was discarded after the contaminating item was discovered.
2. The CFM stated that all ingredients for the Perfecto Pasta were screened for evidence of contamination directly after receiving the complaint. No evidence of further contamination existed.
3. The CFM stated that all employees were asked whether they were wearing a bandaid or had any lesions on their hands and all employees denied the claim. During today's inspection no bandaids nor lesions were observed on the hands of any of the employees.
4. The CFM stated in case of cut or lesion, if severe, the employee would go to the hospital. If not severe, the employee would be required to wear a bandaid and gloves on top of the bandaid. During today's inspection, all food handlers were observed wearing gloves.
5. The Perfecto Pasta consists of noodles, grilled chicken, pesto, pine nuts, red pepper, vinagerette and brocolli. The chicken and the noodles are prepared early in the morning and portioned for later service within 48 hours. All containers were observed covered and properly stored to prevent contamination.
6. During today's inspection, the First Aid kit was observed stored on a shelf above a food preparation surface next to single service to-go containers and bread baskets. The CFM stated that the First Aid Kit is generally kept in a cabinet at the bar away from food and equipment. Ensure that the First Aid Kit and all other medical supplies and stored in a location where they may not possibly contaminate food, equipment, utensils, single service items or linens. The Kit was relocated during the inspection.
Due to the confirmation by the CFM, the complaint is confirmed. Protect food from contamination by storing personal care items in locations where they may not cause contamination. Continue to monitor food for signs of contamination. Contact me if any questions arise.

October 06, 2005 (Complaint)

Comments:
The purpose of today's visit was to conduct a complaint investigation. The complainant stated that grease laden waste was observed in the grease barrel/dumpster area. During today's inspection, the following observations were made:
1. Observed two grease barrels at the dumpster area. One barrel was empty and on barrel was half full. Both barrels were covered.
2. The dumpster/grease barrel area was observed free of grease debris and solid waste. The surrounding area was observed clean.
3. The CFM stated that grease is removed by an approved company twice a month. This frequency is sufficient for this establishment to prevent accumulation of grease laden waste that excedes storage capacity. The CFM stated cameras may be installed to prevent other establishments from using/abusing waste disposal containers.
Due to the conversation with the CFM and the clean dumpster area free of grease laden waste, this complaint cannot be confirmed at this time. Continue to maintain the dumpster area clean and in good repair. Contact me if any questions arise.

September 06, 2005 (Routine)

Violations:

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed dented cans of oranges, pumpkin and tomato paste on the canned goods shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed one employee handle bread with bare hands and another employee handle chips with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a bowl used as a scoop in the sugar container.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use a scoop with a handle to minimize bare hand contact with the product.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shrimp stored over mozerella sticks in the True 2-door reach-in freezer.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw beef stored over raw salmon in the Victory 2-door reach-in prep refrigerator.
  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.
• 3-302.11A4 - Critical Observed the following uncovered food items:1. dessert in the True 2-door reach-in freezer. 2. vinegar in the dry storage room.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Corrected During Inspection The following in-use utensils were observed improperly stored between use: 1. tongs stored on the oven handles where they may become easily contaminated by employee clothing. 2. ice cream scoop stored on a rusted shelf. 3. knives stored in buckets filled with sanitizer solution.
  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.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use. Observed a wet cloth stored on a shelf instead of in a bucket filled with sanitizer solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-101.111 - Corrected During Inspection The nonfood contact surface of the chemical storage shelf is lined with cardboard and therefore 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.
• 4-101.11B - Corrected During Inspection Observed a piece of carboard used to separate ketchup and single service utensils. Cardboard is absorbent and therefore not constructed of an acceptable material.
  All food contact surfaces shall be smooth, easily cleanable and non-absorbent.
• 4-202.16 - Milk crates ans dishracks found used for the following: 1. to elevate soda syrups off of the floor in the room with the water heater. 2. to elevate sauce off the floor in the walk-in refrigerator.
  Milk crates and dishracks are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quatenary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-402.11A - The dishmachine drainboard is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Observed the drainboard in need of caulking to the wall.
  Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
• 4-501.11A - Observed rusted shelving in the walk-in refrigerator.
  Repair or replace the shelving 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The door gaskets of the Superior reach-in freezer and the True 2-door reach-in prep refrigerator are torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - Corrected During Inspection The cutting boards near the three-compartment sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.11A - The cracked ice bucket and the melted wine container were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-602.11A - Corrected During Inspection Critical The inside of the pita reach-in freezer was observed with an accumulation of ice and food debris, and therefore not in a clean state.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 4-602.11E - Surfaces of the canopener blade and the icemachine, which comes in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  Clean the surface of the canopener blade and the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.13 - The nonfood contact surface of the gaskets on the Masterbilt reach-in 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.
• 4-903.11B - Corrected During Inspection Clean ice bucket was observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Bahama Blast blender.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-202.13B - Corrected During Inspection Insect control devices are located over single service items and food containers at the front line near the dry storage room and above the handsink where dead insects may be impelled or fall.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. NOTE: Food and single service items were relocated.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no signs at the handsinks in the kitchen.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Inadequate lighting was noted in the hoods. Observed one burnt out light bulb in each of the two hoods.
  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, toilet rooms.
• 6-501.111C - Critical Observed flies in the dry storage room and the room with the water heater.
  When pests are found use methods to 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. NOTE: CFM was aware of the issue. Weekly pest control services are being obtained.
• 6-501.12A - The following areas in the facility noted in need of cleaning: 1. the wall behind the icemachine. 2. the pole by the hot line. 3. the floor in the room with the water heater.
  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.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned. Observed dusty vents in the walk-in refrigerator.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected during the inspection. Maintain critical violations corrected. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
2. Continue to obtain regular pest control services until all pest activity is eradicated. Maintain records of all services obtained.
3. Check cans for dents upon receipt. Return or discard all dented cans found.
4. Maintain food items covered while not in use to protect against environmental sources of contamination.
5. Discuss with employees the need to wear gloves or use utensils when handling ready-to-eat food items.
6. Maintain the inside of refrigerators and freezers clean to sight and touch.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
NOTES:
*Water heater: same
*Dishmachine: same. found today at 50ppm.
*Pest Control Services: now obtained weekly due to fly presence.

April 08, 2005 (Follow-up)

Violation: 3-203.12A - Critical Repeat Inadequate record keeping system of shellfish tags. Establishment does not have records from shellstock purchased approximately 60 days ago.
Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. NOTE: CFM states that he will maintain records for 90 days when shellstock is purchased. Shellstock is not purchased regularly.
Comments:
Today I conducted a follow-up inspection at the above named establishment. All critical violations, with the exception of shellstock tags retention, were corrected during the inspection. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. Maintain shellstock tags for 90 days.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. No evidence or activity was noted today 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).

March 25, 2005 (Follow-up)

Comments:
The purpose of today's follow-up was to ensure that the dishmachine was returned to proper functionality. A technician had visited the establishment and made the changes necessary to the machine. The machine is now found sanitizing at 50ppm. Another follow-up will be conducted on April 8, 2005 to ensure other violations cited during the critical procedures inspection have been corrected.

March 25, 2005 (Critical Procedures)

Violations:

• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an open beverage on a prep counter.
  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.
• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed a dented can of fruit salad stored on the same shelf as cans in good repair intended for service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-203.12A - Critical Inadequate record keeping system of shellstock tags. CFM stated shellstock were present in the establishment approximately thirty (30) days ago but no records were kept for review.
  Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over bacon and sauce in the walk-in refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-401.11B - Critical Observed roast after cooking at 115F. CFM stated that roast was cooked for two (2) hours to a temperature of 120F.
  Roast must be cooked to a temperature of 130F if cooked for 121 minutes.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods kept longer than 24 hours in the refrigeration unit are not properly dated for disposition. Observed the food dated with a preparation date instead of a "CONSUME BY" date.
  DISCUSSED: Mark the name and "CONSUME BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed 0ppm chlorine dispensed from the sanitizing dishmachine.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 7-102.11 - Corrected During Inspection Critical Working containers of toxins are not properly labeled. Observed two spray bottles of toxins not labeled with their contents.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
Today I conducted a routine inspection at the above named establishment. All critical violations were not corrected during the inspection. Correct remaining violations immediately. A follow-up inspection will be conducted on April 8, 2005 to ensure that all violations cited during today's inspection have been corrected. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. A follow-up inspection will be conducted on April 8, 2005 to ensure that all violations cited during today's inspection have been corrected.
2. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I suggest making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
3. Segregate dented cans for return or discard the cans.
4. Maintain all shellstock tags for 90 days.
5. According to the 1999 FDA food code, prime rib must be cooked to an internal temperature of 130F for 121 minutes to allow for ample parasite destruction. Ensure that the prime rib is now being cooked to the proper temperature. Maintain a temperature log between now and the follow-up inspection stating date, time prime rib was cooked for, and internal temperature of prime rib so that I may be ensured that the new, proper practices have been instilled.
6. Date mark all food maintained longer than 24 hours with a "CONSUME BY" date.
7. Contact me as soon as the dishmachine has been repaired today so that I may return and check that the machine is properly sanitizing. Discontinue use of the machine until it is fixed.
8. Employee drinks must be equipped with a lid and a straw and stored in a location where they may not contaminate food, equipment, linens, utensils, or single service items.
9. Maintain all containers of toxins labeled with their common name so they may not become confused for another product.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. No evidence or activity was noted today 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
NOTES: Water heater: STATE, model # SBF80199NE, capacity 199,990 BTUs

November 05, 2004 (Routine)

Violations:

• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1. The gaskets on the walk-in refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw fish stored over RTE food in the upright freezer. Observed raw chicken over fish sticks in the 2-door True freezer. Observed eggs and raw chicken over ready to eat salad products in the salad prep refrigerator.
  CORRECTED DURING INSPECTION: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths on the counter and not in a sanitize bucket.
  CORRECTED DURING INSPECTION: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) noodles in the refrigeration unit are not properly dated for disposition. Observed the noodles dated only with the preparation date.
  CORRECTED: Mark the name and "CONSUME BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.16B - Critical Observed ham (52F) and salmon (54F) in the deli prep refrigerator cold holding at improper temperatures.
  CORRECTED DURING INSPECTION: Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Move the food to a unit that is capable of holding the food at this temperature.
• 4-301.11 - The deli prep refrigerator was observed with an ambient air temperature of 53F.
  All refrigerators should be capable of maintaining ambient air and food at temperatures of 41F or below. NOTE: Managher stated that the refrigerator was accidently switched off over night and that its temperature is recovering. Do not use the unit until it has reached and maintains a temperature of 41F or below.
• 6-303.11C - Inadequate lighting was noted in the hood. Observed a burnt out light bulb.
  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.
• 4-501.11B - Repeat The door gaskets of the Master Bilt reach-in and the Superior reach-in are torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - Repeat The cutting board are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . NOTE: Manager stated that cutting boards are already on order.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of olives and clam juice on the floor.
  CORRECTED DURING INSPECTION: Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-903.11C - Coffee filters were observed stored unprotected at the coffee station.
  CORRECTED DURING INSPECTION: Store items in the original protective package to protect from contamination until used.
• 4-204.112B - There was no temperature measuring device located in the 2-door True freezer under the coffee station.
  CORRECTED DURING INSPECTION: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 6-501.16 - Observed a mop not hung up to air dry.
  CORRECTED DURING INSPECTION: 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.
• 4-501.11A - The following equipment was observed in a state of disrepair: 1. The microwave with a broken door. 2. the warped jug (CORRECTED) 3. the cracked sugar lid (CORRECTED)
  Repair or replace 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-904.11A - To-go containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  CORRECTED DURING INSPECTION: Store ALL single service containers with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-501.11 - Repeat Observed ceiling panel ajar over the walk-in refrigerator.
  CORRECTED DURING INSPECTION: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.11A - Light bulbs in the hood are not covered by a protective shielding. Observed 2 lights in need of shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles. NOTE: Manager has already made a note in his maintenance log that the shields need to be purchased.

Comments:
Today I conducted a routine inspection at the above named establishment. All critical violations were corrected during the inspection. All remaining non-critical violations shall be corrected within thirty (30) days. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. Date mark all food kept longer than 24 hours with a CONSUME BY date. You can write this date on the day dots.
2. Ensure that foods are cooled properly and brought down to 41F or below within 6 hours. A way to facilitate this cleaning would be to either store the product in smaller containers or to use the ice-stirrers to cool the inside of the product.
3. Ensure that all refigeration units are constantly maintaining temperatures of 41F or below. If they are not for some reason (aka. unit was accidently shut off and is recovering) do not use the unit until proper temperatures have been restored.
4. All raw food needs to be stored below ready to eat food in refrigerators and freezers. Designate certain areas for raw food and inform the employees that only raw foods are to go there. Stack the raw foods on separate shelves as follows:
seafood/eggs
beef
pork/ground beef
chicken
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).

March 10, 2004 (Follow-up)

Violation: 4-501.12 - Repeat The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
Comments:
This visit is a followup inspection to determine status of remaining violations.
Date marking is now in use with "dispose of" date. Make sure the staff is clear on the method of marking so that marked items clearly show when the item is to be discarded if not consumed.
The radio has been removed from the food storage and prep area.
The three vat sink is sealed to the wall.
Foil has been removed from the shelf. If the rust stains become worse to where they flake off the shelf and it becomes rough it will need to be replaced.
The refrigerator door gasket has been ordered.
Thermometers were placed in the refrigerator.
The wall panel over the walk-in has been put in place.
Cutting boards still need to be resurfaced and a tool has been ordered for that task.

March 02, 2004 (Routine)

Violations:

• 6-501.114A - Radio found on rack with bread.
  Keep the radio in a location away from food preparation or storage.
• 4-402.11A - Three vat sink not sealed to wall in kitchen.
  Seal the sink to wall to facilitate easy cleaning.
• 6-305.11B - Jackets found on soft drink syrup boxes.Small basket of Alka Seltzer, CD's, tapes etc. found on shelf over food prep area.
  CORRECTED DURING INSPECTION: Store clothing and personal items in a designated area.
• 4-101.11D - A lower table shelf is lined with foil which is not smooth and cleanable and which is damaged and worn.
  Refrain from lining shelves and maintain the original surface in a smooth and clean manner.
• 4-502.13A - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-202.11A - Light covers in the hood have had protective coating scrapped off.
  Replace the light covers as needec.
• 3-304.12 - In-use utensils improperly stored between use.in standing water.Food tong found hanging on refuse container.
  CORRECTED DURING INSPECTION: 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.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator after cooling.
  CORRECTED DURING INSPECTION: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A2 - A few food contianers found stored on floor in walk-in refrigerator.
  CORRECTED DURING INSPECTION: Store all items at least 6" off floor.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. Day dots without dates or not consume dates.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-302.12 - Unlabeled food containers. Bulk food containers.
  CORRECTED DURING INSPECTION: Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-501.11B - Door gasket on refrigeration unit is damaged.
  Replace damaged door gasket.
• 4-204.112A - Thermometer not found in two refrigerators.
  Provide thermometers as needed.
• 2-401.11A - Critical Dish of open ice cream found in ice cream freezer.Open drink found in the kitchen
  CORRECTED DURING INSPECTION: Do not allow eating in the kitchen.Cover all drinks and use a straw if consumed in the kitchen.
• 7-201.11B - Critical Lime away delimer chemical stored over clean side of dish machine.
  CORRECTED DURING INSPECTION: Store chemicals below and away from areas that can be contamnated.
• 6-501.11 - Wall panel found open over entrance to walk-in refrigerator.
  Secure the wall panel.
• 2-301.14A - Critical One person washing dishes handles the soiled items, loads the dish machine and then unloades and handles clean items without first washing hands.
  CORRECTED DURING INSPECTION: Make sure that hands are washed after loading the machine or use two persons for this operation.
• 4-601.11C - Refrigerator door gasket found soiled.
  CORRECTED DURING INSPECTION: Clean out top grooves of door gaskets where food debris collect.
• 4-501.12 - The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-304.14B2 - Wiping cloths improperly stored between use.
  CORRECTED DURING INSPECTION: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-601.11A - Critical Food wrap box is stained with grease.Slicer had been used to cut meats and hardened residue was present at slicer indicating that it had not been cleaned since last useSome shelves in refrigerator are soiled with food residue.Dishes stored next to the food processor are being soiled.Holders for drink guns are soiled.
  Obtain cleanable food wrap dispenser.CORRECTED DURING INSPECTION: Clean the slicer before next use.Clean the food residue off the shelves.Take measures to protect the dishes from incidental soiling.CORRECTED DURING INSPECTION: Clean the drink gun holders.

Comments:
This is the first routine inspection since the change of ownership. Correct all critical violations immediately if possible and all other violations as soon as possible.

January 23, 2004 (Follow-up)

Violation: 4-204.113 - There is no data plate on the warewashing machine.
The CFM had ordered the plate and the technician will deliver. Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
Comments:
This is a follow-up inspection from the changed of ownership from Jan.13, 2004.
All violations were corrected except for the data plate.

January 13, 2004 (Pre-Opening)

Violations:

• 6-202.14 - Toilet room is not completely enclosed.
  Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-303.11A - Inadequate lighting was noted in the walk-in.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 4-202.16 - Soda crate(s) found used for the following:1.elevate foods in the walk-in.
  Corrected during inspection. Soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 5-205.15B - Observed the following plumbing needs repair:1.# 3 vat sink sanitizing PVC pipe to be re-attach2. pipe under the handsink leaking3.mop sink hot control knob leaking4.#3vat sink behind the arm leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-501.12 - The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-204.112B - There was no temperature measuring device located in the ;1.Reach-in next to the cookline2.Chest freezers
  Corrected during inspection. Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 5-501.113B - Outside refuse container was uncovered. Both the lids are damaged.
  Call the shopping mall management.Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 4-602.13 - The nonfood contact surface of the gaskets for the salad chutes 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.
• 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  Corrected during inspection.Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-101.111 - The nonfood contact surface of the wood brace for the shelving unit over the drain board of the dishmachine are 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.
• 4-501.11A - Observed the following needs repair:1. walk-in needs temperature adjusted 2. prep table needs to be on wheels, next to the 3 vat sink 3.# 3 vat sink plugs missing( Corrected during inspection)4. lids for the prep top
  Repair all the above 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-204.113 - Observed the data plate information is faded on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 4-501.15A - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Failed the test strip test:1.Bar dishmachine2.Kitchen dishamchine
  Corrected during inspecition. Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized since the dishmachine is not operating properly.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

Comments:
This is a changed of ownership inspection today.
Approval is hereby granted the issuance of the Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. All outstanding violations must be corrected within 3 days. No equipment additions, replacements or changes are allowed without Health Department approval.