July 08, 2009 (Critical Procedures)

• 3-304.11 - Critical Bowls of salad were stacked on top of lettuce in Delfield six drawer prep.
  CORRECTED.Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
• 3-501.16A1 - Critical Rice was 104F on counter.
  CORRECTED.Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.16A2 - Critical Repeat Cottage cheese was 53F in Delfield six drawer prep.
  CORRECTED.Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-202.11 - Critical Repeat Bricks used on food at the grill are in poor repair and are no longer finished to be smooth and easily cleanable.
  CORRECTED.Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches; this does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes. The purpose of the requirements for multiuse food-contact surfaces is to ensure that such surfaces are capable of being easily cleaned and accessible for cleaning. Food-contact surfaces that do not meet these requirements provide a potential harbor for foodborne pathogenic organisms. Surfaces which have imperfections such as cracks, chips, or pits allow microorganisms to attach and form biofilms. Once established, these biofilms can release pathogens to food. Biofilms are highly resistant to cleaning and sanitizing efforts. The requirement for easy disassembly recognizes the reluctance of food employees to disassemble and clean equipment if the task is difficult or requires the use of special, complicated tools.
• 6-301.12 - Repeat No paper towels at service area hand sink.
  CORRECTED.Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees (service area hand sink).
  CORRECTED.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.

February 02, 2009 (Routine)

• 3-302.12 - Corrected During Inspection Container of sugar is not identified with the common name of the food.
  Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
• 3-501.15B - Food containers of pot roast and sliced cheese were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling [ found tightly covered and some containers stacked on top of one another].
  When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. Large food items, such as roasts, turkeys, and large containers of rice or refried beans, take longer to cool because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. If the hot food container is tightly covered, the rate of heat transfer is reduced, i.e., the time required for cooling and the time the food is exposed to optimal temperatures for bacterial multiplication or toxin production are increased.
• 4-101.19 - The nonfood-contact surface of the wiping cloths used under cutting boards to prevent slipping are not corrosion-resistant, nonabsorbent, and/or smooth.
  Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
• 4-202.11 - Critical The food-contact surfaces of the cedar planks that are being used more than once and bricks used on food at the grill are no longer finished to be smooth and easily cleanable.
  Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches; this does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes. The purpose of the requirements for multiuse food-contact surfaces is to ensure that such surfaces are capable of being easily cleaned and accessible for cleaning. Food-contact surfaces that do not meet these requirements provide a potential harbor for foodborne pathogenic organisms. Surfaces which have imperfections such as cracks, chips, or pits allow microorganisms to attach and form biofilms. Once established, these biofilms can release pathogens to food. Biofilms are highly resistant to cleaning and sanitizing efforts.
• 4-204.112 - Repeat The equipment as noted on page one of the report are not 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.
  Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
• 4-501.12 - Repeat The surface of the cutting board in the kitchen is no longer effectively cleaned and sanitized.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
• 4-602.13 - The nonfood-contact surface of the ice cream freezer interior lids and under the grill are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
  Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
• 4-903.11 - Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored [Shelves in the storage room outside the kitchen are not elevated 6 inches off the floor].
  Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
• 5-205.11 - The handwashing sink located inside the walk-in refrigerator is not maintained so that it is accessible at all times for employee use [no running water; drain pipe disconnected from the basin of the sink].
  A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
• 5-501.113 - Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors [Shared grease dumpster lid found open; mixed plastic recycling containers were overflowing].
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
• 6-202.11 - Light bulbs over the counters at the bar, cook-line steamtable, and server station are not shielded, coated, or otherwise shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
• 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents [back door into hallway to dumpster area contains an air gap under the door; building door to dumpster area does not fit properly].
  Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
• 6-301.12 - Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device [cook-line handsinks].
  Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees [bar handsink, cook-line handsink closest to the kitchen, and walk-in refrigerator handsink].
  A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
• 6-501.11 - Some floor tiles need regrouting in the bar by the POS machine, in the cook-line by the fryers, in the kitchen by the soup kettle, and by the 3-vat sink floor drain.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises [mouse droppings were observed in the storage room outside the kitchen in the building hallway].
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 8-304.11 - Corrected During Inspection The permit is not posted in a location in the food establishment that is conspicuous to consumers.
  Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.

August 11, 2008 (Critical Procedures)

• 2-102.11C - Critical Repeat The manager did not have knowledge of the "big five" foodborne illnesses.
  Review the five most common foodborne illnesses: salmonella typhi, norovirus, e.coli, shigella and hepatitis A
• 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-501.14A - Critical The soup and ribs were not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Please monitor times and temperatures.
  Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
• 3-501.16A2 - Critical Repeat The sliced tomatoe were cold holding at the improper temperature of 78 F. Eggs and raw bison meat were 51 F and 45 F.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.

April 17, 2008 (Routine)

• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
• 2-102.11C - Critical The person in charge did not demonstrate their knowledge identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include of identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code.
• 2-103.11M - Food employees are not informed of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.
  The person in charge shall ensure that food employees and conditional employees are informed of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under paragraph 2-201.11(A).
• 2-301.14 - Critical A food employee failed to wash his or her hands when switching between working with raw food and ready to eat food.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-304.12 - Corrected During Inspection Food preparation and dispensing utensils are improperly stored. The ice cream scoops were not stored in running water.
  During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
• 3-304.14 - Corrected During Inspection Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.
  Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-501.16A2 - Critical Repeat The following were cold holding at improper temperatures: slaw 62 F, sliced tomatoes 64 F,bluecheese dressing 44 F
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.18A - Critical The au jus made on 4/3 in the walk-in refrigerator exceeds the time and temperature requirement for PHF held in refrigeration.
  A food specified in paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination of paragraph 3-501.17(A), except time that the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in paragraph 3-501.17(A). Refrigeration prevents food from becoming a hazard by significantly slowing the growth of most microbes. The growth of some bacteria, such as Listeria monocytogenes, is significantly slowed but not stopped by refrigeration. Over a period of time, this and similar organisms may increase their risk to public health in ready-to-eat foods. Date marking is the mechanism by which the Food Code requires active managerial control of the temperature and time combinations for cold holding.
• 4-101.11A - Critical The linen stored under the cutting boards to prevent slipping hold moisture and bacteria and therefore are not suitable for this purpose. Instead, provide a rubber mat that is non-absorbent and easily cleanable. Also the raw wood used to mount the potato slicer is not a cleanable surface either. Replace this with a material that is non=absorbent.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Multiuse equipment is subject to deterioration because of its nature, i.e., intended use over an extended period of time. Certain materials allow harmful chemicals to be transferred to the food being prepared which could lead to foodborne illness. In addition, some materials can affect the taste of the food being prepared. Surfaces that are unable to be routinely cleaned and sanitized because of the materials used could harbor foodborne pathogens.
• 4-204.112 - Repeat Numerous refrigerators on the cooking line were missing thermometers.
  Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
• 4-501.11 - The bricks that are used to press the meat were found worn and damaged.
  Discard damaged bricks.
• 4-501.12 - All the cutting boards were worn and damaged.
  Re-surface the cutting boards so they are smooth and easily cleanable or replace them with new ones.
• 4-502.11 - The food temperature measuring device is not calibrated as necessary to ensure its accuracy. The probe was off +4 F.
  Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A utensil or food temperature measuring device can act as a source of contamination to the food it contacts if it is not maintained in good repair. Also, if temperature or pressure measuring devices are not maintained in good repair, the accuracy of the readings is questionable. Consequently, a temperature problem may not be detected, or conversely, a corrective action may be needlessly taken.
• 4-502.12 - Critical The establishment is re-using cedar planks.
  Please be advised that these are single-use items only. Use them once and then discard.
• 4-602.12 - The large pots used to cook roasts were found with heavy amounts of carbon build-up.
  Remove the carbon from the equipment or replace them with new pots.
• 4-703.11 - Critical Repeat When tested, no chemical sanitizer was found in the dishmachine
  Provide chlorine at the proper concentration of at least 50-100ppm and immerse or expose food contact surfaces to the sanitizing solution for adequate time.
• 6-501.12 - The walls in the dishwashing area had accumulations of mold and debris.
  Physical facilities shall 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.

November 29, 2007 (Critical Procedures)

• 3-302.11 - Critical Repeat (CORRECTED DURING INSPECTION): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE).1. Raw fish was stored over a container of ice cream in the True 2-door prep unit (closest to the onion breader)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.16A2 - Critical Repeat (CORRECTED DURING INSPECTION): The following foods were observed cold holding at the improper temperature:1. Raw hamburger at 50F in the Delfield 2-door prep unit2. Raw bisonburger at 59F in the Delfield 2-door prep unit3. Raw shrimp at 48F in the 6-unit prep under grill4. Raw hamburger at 58F in the 6-unit prep under grill5. Cooked sliced ham at 50F in the 6-unit prep under grill 6. Raw chicken breast at 50F in the 6-unit prep under grill7. Creamy honey mustard dressing (homemade) in the Delfield 6-unit prep8. Thousand Island dressing (homemade) at 67F in the Delfield 6-door prep9. Boiled eggs at 70F in the 6-unit prep under the grillRecommend discarding all foods out of temperature (greater than 41F) over four (4) hours. Move all other food to the walk-in refrigerator immediately until units can hold the proper temperature (41F or less).
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.
• 4-703.11 - Critical Repeat The chlorine sanitizer, at the bar warewasher, was observed at 0 (zero) ppm.Use the three compartment sink or the kitchen warewasher until unit can properly sanitize.
  Provide sanitizing agents at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.

February 13, 2007 (Routine)

• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-301.11 - Corrected During Inspection Critical Scoop handles for the ice were lying in direct contact with the ice.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw fish in the walk in refrigerator. Raw beef stored over raw pork in the walk in 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.
• 3-302.12 - Corrected During Inspection Repeat Containers of flour and glychomeal observed not properly labeled to identify their contents.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - In-use utensils improperly stored between use. Ice scoops were stored on top of the ice machine with the food contact surface in direct contact with the top of the ice machine.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 4-203.12 - Repeat The ambient air temperature measuring device(Fahrenheit) located in the Delfield refrigerator next to the grill is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-204.112 - Repeat There was no temperature measuring device located in any of the refrigerators in the cooking area.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - The door gasket on the True 2-drawer prep refrigerator is torn.
  Repair or replace the gasket in accordance with the manufacturer's specifications.
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The quaternary sanitize dispensing machine is releasing quaternary solution at levels that are to high.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-703.11 - 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)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 4-903.11 - Repeat Dishracks were stored on the floor in the warewawashin groom and at the bar.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11 - Corrected During Inspection Repeat The handwashing station near the fryers is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 5-205.11 - Corrected During Inspection Repeat The handwashing facility located at the cook line is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.11 - Corrected During Inspection The handwashing station at the bar is being used as a dump station.
  The handwashing facility identified above is to be used for washing hands only.
• 6-301.11 - Repeat Soap was not provided at the hand washing facility at the hand washing sink near the fryers.
  Hand soap must be provided at all hand washing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in any of the handwashing sinks along the cooking line.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (at bar).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 8-304.11 - Corrected During Inspection The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a location that is conspicuous to consumers.
• 9.2-3.3 - Corrected During Inspection Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

July 27, 2006 (Routine)

• 2-401.11 - Critical The bartenders and cooks are drinking from uncovered containers in the food preparation area (bar and along the cookline).
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. An uncovered glass of water was stored on the food storage shelf in front of the walk in refrigerator.
  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.
• 3-302.12 - Repeat Unlabeled food containers. The spices in the back on the shelves are in need of labelling.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14 - Wiping cloths improperly stored between use. Wiping cloths observed stored on counters. Some wiping rags were stored in buckets with insufficient amounts of sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Potatoes stored on the floor and/or food stored less than 6" above the floor in the back storage room and bottled beverages and freshly prepared lemonade are stored on the floor at the bar.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical The ham is cold holding at 58 F at the 6 drawer unit beside the grill..
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-202.11 - Critical Repeat The food contact surface of the custom made bricks is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  Repair or replace the bricks to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 4-203.12 - The ambient air temperature measuring device(Fahrenheit) located in the 6-drawer refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-204.112 - Repeat There was no temperature measuring device located in the 2 drawer refrigerator and the 2-door counter freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.116 - There is no bleach sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration. Both warewashing machine use bleach as a sanitizer.
  Obtain a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. Neither the dishwasher or the operator is testing the sanitize basin at the 3-compartment sink. Many of the wiping rag buckets are also not being routinely tested for appropriate levels of quaternary solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-903.11 - Disposable cups were found not stored 6 inches above the floor in the back storage room.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11 - The handwashing station in the kitchen is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 5-205.11 - The handwashing facility located at the cook line is blocked by a wiping rag bucket.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-501.16 - There is no refuse container at the area immediately adjacent to the hand sink by the ice machine.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-301.11 - Repeat Soap was not provided at the handwashing facility at the bar kitchen juncture.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - Repeat No disposable towels were provided at the hand washing facility at the kitchen bar juncture.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-303.11 - Repeat Inadequate light was noted in the fryer hood in the front and the fryer hood in the back. There is one light bulb burned out in the front and 2 burned out in the back.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.12 - Repeat The floor along the cook line was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 9.2-3.3 - Critical The food manager is not properly training the food service personnel in sanitary food-handling techniques. The bartenders did not know what test paper was.
  The food manager is responsible for training food service personnel in sanitary food-handling techniques and proper methods of food protection, and for ensureing that good public health and food protection practices and sanitary techniques in manufacturing, storing, serving and transporting foods are used at all times on the premises under his/her control.

February 21, 2006 (Routine)

• 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-302.11 - Critical Unwrapped or uncovered food in the kitchen and refrigerators/freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.11 - Critical Raw animal food (hamburger) was stored with cooked hamburger on the cooking line and therefore was holding in a manner that may cause cross contamination of ready-to-eat food (RTE).
  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.
• 3-302.12 - Unlabeled food containers. -spices
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-302.15 - Fruits (limes) were not washed before being offered for sale or service.
  Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
• 4-101.11 - The food contact surface of the linen stored under the cutting boards are not durable and nonabsorbent.
  Repair or replace the @EQUIPMENT@ so that it is durable, corrosion resistant, and nonabsorbent.
• 4-202.11 - Critical The food contact surface of the custom-made bricks used to press raw chicken on the grill is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections. This "brick" is damaged, absorbant and therefore not cleanable.
  Repair or replace the @EQUIPMENT@ to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 4-202.11 - Critical The food contact surface of the raw cedar planks are not smooth.
  Repair or replace the @EQUIPMENT@ to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 4-204.112 - There was no temperature measuring device located in the refrigerators/freezers listed above.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Food-grade brushes were observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.12 - The cutting board(s) along the back and front food prep areas 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 .
• 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: canopener, bulk food containers, in-use utensils, blenders, cutting boards, prep tables, warmers, etc... Implement a cleaning schedule.
  Clean and sanitize these surfaces for food contact.
• 4-602.12 - The food contact equipment surface of the ovens and large pans are observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use.
• 4-602.13 - The nonfood contact surfaces of all the equipment had accumulations of grime and debris. i.e.refrigerators, freezers, etc..
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11 - Dish and oven racks were found not stored 6 inches above the floor in the kitchen.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11 - Clean single-service articles (takeout/cedar planks) were observed stored uncovered or with the food contact surface facing upward. -over prep line
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-201.12 - Numerous extension cords were installed on the line with the warming units prohibiting proper cleaning.
  Utility service lines shall not be unnecessarily exposed.
• 6-202.11 - The heat lamp on the prep line are not protected against breakage by a proper shield.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-301.11 - Soap was not provided at the handwashing facility in the kitchen and bar.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - No disposable towels were provided at the hand washing facilities at the handsinks located in the kitchen and bar.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-303.11 - There was a lightbulb out 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.
• 6-501.12 - The floors and walls needed cleaning especially in corners and under equipment.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 9.2-3.3 - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

June 27, 2005 (Follow-up)

June 27, 2005 (Follow-up)

June 23, 2005 (Follow-up)

June 23, 2005 (Follow-up)