September 16, 2009 (Risk Factor Assessment)

• 3-301.11(B) - Corrected During Inspection Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: herbs, based on discussion with staff
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: beef observed at 45F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: several whole cooked Chicken
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by 6 pm
• 7-102.11 - Critical Repeat Working containers of poisonous cleaning product observed not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-201.11(A) - Corrected During Inspection Critical Repeat Observed various products stored over boxed dry tea and adjacent to ceramic soup bowls.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

May 14, 2009 (Routine)

• 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  The employees shall verify foods are delivered at the required temperatures of 41F or less.
• 2-103.11(I) - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment and clean utensils using either approved sanitizer at the adequate concentration; handout provided to dishwashing staff;
• 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, and clean equipment
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows - scoops found with handles in ice.
  During pauses in food preparation or dispensing, food utensils shall be stored in the food with their handles above the top of the food
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken on middle shelf of display case found at 44F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth.
• 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:
  The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states - Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness
• 4-501.11(A) - The reach in refrigeration unit opposite stove is not operating; in addition, a display case used for storage of PHFs found with ambient temperature of 48F
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded
• 4-602.11(E)(2) - Surfaces of the ice tea dispensers and consumer self service utensils are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned at least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles.
• 4-603.14(A)-(B) - Observed a food contact surface rinsed improperly in mop sink.
  Equipment food contact surfaces shall be effectively washed to remove or completely loosen soils by application of detergents
• 4-603.16(A)-(E) - When employee was asked to prepare sample sanitizing solution, a distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Washed utensils and equipment shall be rinsed so that abrasives are removed and a distinct, separate water rinse after washing and before sanitizing is used.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized plastic container that was not sanitized
  The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning; see also handouts
• 4-903.11(C) - Observed single use containers not stored in original packages.
  In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 6-202.15(A)(1)-(3) - Repeat Openings to the exterior of the building are present along the rear door window frame.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-301.11 - Repeat Observed that liquid hand soap was not provided at restroom sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.11 - Repeat Observed wall perforations near mop sink
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11(A) - Corrected During Inspection Critical Repeat Observed compounds used as construction materials stored over shelving containing food contact equipment or single service items.
  All poisonous and toxic materials shall be stored to prevent contamination of food, and equipment etc.

February 10, 2009 (Critical Procedures)

• 2-103.11(I) - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils based on discussion held with CFM
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration
• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats or hair nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-301.11(B) - Critical Repeat Food employee observed handling the following ready-to-eat foods using their bare hands: herbs
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils or clean disposable gloves to handle all ready-to-eat foods.
• 3-304.14(B)(1) - Corrected During Inspection Repeat Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
• 3-305.11(A)(3) - Repeat Food stored on the floor in dry storage area
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks
• 3-501.13(A)-(D) - Repeat Observed the following food thawing using an improper method: beef at room temperature in container left on floor
  Potentially hazardous foods shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below or 3) as part of a cooking process
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: chicken pieces
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 4-501.16(B) - Repeat The warewashing sink walls soiled with mineral stains
  If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
• 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: tray that was washed by hand in mop sink where subject to contamination via walls of sink
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(C) - Corrected During Inspection Critical Utensils are not necessarily washed, rinsed and sanitized at four hour intervals.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 5-501.115 - Trash and litter were observed adjacent to rear exit
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-202.15(A)(1)-(3) - Repeat Openings to the exterior of the building are present along the rear door window frame
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-301.11 - Repeat Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.11 - Repeat Observed that the walls around mop sink are damaged; some areas repaired with metal panel in place of dry wall
  Poor repair and maintenance compromises the functionality of the physical facilities and could lead to potential pest harborage
• 6-501.12(A) - Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Corrected During Inspection Critical Working containers of white cleaning solutin was not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

September 29, 2008 (Routine)

• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using an approved sanitizer
• 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Observed food employees using improper handwashing procedures.
  ALL food employees shall wash their hands in the following manner: rinse hands/arms with warm water, lather hands/arms with soap and scrub for at least 20 seconds, rinse hands/arms with warm water, and dry hands/arms with paper towels
• 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: sprouts
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
• 3-304.12(A)-(F) - Ice scoops found lying in ice
  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 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
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution
• 3-305.11(A)(3) - Food stored on the floor in containers near rear exit
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method - delivered wrapped beef in containers near rear exit.
  Potentially hazardous foods shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below or 3) as part of a cooking process
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device - rice at 110F
  Potentially hazardous foods shall be hot held at a temperature of 135F or above
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: beef on counter at 47-49F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth. Utilize ice water in plastic container as insulation OR maintain all meat and PHF in hall refrigerator.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: cardboard box used for lime storage
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-501.16(B) - The warewashing sink was not observed cleaned and sanitized
  If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
• 5-202.13 - Critical An air gap between the pvc drain of sanitizing basin and the floor drain was not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the rear door screen perimeter.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-301.11 - Observed that LIQUID hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.11 - Observed that the wood door exterior located adjacent to handsink is broken.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Observed non-functional refrigerator used as storage device. There is no cold hold equipment consequently in food preparation area
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 7-201.11(A) - Corrected During Inspection Critical Observed motor oil bottle stored over a supply of plates.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

April 17, 2008 (Follow-up)

April 15, 2008 (Routine)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Observed food employee "wash" his hands without using soap.
  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.
• 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in a mop sink.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) raw beef stored over cooked beef in the True sliding glass cooler.
  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)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed raw chicken stored over raw beef in the Traulsen upright freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.14(B)(1) - Corrected During Inspection Observed several wet wiping cloths on various countertops throughout the kitchen.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked beef at 68F and cooked beef tripe at 65F at room temperature. Note: Items were within temperature control and re-located to the cooler.
  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.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden shelf used to elevate buckets of cooked soup broth.
  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.
• 4-302.14 - The chlorine test kit located in the facility is not able to be removed from the wall and therefore not usable.
  Purchase a new chlorine test kit and maintain the chlorine in your sanitizing buckets between 50-100 ppm.
• 4-602.11(E)(1) - Interior surfaces of the ice machine were observed with pink mold and grime.
  Clean the inside of the ice machine.
• 5-205.15(B) - Critical Repeat The hand sink was observed with the hot water faucet missing. Plumbing connections under the handsink piping are leaking.
  A plumbing system shall be maintained in good repair. The establishment has been given 48 hours to either repair the hand sink or have it replaced. The restrooms are located approximately 10 feet from the back door of the kitchen and the employees and CFM were instructed to utilize the restroom hand sinks for handwashing until the hand sink in the kitchen is repaired. The kitchen hand sink must be repaired in 48 hours or your health department permit will be suspended.

August 23, 2007 (Critical Procedures)

• 2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Employee did not scrub for at least 20 seconds and then turned off the faucet without using a paper towel.
  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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw beef stored over cooked chicken, cooked beef tripe and bean sprouts in the True 1 DR glass upright.
  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.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken stored over raw beef in the 2 DR upright freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.14(A) - Corrected During Inspection Critical The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours: beef tripe at 74F after 8 hours of cooling. Note: Tripe was discarded.
  Cooked potentially hazardous foods (time/temperature control for safety 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
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is not consumer advisory for the following food item(s) that may be served raw and/or undercooked: Pho Tai.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 5-205.15(B) - Plumbing connections of the handwash sink piping are leaking.
  A plumbing system shall be maintained in good repair.

April 24, 2007 (Follow-up)

March 28, 2007 (Routine)

• 6-202.15(A)(1)-(3) - Observed a gap between the screen and the frame in the back screen door.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-501.11 - Repeat Observed that the walls are in the process of being repaired.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

March 30, 2006 (Critical Procedures)

• 3-305.11A3 - Corrected During Inspection Onions stored on the floor.
  Store all foods at least 6" off floor.
• 3-501.16B - Corrected During Inspection Critical Repeat Sausage observed on table at 72 F. has been out for more than two hours above 41 F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Discard the sausage.
• 7-201.11B - Corrected During Inspection Critical Containers of citrus cleaner and motor oil for slicer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. On shelves above dishes and food prep area.
  Containers of hazardous materials must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 20, 2005 (Routine)

• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: House hold use 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.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Corrected During Inspection Critical Meats for Soup cold holding at improper temperatures. Refrigerator in prep area not used or does not work and food is kept on counter.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Discard Items found above temperature if they have been out for more than 2 hours.
• 4-101.111 - Small plywood platforms on floor are not waterproof or durable and are less than 6" off floor.
  Remove the wood platforms and obtain approved dunnage racks that are at least 6" off floor.
• 4-101.11A - Critical Food is stored directly in grocery type bags and there is wet and dry newspaper in contact with vegetables. The newspaper is not considered clean and the ink chemicals may be hazardous.
  Refrain from use of newspaper and grocery type bags for food storage. Obtain approved food storage containers.
• 4-201.11 - Three tables in the kitchen are not designed for commercial kitchen use. They are not durable and at least one is damaged along the edges.There is frequent use of metalic tape to repair or dover items. This tape does not provide a smooth cleanable surface and is not durable.
  Replace the tables with commercial grade equipment. Remove the metallic tape and repair properly or replace items covered with the tape.
• 4-301.11 - Repeat Three merchandiser type glass front refrigerators NSF approved only for prepackaged items and bottles items are used for storage of potentially hazardous foods.
  Limit use of these units to the use noted on the attached labels and obtain additional refrigeration if needed (Repair or replace the non functioning refrigerator in the prep area.)
• 4-501.11A - True prep unit was observed in a state of disrepair and not being used.
  Repair the True refrigerator prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. 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.
• 4-502.13A - Repeat 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.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Refrigerator door gaskets..
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Corrected During Inspection Surfaces of the ice machine interior were soiled.
  Clean the interior surfaces of the ice machine..
• 4-904.11B - Corrected During Inspection Repeat Plastic spoons and other washable utensils are stored with the lip contact surface up.
  Store these items so that they are touched only by the handles.
• 5-205.11B - Corrected During Inspection The handwash station at the Kitchen is being used for purposes other than washing hands. Bowl found in sink.
  The handwash facility identified above is to be used for washing hands only.
• 6-202.14 - The toilet room doors do not effectively close.
  Provide self closing devices that effectively close the door.
• 6-202.15 - The rear screen door is in such a condition that it does not seal adequately and is not self closing.
  Install a new door that properly seals the opening and that freely swings to be self closing.
• 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. Additional signs are needed at other sinks in kitchen and toilet rooms.
  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 Thel metal panels used to repair the walls are sharp and hazardous to customers and staff and provide harborage for insects of present.Walls near the three vat sink are not in good repair with rough surfaces and dampness from water where the sinks meet the walls. Floor tiles neat the mop sink are damaged.
  Repair these items and replace the metal panels with proper wall repair with coving installed near the floor. Repair the walls and seal so that they are smooth and cleanable.
• 7-201.11B - Corrected During Inspection Critical Repeat Containers of insecticide and spray cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12B - Corrected During Inspection Critical Unapproved insecticide found stored in kitchen for use by staff.
  Remove the insecticide and use approved pest control service to treat insect problems.

March 02, 2005 (Follow-up)

• 4-301.11 - There are two refrigerators in use for general food storage that are only approved for storage of packaged or bottled drinks. These units are not approved or designed for storage of foods for preparation of service in the restaurant.
  Replace these refrigerators with approved units designed to store foods used in preparation and service.
• 4-501.11B - Repeat A few preparation tables and a storage cabinet are not made of durable materials and are worn and difficult to clean.
  Replace these items with commercial food grade items that can take the use conditions of a commercial kitchen.
• 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.
• 6-501.11 - Areas along base of walls in hall ways as well as other areas are either not sealed or have sheet metal covering which in some cases is rough and sharp and do not provide a suitable seal. The wall near the three vat sink is rough and difficult to clean.
  Remove the damaged sheet metal and have the walls repaired with approved materials.Resurface the wall near the sink with cleanable materials.
• 6-501.111D - Repeat Harborage conditions exist.in the kitchen including the metal panels placed along the walls. A few live roaches were observed near the ice maker as well as in the women's toilet room. Contact your pest control company to come out immediately to evaluate and treat for roaches. (Monthly visit is due on 3 March, 2005) It will likely be necessary to increase the frequency of visits by the pest control company in order to get the roaches under control.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.Pest control operator is to visit today to evaluate and treat for roaches.
• 6-501.114A - Facility has three non- functional refrigeration units in the Kitchen. The4 units must be repaired for use or removed from the kitchen.
  Remove all non functional items from the facility. The presence of unnecessary articles, including equipment which is no longer used or works makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 7-202.12C - Corrected During Inspection Critical Containers of insecticide found in kitchen. Application of pesticides by other than a licensed pest control operator is not permitted.
  Remove the pesticides and use a licensed pest control company to treat any insect problems.

March 02, 2005 (Follow-up)

• 4-301.11 - There are two refrigerators in use for general food storage that are only approved for storage of packaged or bottled drinks. These units are not approved or designed for storage of foods for preparation of service in the restaurant.
  Replace these refrigerators with approved units designed to store foods used in preparation and service.
• 4-501.11B - Repeat A few preparation tables and a storage cabinet are not made of durable materials and are worn and difficult to clean.
  Replace these items with commercial food grade items that can take the use conditions of a commercial kitchen.
• 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.
• 6-501.11 - Areas along base of walls in hall ways as well as other areas are either not sealed or have sheet metal covering which in some cases is rough and sharp and do not provide a suitable seal. The wall near the three vat sink is rough and difficult to clean.
  Remove the damaged sheet metal and have the walls repaired with approved materials.Resurface the wall near the sink with cleanable materials.
• 6-501.111D - Repeat Harborage conditions exist.in the kitchen including the metal panels placed along the walls. A few live roaches were observed near the ice maker as well as in the women's toilet room. Contact your pest control company to come out immediately to evaluate and treat for roaches. (Monthly visit is due on 3 March, 2005) It will likely be necessary to increase the frequency of visits by the pest control company in order to get the roaches under control.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.Pest control operator is to visit today to evaluate and treat for roaches.
• 6-501.114A - Facility has three non- functional refrigeration units in the Kitchen. The4 units must be repaired for use or removed from the kitchen.
  Remove all non functional items from the facility. The presence of unnecessary articles, including equipment which is no longer used or works makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 7-202.12C - Corrected During Inspection Critical Containers of insecticide found in kitchen. Application of pesticides by other than a licensed pest control operator is not permitted.
  Remove the pesticides and use a licensed pest control company to treat any insect problems.

March 02, 2005 (Routine)

• 12.1-14 - Critical This establishment was found to not have a reliable and sustainable supply of hot water due to possible malfunction of the hot water heater. Therefore the establishment operation permit has been suspended for imminent health hazard.
  The establishment is to remain closed for business until the water heater has been checked and repaired as necessary and I am notified by the repair technician that the heater can provided the required 60 gallons per hour. Upon satisfactory notification by the repair technician the restaurant operations permit suspension will be lifted and the restaurant may resume operation. A follow up inspection will be made the next day to confirm repaires to the water heater and the presence of an adequate supply of hot water at 110 F or higher.
• 2-402.11A - Repeat 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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.11D - Newspaper is used to line shelves and cover items. Newspaper is not cleanable and the ink may be toxic.
  Do not use newspaper
• 4-301.11 - There are two refrigerators in use for general food storage that are only approved for storage of packaged or bottled drinks. These units are not approved or designed for storage of foods for preparation of service in the restaurant.
  Replace these refrigerators with approved units designed to store foods used in preparation and service.
• 4-501.11B - Repeat The ice machine door is damaged. Refrigerator door gaskets are damaged. Table shelves and other surfaces are lined with a metallic adhesive tape which results in a rough hard to clean surface. Shelves are lined with metal which in some cases has become rough, uncleanable and even dangerous from sharp edges.
  Remove the tape and restore or replace surfaces with approved materials. Remove the damaged metal from kitchen surfaces and provide suitable materials for repair.
• 4-501.12 - The cutting board(s) on the storage rack 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 - Utensil has broken handle and is wrapped with metallic tape.
  Discard the utensil with the broken knife.
• 4-502.13A - Repeat 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.
• 4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored kitchen with the handles up. Plastic utensils are stored randomly in an uncovered container.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-103.11B - Critical The water heater / boiler serving the food service establishment is no longer operable. There is no not water in the establishment.
  Close the establishment for an imminent health hazard. (See section 8-404.11)
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-301.14 - Corrected During Inspection Repeat 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.
• 6-501.11 - Repeat Areas along base of walls in hall ways as well as other areas are either not sealed or have sheet metal covering which in some cases is rough and sharp and do not provide a suitable seal. The wall near the three vat sink is rough and difficult to clean.
  Remove the damaged sheet metal and have the walls repaired with approved materials.Resurface the wall near the sink with cleanable materials.
• 6-501.111D - Repeat Harborage conditions exist.in the kitchen including the metal panels placed along the walls. A few live roaches were observed near the ice maker as well as in the women's toilet room. Contact your pest control company to come out immediately to evaluate and treat for roaches. (Monthly visit is due on 3 March, 2005) It will likely be necessary to increase the frequency of visits by the pest control company in order to get the roaches under control.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114A - Repeat Facility has three non- functional refrigeration units in the Kitchen. The4 units must be repaired for use or removed from the kitchen.
  Remove all non functional items from the facility. The presence of unnecessary articles, including equipment which is no longer used or works makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 7-201.11B - Corrected During Inspection Critical Motor oil and an unlabeled container of lubricant found on shelf over slicer.
  Motor oil is not an approved lubricant for food equipment and the unlabeled substance is not identifiable. Remove these items from the establishment.
• 7-208.11B - First aid supplies are stored over slicer and near food preparation areas.
  Relocate these items away from food to prevent contamination from first aid treatment.

March 02, 2005 (Routine)

• 12.1-14 - Critical This establishment was found to not have a reliable and sustainable supply of hot water due to possible malfunction of the hot water heater. Therefore the establishment operation permit has been suspended for imminent health hazard.
  The establishment is to remain closed for business until the water heater has been checked and repaired as necessary and I am notified by the repair technician that the heater can provided the required 60 gallons per hour. Upon satisfactory notification by the repair technician the restaurant operations permit suspension will be lifted and the restaurant may resume operation. A follow up inspection will be made the next day to confirm repaires to the water heater and the presence of an adequate supply of hot water at 110 F or higher.
• 2-402.11A - Repeat 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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.11D - Newspaper is used to line shelves and cover items. Newspaper is not cleanable and the ink may be toxic.
  Do not use newspaper
• 4-301.11 - There are two refrigerators in use for general food storage that are only approved for storage of packaged or bottled drinks. These units are not approved or designed for storage of foods for preparation of service in the restaurant.
  Replace these refrigerators with approved units designed to store foods used in preparation and service.
• 4-501.11B - Repeat The ice machine door is damaged. Refrigerator door gaskets are damaged. Table shelves and other surfaces are lined with a metallic adhesive tape which results in a rough hard to clean surface. Shelves are lined with metal which in some cases has become rough, uncleanable and even dangerous from sharp edges.
  Remove the tape and restore or replace surfaces with approved materials. Remove the damaged metal from kitchen surfaces and provide suitable materials for repair.
• 4-501.12 - The cutting board(s) on the storage rack 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 - Utensil has broken handle and is wrapped with metallic tape.
  Discard the utensil with the broken knife.
• 4-502.13A - Repeat 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.
• 4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored kitchen with the handles up. Plastic utensils are stored randomly in an uncovered container.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-103.11B - Critical The water heater / boiler serving the food service establishment is no longer operable. There is no not water in the establishment.
  Close the establishment for an imminent health hazard. (See section 8-404.11)
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-301.14 - Corrected During Inspection Repeat 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.
• 6-501.11 - Repeat Areas along base of walls in hall ways as well as other areas are either not sealed or have sheet metal covering which in some cases is rough and sharp and do not provide a suitable seal. The wall near the three vat sink is rough and difficult to clean.
  Remove the damaged sheet metal and have the walls repaired with approved materials.Resurface the wall near the sink with cleanable materials.
• 6-501.111D - Repeat Harborage conditions exist.in the kitchen including the metal panels placed along the walls. A few live roaches were observed near the ice maker as well as in the women's toilet room. Contact your pest control company to come out immediately to evaluate and treat for roaches. (Monthly visit is due on 3 March, 2005) It will likely be necessary to increase the frequency of visits by the pest control company in order to get the roaches under control.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114A - Repeat Facility has three non- functional refrigeration units in the Kitchen. The4 units must be repaired for use or removed from the kitchen.
  Remove all non functional items from the facility. The presence of unnecessary articles, including equipment which is no longer used or works makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 7-201.11B - Corrected During Inspection Critical Motor oil and an unlabeled container of lubricant found on shelf over slicer.
  Motor oil is not an approved lubricant for food equipment and the unlabeled substance is not identifiable. Remove these items from the establishment.
• 7-208.11B - First aid supplies are stored over slicer and near food preparation areas.
  Relocate these items away from food to prevent contamination from first aid treatment.

October 05, 2004 (Routine)

• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Three non-working refrigeration units
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.111 - Repeat Cardboard and newspaper used in the kitchen to cover foods and as storage containers.
  Remove all cardboard and newspaper from the kitchen.
• 4-904.11B - Repeat Unwrapped spoons were not stored in kitchen with the handles up or in same direction..
  CORRECTED DURING INSPECTION: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-201.11 - Serving and storage cabinet made of fiberboard and Veneer is not durable and surface is no longer cleanable.
  Remove the cabinet and replace with suitable durable equipment
• 4-502.13A - Repeat Manufacturer containers like Monosodium Glutimate, Grocery plastic bags, metal food cans were observed reused for the storage of foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-302.12 - Unlabeled food containers. Sugar
  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.
• 3-302.11A4 - Critical Foods found stored uncovered.
  CORRECTED DURING INSPECTION: Cover all stored foods to prevent soiling.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  CORRECTED DURING INSPECTION: 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.
• 7-201.11B - Critical Chlorine bleach stored on shelf adjacent to bags of onions.
  CORRECTED DURING INSPECTION: Store toxic chemicals away from and below food or food related items.
• 6-202.15 - Repeat Openings to the exterior of the building are present around the screen door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-202.14 - Toilet room door is not provided with a self-closing door. Self closer is missing.
  Provide a self-closer for the toilet room door. 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.
• 2-402.11A - 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.
• 4-903.11B - Pots and other utensils are not inverted for protection from contamination
  CORRECTED DURING INSPECTION: Store utensils inverted.
• 4-501.11B - The True rerfrigerator in the hallway needs to be repaired or replaced.The ice machine door is damaged. Other parts of the unhit are repaired with metallic tape.Surfaces of table shelves are repaired with the metallic tape.
  Properly repair or replace th true refrigerator.Properly repair or replace the ice machine.Repair or replace table shelves.
• 6-501.111B - One live roach found in establishment and several bottles of insecticide were also found indicating possible ongoing insect problem.
  Continue to have pest control operatior make regular visits to evaluate and treat as needed to prevent insect infestation.
• 4-502-11A - Ice scoop damaged and meat cleaver has handle wrapped with paper.
  CORRECTED DURING INSPECTION: Discard damaged utensils.
• 6-501.11 - Repeat The wall around the three vat sink and hand sink are soiled and rough.
  Resurface the walls to make them easily cleanable.

November 07, 2003 (Routine)

• 3-302.11A1 - Critical Repeat Observed raw beef stored over cooked meatballs and fresh vegetables in Reach in Refrigerator (RIR) in storage area.
  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.
• 4-502.13A - Repeat Observed the following reused containers:1. Raw chicken stored in grocery store plastic bags in reach in refrigerator and freezer2. Soy milk stored in old Pepsi bottles
  Corrected during inspection. Provide approved reusable food storage containers designed for your food storage needs.
• 6-201.11 - Observed uncleanable and absorbent ceiling tiles installed in food prep area.
  Replace ceiling tiles with easily cleanable material.
• 6-305.11A - Repeat Observed employee belongings such as shoes and jackets stored in food prep area.
  Corrected during inspection. Store all employee possessions in designated area to prevent contamination of food items.
• 4-101.11A - Critical Observed the following:1. newspaper used as drying surface for washed sprouts2. wet towel used as cover for sanitized silverware3. paper towels used to separate portions of sprouts in plastic containers in reach in refrigerator.
  Corrected during inspection. Use only easily cleanable and durable materials as food contact surfaces to prevent contamination of food from bacterial growth.
• 6-501.11 - Repeat Observed the following:1. unpainted drywall in storage area2. deteriorating caulking around mop sink3. chipping paint around handsink and 3-vat sink4. holes in walls around plumbing under 3-vat sink5. broken/missing tiles on floor and wall6. damaged/missing stainless steel corner blocks near mop sink
  Repair/replace mentioned facilities and maintain them in good repair to prevent to growth of contaminants and the entry of pests into the establishment.
• 4-501.11A - Repeat Observed the following equipment in need of repair:1. handle on reach in refrigerator in storage area2. support system on sink in women's bathroom3. door on ice maker
  Repair mentioned equipment and maintain it in good repair.
• 4-904.11B - Observed single service spoons stored with food-contact surface and handles both presented to employees or customers.
  Corrected during inspection. To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3-304.14B2 - Observed wet wiping cloths stored on food contact surfaces in between use.
  Corrected during inspection. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 7-202.11A - Observed employee eyedrops stored in food prep area.
  Store only necessary toxic materials and medicines in food establishment. Separate all chemicals from food prep area to protect against contamination.
• 6-301.14 - Observed no handwashing sign posted around handwashing sink.
  Post sign explaining proper handwashing technique in handwashing area to ensure proper cleaning of hands.
• 5-205.15B - Critical Repeat Plumbing underneath 3-vat sink and handsink are leaking and in need of repair.
  3-vat sink plumbing corrected during inspection. Keep all plumbing in good repair to prevent sewage backup and backflow protection.
• 4-302.14 - Observed test kit for bleach sanitizing solution was stuck to wall and painted over.
  Obtain and use pH test kit to ensure 50-100 ppm concentration of sanitizing solution.
• 7-204.11 - Critical Observed sanitizing solution in 3-vat sink at (around) 20 ppm.
  Corrected during inspection.
• 3-501.15A - Observed improper cooling methods for soup.
  Corrected during inspection. 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.
• 6-303.11C - Observed burnt out light bulbs above steam/soup cooking area.
  Replace light bulbs to provide adequate lighting in food prep area.
• 3-305.11A3 - Observed soup cooling in containers on the floor.
  Corrected during inspection. Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.111D - Observed the following:1. Dead German and oriental roaches in pest control trap.2. Harborage conditions underneath shelving in hallway and near soup cooking area.
  Corrected during inspection. Clean facilities and eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3-501.13 - Observed tubs of raw chicken thawing in hallway.
  Corrected during inspection. Thaw food correctly by using frozen food as cooking ingredient, placing frozen food in a cooling unit, or running 70F water over frozen food.

May 12, 2003 (Follow-up)

• 6-202.15 - Repeat
  
• 3-307.11 - Repeat
  
• 4-201.11 - Repeat
  
• 6-101.11A - Repeat
  
• 6-305.11A - Repeat
  
• 6-501.11 - Repeat
  
• 6-501.114A - Repeat
  
• 4-101.111 - Repeat
  
• 6-303.11B - Repeat
  

May 10, 2003 (Follow-up)

May 09, 2003 (Routine)

• 12.1-12A - Critical There was no CFM when I arrived at the establishment.
  A CFM must be at the establishment from opening to closing .This is a closure until one comes on duty today. Call 703-246-2444 before opening.
• 6-202.15 - Openings to the exterior of the building are present along the back exit.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceiling (2) Closed, tight fitting windowsand (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3-307.11 - Observed one (1) refrigerator and two (2) freezer units in the hallway leading to the restrooms.
  Relocate the refrigerator and freezers in the kitchen and to prevent contamination from consumers.
• 6-202.14 - Critical Both toilet room doors are not tight fitting. and/or provided with a self- closing door.
  Provide toilet room door that is tight fitting. 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.
• 4-101.11A - Critical Observed grocery bags, shoe box containers, green storage box which are not food grade.
  Provide NSF food grade containers.
• 4-201.11 - The large soup pot with attached spout is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 6-101.11A - The ceiling located at the kitchen does not meet the standard of smooth, durable and easily cleanable.
  Replace the ceiling panels with smooth, durable and easily cleanable.
• 4-501.11B - The door gasket of the following are damaged:1) Ice machine2) Traulsen 2-door freezer
  Replace the door gasket in accordance with the manufacturer's specifications.
• 3-303.12A - Repeat Observed food in direct contact with ice in the ice machine.
  "Corrected during inspection" Discontinue this practice. Food shall not be stored in the ice machine to preven cross contamination.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.1) Frymaster fryer2) True freezer in dry storage3) Meat slicer in dry storage
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-501.11A - 1) Observed the microwave and ice machine are duct taped and are not in good repair.
  1) Remove the duct tape and repair the units.
• 4-501.11A - 2) Blodgett oven not working
  2) Remove or repair.
• 4-501.11A - 3) Two (2) prep reach in unit (top and bottom) in front of the stove is not functioning.
  3) Remove or repair.
• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Sharp Microwave
  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.
• 4-101.111 - The nonfood contact surface of the wood shelf (in front of mop sink and kitchen entrance) 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.
• 3-304.14A - Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 6-303.11B - Inadequate lighting was noted in the Continental freezer.
  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.
• 6-202.11A - Lights bulb(s) in the 2-door display case are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed foodclean equipment, utensils, linens or unwrapped single-service and single-use articles.
• 4-502.13A - Repeat Manufacturer containers such as coke bottles were observed reused for the storage of white liquid
  Discontinue the reuse of single-use containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-302.11A1 - Critical Observed eggs being stored over ready-to-eat foods in the 2-door display case.
  Store on the lowest shelf in the unit to prevent cross contamination.
• 4-101.11B - Observed newspaper being used as a liner in the refrigeration units.
  Remove the newspaper.
• 4-904.11C - Unwrapped single service items such as straws were provided at the consumer self-service counter.
  Provide wrapped or an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Observed shoes inside freezer.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 6-501.11 - Observed the following are not maintained in good repair.1.Mop sink flooring2.Mop sink wall3.Base coving in the kitchen4. Observed the pipe under the handsink resting on a cinder block.5. Missing floor tiles next to the Cambro
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 12.1-17 - Critical Closing this establishment for No certified food manager.