September 03, 2009 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking container, glass of coffee, stored in a manner that may contaminate food and food contact surfaces or utensils. On a shelf above a food prep table.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: flour, sugar and salt.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored on a dirty surface.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 4-901.11(A) - Pans were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

May 14, 2009 (Critical Procedures)

August 04, 2008 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Repeat A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Employee in kitchen drinking with no lid on container.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Employee took cut lettuce from container in walk in with bare hands.
  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.

March 03, 2008 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Repeat A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.

September 05, 2007 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
• 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: Raw chicken in line drawers is over beef or other meats and seafood in lower drawers.
  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).
• 3-302.11(A)(4) - Corrected During Inspection Critical Ice cream in walk in freezer is not covered and has been combined with remaning ice cream from another container.
  Make sure the ice cream is covered during storage. Do not pool foods from separate containers into one container.
• 3-304.12(A)-(F) - Corrected During Inspection Food tongs hung on oven handles subject to clothing contact.
  Store tongs so clothing or other similar contact is not possible.
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Large containers of beef on ice left out up to 24 hours to begin thawing process.
  Potentially hazardous foods (time/temperature control for safety food) 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 with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. Note during summer tap water is too warm to use method 2. Thaw beef in refrigeration units.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Foods inefficiently iced resulting in food temperatures above required 41 F.
  Keep cold foods at 41 F or less by using more efficient cooling methods.
• 4-204.112(B) - Corrected During Inspection Bar refrigerator containing milk, a potentially hazardous food. does not have a temperature measuring device.
  Provide an accurate temperatue measuring device in this refrigerator.
• 4-501.12 - The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  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.
• 4-602.11(E)(4) - Corrected During Inspection Repeat Surfaces of ice bins, beverage dispensing nozzles and holders, and enclosed components of equipment are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Blender at bar is not commercial use grade.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-202.12(A) - Hand sinks in toilet rooms and kitchen are not providing hot water at 100 F or greater for effective hand washing.
  Adjust hand sink temperatures to allow 100 F or greater water temperatrues.

March 22, 2007 (Routine)

• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food. Watch.
  Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
• 3-302.11(A)(4) - Corrected During Inspection Critical Butter and corn in refrigerator and in freezer are uncovered.
  Cover foods while in storage.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: oil, flour, salt.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wipe cloths on food preparation surfaces.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-307.11 - Corrected During Inspection Repeat Shell egg tray observed sitting on stored butter in walk-in refrigerator. Drink gun holder over drink ice does not have a drain hose and any drainage is allowed to go into the drink ice.
  Remove egg cart to prevent possible bacterial contamiantion. Provide drain for drink gun holder.
• 3-501.17(A)(1) - Corrected During Inspection 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: The consume by date must be on the product.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) 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. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3-10-07they shall be date marked with a "use by" date not exceeding 3-16-07
• 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Plastic food containers with brown stains, some of which would come off with fingernail. Stains on cutting boards.
  The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
• 4-602.11(E)(4) - Corrected During Inspection The drink dispenser holder at the bar is soiled with mold or yeast growth.
  Clean and sanitize the drink dispenser holder.
• 4-703.11(B) - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 6-202.11(A) - Light bulb in the refrigerator near ice machine is not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-303.11(A) - Two burnt out bulbs in the hoods .
  Replace the burnt out bulbs.

October 11, 2006 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food containers. Flour at the torftilla maker.
  Label hard to identify items with name of product.
• 3-303.12(A) - Corrected During Inspection Creamers stored in contact with undrained ice.
  Use containers that will drain the melt water to prevent build up of water.
• 3-304.12(A)-(F) - Corrected During Inspection Food tongs stored on oven handles and pipes at stove.
  Store utensils where they cannot become soiled.
• 3-304.13 - Wet cloth used at bar to store canned items.
  Do not store items on the wet cloth.
• 3-304.14(B)(2) - Corrected During Inspection Wiping cloths improperly stored between use.
  Store wet wipe cloths in sanitizer solution.
• 3-307.11 - There are no drain tubes for the drink gun holders. This allows drainage into the drink ice.
  Provide drainage tubes to sink or floor drains.
• 4-501.12 - The cutting board) along the prep area of the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting board.
• 4-903.11(D) - Corrected During Inspection Container of cups observed on floor.
  Store container at least 6" off floor.
• 5-501.113B - Corrected During Inspection Dumpster door left open, Grease barrels left uncovered.
  Close dumpster door and cover grease barrels.

May 10, 2006 (Routine)

• 2-301.12A - Corrected During Inspection Critical Repeat Improper handwashing procedures observed. Observed an employee rinse his gloved hands off at the hand sink.
  Ensure all food employees clean their hands and exposed portions of their arms in the following manner: 1. remove and discard used gloves, 2. turn on warm water at the hand sink, 3. rinse hands/arms with warm water, 4. lather hands/arms with soap and scrub for 20seconds, 5. rinse hands/arms with warm water, 6. dry hands/arms with paper towels and then turn off the water at the hand sink.
• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a CLOSED beverage container with a STRAW if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. As discussed, employees shall use the "kiddie" cups for their personal beverages.
• 3-302.12 - Repeat Unlabeled squeeze bottles of oil, dessert sauce, acapulco sauce, etc.
  Label ALL working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Repeat Dispensing and/or in-use utensils improperly stored between use. Observed cooking tongs hanging on some pipes at the cook line. Observed food scoops lying inside the containers of dry rice, sugar, and dry beans.
  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 140F .
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a Quat sanitizing solution at a concentration of 200ppm between use.
• 3-501.16A - Corrected During Inspection Critical Observed the following foods hot holding at improper temperatures: 1. black beans in the steam table at the cook line.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 4-204.112B - Repeat There was no temperature measuring device located in the following units: 1. one sliding door refrigerator at the bar for storage of canned and bottled beverages.
  Provide a working and visible temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.11E - Surfaces of the following equipment used with NON-POTENTIALLY HAZARDOUS foods was observed soiled with accumulations of grime and debris: 1. onion slicers, 2. tomato and/or lettuce dicers.
  Clean the surface of ALL equipment and utensils used with NON-POTENTIALLY HAZARDOUS FOODS at any time when contamination may have occurred, at least every 24 hours. *If equipment is used for dicing or slicing tomatoes it shall be cleaned and sanitized every 4 hours.
• 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
• 4-903.11B - Repeat Clean dish ware on shelves above the cook line were observed stored with the food-contact surface facing upward.
  Store ALL equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Kitchen Aid mixer and components.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-3-4 - Critical The current Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has thirty (30) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that card may be faxed to the Food Safety Section for compliance at (703) 385-9568. Failure to obtain the card within thirty (30) business days may lead to further enforcement action.
• 5-202.12A - Water from the following hand sinks was measured at a temperature less than 110F: 1. cook line hand sink: 82f, 2. kitchen prep. area hand sink: 74f, 3. dining room area hand sink at tortilla machine: 101f.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.15B - Plumbing connections under a multi-purpose sink at the bar is not in good repair. The pipe has been removed from the sink and needs to be reinstalled.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.16C - There is no refuse container at the area immediately adjacent to ALL hand sinks throughout the establishment.
  Provide a refuse container for the disposal of paper towels at ALL hand sinks.
• 6-202.11A - A light bulb under the exhaust hood above the steamer units is not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the following doors: 1. REAR kitchen door leading to the loading dock, 2. DINING room doors leading out to the patio.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-303.11C - Repeat Inadequate lighting was noted at the exhaust hood over the grill station at the cook line. Replace the burnt out light bulb(s).
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. kitchen floor tiles need to be regrouted.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 10, 2006 (Routine)

• 2-301.12A - Corrected During Inspection Critical Repeat Improper handwashing procedures observed. Observed an employee rinse his gloved hands off at the hand sink.
  Ensure all food employees clean their hands and exposed portions of their arms in the following manner: 1. remove and discard used gloves, 2. turn on warm water at the hand sink, 3. rinse hands/arms with warm water, 4. lather hands/arms with soap and scrub for 20seconds, 5. rinse hands/arms with warm water, 6. dry hands/arms with paper towels and then turn off the water at the hand sink.
• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a CLOSED beverage container with a STRAW if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. As discussed, employees shall use the "kiddie" cups for their personal beverages.
• 3-302.12 - Repeat Unlabeled squeeze bottles of oil, dessert sauce, acapulco sauce, etc.
  Label ALL working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Repeat Dispensing and/or in-use utensils improperly stored between use. Observed cooking tongs hanging on some pipes at the cook line. Observed food scoops lying inside the containers of dry rice, sugar, and dry beans.
  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 140F .
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a Quat sanitizing solution at a concentration of 200ppm between use.
• 3-501.16A - Corrected During Inspection Critical Observed the following foods hot holding at improper temperatures: 1. black beans in the steam table at the cook line.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 4-204.112B - Repeat There was no temperature measuring device located in the following units: 1. one sliding door refrigerator at the bar for storage of canned and bottled beverages.
  Provide a working and visible temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.11E - Surfaces of the following equipment used with NON-POTENTIALLY HAZARDOUS foods was observed soiled with accumulations of grime and debris: 1. onion slicers, 2. tomato and/or lettuce dicers.
  Clean the surface of ALL equipment and utensils used with NON-POTENTIALLY HAZARDOUS FOODS at any time when contamination may have occurred, at least every 24 hours. *If equipment is used for dicing or slicing tomatoes it shall be cleaned and sanitized every 4 hours.
• 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
• 4-903.11B - Repeat Clean dish ware on shelves above the cook line were observed stored with the food-contact surface facing upward.
  Store ALL equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Kitchen Aid mixer and components.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-3-4 - Critical The current Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has thirty (30) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that card may be faxed to the Food Safety Section for compliance at (703) 385-9568. Failure to obtain the card within thirty (30) business days may lead to further enforcement action.
• 5-202.12A - Water from the following hand sinks was measured at a temperature less than 110F: 1. cook line hand sink: 82f, 2. kitchen prep. area hand sink: 74f, 3. dining room area hand sink at tortilla machine: 101f.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.15B - Plumbing connections under a multi-purpose sink at the bar is not in good repair. The pipe has been removed from the sink and needs to be reinstalled.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.16C - There is no refuse container at the area immediately adjacent to ALL hand sinks throughout the establishment.
  Provide a refuse container for the disposal of paper towels at ALL hand sinks.
• 6-202.11A - A light bulb under the exhaust hood above the steamer units is not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the following doors: 1. REAR kitchen door leading to the loading dock, 2. DINING room doors leading out to the patio.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-303.11C - Repeat Inadequate lighting was noted at the exhaust hood over the grill station at the cook line. Replace the burnt out light bulb(s).
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. kitchen floor tiles need to be regrouted.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 26, 2005 (Routine)

• 2-301.14A - Critical Repeat Food employees failed to wash his or her hands before putting on gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a CLOSED beverage container with a STRAW if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11B - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-301.11C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a plastic container being used to dispense steak marinade.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be dispensed using a food scoop that is designed with a handle.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit. Observed a tray of raw quail stored in a rolling cart on the shelf above cooked chicken (rolled in corn husks).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored in the refrigerated drawer unit above raw beef and raw beef stored above raw seafood in the same drawer unit. Reorganize the drawers as discussed.
  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 Unlabeled food containers of salt and oil.
  Label ALL working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use. Observed a knife stored in water containing mint inside the Beverage Air upright refrigerator (next to the ice machine). Observed a sugar scoop found lying in the sugar container. Observed cooking tongs hanging on oven door handles.
  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 140F .
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.14 - Food is subject to environmental sources of contamination during preparation. Observed no splash guard on the hand sink located in the dough press area (directly next to where containers of salsa are stored on a dunnage rack).
  Protect unpackaged food from environmental sources of contamination during preparation. Install a splash guard as discussed with the manager.
• 3-501.14A - Critical Pans of cooked rice and racks of ribs were noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.16B - Corrected During Inspection Critical Observed portioned crab meat stored in a container inside an ice bath at 57f. The manager stated the food had been exposed to temperature abuse for 20-30 minutes.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less OR bury the container of food into the ice bath.
• 4-101.111 - Repeat The following surface is not corrosion resistant, nonabsorbent, and/or smooth: 1. dunnage rack is being lined with plastic where containers of salsa are stored (in the dough press area).
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Do NOT line any surfaces with other materials like plastic.
• 4-204.112B - In conjunction with 4-204.112a & 4-502.11c: There was no WORKING and VISIBLE temperature measuring device located in the following units: 1. both 2-door reach-in refrigerators at the bar, 2. both sliding door refrigerators at the bar.
  Provide a working and visible temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in a wiping cloth bucket.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-501.11A - The shelves inside the Beverage Air upright refrigerator (located next to the ice machine) were observed in a state of disrepair and damaged.
  Repair the shelves 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.
• 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
• 4-903.11B - Repeat Clean dish ware on shelves and clean ice bucket(s) were observed stored with the food-contact surface facing upward.
  Store ALL equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the dough press area is blocked, preventing access by employees for easy handwashing. Observed a rolling cart stored directly in front of the hand sink.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.11B - Corrected During Inspection Repeat The handwash station at the bar is being used for purposes other than washing hands. Observed funnels and a newspaper stored in the basin of the hand sink.
  ALL handwashing facilities shall be used for washing hands only.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for the bar handsink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Repeat Inadequate lighting was noted at the exhaust hood. Observed a burnt out light bulb under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Observed the following physical structures not maintained in good repair: 1. kitchen floor tiles need regrouting.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11A - Corrected During Inspection Observed a wiping cloth bucket stored directly next to a container of salsa.
  Containers of ALL and ANY sanitizers, detergents, toxic materials, and chemicals shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

June 20, 2005 (Routine)

• 2-301.12A - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms in the following manner: 1. rinse hands and arms with warm water, 2. lather hands and arms with soap and scrub for at least 20 seconds, 3. rinse hands and arms with warm water and paper towel dry.
• 2-301.14A - Corrected During Inspection Critical Food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.12 - Repeat Unlabeled food containers of salt and flour.
  Label ALL working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Repeat In-use and dispensing utensils improperly stored between use. Observed the sugar scoop lying in the sugar bin (corrected). Observed a measuring spoon lying in the working supply of salt (corrected). Observed cooking tongs hanging on the oven door handles at the cookline (corrected). Observed the chip scoop sitting on top of the chip warmer at the wait station.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Observed bags of ice stored on the floor inside the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.111 - Corrected During Inspection The surface of the dunnage rack in the prep. station is being "lined" with plastic and 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. Do NOT line surfaces with any materials such as plastic, newspaper, plastic wrap, or aluminum foil.
• 4-502.11A - Observed some wood handled utensils such as spatulas that are in poor condition.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. (NOTE: Manager stated he has ordered some new utensils with plastic handles).
• 4-502.11C - The ambient air temperature gauge on the refrigerated 3-drawer unit at the cookline is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in a wiping cloth bucket.
  Provide Quat sanitizing agents at the proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
• 4-903.11B - Repeat Some clean equipment on shelves were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Kitchen Aid mixer.
  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.
• 5-203.14A - Corrected During Inspection Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the heat sanitizing dish machine, pre-scraping basin.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 5-205.11B - Corrected During Inspection The handwash station at the bar is being used to store extra equipment, a wiping cloth, etc.
  The handwash facility identified above is to be used for washing hands only.
• 5-205.15B - The hand sink basin at the prep. station is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113B - Outside refuse compactor and one grease barrell was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-202.15 - Openings to the exterior of the building are present along the FRONT double doors. Install new weather stripping and/or door sweeps as needed.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-303.11C - Inadequate lighting was noted at the exhaust hood. Observed one burnt out light bulb.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat Observed the following physical structures not maintained in good repair: 1. kitchen floor tiles need to be regrouted in some areas, 2. ceiling panels in the linen closet are not completely intact and need to be repositioned and/or caulked with a fire retardent caulking to seal up any gaps.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 10, 2005 (Routine)

• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a plastic container (take home container) used to scoop starch from a bulk container.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide ALL bulk food containers with proper scoops that are designed with a handle.
• 3-302.12 - Repeat Some unlabeled food containers.
  Label ALL working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Repeat In-use utensils improperly stored between use. Observed utensils stored in a container of water. Observed a pair of cooking tongs hanging on the oven door handles.
  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.
• 4-202.16 - Milk crate(s) found used for the following: 1. storage of miscellaneous items in the closet (within the charcoal storage closet).
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11B - Repeat The door gasket on the ice machine lid is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications. (NOTE: Manager ordered gaskets but the wrong size were sent).
• 4-901.11A - Repeat Clean equipment on shelves found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11B - Clean ice buckets for transporting ice were observed stored with the food-contact surface facing upward on top of the ice machine.
  Store ALL equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Kitchen Aid Ultra Power mixer.
  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.
• 5-203.14A - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the dish machine.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. (NOTE: Manager has called for service next week).
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the bar.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the bar lavatory 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 - Observed the following physical structures not maintained in good repair: 1. bar and kitchen floors are missing grout.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. (NOTE: Manager has called for repair).

July 13, 2004 (Routine)

• 4-202.16 - Milk crate(s) found used to elevate chemicals off the floor in the chemical storage closet.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 3-304.14A - Wiping cloths improperly used. Found a cloth underneath a cutting board.
  Ensure cloths used for wiping food spills are not used for any other purpose. Provide rubber mats under the boards to prevent them from sliding.
• 6-501.11 - Wall damaged in the liquor storage room and not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.12 - The cutting boards are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. (NOTE: General manager stated the new boards have already been ordered).
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-304.12 - Dispensing utensils improperly stored between use. Found food scoops lying in the sugar, beans, etc. In-use utensils improperly stored between uses. Found cooking tongs hanging on pipes at cook lines. Found utensils stored in water.
  CORRECTED DURING INSPECTION: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 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: 1. shelves in chemical closet.
  Maintain nonfood-contact surfaces of equipment clean. Repaint the shelves as needed.
• 4-901.11A - Clean equipment found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-501.11B - The door gaskets on the ice machine and Beverage Air upright refrigerator are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications. (NOTE: General manager has already ordered the gaskets).
• 3-302.12 - Unlabeled food container of salt.
  Label all working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 6-501.12A - Walls in the chemical storage closet 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.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Compactor is also broken and has been for the last 5 days. The dumpster/compactor area is shared with 2 other restaurants. (NOTE: Discussion about the area will be made with the other restaurants immediately).

August 05, 2003 (Routine)

• 2-401.11B - Critical corrected during inspection. A food server in the kitchen was observed drinking from an uncovered beverage, and there were two glasses of coffee on tables in the kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 4-904.11A - Repeat Straws were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store straws in a dispenser or offer wrapped straws with the lip-contact surface covered to prevent contamination prior to use.
• 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-101.11A - Repeat One wall tile in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable.
  Replace it.
• 4-501.11A - Repeat corrected during inspection. The following equipment and utensils were observed in a state of disrepair and damaged: ice scoop, pizza cutter handle, several plastic containers and the rubber seal on the door of the ice machine.
  Repair or replace them 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.
• 6-301.14 - corrected during inspection. A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 5-205.11B - Repeat corrected during inspection. The handwash station at the walk-in refrigerator is being used as a dump station. A spatula and food debris were in it.
  The handwash facility identified above is to be used for washing hands only.
• 6-501.18 - corrected during inspection. Handwashing facility at the walk-in refrigerator is unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 6-301.11 - corrected during inspection. Soap was not provided at the hand washing lavatory by the walk-in refrigerator.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3-301.11C - corrected during inspection. Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Pans are in the uncooked rice and beans.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.

January 02, 2003 (Complaint)

• 3-301.11B - Critical THE FOOD HANDLERS ARE ROLLING THE TACOS WITH THEIR BARE HANDS, AS WELL AS TOUCHING GARNISH.
  WEAR GLOVES WHEN YOU TOUCH READY-TO-EAT AND COOKED FOODS. CORRECTED
• 2-401.11A - Critical A GLASS OF COFFEE IS ON A TABLE ON THE FOOD PREP LINE.
  DRINK FROM A CUP WITH A LID AND A STRAW. CORRECTED