August 20, 2009 (Routine)

• 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: Sauces , and cooked pasta inside reach-in and walk-in refrigerator.
  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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wiping towels noted on work tables and not in sanitizing solution .
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows:an Ice scoop was found inside the ice machine with the handle in contact with the 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 (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.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The top of the hot water heater is dusty and has debris build-up.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
• 6-501.12(A) - Observed that the floor under the stove, grill, and under stationary equipment on the cookline is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  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.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. Burned out light bulbs were noted under the hood and above the cookline.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-303.11(B) - Observed that inadequate lighting was provided in the c warewashing areas. some of the light bulbs have burned out.
  Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace all burned out bulbs to provide adequate lighting in the affected areas

April 07, 2009 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw veal, raw chicken, and raw ground b=meat above cooked pasta and other cooked food, inside the reach-in refrigerator..
  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.
• 3-501.16(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: raw ground meat=44-F, meat loaf=44-F; raw veal=44-F;l Raw chicken=44-F.
  (Relocated) Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.18(A)(1) - Critical According to the date on the thousand Island salad dressing prepared on 3/23/09 and use-by date of 3/30/09, noted in the walk-in refrigerator,
  (Discarded) Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A).
• 43.1-3-4(a)-(h) - Critical The Person in Charge (PIC) has a certificate which expired 3 days ago and has not renewed. so does not possess the CFM card issued by ORS Interactive, Inc. that is current.
  Food managers who possess a certificate must renew prior to expiration and obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 5 business days or by Monday, 4/13,2009. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.

November 07, 2008 (Follow-up)

October 31, 2008 (Routine)

• 2-402.11(A) - Employees observed working in the food service area without proper beard restraint.
  Food employees shall wear hair restraints such as beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-304.14(B)(1) - Corrected During Inspection Repeat Improper use of wet wiping cloths for the following activity: Wet wiping towels found laying on work surfaces and not in sanitizing solution.
  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) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tomato sauce @ walk-in refrigerator, whole baked potato @ walk-in refrigerator, and cut baked potato @ walk-in refrigerator.
  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.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. walk-in refrigerator.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Reach-in freezer base.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 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: Exterior surfaces of cooking equipment located under he grill, shelving under [prep tables, storage cabinets throughout.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 5-205.11(B) - The handwashing station at the kitchen is being used as a dump station for ice..
  A handwashing sink may not be used for purposes other than hand washing.
• 6-202.15(A)(1)-(3) - Corrected During Inspection Openings to the exterior of the building are present along the back door. The back door was found opened with out a screen to prevent entry of insect into the cooking area.
  Keep the door closed or install a screen door at the back entrance to protect against the entry of insects and rodents.
• 6-303.11(A) - Observed that inadequate lighting was provided in the in the back dry storage areas. Some of the ceiling light bulbs have burned out.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Replace burned out lights.
• 6-303.11(B) - Observed that inadequate lighting was provided in the warewashing areas, equipment and storage areas.
  Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace burned out light bulbs in this areas.
• 6-501.110(A) - Employees personal clothing are stored with food contact utensils in a cabinet under the salad bar.
  Instruct employees to use the designated areas to keep personal belongings to prevent contamination of food, food equipment and utensils, and preparation surfaces.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  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.
• 6-501.12(A) - Repeat Observed that the floor under equipment throughout cooking and storage areas is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

June 22, 2007 (Critical Procedures)

• 3-203.12(A) - Corrected During Inspection Critical Tags missing from the molluscan shellfish containers. Observed the tags removed from the bag and placed in the records before the container was empty.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration and freezer units throughout the facility.
  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)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: dessert display at the buffet.
  Foods shall remain covered at all times.
• 3-501.17(A)(1) - Corrected During Inspection 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: roast beef, noodles, dressings, marinara and rice.
  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 6/20 they shall be date marked with a "use by" date not exceeding 6/26.
• 3-501.17(B) - Corrected During Inspection Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: hot dogs.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 6/20 they shall be date marked with a "use by" date not exceeding 6/26.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: utensils and equipment in drawers/containers with debris on the surface and in the containers.
  Maintain all food contact surfaces clean even in storage.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution was measured in excess of 200 ppm.
  Maintain the concentration of the bleach between 50-100 ppm.

December 26, 2006 (Routine)

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed dented cans stored with undamaged ones.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form due to bowls being used as scoops in non-RTE food items.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready to eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Corrected During Inspection Critical (REPEAT): Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored touching a bowl of butter in the reach-in prep unit and raw meat over RTE items in the upright freezers.
  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, left over 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. Observed raw chicken stored over raw beef and shrimp in the upright freezers.
  Raw 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 chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following locations:1. dessert buffet2. refrigeration and freezer units
  Foods shall remain covered at all times.
• 3-302.12 - Corrected During Inspection Unlabeled food containers - spray bottle of water.
  ALL foods 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. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.14(B)(1) - Observed wet wiping cloths stored on the counter in between use instead of in a container of sanitizer.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor in the dry storage room.
  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. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.13(A)-(D) - Corrected During Inspection Observed raw chicken thawing in 60F stagnant water.
  Potentially hazardous foods (time/temperature control for safe food) shall be thawed using one of the following methods: 1. under refrigeration that maintains the food temperature at 41f or less or 45f 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 45f 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.
• 3-501.16(A)(1) - Corrected During Inspection Critical (REPEAT): Observed the following hot holding at improper temperatures: fried chicken; Note: reheated to 210F
  Potentially hazadous foods (time/temperature control for safe food) shall be hot held at a temperature of 135f or above.
• 3-501.17(A)(1) - Corrected During Inspection Critical (REPEAT): The prepared ready-to-eat (RTE) noodles, salad dressings, sauces, baked potatoes, etc. in the refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f or 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 left over soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 3-501.17(B) - Corrected During Inspection Critical (REPEAT): The ready-to-eat (RTE) commercially processed deli meat and apple sauce in the refrigeration unit was not properly dated for disposition after opening.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are commercially processed and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41f-45f shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 3-603.11(B) - Critical The raw and/or undercooked foods provided on the LUNCH menu, menu board, table tent or brochure do not provide a disclosure statement (*).
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 4-201.11 - The following is not designed and constructed to be durable: homestandard plastic containers with snap-lock lids used for food storage
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
• 4-302.14 - There is no test kit (including the color chart) located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A bleach test kit or other device that accurately measures the concentration in Mg/L of sanitizing solutions shall be provided.
• 4-502.11(A) - Food storage containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning. Observed the containers cracked and damaged.
  Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
• 4-502.11(C) - (REPEAT): The ambient air temperature gauge on the walk-in is not in good repair and/ or not accurate in the range of use.
  Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use.
• 4-601.11(A) - Corrected During Inspection Critical (CORRECTED DURING INSPECTION): The following equipment/utensils were observed soiled to sight and touch: 1. extra slicer2. knife stored in unclean crevice at prep station3. unclean ladel stored with clean utensils4. container of mixer attachments with food debris in the storage container5. cutting boards stored on the floor
  Equipment and utensils shall be clean to the sight and touch.
• 4-602.11(E)(1) - Surfaces of the following were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: can opener blade
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safe food) shall be cleaned at any time when contamination may have occurred.
• 4-602.13 - The nonfood contact surfaces of the following equipment had accumulations of dust: fan cover in the walk-in and ceiling in the walk-in
  Non-food contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-903.11(A) - Pots and a case of napkins were found stored on the floor.
  Cleaned equipment and utensils, laundered linens, and single service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 46-33(1) - Critical Food employees were observed having bare-hand contact with ready-to-eat food items when suitable utensils were available to prevent bare-hand contact.
  Except when washing fruits and vegetables, food employees may not contact readty 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 hand washing procedures will help prevent foodborne illness.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the back prep room is blocked with items stored in the basin, preventing access by employees for easy handwashing.
  A hand washing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - Plumbing connections under the bar handsink piping are leaking.
  A plumbing system shall be maintained in good repair.
• 5-205.15(B) - The sink basin at the ice machine is slow to drain.
  A plumbing system shall be maintained in good repair.
• 6-202.11(A) - Light bulb in the back prep room, water heater room and dry storage room are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-501.11 - Observed that the following is not maintained in good repair: wall coving under the back prep sink is not attached
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises: (cardboard box of telephones, unused slicer, broken ice machine, extra prep table stored outside).
  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.
• 6-501.12(A) - Observed that the wall beside the handsink in the kitchen is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.14(A) - Intake and exhaust air ducts throughout the facility are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  Clean intake and exhaust air ducts at regulary intervals ro prevent them from becoming sources of contamination.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

June 15, 2006 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.- 4-Dr Traulsen [corrected]- Walk-in Refrigerator [corrected]- 1-Dr Arctic Air Freezer - 2-Dr Traulsen Freezer [corrected]
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.16A - Critical Repeat Marinara Sauce (128F) Green Beans (130F) hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) food (e.g. pasta) 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.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed food (e.g. deli meats) in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-502.11C - Corrected During Inspection The ambient air temperature gauge on the walk-in refrigerator 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.
• 4-903.11B - Clean coffee filters were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

January 13, 2006 (Complaint)

• 3-501.16A - Critical Clams (135F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods (e.g. tuna) in the walk-in 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.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed foods (e.g. deli meats) in the walk-in refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.

January 13, 2006 (Complaint)

• 3-501.16A - Critical Clams (135F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods (e.g. tuna) in the walk-in 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.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed foods (e.g. deli meats) in the walk-in refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.

December 13, 2005 (Routine)

• 3-301.11B - 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.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the Traulsen 4-door refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Unlabeled food containers (e.g. salt, sugar, flour, etc).
  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.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods (e.g. lasanga) 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.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.11A - The handwashing facility located in the kitchen (rear of kitchen area) is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.14 - 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.
• 6-501.11 - Missing ceiling tiles within the kitchen prep area.
  Replace missing ceiling tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

December 13, 2005 (Routine)

• 3-301.11B - 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.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the Traulsen 4-door refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Unlabeled food containers (e.g. salt, sugar, flour, etc).
  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.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods (e.g. lasanga) 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.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.11A - The handwashing facility located in the kitchen (rear of kitchen area) is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.14 - 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.
• 6-501.11 - Missing ceiling tiles within the kitchen prep area.
  Replace missing ceiling tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

July 27, 2005 (Pre-Opening)