June 19, 2009 (Critical Procedures)

• 3-403.11(A) - Corrected During Inspection Critical Cabag wot, Gomen wot, and Messer wot observed reheated to less than 165F for hot holding and service on the buffet table.
  The CFM immediately continued the reheating process and understands that food items that have been cooked and cooled must be subsequently reheated to 165F or above for hot holding on the buffet.
• 3-603.11(A) - Critical The dine-in menu is missing consumer advisory, both disclosure of the raw beef (kitfo and gored-gored) and raw lamb (dullet) and the reminder statement as to the risk of consuming raw or undercooked meats. The carry-out menu lacks a complete reminder statement.
  The CFM/owner will provide an updated copy of both the dine-in and carry-out menus within 10 business days. Kitfo, Gored-Gored, and Dullet items will be marked with an asterisk (*) and will refer to the following statement: " * These menu items contain raw meat. Consumption of raw or undercooked meat may increase the risk of foodborne illness"

November 25, 2008 (Critical Procedures)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employee using improper handwashing procedures. Less than 20 seconds.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 7-201.11(B) - Corrected During Inspection Critical Repeat Observed that poisonous and toxic material, bottle of Advil, is not properly stored to prevent the contamination of food. On a shelf above covered bread.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

August 21, 2008 (Routine)

• 2-303.11 - Corrected During Inspection Employee observed wearing jewelry on his arms and hands while preparing food. Wrist 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 Some sauces and onions in the walk in refrigerator are not covered.
  Cover all stored foods.
• 3-304.12(A)-(F) - Food tongs hung on oven handle in a manner that allows contact with clothing.
  Store tongs in a way that prevents such contact.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wipe cloths on table. No sanitizer in sanitizer bucket.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-101.11(B) - Repeat Plywood shelves on cart are not sealed to prevent absorption of moisture. Wicker woven mats used with the bread are not easily cleanable
  Seal the shelves with a suitable sealant to prevent absorption of liquids or moisture. Do not use the wicker mats.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of foods . Other food stored in a damaged paprika container.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Corrected During Inspection Critical Food preparation table was soiled.
  Clean and sanitize the food preparation table every 4 hours during use.
• 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.
• 4-903.11(B) - Foil cooking pans are stored unwrapped and uncovered.
  Store pans inverted or wrapped to prevent soiling.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Food processor.
  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.
• 6-305.11(B) - Corrected During Inspection Telephone observed on food preparation table.
  Keep telephone away from the food prep area.

February 19, 2008 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw eggs observed stored over peppers and teriyaki sauce in walk in refrigerator.
  Do not store raw eggs, meat or poultry over ready to eat items.
• 4-101.11(B) - Repeat Wicker woven mats used with the flat bread are not easily cleanable. Fiberboard liners for shelving are not easily cleanable and are absorbant.
  Do not use the wicker mats for food preparation. Do not line shelves with the fiberfboard.
• 4-501.11(A) - The mechanical dish machine is not operating and awaiting a repair part.
  Repair the dish machine and advise me when it is again working. Continue use of three vat sinks for ware and glass washing.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Food processor, Wicker mats used with the flat bread.
  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.
• 5-205.11(B) - Corrected During Inspection The handwashing station at the kitchen is being used for purposes other than washing hands. Two coffee pots observed in the sink.
  Limit use of the hand sink to frequent hand washing.
• 7-201.11(B) - Corrected During Inspection Critical Containers of detergent are stored over containers of bottled water. Oil lamp with oil stored on shelf on bag of flour.
  Do not store chemical cleaners over food or food related items. Do not store the oil lamp on the flour.

September 04, 2007 (Routine)

• 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: sliced tomatoes.
  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.
• 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: Rubbermaid Cooler and food processor.
  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.

March 21, 2007 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Food employees may drink only from a covered container using a straw.
• 4-101.11(B) - Repeat Fiberboard cover on shelf is absorbant and difficult to clean and also subject to water damage.
  Remove the fibreboard from the shelves.
• 4-501.11(B) - The door gaskets of the following unit) is damaged: Replace the damaged gasket.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-903.11(B) - Corrected During Inspection Coffee filters stored on shelf unprotected.
  Cover or wrap coffee filters to prevent soiling.
• 6-305.11(B) - Corrected During Inspection Repeat Vitamins and a walletwere found stored with food or food related items.
  Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.

November 13, 2006 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical Uncovered meat and lentils observed in the walk-in refrigerator.
  Cover all foods in storage unless cooling.
• 3-501.13(A)-(D) - Corrected During Inspection Observed Collard greens thawing in standing 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 45 F or less, 2. completely submerged under running water at a water temperature of 70 F 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 45 F 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.
• 4-101.11(B) - Absorbant woven mats used under bread. The mats are not smooth and readily cleanable.
  Use suitible smooth and cleanable surface to receive the bread.
• 6-305.11(B) - Corrected During Inspection Cell phones stored on food preparation table and shelf.
  Keep personal items away fro the food preparation area.

May 22, 2006 (Routine)

• 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.12 - Repeat Observed some unlabeled food containers of yeast mixtures, butter mixtures, spices, 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 - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use. Observed food scoops lying inside the containers of dried spices.
  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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed bottled beverages such as wine stored on the floor at the bar. Observed yeast mixtures stored on the floor in the kitchen.
  Elevate food storage onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
• 3-501.13 - Corrected During Inspection Observed frozen raw beef thawing at room temperature in the kitchen.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 4-101.111 - Corrected During Inspection Observed a kitchen shelf is being lined with card board.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. REMOVE the card board and do not line any surfaces with other materials.
• 4-101.19A - Reed constructed mats for storage of bread are used as a food contact surface.
  Discontinue use of wood, wood wicker, cedar, and/or reed for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. Calibrate the food thermometer at least once a week in a cup completely filled with ice and cold water to a temperature of 32f.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. pots (all sizes), 2. skillets (all sizes).
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.11D - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Observed the "floor" inside the Superior 2-door freezer unclean with food residue from beef and chicken.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 4-602.13 - The following NON-FOOD contact surfaces had accumulations of grime and debris: 1. exteriors of food containers of yeast mixtures, spices, butter mixtures, etc. 2. shelving and storage units in the kitchen for storage of clean equipment, food, and single service items.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 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. Black and Decker food processor, 2. Braun coffee grinder (for spices).
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-501.16 - Corrected During Inspection Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-201.11A - Corrected During Inspection Repeat Observed a wet towel bucket containing Quat sanitizer stored on the same shelf as food and spices.
  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.
• 7-201.11B - Corrected During Inspection Critical Repeat Observed pot and pan cleaner stored on the drain board of the 3-vat sink.
  Containers of ALL and ANY chemicals, sanitizers, detergents, and toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12C - Corrected During Inspection Critical Pesticides are not being applied with a certified applicator. Observed a can of Raid home-use pesticide in the storage closet.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. ALL pesticides shall be applied by a licensed pest control operator. Contact your licensed pest control operator if you are experiencing any issues with insects or rodents.
• 7-209.11 - Corrected During Inspection Repeat Advil and other personal care items were stored on the same shelves as food, single service items, and clean equipment in the kitchen.
  ALL personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

May 22, 2006 (Routine)

• 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.12 - Repeat Observed some unlabeled food containers of yeast mixtures, butter mixtures, spices, 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 - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use. Observed food scoops lying inside the containers of dried spices.
  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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed bottled beverages such as wine stored on the floor at the bar. Observed yeast mixtures stored on the floor in the kitchen.
  Elevate food storage onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
• 3-501.13 - Corrected During Inspection Observed frozen raw beef thawing at room temperature in the kitchen.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 4-101.111 - Corrected During Inspection Observed a kitchen shelf is being lined with card board.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. REMOVE the card board and do not line any surfaces with other materials.
• 4-101.19A - Reed constructed mats for storage of bread are used as a food contact surface.
  Discontinue use of wood, wood wicker, cedar, and/or reed for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. Calibrate the food thermometer at least once a week in a cup completely filled with ice and cold water to a temperature of 32f.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. pots (all sizes), 2. skillets (all sizes).
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.11D - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Observed the "floor" inside the Superior 2-door freezer unclean with food residue from beef and chicken.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 4-602.13 - The following NON-FOOD contact surfaces had accumulations of grime and debris: 1. exteriors of food containers of yeast mixtures, spices, butter mixtures, etc. 2. shelving and storage units in the kitchen for storage of clean equipment, food, and single service items.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 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. Black and Decker food processor, 2. Braun coffee grinder (for spices).
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-501.16 - Corrected During Inspection Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-201.11A - Corrected During Inspection Repeat Observed a wet towel bucket containing Quat sanitizer stored on the same shelf as food and spices.
  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.
• 7-201.11B - Corrected During Inspection Critical Repeat Observed pot and pan cleaner stored on the drain board of the 3-vat sink.
  Containers of ALL and ANY chemicals, sanitizers, detergents, and toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12C - Corrected During Inspection Critical Pesticides are not being applied with a certified applicator. Observed a can of Raid home-use pesticide in the storage closet.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. ALL pesticides shall be applied by a licensed pest control operator. Contact your licensed pest control operator if you are experiencing any issues with insects or rodents.
• 7-209.11 - Corrected During Inspection Repeat Advil and other personal care items were stored on the same shelves as food, single service items, and clean equipment in the kitchen.
  ALL personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

November 21, 2005 (Routine)

• 2-301.12A - Corrected During Inspection Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms in the following manner: 1. turn on warm water at a hand sink, 2. rinse hands/arms with warm water, 3. lather hands/arms with soap and scrub for at least 20seconds, 4. rinse hands/arms with warm water, 5. dry hands/arms with paper towels and then turn off the water at the hand sink. Proper hand washing in addition to the proper handling of foods will help prevent foodborne illness.
• 2-301.14A - Corrected During Inspection Critical 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.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the Superior 2-door freezer. Observed raw beef and lamb stored directly next to samosas and cooked chicken.
  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 frozen foods not organized by their "type" and cooking temperatures. Observed raw frozen chicken stored on the shelf directly above raw frozen beef. Organize the freezer as discussed and demonstrated.
  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 spices, yeast and flour mixtures, 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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the dry storage area. Observed spices and bottled drinks stored on the floor in the dry storage area.
  Elevate food storage onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
• 4-501.114C - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the sanitize basin of the 3-vat sink and wiping cloth bucket for wet towels.
  Adjust the sanitizing solution to 200 parts per million. As discussed, use 3 tablets in the sanitize basin of the 3-vat sink and 2 tablets in the wiping cloth bucket.
• 4-602.11D - Corrected During Inspection Critical Observed the shelves inside the Superior 2-door freezer unclean with meat drippings.
  Clean and sanitize ALL food contact surfaces at least every 24 hours or more frequently as needed.
• 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. Black and Decker food processor, 2. Cuisinart mini food processor, 3. Mr. Coffee machine.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 5-205.11B - Corrected During Inspection The handwash station in the kitchen is being used for purposes other than washing hands. Observed soiled dish ware and glass ware stored in the basin of the hand sink.
  ALL hand sinks shall be used for washing hands only.
• 6-501.110A - Employees are not using a designated location for the storage of their personal items (e.g. jackets, purses, ponchos, etc).
  Employees shall store ALL personal items SEPARATE from food, clean equipment, clean utensils, single service items, and clean linens. Install more wall hooks as discussed for the storage of personal articles.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-201.11A - Corrected During Inspection Observed chemicals and sanitizers stored next to food, equipment, utensils, and single service items.
  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.
• 7-201.11B - Corrected During Inspection Critical Observed sanitizers and chemicals stored ABOVE food, clean equipment, clean utensils, and single service items.
  Containers of ALL and ANY sanitizers, detergents, chemicals, and toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-209.11 - Corrected During Inspection Observed Advil, Estroven, multi-vitamins, and first aid items stored improperly.
  ALL personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

July 11, 2005 (Follow-up)

• 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use. Observed a measuring cup stored inside the container of self rising yeast and flour for enjera.
  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 .
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: 1. beef items on the menu, 2. lamb items on the menu.
  As discussed with the manager, identify the food items on the menu with an asterick (*) and provide the following statement on the bottom of the menu: "consuming raw and/or undercooked foods like beef, poultry, seafood, shellfish, eggs, and pork can increase your risk of foodborne illness." Please fax me the new menu at (703) 385-9568.
• 4-101.11B - Observed a table cloth being used to cover the stainless steel shelving where the enjera is stored.
  Remove the table cloth and provide proper materials for food contact surfaces. For example, food grade plastic bags.
• 4-102.11A1 - Critical Observed use of grocery store bags and other white garbage bags as a single-use/single-service food contact material. The bags are being used to store raw lamb products.
  Discontinue use of the grocery store bags and white garbage bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. ALL equipment for food shall be NSF approved and be constructed of food grade materials.
• 4-302.12 - In conjunction with 4-502.11c: The certified food manager could not provide a food temperature measuring device.
  Obtain at least one calibrated food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment. Calibrate your thermometer(s) at least once a week in a plastic cup filled with ice. Fill the plastic cup with water and place the thermometer in the ice water bath. Make sure the thermometer reads 32f while in the ice water.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used at the 3-vat sink was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles presented in one direction (towards the employee). Organize the utensils.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 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 food mini food processor.
  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.

June 14, 2005 (Routine)

• 3-302.11A4 - Critical Unwrapped or uncovered food inside the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - 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.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) food such as soup in the refrigeration unit is not properly dated for disposition.
  ALL foods and food containers shall be labeled with the name and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 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.
• 4-101.15 - Critical A galvanized can is being used in contact with acidic foods. Observed an open can of tomatoes inside the walk-in refrigerator.
  Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination. As discussed, once you open ANY canned food items, transfer the remaining foods into a plastic or stainless steel food container.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Maintain Quat sanitizer at 200ppm at all times.
• 4-502.13A - Manufacturer container for garlic was observed reused for the storage of another food (ethiopian spices).
  Discontinue the reuse of ANY single-use containers for other various food storage. Provide NSF approved reusable food storage containers designed for your food storage needs.
• 4-903.11B - Corrected During Inspection Clean equipment on shelves such as dish ware 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 - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. native dish ware, 2. Tupperware containers, 3. Sterilite containers.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the kitchen and bar 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.

June 01, 2005 (Follow-up)

May 27, 2005 (Pre-Opening)

• 4-204.117 - The warewashing machine is not sanitizing at the required 180 F degrees.
  Adjust or repair the dish washing machine to sanitize at the required temperature.
• 5-202.11A - Critical Wastewater drain from the grease trap is plumbed to drain into an open site at a floor sink.
  Provide a direct wastewater drain from the grease trap into sewer line.
• 5-402.11A - Critical A direct connection exists between the drain line of the three-compartment sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 6-303.11B - Inadequate lighting was noted in the restroom.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment toilet rooms.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-501.16 - Mops and brooms not hung up to air dry. A mop rack has not been installed.
  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.