August 19, 2009 (Routine)

• 2-301.14 - Corrected During Inspection Critical The cook was observed slicing raw chicken and working with avocados, salads, cooked rice and other ready-to-eat foods with washing hands and changing gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 2-401.11 - Corrected During Inspection Critical An employee walked in the kitchen and drinking coffee in an open cup.
  A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11 - Corrected During Inspection Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw chicken stored over raw pork and raw fish, and also mixed with yuca, vegetables, and french fries, etc. in "Superior" 2-dr freezer. Raw chicken stored above raw beef was also observed in "Jordan" 1-dr freezer.
  Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
• 3-302.11 - Corrected During Inspection Critical Peeled bananas on skewers were not covered in "Superior" 2-dr freezer.
  Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
• 3-501.16A2 - Critical Repeat Following foods were observed at improper cold holding temperature:1. Sour cream (51F), Roast chicken (59F), Sausage (57F), Rice (54F) and Papusas (49F) in "True" 1-dr upright Coca-Cola refrigerator (in the kitchen).2. Papusas (51F) in the "Beverage Air" 3-dr sliding refrigerator.
  (CORRECTED DURING INSPECTION - Discarded) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.17A - Critical Cooked vegetables, beef, potato soup, soup with beef ribs, chicken soup and chicken, cooked on Monday, 08/17/09, observed in "True" 1-dr counter refrigerator, and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
• 4-202.16 - The nonfood-contact surface of the milk crates used for shelving a compressor in the basement and storage of shoes and other grocery items is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-301.12 - Three-compartment sink is not provided with stoppers.
  Except as specified in paragraph (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. The 3 compartment sink requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used. Alternative manual warewashing equipment, allowed under certain circumstances and conditions, must provide for accomplishment of the same 3 steps: 1. Application of cleaners and the removal of soil; 2. Removal of any abrasive and removal or dilution of cleaning chemicals; and 3. Sanitization.
• 4-501.11 - "True" 1-dr upright Coca-Cola refrigerator (in the kitchen) and Display case refrigerator are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-602.13 - The gaskets of "Jordan" 1-dr freezer are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
  Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
• 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution.
  After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (75F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
• 5-205.15B - The drain pipe under 3-compartment sink was observed leaking.
  A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
• 6-303.11 - Repeat The light intensity is below 50 foot candles in the kitchen.
  The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.11 - Repeat The floor, wall and junctures, and ceilings in the kitchen and basement are not maintained in good repair.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.114 - Repeat An old water tank, a 2-vat sink and lot of stuff stored in the basement and in stairs.
  The premises shall be free of litter. Areas designated as equipment storage areas and closets must be maintained in a neat, clean, and sanitary manner. They must be routinely cleaned to avoid attractive or harborage conditions for rodents and insects.
• 6-501.14 - Exhaust fan/vent in the men's room is in need of cleaning.
  Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
• 7-206.11 - Corrected During Inspection Critical A container of Raid was observed behind "Jordan" 1-dr freezer.
  Restricted use pesticides specified under paragraph 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.

April 28, 2009 (Critical Procedures)

• 3-501.16A2 - Critical Repeat Pork at 50 F and flour patties at 51 F inside them large prep table in the kitchen.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 5-103.11 - Critical The hand sink located at the bar has not cold water, it was turn off all other sinks have hot and cold water.
  The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Availability of sufficient water is a basic requirement for proper sanitation within a food establishment. An insufficient supply of safe water will prevent the proper cleaning of items such as equipment and utensils and of food employees' hands.

January 21, 2009 (Follow-up)

• 4-101.19 - Repeat The nonfood-contact surface of the cardboard used to line some shelves in the store area are not corrosion-resistant, nonabsorbent, and/or smooth.
  Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
• 6-202.15 - Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents [Grocery store entrance door does not close tightly by itself; basement exterior door is not self-closing and their are air gaps under the door].
  Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
• 6-303.11 - Repeat The light intensity is below 50 foot candles where a food employee is working with food in the kitchen..
  The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.11 - Repeat Some areas of the floor and wall/floor junctures throughout the establishment are not maintained in good repair.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.111 - Repeat Insect, rodent, and/or other pest harborage conditions exist on the premises [mouse droppings were observed on the floor downstairs] .
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 6-501.114 - Repeat The premises is not free of items that are unnecessary to the operation or maintenance of the establishment.
  The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

December 17, 2008 (Routine)

• 3-302.11 - Critical Repeat Packages of fish, red meat, and chicken were observed all comingled and above packages of vegetables in the "Superior" 2-door freezer.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-304.15 - Corrected During Inspection Single-use observed saved for re-use.
  If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Soiled gloves can directly contaminate food if stored with ready-to-eat food or may indirectly contaminate food if stored with articles that will be used in contact with food.
• 3-501.13 - Beef on the 3-vat sink drain board is not thawing properly.
  Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5°C (41°F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under paragraph 3-401.11 (A) or (B) to be above 5°C (41°F), for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 5°C (41°F); (C) As part of the cooking process if the food that is frozen is: (1) Cooked as specified under paragraph 3-401.11 (A) or (B) or section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. Freezing prevents microbial growth in foods, but usually does not destroy all microorganisms. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. If the food is then refrozen, significant numbers of bacteria and/or all preformed toxins are preserved.
• 3-501.16A2 - Corrected During Inspection Critical Repeat The milk in the display case refrigerator is cold holding at the improper temperature of 50°F.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.16B - Critical Repeat Shell eggs are not stored in a refrigerated unit with an ambient air temperature of 45°F or less [found in display case refrigerator at 50°F].
  Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less.
• 4-101.19 - The nonfood-contact surface of the cardboard used to line some shelves in the store area are not corrosion-resistant, nonabsorbent, and/or smooth.
  Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
• 4-201.11 - The homestandard blenders are not designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-602.13 - Some jars of preserves and some cans of food were observed dusty/not clean; and the prep refrigerator.
  Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
• 5-205.15B - The cold water at the mop sink is not maintained good repair.
  A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
• 5-501.116 - The strip mall grease dumpster has a build-up of soil and/or becoming attractants for insects and rodents.
  Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a build-up of soil or becoming attractants for insects and rodents. All containers must be maintained in good repair and cleaned as necessary in order to storage garbage and refuse under sanitary conditions as well as to prevent the breeding of flies. Proper equipment and supplies must be made available to accomplish thorough and proper cleaning of garbage storage areas and receptacles so that unsanitary conditions can be eliminated.
• 6-202.11 - The light bulbs in the ceiling by the rotisserie chicken unit are not shielded, coated, or otherwise shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
• 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents [Grocery store entrance door does not close tightly by itself].
  Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
• 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food in the kitchen..
  The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.11 - The floor, wall & floor junctures, and ceilings in the kitchen areas and downstairs are not maintained in good repair.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises [mouse droppings were observed on the steps going downstairs and on the floor downstairs] .
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 6-501.114 - The premises is not free of litter [behind the building & by the dumpster].
  The premises shall be free of litter. Areas designated as equipment storage areas and closets must be maintained in a neat, clean, and sanitary manner. They must be routinely cleaned to avoid attractive or harborage conditions for rodents and insects.
• 6-501.114 - The premises is not free of items that are unnecessary to the operation or maintenance of the establishment [downstairs].
  The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12 - The walls and floors in the kitchen areas and downstairs; and the dining area ceiling vent covers and tiles by them are not cleaned as often as necessary to keep them clean.
  Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-206.11 - Critical Restricted use pesticides do not meet the requirements in 40 CFR 152 [Can of ant & roach spray].
  Restricted use pesticides specified under paragraph 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides [Remove from the facility].

August 12, 2008 (Critical Procedures)

• 3-301.11 - Critical Handle of scoop was observed in direct contact with the sugar in a container.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-302.11 - Critical Food is not in packages, covered containers, or wrappings.1. Peeled halved bananas on a stick were observed uncovered inside the "Superior" freezer.
  Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
• 3-302.11 - Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. 1. Chicken was observed stored over raw beef.
  Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
• 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw beef and raw chicken was observed stored over cooked chicharron ( fried pork ).
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-302.11 - Critical Stored food is not protected from cross contamination from food that is damaged, spoiled, or recalled. Expired sour cream ( expired on 3/11/2007) was observed stored with frozen fruit inside the "Superior" freezer.2. Spoiled Cuajada (homestyle cheese) and expired milk (expired on July 5 ) was observed stored with tortillas in the three glass door refrigerator.
  Food shall be protected from cross contamination by storing damaged, spoiled, or recalled food being held in the food establishment as specified under section 6-404.11.
• 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures:1. Pupusa and cheese stuffing mix at 50oF, Salvadorean cream at 50oF and spaghetti sauce at 51oF inside the display case.2. Halved watermelon at 54oF and raw beef marinating at 55 oF inside the prep refrigerator in the kitchen area.CORRECTED DURING INSPECTION.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.16B - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45°F or less.1. Raw shelled eggs were observed cold holding at 50 oF inside the 2 door display case.CORRECTED DURING INSPECTION. Eggs were transferred to another refrigeration unit.2. Raw shelled eggs were observed cold holding at 65 oF inside the 2 door prep refrigerator.CORRECTED DURING INSPECTION. Eggs were discarded.
  Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less.
• 6-501.111C - Critical Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment.1. Mice droppings were observed throughout the shelves in the basement and the shelves for storing kitchenware located by the display case.
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.

April 11, 2008 (Follow-up)

April 10, 2008 (Routine)

• 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Seafood mix stored over patacones (cooked sliced plantains) and yuquitas (cassava)
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-501.14A - Critical Cooked rice was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.1. Cooked white rice placed at 10:00 am was found at 102oF at 4:30 pm.
  Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
• 3-501.16A2 - Critical Repeat The following foods were found cold holding at improper temperatures:1. Milk at 50oF and Guava juice at 52oF in the 2 door display case.2. Cooked Yuca (Cassava) at 52oF in the 3 door prep refrigerator.CORRECTED DURING INSPECTION.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.1. A reminder is provided in the menu, a disclosure with an ( * ) was not provided for the food items (eggs and a variety of beef steak dishes cooked to order) in the menu.
  Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
• 4-201.11 - The "Osterizer" blender and the "Oster" kitchen center food processor are not designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-202.16 - Repeat The nonfood-contact surface of the crates are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.1. Crates were observed used as shelving in the mopsink room and in the basement.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-402.11 - The 3 compartment sink that is not easily movable is not installed to allow access for cleaning; spaced not more than 1 mm from adjoining equipment, walls, and ceilings; or sealed to adjoining equipment or walls since it exposed to spillage or seepage.1. Caulking of 3 compartment sink was observed deteriorated.
  Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests.
• 4-501.11 - Repeat The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.1. The 2 door display case and the 3 door prep refrigerator are not able to refrigerate to the temperature of 41oF or less.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 5-205.15B - The handwashing sink located in the kitchen is not maintained good repair.1. The hot water kept running in the kitchen handwashing sink after turning off the hot water knob.
  A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
• 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food.1. Flourescent tubes were observed out in the ceiling shielded light fixture above the 3 door prep refrigerator.
  The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.11 - The following are not maintained in good repair:1. Drywall panel by water heater in basement was observed loose.2. Baseboard under 3 vat sink was observed loose.3. A crevice and loose baseboards were observed in the lower part of the wall under the utensil wall shelf across the 3 vat sink.4. Framing wood panels used around the entrance to room with prep refrigerator compresor in basement were observed in need of sealing to the wall.5. Baseboard under kitchen handwashing sink was observed loose.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.14 - Intake and exhaust air ducts are not clean and/or filters are not changed.1. The men's and women's restroom vents were observed dirty with accumulations of dust.
  Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.

March 06, 2008 (Routine)

• 2-401.11 - Critical An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
  A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-101.11 - Critical Frozen fruit pulp from torn packages and exposed to soiled food packages is being used to make juices served to consumers.
  Fruit pulp was discarded. Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
• 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken was found stored over raw beef in "Jordan" freezer.
  Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
• 3-501.15A - Cooling for stewed beef was not accomplished with the time and temperature criteria specified under section 3-501.14. 1. Cooked stewed beef prepared around 1:00 pm was found at a temp of 95 oF at 3:00pm in a tight closed container.
  Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment ; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Alternatives to conventional methods include avoiding the need to cool larger masses by preparing smaller batches closer to periods of service or chilling while stirring hot food in containers within an ice water bath. Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. Rapid chilling equipment is designed to cool the food to acceptable temperatures quickly by using very low temperatures and high rates of air circulation.
• 3-501.16A2 - Critical Repeat The following foods were found cold holding at improper temperatures:1. Cooked pork chunks (chicharron at 57oF, sliced tomatoes at 59oF in the 3 door prep unit.2. Condensed milk at 50oF, raw shelled egg at 45oF in Mcray display case.CORRECTED DURING INSPECTION.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.17A - Critical Soups, custards and fried pork chuncks prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
• 3-603.11 - Critical The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.1. Establishment prepares eggs and beef flank steaks cooked to order, no reminder and disclosure are provided in the menu.
  Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
• 4-202.16 - The nonfood-contact surface of the crates used as shelving is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-204.112 - Repeat The following equipment is not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display:1. 3 door prep unit in the kitchen.2. Mcray refrigerated display case.3. "Coca Cola" 1 glass door unit
  Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
• 4-501.11 - Repeat The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.1. The "Mcray" display case refrigerator and 3 door prep unit are not able to refrigerate to temperature of 41 oF or below.2. Center door from 3 door prep unit is broken, preventing door from closing properly.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.1, Concentration of chlorine sanitizer was found over 200 ppm in wiping cloth bucket.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-502.13 - "Shopper's value" strawberry swirl ice cream manufacturer containers were observed reused for the storage of sugar.
  Discontinue the reuse of single-use containers for sugar storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - The nonfood-contact surface of the shelf in mopsink room is not cleaned at a frequency necessary to preclude the accumulation of soil residues.
  Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
• 4-903.11 - Repeat Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored.1. Microwave and other equipment were found stored on floor in basement.
  Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
• 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents.1. A 4 inch diameter circular hole and a gap was observed in basement door leading to the outside of establishment.
  Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
• 6-301.12 - Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.1. Paper towels were not provided in the handwashing sink located at the kitchen
  Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
• 6-501.11 - The following areas are not maintained in good repair.1. Crevices were observed on the basement floor by the "Montgomery Ward" water heater.2. Holes were observed on the walls of the mopsink room.3. Wall close to display case is missing panel covering utility lines.4. Floor tiles missing by fryer.5. Baseboards were observed loose in hallway leading to service room and in women's restroom.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.111C - Critical Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment.1. Mouse droppings observed in the floor by non-functional Beverage Air refrigerator in serving room.2. Considerable amounts of mice droppings were observed under shelving and on shelves in basement.3. Mice dropping were observed on water heater surface in basement.
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 6-501.12 - Repeat The following areas are not cleaned as often as necessary to keep them clean:1. Old oil residue was observed on wall, Ansul unit and stainless steel back wall in the kitchen.
  Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

November 20, 2007 (Critical Procedures)

• 2-102.11C - Critical CFM (owner had no knowledge of the five reportable food borne illnesses (e-coli, salmonella, shigellosis, Hepatitis A, and noro-virus).There is no written employee health policy.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (PHF) [time/temperature control for safety food (TCS)] and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for the safe cooking of PHF (TCS) including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of PHF (TCS); (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair; (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation; (10) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (15) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the food establishment; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority; and (17) Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
• 3-501.16A2 - Critical Repeat Foods (cut tomatoes 51 F, shredded cheese 52 F, beef 51 F, cooked chicken 52 F) observed cold holding at improper temperatures.Cold holding units which are not able to keep the foods 41 degrees F or below are in need of repair.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.

April 05, 2007 (Routine)

• 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Meat stored over fruit in the True 2 door freezer.
  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.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Cases of drinks stored on the floor throughout the establishment.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-201.11 - Repeat The Oster blender is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-204.112 - Repeat There was no temperature measuring device located in the 3 door glass Bev Air refrigerator, the True 1 door glass refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - The door gasket for the Jordan 1 door freezer was observed in a state of disrepair and damaged.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 4-501.11 - The ice cream freezer was in need of defrosting.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets forthe 3 door prep refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11 - The fire extinguisher was stored on the floor in the kitchen. Voluminous amounts of old equipment were stored on the floor in the basement.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-203.11 - Critical There are not an adequate number of handwashing lavatories on site. (See 5-204.11A) The sink for handwashing is inoperational leaving no handwashing facilities in the kitchen.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 6-202.11 - The light bulbs under the hood in the kitchen were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-303.11 - Inadequate light was noted in the server wait station area with refrigerators adjacent to the restaurant.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.111 - Harborage conditions exist. There were many dead roaches observed throughout the establishment.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. There is a wide range of unused equipment stored in the basement, including fryers, computer equipment and other things.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12 - Repeat The floors in the kitchen behind the equipment were in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Repeat Mops are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

September 18, 2006 (Routine)

• 3-301.11 - Critical Repeat An improper scoop was found in the rice and flour.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw shell eggs observed above tortillas and beverages in the three door glass upright in the grocery area.
  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.
• 3-304.12 - Repeat In-use utensils improperly stored between use.Rice scoop observed in standing water at room temperature.
  CORRECTED.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.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Beverages on floor in hallway.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - The method to cool rice was not accomplished in accordance with the time and temperature criteria.Large lexan container of rice observed cooling tightly covered in True glass upright in kitchen. This unit is not designed for this purpose either.
  CORRECTED.Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment ; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods.
• 3-501.16A1 - Critical Chicken turnovers observed on counter at 78F. The chicken had been removed from temperature control more than two hours prior.
  CORRECTED. Chicken was discarded.Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above to limit bacterial growth and/or toxin production.
• 3-501.16A2 - Critical Repeat The following observed above 41F:1. Pork in three door RI prep, 48F2. Cheese (57, 61F), corn (53F), heavy cream (49F), and egg (58F) in Bev. Air two door glass upright.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.
• 3-501.17A - Critical Rice, pork, chicken tamales, and other items prepared and held in the food establishment and held for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, and except as specified in paragraph (D) [A date marking system that meets the criteria may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date or day of preparation, with a procedure to discard the food or on before the last date of day by which the food must be consumed on the premises, sold, or discarded within 7 days; (3) Marking the date or day the original container is opened in s food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold or discarded within 7 days; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request.] and (E) [Does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request] of this section, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
• 3-701.11 - Critical Eggs and cheese in true three door glass upright in grocery area observed with expiration dates of Sept. 9, 2006 and earlier.
  CORRECTED.DISCARD all expired food.Recondition or discard food that is found to be unsafe, adulterated or not honestly presented.
• 4-101.111 - Repeat 1. Exposed wood on side of shelf in front kitchen, and also exposed wood on shelves in back2. Aluminum foil observed lining shelving Bev Air 2 door glass upright.3. Foil observed lining shelving for spices in kitchen.4. Foil observed on shelving in the grocery area.
  Paint/seal wood.Remove foil.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-201.11 - 1. The blender in the kitchen observed not commercial and is not designed and constructed to be durable.2. Several refrigerators labeled to be designed for the storage of packaged or bottled products only are being used for other means, including cooling (Coke True glass upright and True glass upright single door in kitchen).3. Milk crates observed reused for the storage of onions and plantains.
  1. Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.2. Utilize refrigeration units for their designed purpose.3. Provide approved storage containers for your food service needs.
• 4-204.112 - Repeat There was no temperature measuring device located in the following:1. White Westinghouse freezer2. Single door glass Coke upright (grocery area)3. True three door glass upright (grocery area).
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Repeat 1. Caulking to shelving above ice machine observed in disrepair.2. Gibson freezer observed in need of defrosting.3. Motor cover observed missing to display fridge on grocery side.4. Bev. Air 2 dr. glass upright observed at 50F. All the foods it contained also observed above 41F.
  Relocate all PHF's in the Bev. Air 2 dr. glass uprt. until it has been repaired and an ambient air temperature of 41F or below can be maintained.Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.114 - Critical No disinfectant in rag bucket.
  Chlorine sanitizing solutions shall be at 1.)25ppm at 120 F 2.)50 ppm at 100 F 3.)50 ppm at 75 F, or 4.)100 ppm at 55 F.
• 4-502.11 - 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.
• 4-502.13 - Manufacturer plastic bags were observed reused for the storage of other foods.
  Discontinue the reuse of single-use bags for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11 - The following observed in need of cleaning:1. The interior of the Gibson freezer2. kitchen shelving3. catch pan at hood in main kitchen.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 5-501.11 - The outdoor refuse container is stored on absorbent material. Dumpster observed on dirt and gravel.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 6-202.12 - Light shield observed missing in front kitchen.
  Heating, ventilating, air conditioning systems shall be designed/installed so that the make-up air intake and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
• 6-202.14 - The toilet room door is not tight fitting and/or provided with a self- closing door. Adjust self-closing device, both restrooms.
  Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-301.11 - Soap was not provided at the handwashing facility in the women's handsink.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-303.11 - Light out above Bev Air 2 door glass upright.No light in Bev Air 2 door upright.Light out in Coca Cola True refrigerator.Light out in the True three door glass upright in grocery area.
  Provide at least 20ft candle lighting in all refrigeration units.
• 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive vapors. Hood observed not working above rotisserie
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 6-501.11 - Repeat The following observed in need of repair:1. AC leaking on Jordan freezer.2. The wall above the three comp. sink is damaged.3. Several floor tiles throughout the store and kitchen are damaged.4. Some of the kitchen wall corners are damaged.5. Several baseboards are damaged/missing, especially under the three comp. sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.Unnecessary items stored in rotisserie.Unnecessary items observed in basement, such as shelving, sinks, coolers, floor buffer, hoses.Paint cans observed on floor by ice machine and in the grocery area (back of house by single door RI).
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12 - Repeat The following observed in need of cleaning:1. floor around Bev Air 2 door upright in area near women's restroom2. air returns observed not clean in restrooms.3. floor in basement4. walls in kitchen
  Clean all floors, walls, ceilings to maintain establishment in good, sanitary condition.
• 6-501.16 - Repeat Mop observed not hung 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.
• 7-202.12 - Critical Household raid observed on shelf in front kitchen.
  Restricted use 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.

March 22, 2006 (Routine)

• 3-301.11 - Critical An improper scoop was found in the bulk container of rice.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-304.12 - Storing the rice scoop in standing water.
  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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.13 - Improper methods used to thaw beef and fish, outside at room temperature.
  Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
• 3-602.11 - Bulk food containers in the establishment are not labeled in accordance with law.
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
• 4-101.11 - The food contact surface of the wooden tenderizer is not finished to have a smooth, easily cleanable surface.
  Repair or replace the tenderizer so that it is finished to have a smooth, easily cleanable surface.
• 4-101.111 - Repeat The nonfood contact surface of the aluminum foil 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.
• 4-101.16 - Repeat Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 4-402.11 - Repeat The hand sink is loose from the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - Repeat The case display is missing the motor cover.
  Repair the case display to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots and pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.13 - Repeat The deep fryer need cleaning outside and under the baskets (inside). The prep table door latches are dirty. The 3-part wall juncture is moldy.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.15 - Repeat The front door was opened.
  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.
• 6-501.11 - Repeat The wall above the 3-part sink is damaged. Several floor tiles throughout the store are damaged. Some of the kitchen wall corners are damaged. Several baseboards are damaged especially under the 3-part sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Repeat Mice droppings were found in the basement.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - Repeat The facility is storing unnecessary items in the basement to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12 - Repeat The wall around the hood need cleaning. The floor under all kitchen equipment, corners and edges need cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

August 29, 2005 (Routine)

• 3-304.14 - Repeat Wiping cloths improperly stored between use. No sanitizing bucket provided.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.16A2 - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less. Shell eggs sitting out at room temperature at 82oF (Discarded).
  Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment with an ambient air temperature of 45oF or less.
• 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-101.111 - Repeat Tin foil and cardboard used to line shelves in grocery store.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112 - There was no temperature measuring device located in the True prep refrigerator and freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Repeat Motor missing on display case.Some rusty shelves in grocery store.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - Repeat Glass door Beverage Air refrigerator in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat The shelving downstairs had accumulations of grime and debris.3-part sink moldy at wall juncture.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 6-202.11 - Repeat Two hood lights not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Air gap on top of back door.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at Ladies Room hand sink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Repeat The AC unit is dripping water in a pan.Basement ceiling leaking.Wall tiles above 3-part sink damaged.Floor damaged in back room by ice machine.Mop sink room walls and window in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Repeat Mouse droppings on basement floor and under shelving.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Chicken rotisserie in working condition, but no longer needed in the restaurant.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12 - Repeat Floor under equipments and corners in need of cleaning.Basement floor not kept clean.
  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.
• 9.2-3.3 - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

August 29, 2005 (Routine)

• 3-304.14 - Repeat Wiping cloths improperly stored between use. No sanitizing bucket provided.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.16A2 - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less. Shell eggs sitting out at room temperature at 82oF (Discarded).
  Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment with an ambient air temperature of 45oF or less.
• 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-101.111 - Repeat Tin foil and cardboard used to line shelves in grocery store.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112 - There was no temperature measuring device located in the True prep refrigerator and freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Repeat Motor missing on display case.Some rusty shelves in grocery store.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - Repeat Glass door Beverage Air refrigerator in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat The shelving downstairs had accumulations of grime and debris.3-part sink moldy at wall juncture.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 6-202.11 - Repeat Two hood lights not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Air gap on top of back door.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at Ladies Room hand sink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Repeat The AC unit is dripping water in a pan.Basement ceiling leaking.Wall tiles above 3-part sink damaged.Floor damaged in back room by ice machine.Mop sink room walls and window in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Repeat Mouse droppings on basement floor and under shelving.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Chicken rotisserie in working condition, but no longer needed in the restaurant.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12 - Repeat Floor under equipments and corners in need of cleaning.Basement floor not kept clean.
  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.
• 9.2-3.3 - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

April 18, 2005 (Routine)

• 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit at the back.
  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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.15 - The methods used for cooling were not adequate, cooling a chicken soup in the reach-in refrigerator.
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-501.17 - Critical The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-101.16 - Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 4-202.11 - Critical The food contact surface of the milk create is not smooth, the restaurant is storing tomatoes in a milk create. Lining the large glass door reach-in shelve with foil.
  Repair or replace the milk create to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 4-402.11 - The men's bathroom hand sink is loose from the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-602.13 - The kitchen hood metal panels and the gas pipes are greasy. The 3-part sink is moldy at the wall juncture.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.11 - Repeat The light bulbs under the kitchen hood were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-202.15 - Repeat There is a gap on the top of the back door.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.11 - Repeat Some of the wall tiles above the 3-part sink are damaged. The floor at the back by the ice machine is damaged. The mop sink room walls and window area are damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Mice dropping in the besetment under the shelve.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment, a chicken rotisserie machine in good conditions but not longer needed in the restaurant.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12 - Repeat The floor under all the equipment, corners and behind need cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14 - The ceiling vents on all the bathrooms need cleaning.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 7-206.11 - Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides, exposed boric acid along some wall/floor junctures throughout the facility.
  Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.

April 18, 2005 (Routine)

• 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit at the back.
  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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.15 - The methods used for cooling were not adequate, cooling a chicken soup in the reach-in refrigerator.
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-501.17 - Critical The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-101.16 - Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 4-202.11 - Critical The food contact surface of the milk create is not smooth, the restaurant is storing tomatoes in a milk create. Lining the large glass door reach-in shelve with foil.
  Repair or replace the milk create to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 4-402.11 - The men's bathroom hand sink is loose from the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-602.13 - The kitchen hood metal panels and the gas pipes are greasy. The 3-part sink is moldy at the wall juncture.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.11 - Repeat The light bulbs under the kitchen hood were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-202.15 - Repeat There is a gap on the top of the back door.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.11 - Repeat Some of the wall tiles above the 3-part sink are damaged. The floor at the back by the ice machine is damaged. The mop sink room walls and window area are damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Mice dropping in the besetment under the shelve.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment, a chicken rotisserie machine in good conditions but not longer needed in the restaurant.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12 - Repeat The floor under all the equipment, corners and behind need cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14 - The ceiling vents on all the bathrooms need cleaning.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 7-206.11 - Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides, exposed boric acid along some wall/floor junctures throughout the facility.
  Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.

December 03, 2004 (Routine)

• 6-501.11 - There are damaged floor tiles by the front door. The wall is damaged in the corner of the store where the circular mirror is located. There are water damaged/missing ceiling tiles downstairs. There is some damaged cove base throughout the facility.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-101.11 - Critical There are some out-of-date packages of soft blend butter offered for sale in the dairy case refrigerator.
  Ensure food is safe, unadulterated, and honestly presented.
• 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: the peelers in the kitchen and the store refrigerator shelves .
  Clean and sanitize these surfaces for food contact.
• 6-201.13 - Repeat The floor/wall juncture was coved/closed to larger than 1mm behind the "Beverage Air" sliding glass door refrigerator by the ice machine and in parts of the mop sink closet.
  In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (50-100 ppm of chlorine) between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 6-202.11 - The light bulbs in the refrigerated display case, in the store ceiling, and downstairs are not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 5-205.15B - Plumbing connections under the 3-part sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3-501.16A2 - Critical Rice and beans cold holding at 52-59oF should be discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11 - There are some rusty shelves in the store.
  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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11 - The cook's prep refrigerator condenser plate cover is damaged.
  Repair or replace the cover in accordance with the manufacturer's specifications.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment (Unused "True" sliding glass refrigerator door).
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-101.111 - The nonfood contact surface of the strings used to hang utensils from the kitchen counter, aluminium foil used to line shelves and equipment, and some raw wood shelving across from the ice machine are 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.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (The downstairs window has been broken; missing all its glass).
  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.
• 6-501.12 - Repeat The walls in the kitchen were noted in need of cleaning. The floors in the kitchen, server station and downstairs were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.111 - Repeat Harborage conditions exist. A live roach was observed in the "United" refrigerator.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-303.11 - Repeat Inadequate light was noted in the kitchen and server station (several ceiling light bulbs are not working).
  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.
• 6-303.11 - Repeat Inadequate light was noted in the "Beverage Air" sliding glass door refrigerator by the ice machine.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (In the women's rest-room).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-301.11 - Critical An improper scoop was found in the sugar and rice containers.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 4-201.11 - The "Sanyo" microwave and the "Osterizer" blenders are not designed and constructed to be durable.
  Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the rest-room ceiling vent covers, the shelve downstairs, and the server station counter drawer.
  Maintain nonfood-contact surfaces of equipment clean.

December 03, 2004 (Routine)

• 6-501.11 - There are damaged floor tiles by the front door. The wall is damaged in the corner of the store where the circular mirror is located. There are water damaged/missing ceiling tiles downstairs. There is some damaged cove base throughout the facility.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-101.11 - Critical There are some out-of-date packages of soft blend butter offered for sale in the dairy case refrigerator.
  Ensure food is safe, unadulterated, and honestly presented.
• 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: the peelers in the kitchen and the store refrigerator shelves .
  Clean and sanitize these surfaces for food contact.
• 6-201.13 - Repeat The floor/wall juncture was coved/closed to larger than 1mm behind the "Beverage Air" sliding glass door refrigerator by the ice machine and in parts of the mop sink closet.
  In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (50-100 ppm of chlorine) between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 6-202.11 - The light bulbs in the refrigerated display case, in the store ceiling, and downstairs are not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 5-205.15B - Plumbing connections under the 3-part sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3-501.16A2 - Critical Rice and beans cold holding at 52-59oF should be discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11 - There are some rusty shelves in the store.
  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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11 - The cook's prep refrigerator condenser plate cover is damaged.
  Repair or replace the cover in accordance with the manufacturer's specifications.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment (Unused "True" sliding glass refrigerator door).
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-101.111 - The nonfood contact surface of the strings used to hang utensils from the kitchen counter, aluminium foil used to line shelves and equipment, and some raw wood shelving across from the ice machine are 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.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (The downstairs window has been broken; missing all its glass).
  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.
• 6-501.12 - Repeat The walls in the kitchen were noted in need of cleaning. The floors in the kitchen, server station and downstairs were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.111 - Repeat Harborage conditions exist. A live roach was observed in the "United" refrigerator.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-303.11 - Repeat Inadequate light was noted in the kitchen and server station (several ceiling light bulbs are not working).
  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.
• 6-303.11 - Repeat Inadequate light was noted in the "Beverage Air" sliding glass door refrigerator by the ice machine.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (In the women's rest-room).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-301.11 - Critical An improper scoop was found in the sugar and rice containers.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 4-201.11 - The "Sanyo" microwave and the "Osterizer" blenders are not designed and constructed to be durable.
  Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the rest-room ceiling vent covers, the shelve downstairs, and the server station counter drawer.
  Maintain nonfood-contact surfaces of equipment clean.

July 08, 2004 (Routine)

• 6-201.13 - Repeat The floor/wall juncture was coved/closed to larger than 1mm.
  The mop/sink room had areas where the coving is coming loose from the wall. In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
• 4-202.16 - Repeat The nonfood contact surface of the crates are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-501.11 - Repeat There were damaged floor and wall tile in the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.11 - Repeat The light bulbs in the hood were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 4-501.11 - Critical Repeat The refrigerator prep unit was observed in a state of disrepair and damaged. Cease storing food in it until it is repaired. The sliding glass refrigerator unit is missing a motor cover and the side door panels are missing. In addition, the evaporation pan is full of water and mold.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 6-303.11 - Repeat Inadequate light was noted in the kitchen.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment. The walls need to be painted in a light color. They have an accumulation of food and debris.
  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.
• 3-501.13 - Repeat Chicken was found thawing at room temperature which is improper.
  Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
• 4-101.11 - Repeat The food contact surface of the "thank you" BAGS are not durable, or food-grade and clean.
  Replace the bags with durable food-grade approved bags for food storage.
• 3-501.16A2 - Critical Repeat Eggs were cold holding at room temperature and should be discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 6-301.11 - Soap was not provided at the handwashing facility in the kitchen.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-305.11 - An employee's purse was stored on top of the mixer.
  Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
• 4-204.112 - Repeat There was no temperature measuring device located in the above referenced refrigerator/freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.11 - Critical The freezers located in the basement and upstairs had an accumulation of ice build-up.
  Clean the units thoroughly.

July 08, 2004 (Routine)

• 6-201.13 - Repeat The floor/wall juncture was coved/closed to larger than 1mm.
  The mop/sink room had areas where the coving is coming loose from the wall. In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
• 4-202.16 - Repeat The nonfood contact surface of the crates are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-501.11 - Repeat There were damaged floor and wall tile in the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.11 - Repeat The light bulbs in the hood were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 4-501.11 - Critical Repeat The refrigerator prep unit was observed in a state of disrepair and damaged. Cease storing food in it until it is repaired. The sliding glass refrigerator unit is missing a motor cover and the side door panels are missing. In addition, the evaporation pan is full of water and mold.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 6-303.11 - Repeat Inadequate light was noted in the kitchen.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment. The walls need to be painted in a light color. They have an accumulation of food and debris.
  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.
• 3-501.13 - Repeat Chicken was found thawing at room temperature which is improper.
  Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
• 4-101.11 - Repeat The food contact surface of the "thank you" BAGS are not durable, or food-grade and clean.
  Replace the bags with durable food-grade approved bags for food storage.
• 3-501.16A2 - Critical Repeat Eggs were cold holding at room temperature and should be discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 6-301.11 - Soap was not provided at the handwashing facility in the kitchen.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-305.11 - An employee's purse was stored on top of the mixer.
  Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
• 4-204.112 - Repeat There was no temperature measuring device located in the above referenced refrigerator/freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.11 - Critical The freezers located in the basement and upstairs had an accumulation of ice build-up.
  Clean the units thoroughly.

March 01, 2004 (Routine)

• 2-102.11 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.The manager could not state the proper cook temperatures for chicken.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.(1) 145°F or above for 15 seconds for (a) raw shell eggs for immediate service (b) fish, meat, and pork including game animals(2) 155°F or above for 15 seconds for (a) ratite, and injected meats (b) comminuted fish, meat, game animals and raw eggs(3) 165°F or above for 15 seconds for (a) poultry, wild game animals (b) stuffed fish, meat, pasta, poultry, ratites, or stuffing containing fish, meat, poultry, or ratites
• 4-703.11 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.The three part sink is not properly set up with wash, rinse, and santize basins (only a wash and rinse basin are set up).
  Provide chlorine bleach at proper concentrations to santize food contact surfaces to sanitizing solution for adequate time.
• 6-201.13 - Repeat The floor/wall juncture was coved/closed to larger than 1mm.There are areas where the coving is coming loose from the wall (mop sink room).
  In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
• 3-501.16A2 - Critical Raw beef and sausage cold holding at 58oF in the top portion of the prep unit should be relocated to a different location.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 6-501.111 - Harborage conditions exist.Dead roaches observed on glue traps.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-202.16 - Repeat The nonfood contact surface of the milk crates is not designed or constructed to be easily cleanable.Plastic milk crates used as shelving throughout the facility.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 6-501.11 - Repeat Some cracked wall and floor tiles in the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.11 - Repeat The light bulbs in the hood were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.Observed a food employee drinking from an open soda bottle.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-501.17 - Critical Repeat The prepared, refrigerated RTE food (empanadas, beans, chicken, etc.) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-501.11 - The prep unit is reading at 50oF - move all potentially hazardous food to a cooler unit until repairs have been made.The reach in freezer downstairs is iced over and needs to be defrosted.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment.The facility is storing several unused refrigerators (small "true" reach in and glass two door "true" unit). - remove the units if they will not be used.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-303.11 - Inadequate light was noted in the reach in refrigerators and freezers.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 4-101.16 - Sponges are being used to wipe down food contact surfaces at the three part sink.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 6-501.12 - Repeat Floors and walls throughout the facility were 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.
• 3-501.13 - Improper methods used to thaw meat (meat in standing water on the counter by the microwave).
  Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.The front door was propped open when I arrived.
  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.
• 4-101.11 - Repeat The food contact surface of the plastic "thank you bags" is not durable, corrosion resistant, and/or nonabsorbent.Plastic "Thank You" bags are being used for food contact in the freezer - cease using these plastic bags because they are not approved for food contact. Use food-grade plastic only.Re-using metal cans to store utensils.Using a cloth towel as lining underneath the cutting board.
  Repair or replace the plastic "Thank you" bags so that it is durable, corrosion resistant, and nonabsorbent.

March 01, 2004 (Routine)

• 2-102.11 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.The manager could not state the proper cook temperatures for chicken.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.(1) 145°F or above for 15 seconds for (a) raw shell eggs for immediate service (b) fish, meat, and pork including game animals(2) 155°F or above for 15 seconds for (a) ratite, and injected meats (b) comminuted fish, meat, game animals and raw eggs(3) 165°F or above for 15 seconds for (a) poultry, wild game animals (b) stuffed fish, meat, pasta, poultry, ratites, or stuffing containing fish, meat, poultry, or ratites
• 4-703.11 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.The three part sink is not properly set up with wash, rinse, and santize basins (only a wash and rinse basin are set up).
  Provide chlorine bleach at proper concentrations to santize food contact surfaces to sanitizing solution for adequate time.
• 6-201.13 - Repeat The floor/wall juncture was coved/closed to larger than 1mm.There are areas where the coving is coming loose from the wall (mop sink room).
  In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
• 3-501.16A2 - Critical Raw beef and sausage cold holding at 58oF in the top portion of the prep unit should be relocated to a different location.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 6-501.111 - Harborage conditions exist.Dead roaches observed on glue traps.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-202.16 - Repeat The nonfood contact surface of the milk crates is not designed or constructed to be easily cleanable.Plastic milk crates used as shelving throughout the facility.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 6-501.11 - Repeat Some cracked wall and floor tiles in the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.11 - Repeat The light bulbs in the hood were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.Observed a food employee drinking from an open soda bottle.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-501.17 - Critical Repeat The prepared, refrigerated RTE food (empanadas, beans, chicken, etc.) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-501.11 - The prep unit is reading at 50oF - move all potentially hazardous food to a cooler unit until repairs have been made.The reach in freezer downstairs is iced over and needs to be defrosted.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment.The facility is storing several unused refrigerators (small "true" reach in and glass two door "true" unit). - remove the units if they will not be used.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-303.11 - Inadequate light was noted in the reach in refrigerators and freezers.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 4-101.16 - Sponges are being used to wipe down food contact surfaces at the three part sink.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 6-501.12 - Repeat Floors and walls throughout the facility were 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.
• 3-501.13 - Improper methods used to thaw meat (meat in standing water on the counter by the microwave).
  Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.The front door was propped open when I arrived.
  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.
• 4-101.11 - Repeat The food contact surface of the plastic "thank you bags" is not durable, corrosion resistant, and/or nonabsorbent.Plastic "Thank You" bags are being used for food contact in the freezer - cease using these plastic bags because they are not approved for food contact. Use food-grade plastic only.Re-using metal cans to store utensils.Using a cloth towel as lining underneath the cutting board.
  Repair or replace the plastic "Thank you" bags so that it is durable, corrosion resistant, and nonabsorbent.

October 01, 2003 (Routine)

• 5-205.15B - Critical The handsink in the prep kitchen has no water. Correct this violation immediately.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-201.13 - The floor/wall juncture was coved/closed to larger than 1mm. Some areas of the establishment were missing floor coving or it was coming from the wall.
  In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
• 6-202.11 - The light bulbs in the hood were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-303.11 - Repeat Inadequate light was noted in the food prep areas. Only 25 foot candles of light was measured.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment. Walls had food debris on them in the food prep areas.
  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.
• 4-101.11 - The food contact surface of the linen used under the cutting board is not nonabsorbent.
  Use a rubber mat for slip resistance.
• 4-201.11 - Repeat The homestandard "Gibsona" freezer located in the basement is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-501.11 - Repeat The large "McCray" sliding glass refrigerator was observed in a state of disrepair and damaged. The interior of the doors are damaged and the motor cover is missing. The Beverage Air refrigerator is rusty inside and is missing a light. The Jordan Freezer has exposed wires inside.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: interior of the reach-in freezer.
  Clean and sanitize these surfaces for food contact.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.114 - Repeat The premises has accumulation of litter.
  Maintain the premises free of litter.
• 4-204.112 - Critical Repeat There was no temperature measuring device located in the Beverage Air refrigerator and the freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

October 01, 2003 (Routine)

• 5-205.15B - Critical The handsink in the prep kitchen has no water. Correct this violation immediately.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-201.13 - The floor/wall juncture was coved/closed to larger than 1mm. Some areas of the establishment were missing floor coving or it was coming from the wall.
  In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
• 6-202.11 - The light bulbs in the hood were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-303.11 - Repeat Inadequate light was noted in the food prep areas. Only 25 foot candles of light was measured.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment. Walls had food debris on them in the food prep areas.
  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.
• 4-101.11 - The food contact surface of the linen used under the cutting board is not nonabsorbent.
  Use a rubber mat for slip resistance.
• 4-201.11 - Repeat The homestandard "Gibsona" freezer located in the basement is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-501.11 - Repeat The large "McCray" sliding glass refrigerator was observed in a state of disrepair and damaged. The interior of the doors are damaged and the motor cover is missing. The Beverage Air refrigerator is rusty inside and is missing a light. The Jordan Freezer has exposed wires inside.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: interior of the reach-in freezer.
  Clean and sanitize these surfaces for food contact.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.114 - Repeat The premises has accumulation of litter.
  Maintain the premises free of litter.
• 4-204.112 - Critical Repeat There was no temperature measuring device located in the Beverage Air refrigerator and the freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

July 15, 2003 (Routine)

• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled bulkfood containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - In-use utensils improperly stored between use. Cease using bowls to dispense food instead use scoops with 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.
• 3-304.14 - Critical Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.16A2 - Critical Repeat Two dozen eggs were cold holding at room temperature.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17 - Critical Repeat The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-201.11 - Repeat The homestandard Sharp microwave,Westinghouse/Gibson freezers and Toastmaster oven are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - Repeat The nonfood contact surface of the crates used for shelving are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112 - Critical Repeat There was no temperature measuring device located in the freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Repeat The large sliding glass refrigerators and the United freezer were observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.12 - The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: prep tables, inside refrigerators and freezers, food bins.
  Clean and sanitize these surfaces for food contact.
• 4-602.12 - The food contact equipment surface of the grill and oven are observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use.
• 5-205.15B - Repeat Plumbing connections in the basement are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.115 - Repeat 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.
• 6-303.11 - Repeat Inadequate light was noted in the kitchen. The hood lights and ceiling bulbs were out.
  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.
• 6-501.111C - Critical Repeat Methods are not being used to control pests. Mouse droppings and live roaches were found. Cleaning is the first defense against infestation. We recommend exterminating at least every 10 days.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-101.11 - The food contact surface of the re-used cans are not durable, corrosion resistant, and/or nonabsorbent. Provide approved containers for food storage.
  Repair or replace the @EQUIPMENT@ so that it is durable, corrosion resistant, and nonabsorbent.
• 6-501.11 - Repeat The establishment is not maintained in good repair. Some floor areas upstairs are damaged, missing coving and tiles. The ceiling /roof was leaking. Missing and damaged ceiling tiles were found in the basement.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-602.13 - Repeat The nonfood contact surface of the utensils storage areas had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.12 - Repeat The floors, walls and ceilings needed cleaning in the kitchen and basement.Walls near the steamtable had accumulations of food debris.
  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.
• 7-201.11 - Critical Repeat Chemicals were found stored on top of the sliding glass refrigerator.
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. i.e.basement
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.114 - Repeat The premises has accumulation of litter. i.e. basement
  Maintain the premises free of litter.

July 15, 2003 (Routine)

• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled bulkfood containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - In-use utensils improperly stored between use. Cease using bowls to dispense food instead use scoops with 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.
• 3-304.14 - Critical Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.16A2 - Critical Repeat Two dozen eggs were cold holding at room temperature.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17 - Critical Repeat The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-201.11 - Repeat The homestandard Sharp microwave,Westinghouse/Gibson freezers and Toastmaster oven are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - Repeat The nonfood contact surface of the crates used for shelving are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112 - Critical Repeat There was no temperature measuring device located in the freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Repeat The large sliding glass refrigerators and the United freezer were observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.12 - The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: prep tables, inside refrigerators and freezers, food bins.
  Clean and sanitize these surfaces for food contact.
• 4-602.12 - The food contact equipment surface of the grill and oven are observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use.
• 5-205.15B - Repeat Plumbing connections in the basement are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.115 - Repeat 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.
• 6-303.11 - Repeat Inadequate light was noted in the kitchen. The hood lights and ceiling bulbs were out.
  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.
• 6-501.111C - Critical Repeat Methods are not being used to control pests. Mouse droppings and live roaches were found. Cleaning is the first defense against infestation. We recommend exterminating at least every 10 days.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-101.11 - The food contact surface of the re-used cans are not durable, corrosion resistant, and/or nonabsorbent. Provide approved containers for food storage.
  Repair or replace the @EQUIPMENT@ so that it is durable, corrosion resistant, and nonabsorbent.
• 6-501.11 - Repeat The establishment is not maintained in good repair. Some floor areas upstairs are damaged, missing coving and tiles. The ceiling /roof was leaking. Missing and damaged ceiling tiles were found in the basement.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-602.13 - Repeat The nonfood contact surface of the utensils storage areas had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.12 - Repeat The floors, walls and ceilings needed cleaning in the kitchen and basement.Walls near the steamtable had accumulations of food debris.
  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.
• 7-201.11 - Critical Repeat Chemicals were found stored on top of the sliding glass refrigerator.
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. i.e.basement
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.114 - Repeat The premises has accumulation of litter. i.e. basement
  Maintain the premises free of litter.

March 31, 2003 (Routine)

• 3-302.11 - Critical The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs stored in the deli case next to cheese.
  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.
• 3-302.11 - Critical Unwrapped or uncovered food in the kitchen under the prep table.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A2 - Critical Repeat Food located in the prep unit in the kitchen was cold holding at 47-62 F should be discarded. i.e. sausage 62 F, meat stews 47-49 F. (Note: FOOD WAS STORED OVERNIGHT. THE OWNER DISCARDED THE PHF DURING THE INSPECTION.)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked. i.e.milk drinks, meat dishes, etc...
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. The establishment cooks "rare" hamburgers at the customer's request.
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
• 4-201.11 - The following is not designed and constructed to be durable: "Homestandard" equipment-White-Westinghouse, Sharp microwave, Toastmaster oven, Gibson Freezer
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.11 - Critical The food contact surface of the deli case refrigerator and reach-in freezer located near the juice fountain are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections. i.e.inside doors, freezer
  Repair or replace the @EQUIPMENT@ to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 4-204.112 - There was no temperature measuring device located in all the freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-402.11 - The handsink located in the kitchen is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Caulk the back of the sink.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - The following was observed in a state of disrepair and damaged: the freezer in the basement had missing bars, the prep unit and delicase had missing motor covers. the kitchen prep refrigerator had a condensation leakage and was operating at 50 F
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-602.11 - Critical Repeat Food contact surfaces of the interiors of the refrigerators/freezers used to store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-903.11 - Clean pots/pans in the kitchen were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-903.11 - "Clean" untensils stored in the white basket were found not stored 6 inches above the floor in the kitchen.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.15B - Repeat Plumbing connections located in the basement were leaking. It's possible the leak is from the hose bib outside.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. The compactor and the grease containers had trash and debris.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the kitchen.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-301.11 - Soap was not provided at the handwashing facility in the ladiesroom.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing 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.
• 6-303.11 - Repeat Inadequate light was noted in the food prep areas off to the side of the kitchen. Some bulbs were out or missing.
  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.
• 6-303.11 - Inadequate light was noted in some of the reach-in refrigerators and freezers. i.e.Beverage Air refrigerator
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.11 - Repeat The wall near the kitchen entrance was not finished. Some floor tiles in the kitchen/food prep areas were damaged. Holes in the wall found in the kitchen handsink area. One window was broken in the basement.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. The basement needs to be thoroughly cleaned.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.114 - Repeat The premises has accumulation of litter.
  Maintain the premises free of litter.
• 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment. Refrigerator fan guards had accumulations of dust and debris.
  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.
• 7-202.12 - Critical The "Raid" is not being used in accordance with law or the manufacturer's use directions. Pesticides approved for "foodservice" establishments are to be used only by a "Certified Pest Control Operatora'.
  The @HAZARDOUS PRODUCT@ must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items.
• 4-202.16 - Repeat The nonfood contact surface of the "wooden" leg under the sandwich prep unit in the kitchen is not designed or constructed to be easily cleanable nor are the crates used for storage.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the juice fountain.
  Clean and sanitize these surfaces for food contact.
• 7-201.11 - Critical Chemicals were stored over the reach-in refrigerator in the side prep area.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 4-602.13 - The nonfood contact surface of the "junk" drawer located in the rotisserie area had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-102.11B2 - The "grocery bags" being used for food storage are not clean. Use "food-grade" bags like "Glad".
  Discontinue use of the @ITEM@ 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.
• 3-602.11 - Food packaged in the establishment is not labeled in accordance with law. Food found in the reach-in freezer located in the front of the establishment.
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.

March 31, 2003 (Routine)

• 3-302.11 - Critical The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs stored in the deli case next to cheese.
  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.
• 3-302.11 - Critical Unwrapped or uncovered food in the kitchen under the prep table.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A2 - Critical Repeat Food located in the prep unit in the kitchen was cold holding at 47-62 F should be discarded. i.e. sausage 62 F, meat stews 47-49 F. (Note: FOOD WAS STORED OVERNIGHT. THE OWNER DISCARDED THE PHF DURING THE INSPECTION.)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked. i.e.milk drinks, meat dishes, etc...
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. The establishment cooks "rare" hamburgers at the customer's request.
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
• 4-201.11 - The following is not designed and constructed to be durable: "Homestandard" equipment-White-Westinghouse, Sharp microwave, Toastmaster oven, Gibson Freezer
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.11 - Critical The food contact surface of the deli case refrigerator and reach-in freezer located near the juice fountain are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections. i.e.inside doors, freezer
  Repair or replace the @EQUIPMENT@ to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 4-204.112 - There was no temperature measuring device located in all the freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-402.11 - The handsink located in the kitchen is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Caulk the back of the sink.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - The following was observed in a state of disrepair and damaged: the freezer in the basement had missing bars, the prep unit and delicase had missing motor covers. the kitchen prep refrigerator had a condensation leakage and was operating at 50 F
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-602.11 - Critical Repeat Food contact surfaces of the interiors of the refrigerators/freezers used to store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-903.11 - Clean pots/pans in the kitchen were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-903.11 - "Clean" untensils stored in the white basket were found not stored 6 inches above the floor in the kitchen.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.15B - Repeat Plumbing connections located in the basement were leaking. It's possible the leak is from the hose bib outside.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. The compactor and the grease containers had trash and debris.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the kitchen.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-301.11 - Soap was not provided at the handwashing facility in the ladiesroom.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing 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.
• 6-303.11 - Repeat Inadequate light was noted in the food prep areas off to the side of the kitchen. Some bulbs were out or missing.
  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.
• 6-303.11 - Inadequate light was noted in some of the reach-in refrigerators and freezers. i.e.Beverage Air refrigerator
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.11 - Repeat The wall near the kitchen entrance was not finished. Some floor tiles in the kitchen/food prep areas were damaged. Holes in the wall found in the kitchen handsink area. One window was broken in the basement.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. The basement needs to be thoroughly cleaned.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.114 - Repeat The premises has accumulation of litter.
  Maintain the premises free of litter.
• 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment. Refrigerator fan guards had accumulations of dust and debris.
  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.
• 7-202.12 - Critical The "Raid" is not being used in accordance with law or the manufacturer's use directions. Pesticides approved for "foodservice" establishments are to be used only by a "Certified Pest Control Operatora'.
  The @HAZARDOUS PRODUCT@ must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items.
• 4-202.16 - Repeat The nonfood contact surface of the "wooden" leg under the sandwich prep unit in the kitchen is not designed or constructed to be easily cleanable nor are the crates used for storage.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the juice fountain.
  Clean and sanitize these surfaces for food contact.
• 7-201.11 - Critical Chemicals were stored over the reach-in refrigerator in the side prep area.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 4-602.13 - The nonfood contact surface of the "junk" drawer located in the rotisserie area had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-102.11B2 - The "grocery bags" being used for food storage are not clean. Use "food-grade" bags like "Glad".
  Discontinue use of the @ITEM@ 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.
• 3-602.11 - Food packaged in the establishment is not labeled in accordance with law. Food found in the reach-in freezer located in the front of the establishment.
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.