This visit was made to conduct a follow up to the follow up visit made on October 30, 2015. The Person in Charge has made the following corrections:
1. Person in Charge has obtained a Northern Virginia Certified Food Protection Manager's card. Thank you. He also informed us that two other employees will also be getting their cards soon.
Thank you for obtaining this card.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: Observed that the date on which the last shellstock (mussels and clams) from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Informed the chef of the requirement to record the date that the last shellstock was sold.
- Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Observed various uncovered and unwrapped foods in many of the refrigerator units in the kitchen.
Correction: Foods shall remain covered at all times. Person in Charge will cover and wrap all foods items in the refrigerator units.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: Establishment did not have records of parasite destruction from their supplier for the following items: salmon, tilapia and smoked salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. Person in Charge to obtain a copy of this letter from their supplier.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken and fish stocks in walk in refrigerator, shredded chicken and ground meat in walk in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "Use By" not exceeding 7 total days. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on September 1, 2015 they shall be date marked with a "use by" date not exceeding September 8, 2015. .
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided in the women's restroom.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Person in Charge to provide paper towels in this restroom.
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11/06/2015 | Follow-up | |
This visit was made as a follow up to the risk based assessment conducted on September 23, 2015. The following issue still requires attention:
- The Person in Charge has not obtained a Northern Virginia Certified Food Protection Manager card. He does have a valid food safety course certificate. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A warning notice (F-16-04494) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties. Please obtain the card within 1 week from ORS Interactive. A follow up visit will be conducted to verify.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required
Observation: Person in Charge did not have a valid Northern Virginia Certified Food Protection Manager card.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A warning notice (F- 16-04494) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties. Card is to be obtained from ORS Interactive within 7 days. A follow up visit will be conducted to verify.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: Person in Charge had a valid food safety certificate from Prometric but did not have a valid Northern Virginia Certified Food Protection Manager card.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A $100 civil penalty ticket (F-16-04493) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: Observed that the date on which the last shellstock (mussels and clams) from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Informed the chef of the requirement to record the date that the last shellstock was sold.
- Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Observed various uncovered and unwrapped foods in many of the refrigerator units in the kitchen.
Correction: Foods shall remain covered at all times. Person in Charge will cover and wrap all foods items in the refrigerator units.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: Establishment did not have records of parasite destruction from their supplier for the following items: salmon, tilapia and smoked salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. Person in Charge to obtain a copy of this letter from their supplier.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken and fish stocks in walk in refrigerator, shredded chicken and ground meat in walk in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "Use By" not exceeding 7 total days. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on September 1, 2015 they shall be date marked with a "use by" date not exceeding September 8, 2015. .
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided in the women's restroom.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Person in Charge to provide paper towels in this restroom.
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10/30/2015 | Follow-up | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful and quick to make corrections. Thank you. The following issues require attention:
1. The Person in Charge had a valid food safety course certificate but did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A $100 civil penalty ticket (F-16-04493) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties. Please obtain the card within 10 business days from ORS Interactive. A follow up visit will be conducted to verify.
2. Please review employee health policies with all food employees so that they are aware of the Big 6 Foodborne Illnesses and the symptoms.
3. Please obtain parasite destruction letter from your supplier for the salmon, smoked salmon and tilapia which are all served raw or undercooked. Please fax or e-mail the letter to (703) 746- 4919 or to eric.spring@vdh.virginia.gov within 10 business days.
4. Ensure that all foods prepared on site are date marked to be consumed within 7 days from the date of preparation.
5. Store raw meats in the proper way to avoid cross contamination. Refer to poster on upright refrigerator in the kitchen.
Note:
- A few items on the menu have a consumer disclosure that do not require it. These include the: Stuffed avocado, Grilled Jumbo Shrimp, Jumbo shrimp "a la creme" and the Rainbow Trout sauteed with shrimp. Please remove the disclosure for these items
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required
Observation: Person in Charge had a valid food safety certificate from Prometric but did not have a valid Northern Virginia Certified Food Protection Manager card.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A $100 civil penalty ticket (F-16-04493) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because the Person in Charge was not able to correctly identify symptoms when a sick foodworker should be restricted and the big 6 foodborne illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: mold observed on the flan in the walk in refrigerator.
Correction: All food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Person in Charge discarded the items.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: Observed that the date on which the last shellstock (mussels and clams) from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Informed the chef of the requirement to record the date that the last shellstock was sold.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken stored above raw shrimp in the 2 door True unit in the kitchen.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using one shelving unit for storage of only raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the bottom shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Chef relocated the chicken to be on bottom shelf.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Observed various uncovered and unwrapped foods in many of the refrigerator units in the kitchen.
Correction: Foods shall remain covered at all times. Person in Charge will cover and wrap all foods items in the refrigerator units.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: Establishment did not have records of parasite destruction from their supplier for the following items: salmon, tilapia and smoked salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. Person in Charge to obtain a copy of this letter from their supplier.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken and fish stocks in walk in refrigerator, shredded chicken and ground meat in walk in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "Use By" not exceeding 7 total days. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on September 1, 2015 they shall be date marked with a "use by" date not exceeding September 8, 2015. .
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed that the dishwashing machine using chlorine sanitizing solution was not providing a concentration of chlorine at 50-100 ppm. Observed 0 ppm.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Person in Charge called company and machine was serviced and repaired and providing chlorine sanitizing concentration of 50 ppm. They also set up the 3 compartment sink using chlorine solution to sanitize all food equipment.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing in the bar area is blocked with many items piled on top of the sink, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Person in Charge removed items allowing access to the handsink.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed a serving utensil in the handsink in the kitchen.
Correction: A handwashing sink may not be used for purposes other than hand washing. Item was removed by Person in Charge.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided in the women's restroom.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Person in Charge to provide paper towels in this restroom.
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09/23/2015 | Risk Factor | |
Discussed consumer advisory, proper food storage order and thawing ROP fish in refrigerator requirements with person-in charge.
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop placed handle in touch with ice.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: ceviche.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
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05/12/2015 | Routine | |
This visit was made to conduct a follow-up inspection and drop off the inspection report from yesterday. The dishmachine is operating properly (50 ppm chlor). Dropped off food storage chart also. Do not block handwashing sink at bar.
No violation noted during this evaluation. | 01/22/2015 | Other | |
A FPM MUST be present at all times the facility is operating. Within 10 days, go to ORS interactive to get your Northern VA Food manager card and fax a copy to 703-746-4919 (please include the facility name on the page).
Fish in ROP packaging shall be thawed out of package OR after cutting packaging open.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees do not know what symptoms to report.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(employees did not wash hands before puting on gloves)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed rinsing their gloved hands in the food prep sink.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food. (employees wearing watches)
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers.(mussels in pep cooleer did not have a tag)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cilantro.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken over meat and meat over seafood.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: soiled cloths on top of prep unit, cloths not stored in sanitizer solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon, smoked salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: beef enchilada filling.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: spoons, cutting boards, dishes.
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.(hose with sprayer on mop sink)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. (make sure hose is disconnected from hose bibb after use)
- Critical: Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.(soap dispenser not working at only handsink in kitchen)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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01/21/2015 | Routine | |
This visit was made to conduct a pre-opening inspection. The following items shall be corrected within 30 days:
1. Provide covered trash cans in each stall of ladies restroom.
2. Seal wood at bar (between coolers and by 3 comp sink)
3. Cover ceiling above walk-in cooler.
Approved to operate
Recommend issuance of Health Dept. permit
OK for C/O
No violation noted during this evaluation. | 09/23/2014 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. The following items require correction prior to opening:
1. Install ceiling tiles that are missing throughout (waiting for mechanical inspection)
2. Replace flooring in back room-storage area. All wall/floor joints shall be coved. Paint walls w/min. semi-gloss finish.
3. Seal wood at bar sink. Fill holes by bar handsink. Cove all floor/wall joints at bar.
4. Repair wall be mop sink and dishmachine.
5. Caulk/seal dishmachine side to wall.
6. Provide covered trash receptacles in each stall in ladies room.
Call 703-746-4910 for follow-up.
AO Smith BTR 250A-118 242 GPH RR
No violation noted during this evaluation. | 09/15/2014 | Pre-Opening | |
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